Lacto Bacilli: process and discussion

[rrog]

Yes, thanks Jaykush for sticking it out through all these pages and pages of posts.

 

[jaykush]

Damn that serum smells NASTY!! But does the trick!!
Thanks jaykush for saving the plants.
Blessed love.

it shouldnt smell nasty, more like yogurt. a your welcome

Yes, thanks Jaykush for sticking it out through all these pages and pages of posts.

no problem-o, all i ask is spread the word of natural gardening.

 

[ganja din]

Humm. Are you sure? I thought that was the "serum" and the "pure culture" was the fermented molasses/water mix. Am I mixed up?

well i think it depends on what your using it for. i try to use it fresh and not have any stored( even though i have stored some for over 6 months checked it with a mircoscope and still saw life). i always thought of the molasses as a food source to keep them going after you have selected them in the "Serum" if you want to store it.

No, I think you may be a be mixed up. The serum is simply some isolated LAB. It's very similar to LCE (Liquid Compost Extract). With the serum and LCE no food is added so the solution can be stored without spoiling. But, both serum and LCE have low microbe numbers, when compared to 'active' (eg. feed) microbes.

The serum is used to store the LAB, it is not used 'as is' because of the low microbe numbers. The serum needs to be 'cultured'.

Another method to apply serum without fermenting into pure culture is to simply apply the serum with molasses mixed in as food. That is how LCE is used, food stuffs must be added at the time of application (ie. field spraying) so the microbes can 'come alive' (they can be/are dormant in the serum and LCE).

If there is sufficient food stuffs in the media/soil then one might not have to add molasses, but its very wise to do so.

but once it is to be used it needs to be feremtned into LAB pure culture. That way there will be TONS more micobes.

However, in my case they go into the soil, compost, plant extracts, etc... which already have a food source for the LAB or they get to work on whatever they love to do.

That is a valid method, given there are food stuffs in the soil. However, I would suggest you apply 5-8% molasses to the water to make the multiply very fast.

you can do lid on or off, the key being air to rice was contact, if you put the lid on, make sure there is at least 50% air in the jar. i sometimes leave it off and put it outside under a tree like GD said. works good.

The reason I like to use the lid off is it allows more micobes to enter the solution.

GL

 

[rrog]

I just love this thread.

 

[jaykush]

No, I think you may be a be mixed up.

haha errrrrr brainfart....apologies

 

[ganja din]

haha errrrrr brainfart....apologies

No apologies needed, you are a great source of info! And I too thank you for this thread

 

[rrog]

Well, day 2 of rice wash with open top on the floor and I have yeast like crazy! Smells like yeast and there's tons of it floating in rice wash.

I figure I better do the milk thing later today before all available food is consumed by the yeast?

 

[GeneticHeirloom]

Well, day 2 of rice wash with open top on the floor and I have yeast like crazy! Smells like yeast and there's tons of it floating in rice wash.

I figure I better do the milk thing later today before all available food is consumed by the yeast?

I would wait at least 3 more days, I waited 8 days for mine and there was no lack of bacteria/ its food.

 

[jaykush]

Well, day 2 of rice wash with open top on the floor and I have yeast like crazy! Smells like yeast and there's tons of it floating in rice wash.

I figure I better do the milk thing later today before all available food is consumed by the yeast?

visual changes happen fast sometimes, its amazing what microbes can do. i still let it sit for another 2-3 days. this is where experience helps, once you have done it a few times you will know what signs to look for rather than depend on schedules.

i was just thinking. how strong is everyone making there rice wash. im wonderng how much effect this has. i try and make it really thick and foggy. maybe ill take a picture today.

 

[rrog]

Mine was a 2 part water. 1 part rice, shaken, not stirred. Milky when done. Rice removed

 

[spiral]

Heres how I do my rice wash. I use brown rice and soak it over night in water. Pretty simple. Then the next morning strain the rice, and the stuffs ready to go. By soaking it for a long period it gets real cloudy you could barely see through it.

After a couple days the heavy stuff sinks to the bottom, theres usually not much. Then a thin film forms on the surface, a couple more days and the film starts growin stuff.
This is when I add it to the milk.

 

[rrog]

Spiral, how's it goin' man? Nice to hear from you!

Better way might be to boil 2 minutes. More aggressive removal of the surface starch, but it's cooked starch now. Not sure that matters.

It just needs an initial food source. I think the much bigger element is getting the broad microbe mix in the jar, which is directly related to the size of the jar opening and the length of time open.

I think that's a much bigger deal than the quantity of starch you begin with.

 

[GeneticHeirloom]

visual changes happen fast sometimes, its amazing what microbes can do. i still let it sit for another 2-3 days. this is where experience helps, once you have done it a few times you will know what signs to look for rather than depend on schedules.

i was just thinking. how strong is everyone making there rice wash. im wonderng how much effect this has. i try and make it really thick and foggy. maybe ill take a picture today.

Mine was so thick it looked more like milk than milk. Stunk to high hell on day 8 of STRONG parmesan cheese. I'm on day 2 of milk being mixed in.

 

[spiral]

It just needs an initial food source. I think the much bigger element is getting the broad microbe mix in the jar, which is directly related to the size of the jar opening and the length of time open.

I think that's a much bigger deal than the quantity of starch you begin with.

Whats up rrog. Yeah I agree. I dont cover my mix at all. Sometimes just use a cereal bowl.Works well.

 

[jaykush]

ok just making sure, milky is good

 

[JackTheGrower]

did about 10 hours of soak.. White rice in tap water.. No effort just rice in water and set it aside.

Then swirled it around and strained.

Say could we just use rice flour?

 

[rrog]

I'm sure you could. Just a simple starch (carb) source with a great deal of surface area is what we want. But I'm not the expert

 

[jaykush]

jack you dont even have to let it soak, just add the rice, add water, shake, strain and go to the next step.

 

[h.h.]

Added barley wash to yogurt water with molasses. Day 3 I dropped in a banana. Day 4 massive foam. Day 5 it smells so good I may drink it myself.

 

[rrog]

Well my lightly cloudy rice wash is now completely clear on top. 1/8" layer of critters on the bottom. A few floating in the upper layer, but that layer's pretty clear. Never saw this before in any other trials. And I don't believe the stuff on the bottom is all rice wash. I believe it's yeast that I smelled so strongly. Never smelled that before either.

Anyway this isn't getting sour smelling at all. Light yeast smell is it.

Anyone seen this? I'm starting more rice water.