Finding your channel was the best thing to happen to me in a while. Thank you for all our efforts in researching and sharing all your knowledge. Blessings and more success to you.
Thank you for your help. I am pleased to report that I have my very own ferminator! :) All works great. Now for my chilli trees to grow and bear fruit! Pity the temperature probe is so short but I will be tapping my fan into the heater as I too noticed as you pointed out that the fridge reaches cold temperatures easily but once cooled it takes much longer to heat up to the desired temp.
Great idea, definitely going to build a fermentation refrigerator. Only difference for simplicity, I will use a pre-wired dual stage digital temp controller outlet and since the heat tube you use isn't available in the USA, I'm using a 50W ceramic heat lamp in a ceramic socket set in the bottom of the frig. I have an extra USB case fan that I can use for circulation..
This a great DIY project.. I did similar project for using a chinese made DTS controller with feeding pumps from amazon. For those of you in US or Canada the brown wire ( HOT ) is the same as the Black wire and the blue wire ( neutral ) is the same as the White wire. So basicly the devise acts a automatic light switch.. when sensor hits it mark 19c then the relay ( like the wall switch ) flips the switch on or off depending on the condition you set.. ( a relay is not more than an ON OFF switch that opens or brakes the circuit ) Thanks for video :)
I saw this video long ago and I finally made the controller unit today, for now it’s going to be looking after my chilli seedlings (optimistic time of year in the southern hemisphere). At least - until I can find the right fridge. Thanks man this was very educational and inspiring.
Unfortunately it seems that the US Amazon doesn't have the tube heater anymore. Can still get it on the European Amazon sites. I suggested to another viewer that maybe a decent heat mat could be a replacement.
your a hoot, some great things and some a little offside but interesting. Just got the pepper bug, started Jalapeno, Red Thai Chili, sweet peppers and can't find any Tabasco and after ordering from three different place am at a loss. Wife got a custom built 20' x 10' greenhouse and gave me 5' to play with...lol be safe and keep on growing.
I use a chest freezer for my beer, now I know I can use it to make some fermented sauces also. Looking forward to seeing the recipes so I can try. Thanks
Hi ChilliChump, thanks for all your videos. These are the only videos I am viewing or find most informative regarding chilli growing and some of your other builds such as the stirrer plate which I will make. I found this one more challenging as you don't show the wiring step by step. A more important question is that I have seen other builds where they recommend to run via the thermostat but I don't see that in your video.
Thanks Seb. The ST1000 has a thermostat. It has a temperature probe that you put in your fridge to monitor temperature. The wiring diagrams come with the ST1000. It is best to follow the details on those diagrams. In fact I will be building a bigger version of this in the next 6 months, so I will document the build more thoroughly.
I’m amazed at the price of the temp controller. A few years back while serving a Pharmacy chain in New England when I worked for YORK./Johnson Controls, a similar controller was between £215 to £360! Nice to see they are very affordable.
I was about to buy a wine cooler (basically cheaper fridge with higher temps). But this is awesome! Thanks for the inspiration. Maybe I will build my own fridge. Using polystyren and peltiers coolers.
I have been chatting with one of my viewers doing exactly what you are talking about. He wasn't able to get much below 19.5' Celsius with the peltier he was using. So go as big as you can with that! Let me know how it turns out!
Great video.. I make my own hot sauce as well as brew beer and Kombucha. Will be building a Ferminator for the beer and hot sauce. Since I ferment Kombucha at ~76F-77F I won't be doing both at the same time.( I might wind up with 2 Ferminators. ) Take Care....
Hi, love your videos so informative and straight to the point. Noticed in the Ferminator video that you had Elderberry and pear cider in the making, do you have a video about adding different fruits to the basic cider. We have a Mulberry tree and would like to add this to the pear cider.
Thank you, I'm glad you enjoy my videos! This is the video I did for the pear cider ua-cam.com/video/swYScNYFU7E/v-deo.html I haven't got one with mulberries unfortunately. But if you follow this recipe with your videos, you should have a decent result. I will do a dedicated video for various fruits in the future
Loving your videos. Just one thing worries me. Watching this Ferminator build, I didn’t see an earth wire going to the sockets? This could be a deadly mistake if something goes wrong! As a sparks , trust me, you definitely want to earth the sockets or the fridge will become live in fault conditions😳. Growing my own chillis now. Very addictive. 👊🤘😎
There definitely is earth...I didn't use the green/yellow wire, but I did mark it with an earth sleeve. You can't see it in the clip though unfortunately. I should probably reshoot this video in the future, make it clear where the earth wire is.
I have just had a look, and the ITC-308 device seems great - much less fussy and neater than a home made unit in a project box, and by the time you have bought all the bits and spent the time assembling, it's just not worth the hassle IMO. thanks for the info, and if i ever build my own will go for this this unit :)
Hi there! I looked at this ITC-308 digital unit too and it seems great for this purpose. Are you happy with how this works? What did you use as a heating element? Any advice would appreciated. Thanks!
Great instructions! Thanks! Ane wondering whether you think it matters that the fermentation space is in the dark most of the time. Thanks again for your hard work.
This is happening. I've got hold of a fridge for free and I'm moving to a house that has a quite a big brick shed. I'm finally doing this after watching your videos through lockdown and this covid business.
This will help with so much more then just fermentation. This set up I can use for incubation of quail, chicken, duck, turkey and so on eggs. I can even use it for incubation of reptile eggs. For bird eggs I would just need to add an extra plug jack or two for automatic egg turners. But this setup has a lot of potential for more then just fermentation. Thanks so much for making this video. Also have you ever used the brine for making hot pickles or hot pickled eggs?
It is certainly very useful! I'm glad you found it useful too! I haven't tried pickling eggs yet. I don't think I've even tried one before! Definitely one for the list!
@@ChilliChump I love hot sause and salsas but here in Germany they are way too sweet for my taste and after watching your videos I now have a reason to grow and process more kinds of hot peppers. I think I will be making some different hot sauces and some salsas for some real Mexican food later this year and years to come. And I my have to make a couple of them so I can get rid of these Styrofoam incubators. They take up way to much room and limit the amount of eggs I can hatch. I love hot pickled vegetables and eggs so I will definitely be making them with the brine.
Thank you for sharing this information! You mentioned that you ferment beer in the Ferminator, which makes total sense to me. I also imagine that using a regular fridge for conditioning lager beers at 3*C would be fine, but could I ask how wide the temperature range available is in the Ferminator? I hope to condition some ales around 12*C and wondered if this setup would be suitable for maintaining this mid range temperature. Thanks again! ✌️
I love the idea of the ferminator! Simple and functional. Do you know roughly how much it affected your power bills in the cooler and hotter months? Because I live in Australia and the temp extremes are bad here added to extreme energy costs.
It is actually pretty efficient. The fridge is already insulated, so it holds the heat and cold pretty well. I haven]'t noticed a marked increase in bills.
How did you put the temperature sensor/fan wiring in to the fridge? Did you slip it in somewhere in the back? Did you have to drill a hole in the back to accommodate them? Where?
Hi there; I'm a new subscriber. I've had some real bad luck with fermentation in the last two years, and this channel was recommended to me. I like it so far, thanks. Anyhow, my question about getting my own Ferminator is, how does the electrical cord for the heater get inside the fridge? Do you drill a hole somewhere, run the cable through & reseal the edges, or just bring it in through the door and hopefully the rubber lining that goes around the edge of the door adapts & conforms to the cord now there, so that a proper seal can still be maintained. Please let me know. Cheers!
Most fridges have a small hole somewhere for defrost liquid to go. I fed the wire through that hole from the back of the fridge. And welcome to my channel! I hope you enjoy my videos!
I need to make one of those FERMINATORs.... I would love fresh pickles and kraut and kimchi and kombucha and whatever else. Probably works great for keeping the dang worms out of the kombucha for sure!
Im lucky i work at a water plant and theres a chemical closet in the lab where they blast the ac constantly. It pretty much stays right at 70°F 24/7 and theres a magnetic stirrer in there i can use. Gonna be making your buffalo sauce with my dragon cayenne peppers when they ripen up a bit more. I was all set up to make powder until i saw your vid.
Sounds perfect! A little tip when starting the stirring, swirl the container around to get it started, before putting it on the stir plate....with mine, I have to do that else it doesn't get going with the larger batches
Thank you for this fantastic guide! I wonder, do you keep the thermometer sensor diped in liquid to mimic the temparture fluctuation inside the ferments or do you keep it in free in the fermenator air to only control the enviroment of the fermentation containers? Thank you once again for your channel. It is a blessing.
The fridge is insulated, and the liquid has a higher thermal mass. So if you keep the air temperature around your target, even with slight fluctuations, the liquid will maintain a constant temperature
I'm going to build one today. How the electricity for the fan/heat element go in, I gues you needed to drill or find a place how to introduce them to the fridge together with the temp sensor cable. Can you detail that?
Thank you for a great channel. I have a fridge that does not cool anymore. Can i still use it for a ferminator or do i need the the cooling element to regulate?
First let me say excellent video. Second, are you a teacher by trade? You are very descriptive and thorough when you explain each step in a given process. Thank you.
Hi Matt, thank you! And I'm not a teacher...but I guess some elements of what I do for my day job requires me to be able to break down complex ideas to be understandable by the layman.
There is no need to incorporate with the fridges sensor. Fermenting is done above the temperature that the fridge would typically be at. So by switching the fridge on or off based on the controller box, then it will reduce the temperature accordingly.
The temperature monitoring cable comes through the bottom through the drainage hole. I didn't have to drill anything like I expected to. The wiring for the fan and heater comes through there too
Hi man, Love your videos! I discovered your channel yesterday and I'm binging. Can you tell me if th 2% salt ration in brine is 2% of the water or 2% of the weight of the vegetable?
Hi Marcus and welcome to my channel! If you are doing a brine fermentation, then it is by weight of the water. For a mash fermentation it is by weight of the peppers/veg. I would also recommend going to about 2.5% or 3% if it is your first time! Let me know how it goes!
Although it may be obvious, can you provide the spec for the tube heater... the link on amazon does not give me a result. (Maybe because I'm from outside the UK). Yesterday I got a fridge and I'm going to build a "ferminator"... specially for my wife that started to do beer. Another related topic: What about a spicy beer recipe or video? Did you try to do beer with some hot peppers as ingredients? Greetings from the Galilee.
Maintaining a constant set temperature ~25C is a major part of the sourdough bread making process. So if you bang in a sourdough bread and/or starter there is no reason why you couldn't have a bread, chilli sauce and/or sauerkraut all sitting along side each other. In particular with the wide range of temperatures here in Adelaide Australia, 15C in Winter up to 38C in Summer (Summer can see temperatures fall 10 -20C in 24 hours), I think your design would cater for a set once and forget all year long...does that sound reasonable?
Just to supplement this: fancy temperature regulation should not be an obstacle to getting started with sourdough in my humble opinion. I've had success in the UK in a kitchen that ranged from 17°C to 25°C over the spring and summer. (Some terrible failures too but that's all part of the process.) I'm only saying this because of how glad I am that I started making sourdough breads at home. So much nicer and easier to digest than the supermarket breads that have soya and other random crap thrown in and, disturbingly, last two weeks or more without going mouldy.
It is just a small mains voltage fan I found on Amazon. You could use a typical computer fan if you want, but you would need to get convert to DC and drop the voltage.
Hi I have been trying to make a similar one. One question I have is the inside of the insulated refrigerator is made of plastic type material, doesn't it get heated too which in my opinion is not a good idea if we keep ON the ferminator all the time.
Hello Chillichump! I'm in the process of building my own Ferminator from an older "apartment size" refrigerator that works very well. I've sourced everything but the heater. When I click on the link you listed for "Tube Heater" it goes to Amazon and displays base board mount electric room heaters and fireplace inserts. Is your heater like one used in an aquarium or terrarium? I can find something like that. Many thanks!
The heater I use is a ceramic tube heater. But I know that folk in the US have a hard time finding them. You could also just try a heat mat like you use for starting seeds or in a terrarium
Hello thanks for your video little bit worried about my Chili's that im trying to ferment I have use regular table salt is it going to start the procedure
ChilliChump, Avoid iodized salt as it will minutely fight important aspects of the fermentation process. I recommend grabbing some good old sea salt from the local market. No matter which one whether it’s pink Himalayan or just white mediterranean. This is not so important as it is that there is not iodized table salt involved in the process. Just pick one of your liking and remember to have fun.
If I keep the fridge in an environment that is always above 22C would there be a need for the heating element if I can get the fridge to stay at a constant temperature between 18C and 22C? In other words with careful adjustment just a small basic fridge without modifications should do, correct?
I have a EUROCAVE instead set at 12 Degrees C. If used as ferminator how would this affect the process. Is it still possible to have the process of fermentation perhaps at the expense of some extra time?
You need to have around 20'C for fermentation to occur effectively. Slower fermentation can occur at lower temperatures, but then you risk the fermentation being taken over by pathogens.
Hi ChilliChump! First of all thank you for your amazaing videos! I found out about your channel some weeks ago and really watched a lot of your stuff since then - great work! I am quite sure you answered this somewhere already, but I can't find any info on that: I sometimes see you fermenting chilis, and then when making the sauce you add, garlic, onions, etc. - Doesn't this compromise the durability of the entire product? Since in my example the fermented chilis will last for a while, the gralic and onions went in raw tho so the durability of the sauce is lower since it depends on the "weakest" ingredient? Thanks and best regards from Austria
I am glad you are enjoying my videos, welcome to my channel! With regards to your question....think of it like pickling. When you ferment you bring the pH down by producing lactic acid. When you add other ingredients after, as long as you maintain the correct balance...then you will be fine. Test the pH before and after the addition of other ingredients to ensure the sauce is safe.
@@ChilliChump Mate thanks so much for the quick and nice answer, now I get it. So if I wanna make a colder sauce by not adding so many chilis, I might consider fermenting some of the other ingredients as well since my mass for keeping the pH low in the final product is gonna be too small if I am just fermenting the chilis alone?
Fermenting them with the peppers will work too...just bear in mind that it will drastically change the flavours of those ingredients....especially when it comes to fruits.
Fantastic. I have a question about light though... should I ferment in the dark (as in your Ferminator and cupboard (your older vids)) or can I allow some light onto my jars (some people ferment on a worktop out of direct light). I'd greatly appreciate your thoughts on this. Regards, Mark (yep, that guy who didn't shy away from being "that guy" last week... ;D )
Hey Mark....I prefer keeping it in the dark. Mainly due to the colour. I find that I have a far more vibrant colour in my fermentation when I don't let it sit in the light. I am not entirely sure if light affects bad growth...I kind of doubt it though
I know in beer fermentations you want to avoid "green" light which is part of a normal light spectrum. I can skunk beers. Don't know how it would impact other fermentations.
Hi, thank for the video, btw did you just drill throught the back of the fridge to pass your wiring ? That part is sort of hidden by that jug of wine I think.
No, I passed the wire through a hole that is already there. At the back of a lot of fridges there is an antifrost water collection spot. I used that, no drilling needed. But on an earlier one I built I did drill it. Just be careful where you are drilling do you don't hit any electrics!
@@veger2001 if you have a look at the back of the fridge, there is normally a tray just above the compressor motor. The condensation from the fridge drips through from the inside into that pan, and the heat from the motor evaporates it
@@ChilliChump I will look at this and see where it enters, if I am lucky there is a cap that I can remove to move around the tube so I may be able to pass through a wire. but I will see, perhaps I can also enlarge the space to accommodate wire.
I am going to build myself a Ferminator. Your channel is costing me a small fortune. I have one Question I am buying a temperature Controller to make it a bit easier but they have a model that also gives you 12 stages so you can change the temp 12 x over at any set time is this extra setting something people use when fermenting or just stick with the one temp setting? Inkbird ITC-308 or ITC-310T-B
☺ I would say go with the 12 stage programmable if it isn't too much more. I would start a fermentation a couple degrees higher for the first 2 days, then drop back down to 19/20 celsius for the remaining (gives the lactobacillus a chance to populate quicker!)
Thanks for that extremely fast reply. Sounds like a plan it's only $20 extra so I will get that one. I am going to use it on the seedling heating matt also so it has two uses. My wife is going to flip her lid when all this stuff starts getting delivered.
Hi, I realise this is an old video and so may not get any attention - I have a really simplistic question. So, the heater warms the fridge interior, and the fridge itself is used to cool it ??? ----> simply asking as I have a broken fridge that seems like an ideal fermentation chamber, but I'm trying to figure out the cooling phase of things. So, it's not simply a case fo turning off the heating, you need to actively cool things? I'm just trying to avoid expense if you have already worked this part of things out. Nothing in the comments seemed to raise this, so I may be being a bit thick.
Hi Kenneth, yes the heater keeps the temperature raised. But this is only really used during winter when temperatures can approach freezing where I have this located. In normal weather and summer, it's cooling that is mostly used to being the temperatures down to correct fermenting temperature. The controller unit I show in this video controls whether the fridge turns on (to cool) or the heating bar turns on (to warm things up).
I do it by weight rather than volume for consistency purposes i.e. same calculation for a pepper mash (no brine, just salt added) as well as when I use chunks of pepper (with a water and salt brine).
F4 is to calibrate the temperature, so the setting will be different for everyone. Compare the reading from the device using a second thermometer, and calibrate accordingly.
Hey, Chillinator ;) I like the simplicity of the build. I've seen some more complex ones making use of a Raspberry Pi as the temperature controller, but why reinvent the wheel... How did you route the cables? Did you drill through the back at the bottom? Is that a 12V fan there?
Lol! I didn't need to drill, there was a condensation drainage hole I routed through....but in an earlier build with a bar fridge I did drill into the bottom to route the wires. And the fan is a 220v fan ..wanted to avoid having to convert the voltage.
USB type is fine. I bought a mains-powered one so I could put it on the same circuit as my heating element. The fan isn't essential, but I find it makes the heating more even.
Chillichump Have you had any experience using aquarium heaters for the fermenator? They are submersible and say to not use dry so it seems I can’t use it how you are using your heating element. I’m having a hard time finding that type of tubular heater in the US. Any ideas?
Unfortunately that won't work, I have tried a cheap aquarium heater. I don't know why those heaters aren't available in the US. Maybe try a vivarium/reptile heat mat? Or even a seed starting mat maybe.
So just to clarify, the fridge needs to be a functioning one, as in capable of cooling, to make the fermentation chamber? I'm asking because I have a broken fridge with a busted compressor, and I was thinking of turning it into a fermentation chamber. If the fridge needs to be in a working order, then, I guess, I'm out of luck on this one.
If the ambient temperature is below 21'C then you don't need cooling...but if the temperature in the fridge goes above that, then yeah you would probably need cooling.
Hi Shaun, I'm wondering if you could help me out with a mod to this setup. I essentially want the same thing, but with an interrupt to put the Fermenter into fridge mode. The interrupt signal would be from a digital pressure guage, so that when a desired pressure is reached, it cold crashes the ferments to stop them where they are in the process.
@@ChilliChump yes. I'm brainstorming ideas with a friend, but since I was showing him your ferminator I figured I'd see if you had any thoughts as well.
Still using the same system. Works great. Surprised the fan I have is still working....but it is! I bought a few of them, expecting it to fail with the potential moisture levels.
@@ChilliChump hi, cheers for getting back to me so quickly. I’m looking for something to ferment sauerkraut and kimchi, I assume the temp range is still suitable.
Have a look towards the back of the fridge, underneath. Most fridges have a drainage hole that you can feed wires through. At least the few fridges I have done this with have been like that
Hello Sam! I'm sorry I didn't stop to say hi....I was kind of surprised that someone recognised me to be honest and was on a conference call at the time! I did put out a message on Twitter and my FB to let you know I didn't mean to be rude. Next time I will happily stop and have a chat. (First time I've been recognised in public) I didn't need to drill any holes with the fridge thankfully. Most fridges have a drain hole at the bottom and mine had that, so I could just slide the wires through that from behind the fridge. I have made a smaller fermenting fridge in the past (bar fridge) and I did need to drill that one.
@@ChilliChump Ah that makes perfect sense, I have a spare old fridge in my garage I just found the drain hole. No worries mate - I literally walked out my office and recognised you didnt realise you was on the phone! Keep up the videos love them. I will buy you a beer the next time!
@@ChilliChump Dont be silly just wanted to shout out for the effort you put into the videos. I am there as well, always in the seahorse pub pop in for a beer if you ever see me!
Hi ChilliChump, can you make a ferminator with peltier cells on an isolated box? can you please let me know what you think and if you have had experiences with it? I am soon going to make a ferminator and i was thinking about that
Unfortunately the experience I have had with peltiers in this setup is not good. I also tried helping out one of my viewers who was doing a similar thing, but that wasn't successful either
@@ChilliChump Thanks for sharing your experience, my father is an electronic technician and we will try anyways with peltiers, i'll let you know how it went once it is finished
To be honest, most houses that have good insulation should be fine. I like to be more specific with my temperatures to keep control of things which is why I built the ferminator. But you can ferment perfectly fine if you can maintain around 20' celsius (68' farenheit)...which is "room temperature".
if your in a cold climate keep it near a thermostat or at chest level ( NOT near the floor ) Heat rises.. wall thermostat measure from there location.. So if your in warm climate and are using air conditioning then keep it NOT too close too the air conditioning ( at least 6 feet away and not in direct line of out air flow ) use another thermometer in that area first and check its range first then if it does not fluctuate too much then your good :) ..
@@veger2001 yeah that's good advice. In the hotpress the temperature is pretty constant, plenty of open shelving there so I can pick how close to the hot water tank it needs to be, but as you said best to check the temperature fluctuation before
Great content on your channel! Just one question if you don't mind. I just packed a jar, and put it in the fridge covered with weights with airlock. The Temps here are up to 90F in the day and a good 70F at night. Do you think it's OK in the fridge until the temp drops enough to pull out and leave at room temp, around 68F? I know the fridge is about 50F, and will slow down the ferment.
Thank you! I think that is a little risky, I am not sure that your lactobacillus will survive at that temp for too long. At the same time you really don't want your fermentation in 90'f temps. Is there not a cool spot in your house? Basement maybe?
@@ChilliChump Thank you for the reply! No basement here, just crawlspace. I ended up putting it in my neighbor buddy basement that has an average temp of 73F. Thank's again for the help. Have a good one!
One thing to consider though is that they ferment in massive barrels. So even though the warehouse gets up to 100f during the day, the barrels take a long time to heat up or cool down (thermal mass). So they will never be at 100f, they will be whatever the average day and night temps are. When we are doing smaller batches, this is not the case and the temperature swings will not be great for your fermentation
@@ChilliChump I took the heater out of mine I didn't need it. Mine go's down to 18 .6 Celsius and then starts to warm up on its own I don't use the fan because it heat it up to much even on the cool side
There is enough thermal mass in the fermentation that the temperature will be pretty steady. So if the temperature in my ferminator fluctuates by a couple of degrees, around a set point, the actual fermentation will be staying steady
@@ChilliChump do you think the heating element is necessary in warmer countries compared to just switching off the fridge? Not talking about winter though
@@ChilliChump Hey Chump thanks for all the quick replies :) I consider building one since here where I live fermentation is over after just 3 days, no more bubbles out the airlock and no more pressure... I'd also want to cure meat in the same fridge and add humidity control. Do you think it's a bad idea to mix those into the same fridge ? ;)
If I`m not mistaking - a Fermentation is done by yeast and not Lactobacillus - as Lactobacillus spp. is responsible for spoilage of alcoholic beverages.
Lactobacillus bacteria is what we use for fermenting of vegetables. It creates lactic acid (and CO2) which is what decreases the pH and makes what you are fermenting safe from things like botulinum. Yeast fermentation creates alcohol and co2...different kind of fermentation.
Thank you for sharing such an enjoyable to follow DIY project.
Finding your channel was the best thing to happen to me in a while. Thank you for all our efforts in researching and sharing all your knowledge. Blessings and more success to you.
Thank you, it's always nice to learn something one didn't know. I ferment in my kitchen but this is, as you put it, a whole new level.
Thank you for your help. I am pleased to report that I have my very own ferminator! :) All works great. Now for my chilli trees to grow and bear fruit! Pity the temperature probe is so short but I will be tapping my fan into the heater as I too noticed as you pointed out that the fridge reaches cold temperatures easily but once cooled it takes much longer to heat up to the desired temp.
really happy I found your youtube channel, thank you for the videos!
Great idea, definitely going to build a fermentation refrigerator. Only difference for simplicity, I will use a pre-wired dual stage digital temp controller outlet and since the heat tube you use isn't available in the USA, I'm using a 50W ceramic heat lamp in a ceramic socket set in the bottom of the frig. I have an extra USB case fan that I can use for circulation..
This a great DIY project.. I did similar project for using a chinese made DTS controller with feeding pumps from amazon. For those of you in US or Canada the brown wire ( HOT ) is the same as the Black wire and the blue wire ( neutral ) is the same as the White wire. So basicly the devise acts a automatic light switch.. when sensor hits it mark 19c then the relay ( like the wall switch ) flips the switch on or off depending on the condition you set.. ( a relay is not more than an ON OFF switch that opens or brakes the circuit )
Thanks for video :)
I saw this video long ago and I finally made the controller unit today, for now it’s going to be looking after my chilli seedlings (optimistic time of year in the southern hemisphere). At least - until I can find the right fridge. Thanks man this was very educational and inspiring.
Justin Beere Where did you find the tube heater? The link provided to Amazon does not show the tube heater installed in his “Fermenator.” Thanks
Unfortunately it seems that the US Amazon doesn't have the tube heater anymore. Can still get it on the European Amazon sites. I suggested to another viewer that maybe a decent heat mat could be a replacement.
Brilliant, I'm off to get a fridge. Many thanks.
your a hoot, some great things and some a little offside but interesting. Just got the pepper bug, started Jalapeno, Red Thai Chili, sweet peppers and can't find any Tabasco and after ordering from three different place am at a loss. Wife got a custom built 20' x 10' greenhouse and gave me 5' to play with...lol be safe and keep on growing.
Thanks for sharing your knowledge
new favorite channel!
Great video, just what I was looking for. Thanks.
Love this video! I have to make one!
I use a chest freezer for my beer, now I know I can use it to make some fermented sauces also. Looking forward to seeing the recipes so I can try.
Thanks
Hi ChilliChump, thanks for all your videos. These are the only videos I am viewing or find most informative regarding chilli growing and some of your other builds such as the stirrer plate which I will make. I found this one more challenging as you don't show the wiring step by step. A more important question is that I have seen other builds where they recommend to run via the thermostat but I don't see that in your video.
Thanks Seb. The ST1000 has a thermostat. It has a temperature probe that you put in your fridge to monitor temperature. The wiring diagrams come with the ST1000. It is best to follow the details on those diagrams.
In fact I will be building a bigger version of this in the next 6 months, so I will document the build more thoroughly.
Thank you. You are a very good teacher❤
Great vid! Thanks!
I’m amazed at the price of the temp controller. A few years back while serving a Pharmacy chain in New England when I worked for YORK./Johnson Controls, a similar controller was between £215 to £360! Nice to see they are very affordable.
The price of electronics has really come down in the last decade or so! Makes some of my projects so much more affordable and accessible!
Thank you sir for the very nice info
I bet I can have fun building one of those from scratch, ty
I was about to buy a wine cooler (basically cheaper fridge with higher temps). But this is awesome! Thanks for the inspiration. Maybe I will build my own fridge. Using polystyren and peltiers coolers.
I have been chatting with one of my viewers doing exactly what you are talking about. He wasn't able to get much below 19.5' Celsius with the peltier he was using. So go as big as you can with that! Let me know how it turns out!
@@ChilliChump Oh wow I heared you can build even a freezer using them. Thanks for sharing!
Don't use peltier models
garden & engineering work evident on fingers. lotion application buggers everything except hand restoration!
informative, TY
Great video.. I make my own hot sauce as well as brew beer and Kombucha. Will be building a Ferminator for the beer and hot sauce. Since I ferment Kombucha at ~76F-77F I won't be doing both at the same time.( I might wind up with 2 Ferminators. ) Take Care....
you are my new hero
Hi, love your videos so informative and straight to the point. Noticed in the Ferminator video that you had Elderberry and pear cider in the making, do you have a video about adding different fruits to the basic cider. We have a Mulberry tree and would like to add this to the pear cider.
Thank you, I'm glad you enjoy my videos!
This is the video I did for the pear cider ua-cam.com/video/swYScNYFU7E/v-deo.html
I haven't got one with mulberries unfortunately. But if you follow this recipe with your videos, you should have a decent result. I will do a dedicated video for various fruits in the future
Loving your videos. Just one thing worries me. Watching this Ferminator build, I didn’t see an earth wire going to the sockets? This could be a deadly mistake if something goes wrong! As a sparks , trust me, you definitely want to earth the sockets or the fridge will become live in fault conditions😳. Growing my own chillis now. Very addictive. 👊🤘😎
There definitely is earth...I didn't use the green/yellow wire, but I did mark it with an earth sleeve. You can't see it in the clip though unfortunately. I should probably reshoot this video in the future, make it clear where the earth wire is.
Found this on Amazon, the whole electronic setup in Inkbird one unit works great for me.
ITC-308 Digital
I have just had a look, and the ITC-308 device seems great - much less fussy and neater than a home made unit in a project box, and by the time you have bought all the bits and spent the time assembling, it's just not worth the hassle IMO. thanks for the info, and if i ever build my own will go for this this unit :)
@@Bob-ts2tu I had a spare minifridge and got it, seems to work great so far, I got some pear cider in there right now.
Hi there! I looked at this ITC-308 digital unit too and it seems great for this purpose. Are you happy with how this works? What did you use as a heating element? Any advice would appreciated. Thanks!
Great instructions! Thanks! Ane wondering whether you think it matters that the fermentation space is in the dark most of the time. Thanks again for your hard work.
It is preferably to be in the dark! Some moulds and bacteria need light to grow!
This is happening. I've got hold of a fridge for free and I'm moving to a house that has a quite a big brick shed. I'm finally doing this after watching your videos through lockdown and this covid business.
Good luck mate!
So interessant thank you
keep up the good work and I comment to keep up the math algorithms on youtube ;) !
do you have a wiring diagram for the project box?
Oh man... Time flies. 😀
This will help with so much more then just fermentation. This set up I can use for incubation of quail, chicken, duck, turkey and so on eggs. I can even use it for incubation of reptile eggs. For bird eggs I would just need to add an extra plug jack or two for automatic egg turners. But this setup has a lot of potential for more then just fermentation. Thanks so much for making this video.
Also have you ever used the brine for making hot pickles or hot pickled eggs?
It is certainly very useful! I'm glad you found it useful too!
I haven't tried pickling eggs yet. I don't think I've even tried one before! Definitely one for the list!
@@ChilliChump I love hot sause and salsas but here in Germany they are way too sweet for my taste and after watching your videos I now have a reason to grow and process more kinds of hot peppers. I think I will be making some different hot sauces and some salsas for some real Mexican food later this year and years to come. And I my have to make a couple of them so I can get rid of these Styrofoam incubators. They take up way to much room and limit the amount of eggs I can hatch.
I love hot pickled vegetables and eggs so I will definitely be making them with the brine.
Is Fermilab in USA a huge installation for fermenting stuff?
At 19.6 and the cool light is still on,will check it in the morning to see what it is
Thank you for sharing this information! You mentioned that you ferment beer in the Ferminator, which makes total sense to me. I also imagine that using a regular fridge for conditioning lager beers at 3*C would be fine, but could I ask how wide the temperature range available is in the Ferminator? I hope to condition some ales around 12*C and wondered if this setup would be suitable for maintaining this mid range temperature. Thanks again! ✌️
The ferminator can get as low as the fridge can...so this fridge can get to 1°C. And up to around 50'C if I wanted to.
I love the idea of the ferminator! Simple and functional.
Do you know roughly how much it affected your power bills in the cooler and hotter months?
Because I live in Australia and the temp extremes are bad here added to extreme energy costs.
It is actually pretty efficient. The fridge is already insulated, so it holds the heat and cold pretty well. I haven]'t noticed a marked increase in bills.
How did you put the temperature sensor/fan wiring in to the fridge? Did you slip it in somewhere in the back? Did you have to drill a hole in the back to accommodate them? Where?
Mine is up and running, at 19.8 we will see if cool shouts off at 19.7
Nice vid, gave me idea to build this with arduino :D
build it with a ESP8266/32 with a Web Interface and logging function and a Alarm if all goes wrong inside of it/ fermentation done ... :D
@@mr.mythoclast4451 😂
Hi there; I'm a new subscriber. I've had some real bad luck with fermentation in the last two years, and this channel was recommended to me. I like it so far, thanks. Anyhow, my question about getting my own Ferminator is, how does the electrical cord for the heater get inside the fridge? Do you drill a hole somewhere, run the cable through & reseal the edges, or just bring it in through the door and hopefully the rubber lining that goes around the edge of the door adapts & conforms to the cord now there, so that a proper seal can still be maintained. Please let me know. Cheers!
Most fridges have a small hole somewhere for defrost liquid to go. I fed the wire through that hole from the back of the fridge.
And welcome to my channel! I hope you enjoy my videos!
I need to make one of those FERMINATORs.... I would love fresh pickles and kraut and kimchi and kombucha and whatever else. Probably works great for keeping the dang worms out of the kombucha for sure!
Its great to get repeatable results!
Im lucky i work at a water plant and theres a chemical closet in the lab where they blast the ac constantly. It pretty much stays right at 70°F 24/7 and theres a magnetic stirrer in there i can use. Gonna be making your buffalo sauce with my dragon cayenne peppers when they ripen up a bit more. I was all set up to make powder until i saw your vid.
Sounds perfect! A little tip when starting the stirring, swirl the container around to get it started, before putting it on the stir plate....with mine, I have to do that else it doesn't get going with the larger batches
Thank you for this fantastic guide! I wonder, do you keep the thermometer sensor diped in liquid to mimic the temparture fluctuation inside the ferments or do you keep it in free in the fermenator air to only control the enviroment of the fermentation containers? Thank you once again for your channel. It is a blessing.
The fridge is insulated, and the liquid has a higher thermal mass. So if you keep the air temperature around your target, even with slight fluctuations, the liquid will maintain a constant temperature
Yeah man... I think a friend of mine has a few of the parts and the space for one and I have other parts ;)
I'm going to build one today.
How the electricity for the fan/heat element go in, I gues you needed to drill or find a place how to introduce them to the fridge together with the temp sensor cable. Can you detail that?
Thank you for a great channel. I have a fridge that does not cool anymore. Can i still use it for a ferminator or do i need the the cooling element to regulate?
My pleasure, I'm glad you are finding it useful!
You will need the cooling element only if the fridge will be somewhere that gets warmer than 20'C.
First let me say excellent video. Second, are you a teacher by trade? You are very descriptive and thorough when you explain each step in a given process. Thank you.
Hi Matt, thank you! And I'm not a teacher...but I guess some elements of what I do for my day job requires me to be able to break down complex ideas to be understandable by the layman.
Hello Thank you for the cool Video. One question, how do you power/control the fan. Where doe it connect?
It's connected inline with the heating element. So the fan circulates the heat when it is on
What is the name/type of the heat cool element. Thanks
Hi, do you have a wiring diagramm for the sensor box, I was wondering how you are incorporating it with the fridges own sensor?
There is no need to incorporate with the fridges sensor. Fermenting is done above the temperature that the fridge would typically be at. So by switching the fridge on or off based on the controller box, then it will reduce the temperature accordingly.
How did you route the cables from the inside out? Drilling through the side?
The temperature monitoring cable comes through the bottom through the drainage hole. I didn't have to drill anything like I expected to. The wiring for the fan and heater comes through there too
wow and the controller is cheap! Gotta make one of those!
Hi man, Love your videos! I discovered your channel yesterday and I'm binging. Can you tell me if th 2% salt ration in brine is 2% of the water or 2% of the weight of the vegetable?
Hi Marcus and welcome to my channel! If you are doing a brine fermentation, then it is by weight of the water. For a mash fermentation it is by weight of the peppers/veg. I would also recommend going to about 2.5% or 3% if it is your first time! Let me know how it goes!
@@ChilliChump thank you for the quick reply! Keep up the good work man!
Although it may be obvious, can you provide the spec for the tube heater... the link on amazon does not give me a result. (Maybe because I'm from outside the UK).
Yesterday I got a fridge and I'm going to build a "ferminator"... specially for my wife that started to do beer.
Another related topic: What about a spicy beer recipe or video? Did you try to do beer with some hot peppers as ingredients?
Greetings from the Galilee.
Hi Ricky, this would do well as an alternative. You don't need a lot of heat because the fridge is insulated: geni.us/heatmat20w
Maintaining a constant set temperature ~25C is a major part of the sourdough bread making process. So if you bang in a sourdough bread and/or starter there is no reason why you couldn't have a bread, chilli sauce and/or sauerkraut all sitting along side each other. In particular with the wide range of temperatures here in Adelaide Australia, 15C in Winter up to 38C in Summer (Summer can see temperatures fall 10 -20C in 24 hours), I think your design would cater for a set once and forget all year long...does that sound reasonable?
Just to supplement this: fancy temperature regulation should not be an obstacle to getting started with sourdough in my humble opinion. I've had success in the UK in a kitchen that ranged from 17°C to 25°C over the spring and summer. (Some terrible failures too but that's all part of the process.)
I'm only saying this because of how glad I am that I started making sourdough breads at home. So much nicer and easier to digest than the supermarket breads that have soya and other random crap thrown in and, disturbingly, last two weeks or more without going mouldy.
What fan did you use? and where did you wire it to? great video making my own Ferminator
It is just a small mains voltage fan I found on Amazon. You could use a typical computer fan if you want, but you would need to get convert to DC and drop the voltage.
Hi I have been trying to make a similar one. One question I have is the inside of the insulated refrigerator is made of plastic type material, doesn't it get heated too which in my opinion is not a good idea if we keep ON the ferminator all the time.
It gets heated to 20' Celsius/68' farenheit...so no different from just leaving the door open at room temperature of the average house.
Hello Chillichump! I'm in the process of building my own Ferminator from an older "apartment size" refrigerator that works very well. I've sourced everything but the heater. When I click on the link you listed for "Tube Heater" it goes to Amazon and displays base board mount electric room heaters and fireplace inserts. Is your heater like one used in an aquarium or terrarium? I can find something like that. Many thanks!
The heater I use is a ceramic tube heater. But I know that folk in the US have a hard time finding them. You could also just try a heat mat like you use for starting seeds or in a terrarium
Can tomatillos be added when fermenting super hots for canning super hots for hot sauce or salsa?
They can be added but I would check the pH isn't too low on the tomatillos.
Good dag, can you smoke your chilli's before fermentation
Yeah you can...but you would need to add about 50% fresh, unsmoked too. Smoking with heat with kill the lactobacillus
Hello thanks for your video little bit worried about my Chili's that im trying to ferment I have use regular table salt is it going to start the procedure
You may get lucky, but regular table salt is not ideal. It often has anticaking agent in it that may kill the lactobacillus
ChilliChump, Avoid iodized salt as it will minutely fight important aspects of the fermentation process. I recommend grabbing some good old sea salt from the local market. No matter which one whether it’s pink Himalayan or just white mediterranean. This is not so important as it is that there is not iodized table salt involved in the process. Just pick one of your liking and remember to have fun.
If I keep the fridge in an environment that is always above 22C would there be a need for the heating element
if I can get the fridge to stay at a constant temperature between 18C and 22C?
In other words with careful adjustment just a small basic fridge without modifications should do, correct?
Yes that is correct, no need for a heating element if your ambient temperature is above the temperature you want to ferment at.
I have a EUROCAVE instead set at 12 Degrees C. If used as ferminator how would this affect the process. Is it still possible to have the process of fermentation perhaps at the expense of some extra time?
You need to have around 20'C for fermentation to occur effectively. Slower fermentation can occur at lower temperatures, but then you risk the fermentation being taken over by pathogens.
Can i use aquarium heater?? 50w
Sure, as long as it doesn't require being submerged in water.
Hi ChilliChump! First of all thank you for your amazaing videos! I found out about your channel some weeks ago and really watched a lot of your stuff since then - great work! I am quite sure you answered this somewhere already, but I can't find any info on that: I sometimes see you fermenting chilis, and then when making the sauce you add, garlic, onions, etc. - Doesn't this compromise the durability of the entire product? Since in my example the fermented chilis will last for a while, the gralic and onions went in raw tho so the durability of the sauce is lower since it depends on the "weakest" ingredient? Thanks and best regards from Austria
I am glad you are enjoying my videos, welcome to my channel! With regards to your question....think of it like pickling. When you ferment you bring the pH down by producing lactic acid. When you add other ingredients after, as long as you maintain the correct balance...then you will be fine. Test the pH before and after the addition of other ingredients to ensure the sauce is safe.
@@ChilliChump Mate thanks so much for the quick and nice answer, now I get it. So if I wanna make a colder sauce by not adding so many chilis, I might consider fermenting some of the other ingredients as well since my mass for keeping the pH low in the final product is gonna be too small if I am just fermenting the chilis alone?
Fermenting them with the peppers will work too...just bear in mind that it will drastically change the flavours of those ingredients....especially when it comes to fruits.
@@ChilliChump Will do that, thanks :)
Fantastic.
I have a question about light though... should I ferment in the dark (as in your Ferminator and cupboard (your older vids)) or can I allow some light onto my jars (some people ferment on a worktop out of direct light). I'd greatly appreciate your thoughts on this.
Regards, Mark (yep, that guy who didn't shy away from being "that guy" last week... ;D )
Hey Mark....I prefer keeping it in the dark. Mainly due to the colour. I find that I have a far more vibrant colour in my fermentation when I don't let it sit in the light. I am not entirely sure if light affects bad growth...I kind of doubt it though
I know in beer fermentations you want to avoid "green" light which is part of a normal light spectrum. I can skunk beers. Don't know how it would impact other fermentations.
Hi, thank for the video, btw did you just drill throught the back of the fridge to pass your wiring ?
That part is sort of hidden by that jug of wine I think.
No, I passed the wire through a hole that is already there. At the back of a lot of fridges there is an antifrost water collection spot. I used that, no drilling needed. But on an earlier one I built I did drill it. Just be careful where you are drilling do you don't hit any electrics!
@@ChilliChump Thank you for the reply :) I will check for service port. or ask my tech that is coming over to repair a washer :)
@@veger2001 if you have a look at the back of the fridge, there is normally a tray just above the compressor motor. The condensation from the fridge drips through from the inside into that pan, and the heat from the motor evaporates it
@@ChilliChump I will look at this and see where it enters, if I am lucky there is a cap that I can remove to move around the tube so I may be able to pass through a wire. but I will see, perhaps I can also enlarge the space to accommodate wire.
I am going to build myself a Ferminator. Your channel is costing me a small fortune.
I have one Question I am buying a temperature Controller to make it a bit easier but they have a model that also gives you 12 stages so you can change the temp 12 x over at any set time is this extra setting something people use when fermenting or just stick with the one temp setting? Inkbird ITC-308 or ITC-310T-B
☺
I would say go with the 12 stage programmable if it isn't too much more. I would start a fermentation a couple degrees higher for the first 2 days, then drop back down to 19/20 celsius for the remaining (gives the lactobacillus a chance to populate quicker!)
Thanks for that extremely fast reply. Sounds like a plan it's only $20 extra so I will get that one. I am going to use it on the seedling heating matt also so it has two uses. My wife is going to flip her lid when all this stuff starts getting delivered.
Thank you very much for this great video. Explains to me very well why my ferments taste awful. I ferment at temperatures that are much too high.
Hi, I realise this is an old video and so may not get any attention - I have a really simplistic question. So, the heater warms the fridge interior, and the fridge itself is used to cool it ??? ----> simply asking as I have a broken fridge that seems like an ideal fermentation chamber, but I'm trying to figure out the cooling phase of things. So, it's not simply a case fo turning off the heating, you need to actively cool things? I'm just trying to avoid expense if you have already worked this part of things out. Nothing in the comments seemed to raise this, so I may be being a bit thick.
Hi Kenneth, yes the heater keeps the temperature raised. But this is only really used during winter when temperatures can approach freezing where I have this located. In normal weather and summer, it's cooling that is mostly used to being the temperatures down to correct fermenting temperature. The controller unit I show in this video controls whether the fridge turns on (to cool) or the heating bar turns on (to warm things up).
Is it 2 molar or 2% by weight?
I do it by weight rather than volume for consistency purposes i.e. same calculation for a pepper mash (no brine, just salt added) as well as when I use chunks of pepper (with a water and salt brine).
All single door fridges I have seen, do have a small freezer incorporated at the top of the interior. Do you get rid of it and if so how?
You can get fridges that don't have freezer sections. That would be preferable.
@@ChilliChump Thank you for answering so quickly. I will look around more…
Can i ferment without a enclosed box?
Yes. You just need to find somewhere that you can maintain around 20' celsius
What is F-4 for and what do you have your set at
F4 is to calibrate the temperature, so the setting will be different for everyone. Compare the reading from the device using a second thermometer, and calibrate accordingly.
Hey, Chillinator ;)
I like the simplicity of the build. I've seen some more complex ones making use of a Raspberry Pi as the temperature controller, but why reinvent the wheel...
How did you route the cables? Did you drill through the back at the bottom?
Is that a 12V fan there?
Lol!
I didn't need to drill, there was a condensation drainage hole I routed through....but in an earlier build with a bar fridge I did drill into the bottom to route the wires. And the fan is a 220v fan ..wanted to avoid having to convert the voltage.
Cool, thank you.
Sounds great. What wattage heat tube do you use and also please what fan and is it always on. Thanks
You don't need a lot of heat. 20w would work. And the fan is only on when the heat is on to circulate the heat.
@@ChilliChump
Many thanks
@@ChilliChump Hi again - can you suggest a fan - they all seem to be usb type or would that work anyway?
USB type is fine. I bought a mains-powered one so I could put it on the same circuit as my heating element. The fan isn't essential, but I find it makes the heating more even.
can you link the heater on amazon or something?
its linked in the description of the video:
Tube Heater: geni.us/ecotube (Doesn't appear available In the US, try this instead: geni.us/heatmat20w )
Chillichump Have you had any experience using aquarium heaters for the fermenator? They are submersible and say to not use dry so it seems I can’t use it how you are using your heating element. I’m having a hard time finding that type of tubular heater in the US. Any ideas?
Unfortunately that won't work, I have tried a cheap aquarium heater. I don't know why those heaters aren't available in the US. Maybe try a vivarium/reptile heat mat? Or even a seed starting mat maybe.
Chillichump I was able to find a few on eBay. If just have to get a voltage converter or a step down plug. Thanks man.
So just to clarify, the fridge needs to be a functioning one, as in capable of cooling, to make the fermentation chamber?
I'm asking because I have a broken fridge with a busted compressor, and I was thinking of turning it into a fermentation chamber. If the fridge needs to be in a working order, then, I guess, I'm out of luck on this one.
If the ambient temperature is below 21'C then you don't need cooling...but if the temperature in the fridge goes above that, then yeah you would probably need cooling.
Hi Shaun, I'm wondering if you could help me out with a mod to this setup. I essentially want the same thing, but with an interrupt to put the Fermenter into fridge mode. The interrupt signal would be from a digital pressure guage, so that when a desired pressure is reached, it cold crashes the ferments to stop them where they are in the process.
What would you be measuring the pressure of? The actual ferment?
@@ChilliChump yes. I'm brainstorming ideas with a friend, but since I was showing him your ferminator I figured I'd see if you had any thoughts as well.
Hi, looks good and fairly straight forward 👍. I see this video is four years old, are you still using the same set up, any issues along the way?
Still using the same system. Works great. Surprised the fan I have is still working....but it is! I bought a few of them, expecting it to fail with the potential moisture levels.
@@ChilliChump hi, cheers for getting back to me so quickly. I’m looking for something to ferment sauerkraut and kimchi, I assume the temp range is still suitable.
The temp range of this is very flexible. But easily will work for this ferments
@@ChilliChump 👍. Cheers
Your heater tube link: works if you wanna buy a fireplace heater lol
So quick one, is it necessary to drill a hole in the side of the fridge?
Have a look towards the back of the fridge, underneath. Most fridges have a drainage hole that you can feed wires through. At least the few fridges I have done this with have been like that
@@ChilliChump Awesome thanks, saves me destroying my fridge lol
Where does the heat come from? Do i have to buy a heating element aswell as the thermostat? You didn't show us inside the fridge
Thanks
Did you watch the whole video? I did show inside the fridge. The heating element is shown at 4:10
ChilliChump Is there a preference for the type of heating element to use?
What ph tester do you recommend?
This is the one I have settled on. Really decent geni.us/Apera_ph
Wondering if you could use a wine fridge for this purpose?
That would work fine. Only one thing may be an issue, most wine fridges have glass doors. You don't want to expose your fermentation to light
@@ChilliChump Good point, game changer actually, cheers ;)
Did you drill a hole for the cables to go behind the fridge? @chillichump I see you outside my work in London the other day I called out!
Hello Sam! I'm sorry I didn't stop to say hi....I was kind of surprised that someone recognised me to be honest and was on a conference call at the time! I did put out a message on Twitter and my FB to let you know I didn't mean to be rude. Next time I will happily stop and have a chat. (First time I've been recognised in public)
I didn't need to drill any holes with the fridge thankfully. Most fridges have a drain hole at the bottom and mine had that, so I could just slide the wires through that from behind the fridge. I have made a smaller fermenting fridge in the past (bar fridge) and I did need to drill that one.
@@ChilliChump Ah that makes perfect sense, I have a spare old fridge in my garage I just found the drain hole. No worries mate - I literally walked out my office and recognised you didnt realise you was on the phone! Keep up the videos love them. I will buy you a beer the next time!
Yeah, I had my headset in...sorry again, I felt terrible! And always up for a beer. I work just down the way towards Mansion House station
@@ChilliChump Dont be silly just wanted to shout out for the effort you put into the videos. I am there as well, always in the seahorse pub pop in for a beer if you ever see me!
Hi ChilliChump, can you make a ferminator with peltier cells on an isolated box? can you please let me know what you think and if you have had experiences with it? I am soon going to make a ferminator and i was thinking about that
Unfortunately the experience I have had with peltiers in this setup is not good. I also tried helping out one of my viewers who was doing a similar thing, but that wasn't successful either
@@ChilliChump Thanks for sharing your experience, my father is an electronic technician and we will try anyways with peltiers, i'll let you know how it went once it is finished
There's a good amount of water generated from the cooling peltiers so you have to consider that in the design
How did you disable/bypass the normal fridge temperature controls ???
I didn't...the fridge is plugged into one part of the controller, and only powers when the temperature goes above whatever temperature I set
@@ChilliChump nice ... Plug and play ... I like easy ...
Is there anywhere in the house that would work similar to using a ferminator? Such as the hotpress or near the boiler etc
To be honest, most houses that have good insulation should be fine. I like to be more specific with my temperatures to keep control of things which is why I built the ferminator. But you can ferment perfectly fine if you can maintain around 20' celsius (68' farenheit)...which is "room temperature".
@@ChilliChump okay sounds good, thank you!
if your in a cold climate keep it near a thermostat or at chest level ( NOT near the floor ) Heat rises.. wall thermostat measure from there location.. So if your in warm climate and are using air conditioning then keep it NOT too close too the air conditioning ( at least 6 feet away and not in direct line of out air flow ) use another thermometer in that area first and check its range first then if it does not fluctuate too much then your good :) ..
@@veger2001 yeah that's good advice. In the hotpress the temperature is pretty constant, plenty of open shelving there so I can pick how close to the hot water tank it needs to be, but as you said best to check the temperature fluctuation before
Great content on your channel!
Just one question if you don't mind.
I just packed a jar, and put it in the fridge covered with weights with airlock.
The Temps here are up to 90F in the day and a good 70F at night.
Do you think it's OK in the fridge until the temp drops enough to pull out and leave at room temp, around 68F?
I know the fridge is about 50F, and will slow down the ferment.
Thank you! I think that is a little risky, I am not sure that your lactobacillus will survive at that temp for too long. At the same time you really don't want your fermentation in 90'f temps. Is there not a cool spot in your house? Basement maybe?
@@ChilliChump
Thank you for the reply!
No basement here, just crawlspace. I ended up putting it
in my neighbor buddy basement that has an average temp of 73F.
Thank's again for the help. Have a good one!
tabasco company ferments their hot sauce in non-climate controlled warehouses that reach 100F in summer, so you will be fine at 90F
One thing to consider though is that they ferment in massive barrels. So even though the warehouse gets up to 100f during the day, the barrels take a long time to heat up or cool down (thermal mass). So they will never be at 100f, they will be whatever the average day and night temps are. When we are doing smaller batches, this is not the case and the temperature swings will not be great for your fermentation
Would it work using a freezer instead of a fridge? What problems could you foresee doing it that way?
Should work just fine.
Excellent. Is a freezer likely to have a drainage hole like a fridge that I could pass the cables through?
@@stephenkennedy5808 that may be the challenge....you will likely need to drill a hole for the cables. The use some silicon to seal.
Do those outlets have an Earth / Ground to them?
The controller itself doesn't have ground. However there is common ground to the two plug sockets where the fridge and heater bar plug in.
@@ChilliChump Glad to know, I just couldn't see it in the close ups. Some people don't seem to understand the value of the Earthing System.
@@stevegraham3817 I really need to redo this video... give a bit more details!
What is your highest temperature, and your lowest temperature. Mine is 21.8 the high and the lowest is 18.6 mine is set up just like yours
How do you mean? It depends on what I set the hysteresis to...but I can easily get it up to 55' celsius...and down to 3' celsius
@@ChilliChump I took the heater out of mine I didn't need it. Mine go's down to 18 .6 Celsius and then starts to warm up on its own I don't use the fan because it heat it up to much even on the cool side
Hey Chump, i wonder if fluctuations of +-1.4 degrees C aren't too much for the ferment
There is enough thermal mass in the fermentation that the temperature will be pretty steady. So if the temperature in my ferminator fluctuates by a couple of degrees, around a set point, the actual fermentation will be staying steady
@@ChilliChump do you think the heating element is necessary in warmer countries compared to just switching off the fridge? Not talking about winter though
Heating element wont be necessary if your location naturally stays above whatever temperature you are fermenting at.
@@ChilliChump Hey Chump thanks for all the quick replies :) I consider building one since here where I live fermentation is over after just 3 days, no more bubbles out the airlock and no more pressure... I'd also want to cure meat in the same fridge and add humidity control. Do you think it's a bad idea to mix those into the same fridge ? ;)
Personally I wouldn't do that...but I am selling to the public, so I need to avoid cross-contamination
Ok so what do you suggest for someone who is unable to purchase that heater?
You could use a heating mat (reptile heating mat, or a seed starting mat.)
@@ChilliChump You think I should just line the bottom if the fridge with it?
@@outdrsman10 that would be an option. The fridge is well insulated so it doesn't need a load of heat to get the temperature up
@@ChilliChump Thanks I'm looking at a 10x20 mat
If I`m not mistaking - a Fermentation is done by yeast and not Lactobacillus - as Lactobacillus spp. is responsible for spoilage of alcoholic beverages.
Lactobacillus bacteria is what we use for fermenting of vegetables. It creates lactic acid (and CO2) which is what decreases the pH and makes what you are fermenting safe from things like botulinum. Yeast fermentation creates alcohol and co2...different kind of fermentation.
Sorry, didn't listen your video careful enough. You are right. Just came from pear cider video and assumed that this video is directly related.