Hookahhead
Active member
Ferments are definitely a bit of “magic” in the sense that you’re never really sure what’s in there or what the benefit might be. It’s easy for a lot of us to think in terms of NPK + micros. However many of us overlook the benefits of all the organic acids and other by products that are formed during the process.
There is definitely a succession that occurs during a ferment. The yeast quickly eat up all the sugar and some other nutrients, then die. The cells lyse, spilling the contents back into the brew for a different organism to soak up. I honestly doubt there is very little ionic nutrients left by the end of a 60-90 day ferment. By this point they’ve all been uptaken and converted to biomass or more complex molecules.
There is definitely a succession that occurs during a ferment. The yeast quickly eat up all the sugar and some other nutrients, then die. The cells lyse, spilling the contents back into the brew for a different organism to soak up. I honestly doubt there is very little ionic nutrients left by the end of a 60-90 day ferment. By this point they’ve all been uptaken and converted to biomass or more complex molecules.