Bought a $30 glass weight set for my ferments and it changed everything about brine management

I was using those cheap plastic fermentation weights for months and kept getting floaters and mold on my hot sauce batches. Finally dropped 30 bucks on a set of solid glass weights from a homebrew shop online. They sink right down and keep everything completely submerged without any weird plastic taste issues. My last batch of jalapeno garlic sauce went three weeks without a single speck of mold on top. Has anyone else made the switch from plastic to glass and noticed a difference in their success rate?

2 comments

2 Comments

the_nathan23d ago

Made the switch last year and never looked back. Glass just sinks better and I haven't lost a batch to mold since.

the_zara23d ago

Whoa yeah I was totally team plastic before but you just convinced me otherwise.