sometimes if there isn’t enough sugar present in the fpj plant material it wont make a food vinegar. I find making it from the juice itself gives more consistent results. 1/3 plant juice 2/3 water, a splash of raw vinegar or a vinegar scoby. cover with breathable lid. if you have a well developed scoby it will speed up the process significantly. without adding any vinegar or scoby to inoculate the brew it can take up to 5 months to make vinegar. but you’ll grow your own scoby in the process.
- suzepureknf answered 4 years ago
Thank you for your reply, I am yet to make that one but it’s also on the list. Are you suggesting the yellowing is possibly from a lack of calcium phosphate and not because of my foliage spray solution not being balanced? I noticed it affected the younger plants more than the slightly older others but nothing too severe.
- fattyrootsfarm answered 4 years ago
When making knfFuel (FAA) from the original recipe with just fish and brown sugar there is a 3-4 day window when you can “salvage” it if its gone wrong. typically the problem is not enough sugar. within 3-4 days of making it if it smells like bad fish adding more sugar can save it. if it goes longer without enough sugar or gets contaminated with water its not salvageable. the amazing thing is that this simple simple recipe of just fish and sugar is chock full of lactobacillus, which is one of the reasons its stores so well for so long. have faith. the microbes will do the rest.
- suzepureknf answered 4 years ago
Different collections of LAB can certainly taste very different. From sweet-ish to bitter to sour to very mild and neutral tasting. “Sour” for me seems to be the most frequent flavor I end up with. As long as it’s not a bad sour I think you’re fine. Especially if it separated well and you poured it off in a reasonable time frame. Your nose and taste buds know. You don’t have to like the taste but as long as your body knows it’s not going to make you sick is the important part.
- suzepureknf answered 4 years ago
- suzepureknf answered 4 years ago
- last active 4 years ago
it just sounds like your jar was to small to allow proper separation of the curd and whey i personally use 1/2 gal of milk in a 1 gal jar just to leave enough head room the curd expands a lot ….. and getting a lil curd in the final solution i don’t think does much TBH i have yet to strain a LAB collection w/o getting a lil bit of curd in there and haven’t had a issue yet
- dagoofman answered 4 years ago
theres a support thread on this here https://knfsupport.com/questions/question/ohn-recipes-1-3-or-2-3-confusing
- dagoofman answered 4 years ago
odd … ok well theres another way to get there lets try that … look for a folder icon that says Medicine (Oriental Herbal Nutrient) click on that and scroll down through the posts then u r looking for ohn-recipes-1-3-or-2-3-confusing is the name of the post
- dagoofman answered 4 years ago
Yes, using a wetting agent will help get the maintenance solution closer to the leaves surface for better absorption. However, if you are using a soap based product, more will be needed than recommended as the vinegar has a soap cutting effect. This can also perhaps cut down on the amount of maintenance needed, but I do not have much data on that, so go for it, and perhaps add a comment on this thread of how it goes.
- drake answered 4 years ago
Alright- more research in. Guy at the home brew store says campden tablets, made of potassium or sodium metabisulfite, will clear chlorine and chloramine from water.
Tablets are for convenience, but powder is cheaper! .44g powder/10gal h2o to clean it up.
1lb bag @ ~$10 is about 10,318 gallons purified. Not too shabby.
Vitamin C online @ ~$20/kg is about 20,000 gallons purified. Both do the job for about the same cost.
If you are in a situation you have to use tap water with chloramine, hopefully this helps!
- growtulsa answered 4 years ago