Here is the recipe I've been given for making Old Sour. One teaspoon of salt to one cup of fresh lime juice. I have put this into a sterile bottle, tried it with an added small red pepper and at other times, without. Put a piece of cheesecloth over the mouth of the bottle to let it all ferment. That's where all my problems start. Just exactly what does the ferment process look like? And before capping, I notice more and more white stuff over the top of the liquid. Is this fermentation? Something is wrong somewhere because the white stuff gets thicker and thicker and I throw the whole thing out. I know this is all wrong because you are supposed to be able to keep a bottle on your table and use it as a condiment. Won't some savvy Chowhound please give me a step by step so that I can stop wasting all those ljmes?