I was watching a YouTube video made more recently, now that Chris Trump is in Idaho? At any rate, he stated that his latest favorite for IMO3 is crimped oats.
Not free for me in Southwestern Ontario Canada, but doable and that’s better than wheat bran (quite cheap here, relatively speaking). Crimped oats is naturally carb plus carbon, I’m pretty sure, and if it gets too hot (I’m not allowed to make IMO until spring, lol…hubby thinks it’s just pointless now that we’re headed into winter), I can cover with wood chips. I still have to make OHN.
I’m thinking maybe it’s a good idea to start this all in the fall, so I have time to make some of the longer process inputs.
- Linda Vanderbaan answered 5 years ago
Rain Country Homestead on YouTube has lots of videos on making your own vinegar from things in your garden – fruits, flowers, greens – anything. Vinegar Q & A. She advocates just for 4 weeks or so, but try leaving it for longer, try adding a mother, see how it goes. We need a pH of about 2.5, she typically goes for 3.5. Take her ideas and apply the KNF principles.
- Linda Vanderbaan answered 5 years ago
Salt and brown rice will change the colonies of LAB that colonize the nutrients. The white rice method of Master Cho is designed to catch a broad family of Lacto.
- drake answered 5 years ago
iv had very good results with taking a old leaky bucket putting hardwood lump char in it and pouring unused JMS in there it leaks out slow i also use the bucket as a boys room in the garden after a few weeks of this i get really good growth on the char to add into the garden
- dagoofman answered 5 years ago
a lil white mold is fine as long as theres not a rotting smell or black or green mold… a lot of fermentations get a bit of white mold its mostly yeast from what i am to understand and id guess they r feeding on the oils floating on top iv noticed if i put a lot of garlic in a batch of pickles or something the oil floats up and white mold will grow on it sometimes …. if u wanted to u could spoon it off or just mix it in the LAB in there breaking down the fish should take care of it
- dagoofman answered 4 years ago
I don’t see why not, when supersaturating you will induce the microbes to hibernate. Try using at least the same ratio as LAB, or even more because LAB are not only super though but also super fast to multiply, and since I’m not sure how fast that microbe community is, so just to help in speeding up their propagation add more, just in case.
I guess the humic and fulvic acids are a diferent deal tough, I don’t know if those will be preserved or degenerate in the solution.
- Hugo Matos answered 4 years ago
iv had some green & white molds but never like a black mold would recommend carefully removing the curd from the whey then smell the whey ….is it rotten ..bad juju …does it smell fine .. should be ok trust your nose it will tell u if its bad or not the only other concern i would think would be the amount of microbes u r harvesting the longer it set as the microbes feed the more that would have died off as the food ran out but id say as long as its not rotten it’s fine LAB is really hardy and will beat out most bad juju as long as there’s enough food and if all else fails compost it nature will make it great food in time
- dagoofman answered 4 years ago
yes i have added WCA to my chicken water for years. nice hard shells.
- jamieewashko answered 4 years ago
Water should not be added to this mixture.
Just equal weight of sugar and fish is sufficient.
- drake answered 4 years ago
u really shouldn’t be using anything frozen plant matter wise by freezing u will kill off microbes that u trying to gather freezing also breaks open the cell walls of the plant matter exposing things u r trying to avoid through the osmotic process any plant matter u ferment should be picked early in the morn wile the growth hormones r still active in the tips of the new growth along with all the microbes that r there from over night b4 the sun comes up n runs em all off then the sugar draws out the water and hormones through the cell wall with osmotic pressure…..the best thing to do with your kitchen scraps is composting IMO the best style of composting kitchen scraps is a inoculated substrate compost or a “bokashi” compost great way to break down kitchen scraps of all kinds including meats cheeses n fats i keep a 5gal bucket in my kitchen screw on top fill it as i go it dont stink and i make my own substrate almost free of cost using KNF methods and it works amazing in FMC
- dagoofman answered 4 years ago