How can we be sure to avoid an alcohol-heavy, plant-toxic, ethanol fermentation? (I wiped out a cherished line of aloe vera with an apple-cider-and-water ferment.)
The ability of organisms to disintegrate organic material is impressive. Today, I was bold enough to reach to the bottom of an olive-murky, 48-quart container of rainwater and what was a large section of watermelon rind along with some other plant material. The rind has been liquefied over a couple of weeks. Dilutions of two-to-four percent of this broth in water (rain, recovered shower, and/or tap) haven't killed anything yet.
Routinely, I drop citrus peels into the water buckets to try and help offset the profound alkalinity of the black-clay-over-limestone soil. Acidic ferments could be helpful in pH-buffering alone.
The ability of organisms to disintegrate organic material is impressive. Today, I was bold enough to reach to the bottom of an olive-murky, 48-quart container of rainwater and what was a large section of watermelon rind along with some other plant material. The rind has been liquefied over a couple of weeks. Dilutions of two-to-four percent of this broth in water (rain, recovered shower, and/or tap) haven't killed anything yet.
Routinely, I drop citrus peels into the water buckets to try and help offset the profound alkalinity of the black-clay-over-limestone soil. Acidic ferments could be helpful in pH-buffering alone.
