4 ms·
Wait, does yeast break down capsaicin? That doesn’t make sense to me since I make a lot of extremely spicy fermented, hot sauces, and they don’t lose their heat
by huytersd 3y ago
Wait, does yeast break down capsaicin? That doesn’t make sense to me since I make a lot of extremely spicy fermented, hot sauces, and they don’t lose their heat.
- scns 3y agoWith water and salt? That should be lactic acid fermentation by bacteria, no?
- huytersd 3y agoCould be, it is open air for atleast an hour or two so it could be either, especially since I faintly smell alcohol sometimes. Does adding salt always mean lacto bacillus?
- kevinmchugh 3y agoI don't buy it either. I've had tons of chile beers and they are typically spicy. I once made a habanero stout and that thing was undrinkably spicy for years.