And now the second and final part, fermentation. There it is i used 3.5% Fat Milk this time around, it might be better than with regular jug milk…
what do you mean, my regular jug milk is 3.5% ! hrm maybe 3.25… fermented milk doesn’t sound beneficial lol
Not here man, extra fat milk is 2% and regular jug milk is only 1%, but the one i bought is 3.5%… LOL
That because i’m in a hurry to have the LAB before the PM presents itself again uninvited, wanna be prepared.
There no normal milk here. You get 1 2 and 3% maybe its 3.5 but whatever.
@legalcanada hes using the milk to help the lactic acid bacteria to take hold quicker. And actually its very beneficial. Yogurt is made with fermented milk and is super healthy (unless you go buy that yogurt they sell everywhere that is packed with sugar)
very happy to see this post been wanting to make this rice wash to try it out thanks @lotus710.
I don’t know a lot about KNF & organic gardening. I highly respect your efforts to keep it “Clean and Green”. I’m wondering why, (other than local availability and the satisfaction of DIY) no one has mentioned buying a pure strain of Lacto brewing yeast like WLP693, Lactobacillus plantarum? “Typically found in probiotics, this bacteria has been found to produce high levels of lactic acid”. If LAB helps with PM, I’ll try making some this way for our veg. garden. Just .02 from an inquiring mind.
4 posts were merged into an existing topic: Let’s see your worm bins!
@lotus710, a person can drink lab? What does it do to ya? Cple drops of straight lab or the diluted lab that’s sprayed on plants?
I’m sure you could. You can eat the curds that form so I don’t see why the whey would be bad. I’ve been lactofermenting veggies lately and I’m pretty sure it’s similar bacteria.
Does anyone know if I can use the wash from brown rice for this? It’s the only kind I have laying around here…
Cool thanks…that looks badass lol
So is the rice water just providing starch to feed the bacteria or is it also covered in lb and acts as an innoculant?
Both… liquid captures microbes and they feed on the carbs.
Good to know, thanks. I’m going to make some up in the next couple days… trimming day today yaaaay
A couple more questions for anyone who might know…
My LABs looks just like all the pictures I’ve seen, so I assume the process went ok but it frigging REEKS like stanky blue cheese and crap…is this right? I also saw a couple pinkish spots in the curds when I was separating them off, I’m just wondering if it’s contaminated.
Also, what are the proper dilution ratios for foliar
spraying and soil drenching?
Does the whey smell or just the curds?
I use a tablespoon per gallon. That’s a 1:256 ratio.
The whey smells too, just as nasty but not as strong.
The few batches I made stank. The last one from Feb still stinking. I only use 1 teaspoon /gal. ___ Not Saying that @ReikoX is wrong , just saying since I’m still new to k.n.f. I go weaker cause I’ve heard how strong it is and I kill enough plants already.
My sink did stop up. Once. From wife and daughters hairs. Plugged. 1 teaspoon down and faster than any of the shelf un cloggers could even come close to.
Not sure if this has been shared here or not but heres a simple no whey method
I made some LAB a little over a month ago but noticed the other day it has some mould growing on it.
Should I chuck it? I thought LAB was a mould inhibitor
It’s been stored in the fridge. I thought that kept it safe for a while.
Thats totaly fine