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Fermented Plant Juice- FPJ

WoodI2
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  Has anyone tried this FPJ yet? You can use plant material from the plants that you intend to use this product for. So I wish now that I wouldn't have thrown out my last hermie, I could have processed the plant into FPJ. Now I know. Now I could use plant material from another type of plant from out in the wild but then I got to thinking. 

  I've got this big ass hairy (leafy beyond belief) plant atm, and even though she's started flower, I'm thinking I'll defoliate her again (3rd time). Her leaves are huge and will produce good material and it's from the same plant species so it's perfect, I think. lol 

  It doesn't sound like I'll need too much material because the end product goes a long ways. I'm excited to try this and others from the Korean Farming Tech. The Jadam juice worked very well for as simple as it is, and my Lac-Bac juice is cooking atm. So after needing to remove leaves from this plant and then needing leaves for the fermented juice just seems like a win, win situation.

  So just wondering if anyone else has tried this and what to expect? Thanks again Percy people.

 

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Topic starter Posted : June 23, 2022 2:12 pm
Fish, Hart, Stootie and 4 people liked
Chillbert
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@woodi2 yes mate i use fpj's, made from several plants, also ones made from cannabis, especisally hermies and culled males.

the ones have started flower i label transition fpj... and use these for late veg / early flower as they have all the minerals needed to grow a plant to that stage. then move to ffj's from flower set.

follow chris trumps videos - use equal weight of brown sugar and plant material (chopped up), massage well, then ferment for a week to 10 days (breathable lid), strain and drain and use at 1 tablespoon per gallon though u cant really overdo it (so no tip burns ever ! Smile )

hope youre enjoying the wonderful world of organics and its millions of rabbit and worm holes to explore !

happy gardening bro

Time to pop some more beans 😗

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Posted : June 23, 2022 2:46 pm
Fish, Hart, Stootie and 3 people liked
WoodI2
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  Ditto @chillbert, that's the same info that I got so it must be right. I should have just come to you first and saved myself all that reading. lol oh well. Glad you had the same supporting info though. So I'm taking leaves off a cannabis plant that was flipped 8 days ago and just now found "A" hair, she a big leafy bitch and has too many leaves for her own good.

  So would that make this batch a "fermented transition juice" I guess but can I still use it for all stages of growth?

  Because I have another plant that's at the start of flower and is just short of afro's, and I would love to give this plant a dose, would that be advisable?

  Then a final question, do you take the time to harvest first thing in the morning, the materials for your Juice? This is what is recommended in the instruction I have.

  Yes, am trying to get caught up with Chris and all of his info, but there's not enough hours in the day, a guy's gotta have a smoke break you know!! lol

  Thank you again Chillbert for your bottomless well of knowledge, it really never stops. 🧐 and that's a good thing! 🌼 

 

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Topic starter Posted : June 23, 2022 5:23 pm
Fish, Hart, Stootie and 1 people liked
Chillbert
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Posted by: @woodi2

So would that make this batch a "fermented transition juice" I guess but can I still use it for all stages of growth?

yes, more so if it has the start of flowers, otherwise its just a regular fpj, either way suitable for all stages of growth

Posted by: @woodi2

  Because I have another plant that's at the start of flower and is just short of afro's, and I would love to give this plant a dose, would that be advisable?

for sure, assisted cannibalism is appreciated by hungry fast growing canna-siblings at same stages especially

 

Posted by: @woodi2

  Then a final question, do you take the time to harvest first thing in the morning, the materials for your Juice? This is what is recommended in the instruction I have.

this is more relevant for using plants grown outdoors so they still have the morning dew on them which will lead to a better return on your fpj. For indoor plants i take em at dawn / lights on 😉 no dew indoors though unless your fans broken lol

Also growth tips will contain the most amount of meri-stems (growth hormones) which will make for the best fpj's, especially beneficial to growing plants, unsure if they peak at dawn ?? wouldnt have thought so but ???

 

Posted by: @woodi2

Yes, am trying to get caught up with Chris and all of his info, but there's not enough hours in the day, a guy's gotta have a smoke break you know!! lol

haha my world . com 

 

Posted by: @woodi2

Thank you again Chillbert

much appreciated!

and thank you too brother woodi 

  

Time to pop some more beans 😗

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Posted : June 23, 2022 6:10 pm
Fish, Hart, Stootie and 3 people liked
WoodI2
(@woodi2)
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All you gotta do is ask. 😎 Many thanks.

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Topic starter Posted : June 23, 2022 7:21 pm
Fish, Hart, monkeydo and 3 people liked
WoodI2
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Hey @chillbert and anyone else on this topic, good day. I have mixed up the rice water for the Lac-Bac and it sat for three day+, it separated just fine. I had my whole milk and I let it warm to room temp. 

1- So Percy's recipe calls for the water to be extracted from the rice water mixture. Another recipe I have says to just add the milk to the rice water mixture, without any extraction of the rice water. I followed the Percy's recipe on this one.

2- Percy's recipe calls for 200ml of rice water and 1800ml of milk, 1/6 ratio. The other recipe calls for a 1/3 ratio. I went with the 1/3 ratio because I didn't have a 3L container. I was going to mix it in a larger container and then split it in two containers, but the 1/3 ratio gave me a quart and a little extra, I stopped here. So my question is which ratio? or does it matter that much as long as you viable culture?  Is it like potting UP for a plant? lol

3- How do I know when it's done/ready?

4- To keep it alive (in the frig) by adding brown sugar- how much, how often?

 Many thanks man, I sure there's more than one way to do this, I hope my way works to. ttyl 😊 

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Topic starter Posted : June 25, 2022 3:10 pm
SuperC, Stootie, Fish and 2 people liked
monkeydo
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Here’s the information I got from the interviews and chats with Steve Raisner and Chris Trump

1. If you are starting with the rice and water, you want the clear/milky stuff in the mixture. The other layers have microbes that might go anaerobic 😷. There are easy cheats around this like using Lactobacillus capsules/granules from the pharmacy or active culture yogurt as a starter. Lots of stuff and hacks on YouTube 

2. The starting ratio isn’t critical but if you use less it takes longer for the culture to fully interact with all the milk. Fortunately for me this isn’t a laboratory type thing as I’ve been known to wing it a time or two and you can usually adjust recipes without disaster.

3. The milk will split and the clear layer is the culture. The time can vary but because there’s a ton of good food in the milk the Lactobacillus loves so it will be safe at room temperature for a while, don’t panic. When it looks like it’s done splitting, it’s done. Time will vary with temperature as well as your milk. Milk in the USA isn’t irradiated so it reacts faster apparently.

4. To stabilize the mixture add equal parts of either brown sugar or un-sulfured molasses to the culture. It’s shelf stable in that product for a good while but I store mine in the refrigerator and it remains viable for at least a year, probably a lot longer.

Random acts of kindness make the world a better place

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Posted : June 25, 2022 3:44 pm
SuperC, WoodI2, Stootie and 2 people liked
WoodI2
(@woodi2)
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Thanks @monkeydo, I haven't listened or watched any of the info yet from Chris and others, I'm getting to it. I have found Micro Farm guide and it has it's recipes. After a bit of reading I concluded that yes the middle portion of the rice water was what I wanted. Once I have the rice water, the amount of milk didn't matter that much, the microbes would spread and feed off it. So in the end I have a quart and not 3L, but I used 250ml RW in 750ml milk, so that was slightly over a quart.

Will it have less to eat?

Will it be ready quicker?

Posted by: @monkeydo

To stabilize the mixture add equal parts of either brown sugar or un-sulfured molasses to the culture.

Equal parts? That could be a lot, or am I missing something.

Thanks for all your help with this topic. Can we get a Rabbit Hole emoji?? lol

  

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Topic starter Posted : June 25, 2022 6:55 pm
SuperC, Stootie, Fish and 1 people liked
WoodI2
(@woodi2)
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Here's the Lac-Bac after 19hrs. When I checked on it, the paper towel covering the lid was pushed up and soaking wet. There was a metal ring holding the towel in place. The growth is white with large air pockets. I didn't disturb it but I did change the paper towel. I'm not seeing anything settling on the bottom. 

PXL 20220625 203027693.MP
PXL 20220625 203105538
PXL 20220625 203053326

It's in a dark cupboard at 80f/26.6c.

So once this is done then strain off the liquid and this is the finish product? How do I determine when it's done? I'll go back and reread. It's happening quickly!! lol   Cheese, huh?

 

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Topic starter Posted : June 25, 2022 10:02 pm
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BubbleHok
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@woodi2 mmmm frothy 🤣

I feel like a, like a slice of butter... melting on top of a big-ol' pile of flapjacks... yeah.

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Posted : June 25, 2022 11:50 pm
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