Aloe FPJ (Fermented Plant Juice)

TaoRich

TaoRich

Well-Known Member
Nice work @McShnutz
Looks great.

Looks like a bit of purple in the hanging one 2nd from the right?

One of mine harvested last week had dark purple to black buds - Grapefruit strain - smells like a dream.

One thing I have found with the living soil, and organic, and supplemental brews of natural stuff is that I seem to have many more budding sites than other folks who grow without the amendments and goodness.

That's anecdotal rather than hard evidence, but McShnutz looks like he is reaping the same rewards.
 
McShnutz

McShnutz

Well-Known Member
TaoRich said:
Nice work @McShnutz
Looks great.

Looks like a bit of purple in the hanging one 2nd from the right?

One of mine harvested last week had dark purple to black buds - Grapefruit strain - smells like a dream.

One thing I have found with the living soil, and organic, and supplemental brews of natural stuff is that I seem to have many more budding sites than other folks who grow without the amendments and goodness.

That's anecdotal rather than hard evidence, but McShnutz looks like he is reaping the same rewards.
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Thanks.
I've done better with yield when I scrog.
I agree, the flower stacking is more prolific with organics. Terpene production is at its best. It's hard to beat the quality too.
 
2cent

2cent

Well-Known Member
What is the difference with other ferments where you just barrel it up like nettle comfrey etc they all seem to have same end result ,,a fert but what would difference be as I see a lot of recipie without sugar also being done with sugar

I ferment with sugar currently doing 20kg haddock salmon and 5kg pineapple

just curious down on the allotment I have comfrey nettle ferments sat which is bacteria water and plant material no sugar wait 4week strain then cap in a gal

I have 70cm arms size aloe and I blend it and mix to water as it is for the surfactant effect does this still apply in the ferment? What’s the difference fresh to fermented
 
oldsilvertip55

oldsilvertip55

Well-Known Member
meangreengrowinmachine said:
Can you do this with other plants and are there specific benefits for it? I'm specifically thinking banana peals... we go through bananas in my house like crazy.. you would think we have pet monkeys lol. Atm I dehydrate the peals and grind them down. I know a worm farm would be best for them. But could I make fpj out of them?
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i use a tea spoon to scrape the inside off the peel ,takes several peels to get enough to start a ferment,works great so far! i have pineapple and apple ferments that should be near ready
 
oldsilvertip55

oldsilvertip55

Well-Known Member
2cent said:
What is the difference with other ferments where you just barrel it up like nettle comfrey etc they all seem to have same end result ,,a fert but what would difference be as I see a lot of recipie without sugar also being done with sugar

I ferment with sugar currently doing 20kg haddock salmon and 5kg pineapple

just curious down on the allotment I have comfrey nettle ferments sat which is bacteria water and plant material no sugar wait 4week strain then cap in a gal

I have 70cm arms size aloe and I blend it and mix to water as it is for the surfactant effect does this still apply in the ferment? What’s the difference fresh to fermented
Click to expand...
skin the green center out ,of your aloe, blend with water use quick to get the best minerals from the water/aloe can to the root system yes there is a sufactent in it.
 
meangreengrowinmachine

meangreengrowinmachine

Well-Known Member
I have brewed beer and cider many times and I am taking the same approach with this FPJ... it has me thinking... should we be adding some kind of yeast or something to the mix or are the LABS and EM1 taking the place of the yeast in this scenario? Are we looking to breed a particular strain of bacterium here or just anything that will break down and ferment the plant matter?
 
Week4@inCharge

Week4@inCharge

Well-Known Member
meangreengrowinmachine said:
I have brewed beer and cider many times and I am taking the same approach with this FPJ... it has me thinking... should we be adding some kind of yeast or something to the mix or are the LABS and EM1 taking the place of the yeast in this scenario? Are we looking to breed a particular strain of bacterium here or just anything that will break down and ferment the plant matter?
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Just the brown sugar...that's it. Easy peasy.
 
Week4@inCharge

Week4@inCharge

Well-Known Member
All the
meangreengrowinmachine said:
the brown sugar is feeding some kind of bacteria, thats how fermenting works. With beer and such you add the yeast and breed a specific kind of bacteria. I am curious what we are breeding here.
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I don't think the brown sugar is feeding any kind of bacteria as your thinking it does. It just suspends the moisture level of whatever it's sitting in. So that it doesn't decompose.
 
meangreengrowinmachine

meangreengrowinmachine

Well-Known Member
Week4@inCharge said:
All the

I don't think the brown sugar is feeding any kind of bacteria as your thinking it does. It just suspends the moisture level of whatever it's sitting in. So that it doesn't decompose.
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I mean... that is how fermentation works...

During the fermentation process, these beneficial microbes break down sugars and starches into alcohols and acids, making food more nutritious and preserving it so people can store it for longer periods of time without it spoiling. Fermentation products provide enzymes necessary for digestion
 
Week4@inCharge

Week4@inCharge

Well-Known Member
meangreengrowinmachine said:
I mean... that is how fermentation works...

During the fermentation process, these beneficial microbes break down sugars and starches into alcohols and acids, making food more nutritious and preserving it so people can store it for longer periods of time without it spoiling. Fermentation products provide enzymes necessary for digestion
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We're both right, and all needed is the sugar by itself (with the equal weight in fruit/plant) etc.

I did a quick Google

"The brown sugar draws the juices out of the plant material via osmosis and also serves as a food source for the mi- crobes carrying out the fermentation process. The weak alcohol produced during fermentation extracts chloro- phyll (soluble in ethanol) and other plant components."
 
meangreengrowinmachine

meangreengrowinmachine

Well-Known Member
Week4@inCharge said:
We're both right, and all needed is the sugar by itself (with the equal weight in fruit/plant) etc.

I did a quick Google

"The brown sugar draws the juices out of the plant material via osmosis and also serves as a food source for the mi- crobes carrying out the fermentation process. The weak alcohol produced during fermentation extracts chloro- phyll (soluble in ethanol) and other plant components."
Click to expand...
yeah I understand that is all that is needed but normally I think you benefit from the microbes that are outside with the plants. where I am the aloe would not be alive if it was outside right now since it is too cold and they have been inside their whole lives so they will not have a lot of biology on them so I just wanted to kick start things (-: Also I am a build a soil fan boi and love watching their you tube series. A while back they had the cat that makes the ferments that they sell and he did a walk through of making them and he used both labs and EM 1 so I am mimicking that is all. But yes you are 100% right that I dont NEED the labs and EM 1. Oh also the labs should have great micro biome.. they are from goat milk from goats we have on the property. Its all hand milked and not processed at all just filtered and to the fridge!
 
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