Unfortunate News

[Ray]

pH is an indicator, not something that should be adjusted. If there is an alcohol scent, it's likely fine to use, but can continue fermenting longer, if you wish.

[DirtyCoconuts]

hey Ray, so i tried this in my plant soup last night, HOLY SHNIKIES is it smelly!!! lol

it did not smell once mixed but i was taken aback lol

[Ray]

Originally Posted by DirtyCoconuts

hey Ray, so i tried this in my plant soup last night, HOLY SHNIKIES is it smelly!!! lol

it did not smell once mixed but i was taken aback lol

What “this” are you referring to? Inocucor, Quantum, or home-brew?

[DirtyCoconuts]

Quantum, sorry, i was vague.


i actually think the incocour smells like apricot prison wine....almost pleasing

[DirtyCoconuts]

question-
So i have this brewer of plant proB (not really Inococur anymore) and it is about half full. it stays in my garage which is always at 74F and on a shelf so mostly dark. If i am at half full now is it better to use all the home-brew and then make more using Quantum or add more water and molasses and kelp to refill this tub using the remaining half as my seed batch?

i am sorry if that was unclear, basically should i re-feed this batch to make more or use it all and then make a new batch with new product?

[estación seca]

It's best to start every new batch from the first product you bought. When you are at the very end of the product you bought, use it on a batch. Reserve off some of that last batch brewed from your original source. Store that portion to use as your new source. Over time your product will drift but this should slow it as much as possible.

I don't know the stability of the various microorganisms to freezing. If they were stable the best thing would be to store tiny amounts of your original source, frozen, in separate aliquots. I'm talking 1ml aliquots. Use a frozen aliquot to brew a large batch, then use that as source until the source batch runs out. Then brew another source batch from another tiny frozen aliquot.

[thefish1337]

Originally Posted by estación seca

It's best to start every new batch from the first product you bought. When you are at the very end of the product you bought, use it on a batch. Reserve off some of that last batch brewed from your original source. Store that portion to use as your new source. Over time your product will drift but this should slow it as much as possible.

I don't know the stability of the various microorganisms to freezing. If they were stable the best thing would be to store tiny amounts of your original source, frozen, in separate aliquots. I'm talking 1ml aliquots. Use a frozen aliquot to brew a large batch, then use that as source until the source batch runs out. Then brew another source batch from another tiny frozen aliquot.

if you're going to go the route of freezing I would buy some sterile glycerol from amazon and add it to your probiotic so that its 20-25% glycerol by volume. freezing at -20C (most fridges) will result in variable survival amongst species, the glycerol will minimize the damage.

[DirtyCoconuts]

excellent suggestions

ES, if i understand, i take my last bottle of Inococur (the real commercial one, not my home brew) and then split it into as many tiny portions (with glycerol added) as i can manage to store and then use each of those to make a larger batch each time i run out?

[Jeff214]

I would add that a community of various microbes may be difficult to maintain. It may require a very specific medium (set of nutrients), a pH range, oxygen availability, growth times, among other things. As the microbes grow and availability of nutrients decrease, many microbes have strategies to weed out the competition (producing secondary metabolites like antimicrobial compounds, metal scavengers like siderophores, lowering pH by producing excess metabolic acids, etc). This can lead to a few or one species surviving in a short time.

I can't speak to this mixture... but my first thought was that they must have cultured each species separately, then formulated a mixture at the end. I may be totally wrong and your method may work. Just my 2 cents.

[estación seca]

Originally Posted by DirtyCoconuts

excellent suggestions

ES, if i understand, i take my last bottle of Inococur (the real commercial one, not my home brew) and then split it into as many tiny portions (with glycerol added) as i can manage to store and then use each of those to make a larger batch each time i run out?

That's what I mean, but I don't know whether the combination of microorganisms will tolerate freezing. Almost all do but I don't know that for sure.

Jeff and Fish below and above address some of the issues as well. I've seen Web pages showing commercial orchard fruit growers sequentially culturing giant vats of Inocucor, but I don't know which bacteria survive long-term.