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.
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