Winter323
- 77
- 18
if your ferments are stinking your doing them wrong friend,i do all mine in 5 gal buckets,old paint buckets with the screw cap,i take a 1/4 air hose and pop a tight hole i the cap,then run the hose up to a coke bottle so it ca gas off,if yours is stinking im guessing it not gassing off,i did fruit extract just a couple months ago,like 5 difrent fruits and didnt have any issues,are you matching by weigh how much mollases to content to ferment ,mollases is the food for the microbes and the whole process,im a cheap bastard so instead of high dollar sugars,i go to feed store and buy the deer attractant,the kind you pour over a block, all horticulture mollases that it made from ,and cheap in comparision to buying mollases,you ca use brown sugar also.
another tip ,if your in hot weather climate,smell the mix when you start,weekly smell for a hint of change,when it change your done
Agreed for standard anaerobic but there are many different ways to make a teas and I have been experimenting with no bubbling, but my PHs were way too low as both most fruits as well as unsulferd molasses are both very acidic and even after a week or two of sitting are still sitting in the sub 4 zone. But I agree with your thoughts and teas are best to be used up as soon as possible as far as my current hypothesis but I am not dialed in at all so there is that. As stated in the sea of previous texts I like different types of honeys (clover, neem, etc), coconut sugars, brown sugar, agave, real maple syrup, granulated etc etc...and even with honey there is almost infinite different types as well.