Is it okay?

[hooked on smoke]

Hi,
I started two new hot sauces. It's been in a 3.5% brine for 4 weeks today. I checked on them today and the mango habenero one had a layer of white stuff on top. Is it mold and did i mess this up?
I have been trying to learn to control the heat level and was hoping this round would be a good blend. I hope i didn't ruin this.
Asking for advice from the experts.

Best regards,

 

[indaswamp]

It's called kahm yeast. not harmful, but can affect the flavor. To prevent-sanitize all equipment, use an airtight airlock, make sure all fruit/veggies are submerged, use at least 2% salt brine. Also ensure adequate fermentation for acid production. Others may know more and can share.

 

[chopsaw]

It happens , but that looks like a lot . Scrape it off with a clean spoon and continue on .
As long as it's not fizzy . If it's fuzzy toss it .
I've had it in very small amounts .
On top ,

and some on the weight

This one had some floaters get above the weight , and is starting to form .
I got it before it got to bad .

mango habenero

I did a Reaper pinapple once . I added the pineapple after the frement , because I wasn't sure how the sugars would do in the brine . Not saying you can't or shouldn't , was just a thought I had at the time .

 

[indaswamp]

because I wasn't sure how the sugars would do in the brine

The sugars will just feed the natural fermentation to drop the pH. My sriracha recipe uses brown sugar at the beginning of the ferment. So I would think any sweet fruit could be added at the beginning.

 

[chopsaw]

Yeah ,, I'm thinking I either read something that said wait , or was told that by someone here .
Might have just been for adjusting the flavor .

Just Googled it . Said fermenting consumes the sweetness . Maybe that's why I waited .
That Reaper pineapple was good , but the fumes got me when I was blending it . I can't get close to it now . Gages me . Lol .

 

[indaswamp]

Gotcha....makes sense you waited to adjust the sweetness.