I wonder if I can test the pH to tell if it’s any good…
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This I would like to know as well, off to Google we go, do da do da
From m quick search it seems it should be between 4.5-6?
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Mine was around the 4ph level.
It may be the different bacteria from the rice but it looks good to me, mine was just left in an open top jar to get airborn bacteria and start fermenting.
Mine was stinky when first made, but after mixing with molasses it was better.
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Awesome,you just reminded me that I meant to ask you if you have an online source for unsulferd molasses? I’ve been using the stuff from the grocery store,I’m pretty sure it’s been sulfered (it is sulfur right,for preserving)
Peace
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I made some KNF bloom juice and boy it still smells great… I made it and used it in my vegetable patch grown while in lockdown last year!
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Off the top of my head I would say amazon buddy. I get organic molasses from the grocery store.
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I haven’t found it cheaper than this. About $8/gallon before shipping…
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Wow that is cheap I pay $9 for 350ml
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Appreciate the info,I’m up in Canada and try to order closer to home, seems like the are an American company,I have just tested amazon.ca a couple days ago,will see how that works out,for a cheap EC pen and a ph pen , funny thing is I haven’t tested either in ,well, about a year and a half ,and I’m all over the place some plants are starving and other look to be locked out,so I hope to remedy that situation, thanks @Shadey ,and @Cormoran , definitely love this place !
Peace
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I have some LABS that I made almost a year ago and have been storing in my fridge. I read that after a year it goes inactive without a food source. Would i add equal parts molasses/brown sugar and LABS to activate it and be able to store at room temp? Thoughts?
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I think just adding either the sugar or molasses would re energize the bacteria. My stuff is over 2 years old and sits out in warm and cold temps, it was still active the last time I made a tea with it last May and I didn’t use the recommended full amount of mollases either.
I ought to check it again now I am back with a few plants in the cabinet, for another tea soon, when they get up potted.
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I saw Chris Trump talk about FFJ and he said to add brown sugar until it stops dissolving. I don’t know if it’s the same for LABs, but it’s the rule that I’ve been following. I think that it’s best to have a light layer of sugar on bottom compared to not having it.
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My wife is a little jealous, she said “he has all of the plants that like to die on you” lol…
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I’ve killed my fair share 
the KNF has turned my houseplant game up 1000%
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hum… after a year I´m certain you are better off making a fresh batch… the lactobacillus most likely are long dead… you have to feed them regularly to keep them alive, they are bacteria that need a source of sugar, even being anaerobes they still need a source of sugar.
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I may be wrong but wouldn’t the dead microbes and such still decompose and offer something,I imagine not as much as the live critters,but I would hate to waste anything,I keep using mine long after I think they are dead, just wondering, appreciate the knowledge and time
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Doing a refill on the OHN today. I think extracted enough for 3 full batches. Then I have to do more garlic, ginger, amd cinnamon. I love the smell of this stuff lol
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This is the licorice i used. We had it in the cabinet from a diet and GI specialist. It’s a 55% alcohol extraction per label.
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Dont forget microbes stabilizing and going dormant. My lab. 6 years old. Without sugar. In the fridge. Microbes still poppin
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