Posts by drake

Every time you water these rates and formulations can be used.

Most folks do it once or twice a week, and it depends on your cost to benefit ratio. For a large parcel like an orchard, it may be largely infeasible to apply these that frequently.

However, if you are doing a small operation on a high value crop, or you have automation to put these into fertigation, then the ease and simplicity makes it possible to apply every time.

The only way to ‘overdose’ your plants is to increase the potency of the formulations, or to simply drown your plants by over application.

I don’t recommend mixing it with water and then storing it. A possible solution is to mix a bit of alcohol in there and then later leave it open so it will evaporate off. Would have to use some high proof alcohol though.

Another solution is to just treat it as a solid and use a fine mesh or bubble bag and kind of massage it into the water you will be using it with.

I have witnessed this before happening to other people, but never had it happen with any batches I have made. Perhaps it is because I keep it fermenting in a sealed container where there is not much chance for evaporation?

From what I have empirical evidence for, it lasts about 3 months in the fridge without supersaturation. With super saturation in the fridge it can last many years.

The smell and taste are the best tell tales without a microscope. If you do have a microscope staining the lab and looking at them is an easy way to count the populations.

White mold growing on top is a sign it is done. I hope you poured it off.

If mold is growing after you pour it off, most likely you need to supersaturate it.

It is possible to burn them on a propane grill. The ideal way is to put them in some sort of column with the heat source at the bottom so they are able to completely char. When the smoke turns clear the process is complete. Remove and extinguish the Bones.

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.

Water should not be added to this mixture.

Just equal weight of sugar and fish is sufficient.

short answer: no. 40-50s is fine.

longer answer: the best time to gather material is in spring. based on where you are, it can be quite chilly in the morning, but this should not have a drastic effect on the fermented plant juice. remember, these recipes come from japan and korea, where it is quite cold, so you will be fine.

temperature does however have a more drastic effect on supersaturation, and more sugar should be added.

After pouring them off, supersaturate them, and store them in a clean container in a cool place out of the sun.

There is a huge difference in terms of the fermentation that takes place. Adding too much sugar before fermentation retards (slows) it down. This can be a benefit when fermenting fruits, which are very high in moisture, because the extra water may make the fermentation happen too quickly, but this can be not so beneficial when doing plant material such as growth tips, because the excess sugar does not complete.

The recipe recommends about 1/3 to 1/2 the weight of plant matter, or in the case of fruits equal parts to 1.3x more sugar than weight. So in example, if I have 3 lbs of plant tips, I should add 1 lb of sugar, or if I have 3 lbs of fruit, I should add 3 lbs of sugar. This will ensure great fermentation.

To super saturate, which is the preservation method, this should be done after fermentation. Details can be found here.