All Answers

Sharing a picture will really help to diagnose this.

Also, describing the smell is crucial. If it smells like dead bodies, it is probably too long. If it smells kinds sweet or sour like sour dough, you are most likely good.

Here is a tank we did in a 55 gallon drum that doesn’t have nice bubble rings, but it is good to go based on smell. The reason for no bubble rings perhaps is caused by all the crap that floated up and this metal 55 gallon drum seems to slag off material/rust every time I use them, so not a bad thing. Just not picture perfect.

From my understanding ffj and fpj over lap in transitional period(2 weeks before flower). WCA is for veg. WCA and wcp are used during flower foliar applications and watering.  Please give feed back if I’m on the right track or not! Knowledge is power!!!

Salt or saltwater. Maybe some of that cheap beer that you would have left over from making your OHN.

Maybe one uses both FAA and WCP in vegetative growth period but alternates in quantities. one week FAA is 1:500, WCP 1:1000, the next week WCP is 1:500, FAA 1:1000. this makes sense to me…

I also have this effect happen to me when I ferment ripe banana fruit. I make KNF Food according to the recipe, but the banana material traps in the gasses more than other materials, so it will rise above the 2/3 mark and many times overflow.

To solve this problem, I place a metal screen over the material, then I place a few clean stones on top of that to weigh the material down so it will not rise when the gasses try to escape. 

It sounds like after 3 days the material is probably pretty well fermented? I would imagine your climate is relatively warm as from my research west africa is even closer to the equator than Hawaii. If there is a slight alcohol smell, that is tell tale that the fermentation is complete.

The KNF Fuel recipe does not change whether you are using fish or other land based animals. The concept is to use sugar to control the moisture content of the material so that it will slowly ferment and the microbes will have a chance to disassemble the proteins into amino acids. The primary microbe doing the fermentation of KNF Fuel is KNF Police and there is more detail to that in this answer.

There are benefits to using fish over other land based animals based on the oils that are present in fish such as omega fatty acid balance, etc.

The original textbook recipe does call for the addition of KNF Medicine and KNF Microbes, but in practice they have been found to be not mandatory. KNF Microbes are added to mitigate smell and are listed as optional, and KNF Medicine is to speed up the metabolization of the microbes to digest the meat a bit faster.

IMO2 is never called for in any official recipe and may be a mistake introduced by that instructor.

There are other reasons besides just preservation at room temperature to include the supersaturation of the KNF Food.

To answer your question, are they ruined? No. Are they degraded? Yes. In addition to vital enzymes and plant metabolites there are also a host of biological residents in the KNF Food. All of these degrade as fermentation continues beyond the initial arresting after extraction, albeit at a slower pace. The KNF Food will continue to transform the material as biology and chemistry dictate.

The presence of further alcohol in the solution is okay and still is indicative of the presence of yeast which is desired, but it is when this turns to vinegar that the biology has shifted to acetic acid bacteria and indicate a presence of much more bacteria, which mean much more of the vital stuff you want has degraded significantly.

One way I avoid this situation is to keep my preserved collections in preservation and then fill up a “working jar” with just enough for that month, usually blended with KNF Cleanser and KNF Medicine in the appropriate ratios so that I don’t have to carry around a bunch of jars, and if I forget it or spill it I am not loosing the farm so to speak.

OK, I’ll try that thank you.

And yes there is a slight alcohol smell after 3 days.