Namaste and thank you very much for the knowledge. I'm 64 years and from India.Really delighted, I had always wondered why throw away the water after I made curd at home with vinegar or curd powder. Now I know how to use it on my vegetable garden. May have to do trial and error a few times. Thanks for the enlighting us. May god bless you.
Its used for innoculating soil and keeping soil healthy. Water plants with activated lab 1/4 cup per gallon of water once very 10 days up until half way through flower or fruiting.
I boiled a goat manure tea in a bucket over a campfire and added that to my labs which kept them active for years. My acidophilus serum never failed from season to season
@@vivianeb90I think he substitute molasses for goat manure(boiled to kill pathogen before mixture). same recipe 1 part LAB, 1 part manure, 10 parts water.
Good vid, very informative, however two suggestions, 1 find someone who will use that curd. Throwing it out is wasteful on a level i cannot fathom. The nutrition/calories required to make that milk and thus that curd offsets the entire sustainability this type if ag into utterly unsustainable levels. My final point, is lower the volume of the music. It really drowns you out at certain parts. Other than that, thanks for the vid
Let me clear something up for yall, molasses is not needed to activate the LAB, the LAB is already highly active, the only way to put the LAB into dormancy is to add equal parts brown sugar into the LAB, it will last for a year with equal parts brown sugar, the real outcome of this method he is using will just multiply the LAB by eating the sugar in molasses and reproducing that way, "activating" the LAB is a false statement
You just explained what activating lab is lol. Activating is multiplying bacteria. Hence the term Aem -activated essential microorganisms. The molasses is an alternative to brown sugar which actually works better because it feeds the bacteria rather than creating osmotic pressure like brown sugar does. Which osmotic pressure is what causes bacteria to go dormant. Using molasses, the lab can still be stored at room temp for up to year. Get off your high horses knf elitism and expand your knowledge. Like it says in the beginning of the video this is a mix of knf and kyusei(Phillipines) methods.
The part about activating lab, is it your idea or did you find that in a recipe? From what I have read we only add brown sugar if we don't plan to refrigerate it, but I didn't know we should ferment it with molasse again for two weeks, but to rather use it as a spray (diluted 1:1000 which seems lower than your suggestion of using 2 tablespoons in 3 gallons of water?), or mix with IMO, FPJ
you use the inactivated(white liquid) as a facilitator for compost tea or foliar sprays and you use the activated one with molasses as a fertilizer or soil drench? Undiluted form of the final activated liquid would kill plant roots due to low PH, I'm assuming you further dilute this liquid down before applying it on plants? If so what is the ratio? thanks!
You are so cool! I didn’t realize the Labs had to ferment for 3 weeks after its been activated. I’ve seen lots of people just add the labs plus molasses directly to their plants
@@slabbadanks5829 actually that slows down the LABS and that's used to store it at room temperature. You can store it in the fridge for a month, with molasses you can get a year at room temperature.
@@Mulletforhire You are misinformed. The cold temperature in the fridge slows the lactic acid bacteria. The molasses gives it more food to feed on. Combine with molasses and leave in a warm growing space for a week, see what happens.
@@Mulletforhire The reason you are able to store it longer in molasses than in just whey is because there is more available sugars for the bacteria to feed on for longer. Not because it slows them down, that is quite incorrect.
Thanks. Nice job, but at the end of the video the music was a little loud and couldn't hear clearly what you were saying. I also have tons of questions. I wanna know how to use this. Especially for my garden. Is this the same EM-1 that Teruo Higa discovered (the one you can buy from Emiko brand)? Can I use already sour milk (milk that's gone bad)?
So, I'm wondering if LAB serum is pretty much the same thing as whey I get when straining kefir. They both involve fermenting, but I am using kefir grains rather than the microbes in the rice water. Any idea?
As far as I know Kefir already contains active lactoses. So you may get the same result. There is one guy at youtube that uses a similar method as you. He also skips the rice water part and uses greek yoghurt that has active lactoses.
I put a lactobacillus tablet in about a cup of milk, let it sit out uncovered for about a week. The milk turned into a sour cream consistency then separated into a curd full of holes with whey. Looks like a little piece of swiss cheese. No mold, how long does it take for the curd to turn into edible cheese? Do I have to put it in refrigerator or leave it out to air dry?
Hi, I hope I'm not asking a silly question but I have noticed that people are ingesting this concoction at the whey/cheese stage. Your method at the final stage is it made for human consumption? I read below that it can be used for plant growth. Is it also good to drink at the end stage? Thanks you
Years ago in a quest to create compost activator..because of no avail manure. I watched a video where the guy did his first culture by burying it in his yard. It was some strawberry basket and cheesecloth affair. In theory developing bacillus from your environment..is beneficial..somehow. Anyways so I did this. Made enuf activor in one batch similar to this size and it lasted for months. Id put some in my dogss water and it worked great in my porch pail composter. That just smelled like maybe brewing beer. Pleasant always. Ive sung the praises of lactobacillus for years. Fascinating Great video! Btw I looked for years and years to refind that video. I saved all of my poorly written notes..but need that video!!! I think it was removed.
Burying a box of rice is called imo. Indigenous microorganisms. Theres plenty of videos on how to make imo . Look up Chris Trump. He's a student of Dr. Cho (knf creator) and Chris teaches classes on probiotics for farming. And has tons of videos on TH-cam
Saw this video about 5 years ago, it was the first for me regarding making LABs. I did it as you instructed. Later on, I saw videos from others in the KNF field and they had a different method. They did it aerobically. I know that LABs are facultative and therefore can exist under both aerobic and anaerobic conditions but I'm wondering why they insist on an aerobic approach. I've done it both ways and I honestly prefer your method as there is less that can go wrong. Regenerative agriculture can be very confusing when you try to learn from several people with different concepts. The amazing thing is that, though contradictory, they all work successfully. Are you going to follow up with a video on how you apply it?
I prefer anaerobic and sealed. With aerobic it will go bad much much sooner. I also prefer sealed to prevent any contamination. knf method just leaves the lid loose and doesn't activate it. At the beginning of the video I said its a mix of kyusei and knf. I will be doing more videos eventually. I just ended up spending the money I had for a new camera on bills. I'm starting new ferments now. Maybe I'll just make videos with my phone. To apply it. I add 1/4 cup of activated lab to 1 gallon of water. Or 1 tbsp of raw lab to 1 gallon of water. Feed plants once every 10 days. For cannabis do not feed lab past day 35 of flower. The lab will prolong flower time after that.
@@hyroot thanks for the information. WOW @cannabis flower prolonging. Now I wonder if that's a terrible thing. Will prolonged flowering improve the quality or worsen it. By how much will flowering be prolonged? It just so happens that I'm very new to growing so this falls directly in my lap. My plant is scheduled to be harvested in 2 weeks but I applied some LAB yesterday. I have so much to learn.
Dude that rice wash had straight up mold in it, if it sits too long it sours and you throw it away. Most methods say 2-3 days and you wait for a sweet/yeast smell change to occur. It takes my place 36 hours, 48 hours and it's sour.
Hi.I have seen many videos on EM and LAB preparation. I also started making and using EM for farming. To make an experiment, I used EM to make curd. But after 24 hours it formed hard thich yeast from milk. Why this happened? Why curd isn't formed? Can someone elaborate please?
Is this a stock solution like they one they sell in the store or is this a more concentrated solution. I think they stock solution they sell in the store is expanded to create more stock.
The one sold in stores is em1 from teraganix. Lab and emergency are both lactobacillus. The only difference is em1 contains pnsb purple non sulfur bacteria which is collected from arctic ponds. Both are activated the same way.
Before activating serum - How many days I store labs (serum) with solid yogurt? I need this information because -for about a month - I have kept fermented rice wash water and milk in airtight containers for the next serum culture. This serum and solid yogurt have not been separated. Now if I separate the serum and solid yogurt and activate it with molasses, can there be a problem? Thank you in advance.
It just got contaminated. It happens to everyone. Might have fermented too long. Every environment is different. Some are done 3 days. Some take a week. I do 3 or 4 jars of rice wash at a time just incase that happens. More often than not 1 or 2 jars end up with black or grey mold. Like I said it happens. Due to environmental factors there's quite a bit of trial and error to find the sweet spot. The sweet spot doesn't always remain the same.
Question: Why won't milk ferment on it's own like the rice wash? Like, why can't we just leave plain milk out for a week and then put it in an airtight bucket?
Bacteria in the milk would prevail that would make the lab less robust. Amd possibly cause issues. The bacteria collected in the rice wash will out compete said bacteria in the milk. Plus rice wash contains complex carbohydrates that feed the bacteria
@@ryanr5527 I've only used rice wash. Anything with starch would work. Water / wash from pasta, potatoes, dry beans. I also make bokashi with lab as well using hard red wheat. Teraganix has a basic recipe on their site. I have a quick bokashi tutorial on my instagram in the highlights. Under the same name. hyrootpharms. Been meaning to make a video for TH-cam. But need a new tripod or stand.
Please sir what about the rice wash water and the milk u fermented what did u do with that?? was it ordinary water u mix with the molasses to keep again to ferment?? waiting for ur response I want to be using it for animals and composting.
I just made my first batch. It smells sour is it still good for use? What is the smell when made right? If anyone can answer I would appreciate it very much. Thanks in advance. Appreciate the video 🤙
Thanks for sharing. I thought you were making something edible for human consumption and thought you were just filthy using contaminated containers and utensils. I am assuming this stuff is used to feed plants and not people? I don't think you stated its purpose.
If we want to use brown sugar instead of molasses, then... Do we have to dilute it into the water? Or, do we have to put it directly into the LABS? If we have to dilute it, then what will be the ratio for diluting the brown sugar into the water?
Okay Thanks... And also please tell me... How to activate the LABS ? Can we add rice wash water for activation so that the LABS multiply in large number? How many days we have to keep for activation?
I saw in this process you don't want anything to smell bad I was told the rice wash needs to smell like a sweet smell before I filter that out to put the milk in then when you put the milk in and you let that from it I hear you don't want a stinky smell also it's not sure if it's everybody has your own way of collecting this I was wondering if maybe you could clear some stuff up would appreciate it thank you
Hey bro, I'm a bit confused at what you did at the end,at what stage is the Lab fit tone combined with other bacteria and yeast for furthering a fermentation process? Asome video very interesting,keep up the good work.
after the curd is removed you can either store it in the fridge, or for longer term storage or to make more of it from the concentrate you can add the molasses like he did, which is basically the food source and water is the habitat so by the waiting 3 weeks you are growing the 1gal of lab into 5... a lot cheaper than making more of the lab in the first process because you don't have to keep using milk so once you have the starter colony you can keep using a little bit of it and feeding it molasses to make more. after the 3 weeks, remove most of it to use however you want and then just keep some in the bucket for next btch and repeat adding molasses/water . it's late here but hopefully that made sense
After 1:1:20 and ferment again for 3 weeks. I use 1/4 cup per gallon of water for feeding / innoculating soil. The raw lab is diluted at 1:1000 when feeding with that. You can feed with either.
@@hyroot it was blue and white!? Some people say add water? Some say cover with cloth not lid? Guess I just need to keep trying different ways! Thank you
Adding water is giving the bacteria space to multiply and be active. Ie activate .. if you use just molasses and no water. That can sort of trap bacteria not allowing them to multiply and making them go dormant.
After making serum and storing in plastic bottles. You added 20 parts water to 1 part molasses. What that water was? So what happened with LB serum made earlier and stored in plastic bottles ? If now two different liquids are prepared? or the water means the LB serum prepared earlier. Please clarify.
The serum is stored in the fridge. It still can be used without activating. The 1 part molasses 1 part serum and 20 parts water is to activate and multiply microbes. The molasses is food stock for microbes and acts as a ph stabilizer. The water allows more room for microbes to multiply. Without water the sugars would trap the microbes and make them go dormant. Basically we're turning a small amount of lab into 5 gallons that can be stored at room temp for 1 year without going bad.
Hello, thank you for the video. In my country, i don't have access to brown sugar nor molasses, they can't be found anywhere, and if so, very expensive. can i use white sugar as alternative ? or do u have any better solution ? I've done some research and found that molasses and brown sugar contain some vitamins and minerals that can stimulate microbial growth, will it affect my LAB if i use white sugar ?
no... white mold is mycelium. The green mold is trichoderma. Both are beneficial for soil and plants. Pink and blue mold is alright too. If you have black mold then that is bad.
@@ziadhomaidan9065 thats fine. its just trichoderma. Good stuff. It kills off pathogenic bacteria. prevents root rot. it also feeds on other fungi like mycos
Concentrate - up to 1 year in the fridge Activated - 6 months to 1 year at room temp. Depending on environment. Watch video for process. This is lab (korean / kyusei natural farming) for inoculating soil. It can also be used to bioremediate polluted / contaminated ground soil, lakes, ponds, streams, rivers, etc... Lactobacillus will out compete pathogens and other bacteria. It will breaak down heavy metals and chemicals Concentrate use at a rate of 1:1000 diluted in water. The activated is 1/4 cup per gallon of water. If drinking for probiotics for the gut. 1 tsp per glass of water. 12oz -16oz. It can also be used with making bokashi. Just substitute lab for em1. Look for the recipe on the Teraganix website.
why Potassium is important in plants: - Potassium regulates the opening and closing of stomata thus regulating the uptake of CO2 thus enhancing photosynthesis. - It triggers activation of important biochemical enzymes for the generation of Adenosine Triphosphate (ATP). ATP provides energy for other chemical and physiological processes such as excretion of waste materials in plants. - It plays a role in osmoregulation of water and other salts in plant tissues and cells. - Potassium also facilitates protein and starch synthesis in plants. - It activates enzymes responsible for specific functions.
Hello! Few questions. Does the rice wash need to ferment first? I saw another video where it was added to the milk straight away, which is what i did. Secondly, after the milk separates is the whey supposed to be thick like a syrup or more watery? Im wondering if the lack of letting the rice wash ferment had any effect or not? The whey smells sour and the curds smelled kinda sweet like yogurt almost.
yes ferment the rice wash for a week so it can collect microbes out of the air. my whey is more watery. If you use unpasturized milk its pretty creamy and harder to separate the curd. I use a laundry bag no theses days to strain out the chuncks. its supossed to smell very sour like bad cheese. The molasess or brown sugar will make it more sweet smelling
It can be used further in fermenting grapes or other fuits into wine. I make a fruit ferment using activated lab and water for the plants. From my understanding it's used without water for dry wines or alcohols similar to malolactic fermenting. I haven't tried it. For more fruity wines or other alcoholic drinks I think sugar and yeasts are used instead. Look up Deovlot wines and they show some of the fermenting process on their facebook page.
@@vc6632 well I've never made it. I'm guessing its made the same way as all other lactic based fermented extracts. Fill a 5 gallon bucket with a 1/3 of the way with material; frass or plants or fruits (no citrus). Then add 1 quart of activated lab. Then fill the rest of bucket with Chlorine free water. Seal with a lid and airlock. Then ferment for 30 days and then strain. I have a few ferment videos i I'm going to be doing soon. From the ferments I currently use. Also never ever ever try to ferment aloe leaves with lab. It smells like the asshole of a dumpster fire.
I have had my stuff in the fridge for sometime now bcos I could not get molasses but I have resorted to use brown sugar which is very available. please how do I use this to further preserve my stuff outside the refrigerator until I am ready to activate it for use
I started making Lactobacilus with raw cow milk. Though the layer is separating but after three weeks, the top later has not formed curd. t is still white liquid. What is the problem.
Somadina Ibe with raw milk its usually pretty creamy and a bitch to separate. You have to strain it a couple times to separate. I now use delicate laundry bags from walmart to strain the curds. They work great. Also I usually don't use raw milk. I just buy organic milk. It works and separates more.
![Let's Make Lactic Acid Bacteria [L.A.B]](http://i.ytimg.com/vi/vgB_5_xKpdo/mqdefault.jpg)
![Let's Make Lactic Acid Bacteria [L.A.B]](/img/tr.png)
Namaste and thank you very much for the knowledge. I'm 64 years and from India.Really delighted, I had always wondered why throw away the water after I made curd at home with vinegar or curd powder. Now I know how to use it on my vegetable garden. May have to do trial and error a few times. Thanks for the enlighting us. May god bless you.
Namaste
WhAt is namaste ?
@@engell3707 its the Indian form of greeting like HELLO
@@engell3707 Namaste means "The God in me greets the God in you."
Ditch the music - some of the time it's drowning out your voice. How will you use the activated labs now - what are they for?
They are for the organic food, the real food before the industry started to spoil what we eat.
Its used for innoculating soil and keeping soil healthy. Water plants with activated lab 1/4 cup per gallon of water once very 10 days up until half way through flower or fruiting.
It improves yield and foliage growth rates
I AGREE. BACKGROUND MUSIC CAN BE ANNOYING AND UNNECESSARY
@Jonathan Keegan No one cares
So stop putting your comment on every video you've been watching.
I boiled a goat manure tea in a bucket over a campfire and added that to my labs which kept them active for years. My acidophilus serum never failed from season to season
Would you plz make a video how you do that
Or reply to my comment explain steps
please explain it more
Yes, please explain the steps and how that works! We don't want to miss out on this insight!
@@vivianeb90I think he substitute molasses for goat manure(boiled to kill pathogen before mixture). same recipe 1 part LAB, 1 part manure, 10 parts water.
Good vid, very informative, however two suggestions, 1 find someone who will use that curd. Throwing it out is wasteful on a level i cannot fathom. The nutrition/calories required to make that milk and thus that curd offsets the entire sustainability this type if ag into utterly unsustainable levels. My final point, is lower the volume of the music. It really drowns you out at certain parts. Other than that, thanks for the vid
Let me clear something up for yall, molasses is not needed to activate the LAB, the LAB is already highly active, the only way to put the LAB into dormancy is to add equal parts brown sugar into the LAB, it will last for a year with equal parts brown sugar, the real outcome of this method he is using will just multiply the LAB by eating the sugar in molasses and reproducing that way, "activating" the LAB is a false statement
You just explained what activating lab is lol. Activating is multiplying bacteria. Hence the term Aem -activated essential microorganisms. The molasses is an alternative to brown sugar which actually works better because it feeds the bacteria rather than creating osmotic pressure like brown sugar does. Which osmotic pressure is what causes bacteria to go dormant. Using molasses, the lab can still be stored at room temp for up to year.
Get off your high horses knf elitism and expand your knowledge. Like it says in the beginning of the video this is a mix of knf and kyusei(Phillipines) methods.
It should be called expanded LAB, like how you can make expanded EM1 the same way.
The part about activating lab, is it your idea or did you find that in a recipe? From what I have read we only add brown sugar if we don't plan to refrigerate it, but I didn't know we should ferment it with molasse again for two weeks, but to rather use it as a spray (diluted 1:1000 which seems lower than your suggestion of using 2 tablespoons in 3 gallons of water?), or mix with IMO, FPJ
Molases help in. ? Reseting ph values
Yo kick ass videos very valuable information thanks for sharing my brother stay lifted
how does the jar go from 2cps at 2:40 to 1/2 gal at 3:55?
Very informative and easy to follow instructions. Thnks for sharing
A very good video, yet the background music is just weird and too high.
Whow! Never say I know it all but you teach me a lot. Going to try this. Have to view it again. Live gardening and enjoy trying new stuff. Thanks
Other LAB formulas use your exactprocedure except instead of the final fermentation they mix 1 part molasses to 1 part LAb and store it that way.
Great video! Thanks a lot from Greece!
What and how much advantage do we get in using it, How to use it and what is exactly outcome of its use, please.
Can i use this lactic acid on my skin????
The curd is awsome in compost!
you use the inactivated(white liquid) as a facilitator for compost tea or foliar sprays and you use the activated one with molasses as a fertilizer or soil drench? Undiluted form of the final activated liquid would kill plant roots due to low PH, I'm assuming you further dilute this liquid down before applying it on plants? If so what is the ratio? thanks!
That would be very nice to know!
From what I understand, the undiluted activator can clean drains (really acidic) but if you dilute 1:100 water you can use as a fertiliser :)
It would be nice if you explained what the meanings of the abbreviated words, not everyone knows what RO or an IMO means?
RO is reverse osmosis water.
Great video. Thank you for sharing the knowledge.
I needed to know how much to add of concentrated lab to water(2tbls per gallon) thanks!
You've got me contemplating using my LAB cultures as the source for CO2 in my aquariums.
a yeast culture will produce alot more...
I usually dont comment, but the video was very educational. You explained everything we needed to know
You are so cool! I didn’t realize the Labs had to ferment for 3 weeks after its been activated. I’ve seen lots of people just add the labs plus molasses directly to their plants
that works too, fermenting it in the molasses just makes it far more active. like miles more active.
3 weeks might be a bit long IMO. For best advice look for "Chris Trump" Labs here
@@slabbadanks5829 actually that slows down the LABS and that's used to store it at room temperature. You can store it in the fridge for a month, with molasses you can get a year at room temperature.
@@Mulletforhire You are misinformed. The cold temperature in the fridge slows the lactic acid bacteria. The molasses gives it more food to feed on. Combine with molasses and leave in a warm growing space for a week, see what happens.
@@Mulletforhire The reason you are able to store it longer in molasses than in just whey is because there is more available sugars for the bacteria to feed on for longer. Not because it slows them down, that is quite incorrect.
Thanks. Nice job, but at the end of the video the music was a little loud and couldn't hear clearly what you were saying.
I also have tons of questions. I wanna know how to use this. Especially for my garden. Is this the same EM-1 that Teruo Higa discovered (the one you can buy from Emiko brand)?
Can I use already sour milk (milk that's gone bad)?
I have the same question. My EM ingredients lable says its Lactobacillus casei. Is this the same at EM? Effective Microorganisms?
I used expired milk and mine seems to be right on schedule.. I'm at the curd making stage right now.
So, I'm wondering if LAB serum is pretty much the same thing as whey I get when straining kefir. They both involve fermenting, but I am using kefir grains rather than the microbes in the rice water. Any idea?
As far as I know Kefir already contains active lactoses. So you may get the same result. There is one guy at youtube that uses a similar method as you. He also skips the rice water part and uses greek yoghurt that has active lactoses.
I ate the curds that came from this when I made it the second time. It was actually very nice.
thanks dude, i need to do this for a school assignment 🥴 tho the music is too loud
Hello Hyroot Pharms, Can I drink/Ingest this LABS especially after adding molasses?
Can I use ordinary rice? Organic rice are hard to find and expensive here in my country.
Great work however I regret that the background music quite distorts your instruction.
it would have been nice to see the ph before the activated labs was fermented :(
How could you toss the curds? Makes the best cheese
Sir this is same we can add in animal feed
Thank sir
Can I use this serum for bokashi
Yes
some ppl says that it *should be* brown rice. what's the difference?
Brown rice is white rice with the outer bran still on the rice. In this case you're making starch water, so the bran on the rice will do nothing.
@@0xFF48 that was very informative 👍
Thank you, Already have LAB, diluted with water. At this stage can I add synthetic vitamin to feed my chickens?
I put a lactobacillus tablet in about a cup of milk, let it sit out uncovered for about a week. The milk turned into a sour cream consistency then separated into a curd full of holes with whey. Looks like a little piece of swiss cheese. No mold, how long does it take for the curd to turn into edible cheese? Do I have to put it in refrigerator or leave it out to air dry?
Cool man... How do you use or apply the final product? Which proportion?
Hi, I hope I'm not asking a silly question but I have noticed that people are ingesting this concoction at the whey/cheese stage. Your method at the final stage is it made for human consumption? I read below that it can be used for plant growth. Is it also good to drink at the end stage? Thanks you
Hi, I tried this procedure last month. After 4 days of fermenting milk it got worms. Can I still use it?
Noooo
Good morning sir, can I use this to my compost materials? What will happen?
Thanks for your reply. What kind of milk did you use? Is it a fresh cow's milk or milks that can be bought from supermarket?
From supermarket. Far easier to work with pasteurized milk.
If your using blackstrap it has sulfur and will be low ph regardless so are you saying it should be low if using desulfured molasses ?
if I'm using salt based synthetic nutes there's no point inoculating my soil with LABs innit?? or is there?
Ik it’s late but no there’s no point the salts kill microbial life
Years ago in a quest to create compost activator..because of no avail manure. I watched a video where the guy did his first culture by burying it in his yard. It was some strawberry basket and cheesecloth affair. In theory developing bacillus from your environment..is beneficial..somehow. Anyways so I did this. Made enuf activor in one batch similar to this size and it lasted for months. Id put some in my dogss water and it worked great in my porch pail composter. That just smelled like maybe brewing beer. Pleasant always. Ive sung the praises of lactobacillus for years. Fascinating
Great video!
Btw I looked for years and years to refind that video. I saved all of my poorly written notes..but need that video!!! I think it was removed.
Burying a box of rice is called imo. Indigenous microorganisms. Theres plenty of videos on how to make imo . Look up Chris Trump. He's a student of Dr. Cho (knf creator) and Chris teaches classes on probiotics for farming. And has tons of videos on TH-cam
@@hyroot will do. Thank you!
Sir ten litter rise wash +how much milk +how's much molassis please tell me
"it's a week later and we have rice wash here" it doubled in volume!
Lol
Saw this video about 5 years ago, it was the first for me regarding making LABs. I did it as you instructed. Later on, I saw videos from others in the KNF field and they had a different method. They did it aerobically. I know that LABs are facultative and therefore can exist under both aerobic and anaerobic conditions but I'm wondering why they insist on an aerobic approach. I've done it both ways and I honestly prefer your method as there is less that can go wrong. Regenerative agriculture can be very confusing when you try to learn from several people with different concepts. The amazing thing is that, though contradictory, they all work successfully. Are you going to follow up with a video on how you apply it?
I prefer anaerobic and sealed. With aerobic it will go bad much much sooner. I also prefer sealed to prevent any contamination. knf method just leaves the lid loose and doesn't activate it. At the beginning of the video I said its a mix of kyusei and knf.
I will be doing more videos eventually. I just ended up spending the money I had for a new camera on bills. I'm starting new ferments now. Maybe I'll just make videos with my phone.
To apply it. I add 1/4 cup of activated lab to 1 gallon of water. Or 1 tbsp of raw lab to 1 gallon of water. Feed plants once every 10 days. For cannabis do not feed lab past day 35 of flower. The lab will prolong flower time after that.
@@hyroot thanks for the information. WOW @cannabis flower prolonging. Now I wonder if that's a terrible thing. Will prolonged flowering improve the quality or worsen it. By how much will flowering be prolonged? It just so happens that I'm very new to growing so this falls directly in my lap. My plant is scheduled to be harvested in 2 weeks but I applied some LAB yesterday. I have so much to learn.
You feed this finished product to your plants at 3.5 ph? Or do you dilute again?
What is this used for?. Im looking to make Lactobacillus bacteria for the rye whiskey (mash) fermentation process.
For innoculating soil. Korean natural farming / kyusei natural farming techniquies.
Hi, if I use sugar instead of mollasses, what should the ratio be?
Same
Dude that rice wash had straight up mold in it, if it sits too long it sours and you throw it away.
Most methods say 2-3 days and you wait for a sweet/yeast smell change to occur.
It takes my place 36 hours, 48 hours and it's sour.
Hi.I have seen many videos on EM and LAB preparation. I also started making and using EM for farming.
To make an experiment, I used EM to make curd. But after 24 hours it formed hard thich yeast from milk.
Why this happened? Why curd isn't formed? Can someone elaborate please?
hi.
@@butchloveinday7724 hi
Is this a stock solution like they one they sell in the store or is this a more concentrated solution. I think they stock solution they sell in the store is expanded to create more stock.
The one sold in stores is em1 from teraganix. Lab and emergency are both lactobacillus. The only difference is em1 contains pnsb purple non sulfur bacteria which is collected from arctic ponds. Both are activated the same way.
Before activating serum - How many days I store labs (serum) with solid yogurt? I need this information because -for about a month - I have kept fermented rice wash water and milk in airtight containers for the next serum culture. This serum and solid yogurt have not been separated. Now if I separate the serum and solid yogurt and activate it with molasses, can there be a problem? Thank you in advance.
Can you use brown rice?
i like your video your very informative background music in the middle part sound creepy/spooky giving me goosebumps..
What is glass apparatus used on the lid? Please advise the name and the liquid poured.
Air lock. 91% iso alcohol..
How was my rice wash fermented with light white curds and black fungi on it? Did I make it wrong ?
It just got contaminated. It happens to everyone. Might have fermented too long. Every environment is different. Some are done 3 days. Some take a week. I do 3 or 4 jars of rice wash at a time just incase that happens. More often than not 1 or 2 jars end up with black or grey mold. Like I said it happens. Due to environmental factors there's quite a bit of trial and error to find the sweet spot. The sweet spot doesn't always remain the same.
Hyroot Pharms thank you for your help. I started making a new rice wash. Hopefully it will work this time :-)
Good video
Definitely know your stuff - would have been good to see effects of foliar application
Great video, btw you sound like badger from breaking bad lol
Question: Why won't milk ferment on it's own like the rice wash? Like, why can't we just leave plain milk out for a week and then put it in an airtight bucket?
Bacteria in the milk would prevail that would make the lab less robust. Amd possibly cause issues. The bacteria collected in the rice wash will out compete said bacteria in the milk. Plus rice wash contains complex carbohydrates that feed the bacteria
@@hyroot Thanks for the response! Do you have any experience with any other grain besides rice?
@@ryanr5527 I've only used rice wash. Anything with starch would work. Water / wash from pasta, potatoes, dry beans.
I also make bokashi with lab as well using hard red wheat. Teraganix has a basic recipe on their site. I have a quick bokashi tutorial on my instagram in the highlights. Under the same name. hyrootpharms. Been meaning to make a video for TH-cam. But need a new tripod or stand.
song name at the beginning?? Thanks!!
Its a beat my buddy Lisn Production's made. He calls it everyday is a revolution.
@@hyroot Super cool!! However, I can't find it on youtube. any suggestions ?? Cheers!!
He specifically made it for me. I asked for something with Spanish guitars.
He's on ig, fb, and sound cloud.
And reverb nation
Can we use this probiotic in fish Farming, If yes? Pls tell me how much probiotic can we use.
How much lacto serum to how much milk for this recipe?
Please sir what about the rice wash water and the milk u fermented what did u do with that?? was it ordinary water u mix with the molasses to keep again to ferment?? waiting for ur response I want to be using it for animals and composting.
I just made my first batch. It smells sour is it still good for use? What is the smell when made right? If anyone can answer I would appreciate it very much. Thanks in advance. Appreciate the video 🤙
So, when ever we use fermented 20:1 one for animals, we should use directly in food or have to add more water with it? 🤔🤔
More water. For plants I dilute it at a rate of a 1/4 cup per gallon of water
Hyroot Pharms thank you sir. so after mixing at 20:1 for 3 weeks, we need to ferment again or just mix 1/4 cup per gallon & use it directly?
@@AvijitChowdhury3D directly
Thanks for sharing. I thought you were making something edible for human consumption and thought you were just filthy using contaminated containers and utensils. I am assuming this stuff is used to feed plants and not people? I don't think you stated its purpose.
Nothing was contaminated. This is for natural farming. Not making kombucha
Also if you would have watched the first 10 seconds. You would have seen the explanation of what Lab is and what it's used for
Hello can i use it as probiotic for fish pond?
have you taken the stuff yourself ????
If we want to use brown sugar instead of molasses, then...
Do we have to dilute it into the water? Or, do we have to put it directly into the LABS?
If we have to dilute it, then what will be the ratio for diluting the brown sugar into the water?
You can use brown sugar instead. You just add equal parts lab concemtrate and brown sugar before adding water.
Okay
Thanks...
And also please tell me... How to activate the LABS ?
Can we add rice wash water for activation so that the LABS multiply in large number?
How many days we have to keep for activation?
Music is too loud.
Is this drinkable? Thank you
I saw in this process you don't want anything to smell bad I was told the rice wash needs to smell like a sweet smell before I filter that out to put the milk in then when you put the milk in and you let that from it I hear you don't want a stinky smell also it's not sure if it's everybody has your own way of collecting this I was wondering if maybe you could clear some stuff up would appreciate it thank you
I got a PH below 4 only after 8 days not 3 weeks. Should this be ok?
Hey bro, I'm a bit confused at what you did at the end,at what stage is the Lab fit tone combined with other bacteria and yeast for furthering a fermentation process?
Asome video very interesting,keep up the good work.
after the curd is removed you can either store it in the fridge, or for longer term storage or to make more of it from the concentrate you can add the molasses like he did, which is basically the food source and water is the habitat so by the waiting 3 weeks you are growing the 1gal of lab into 5... a lot cheaper than making more of the lab in the first process because you don't have to keep using milk so once you have the starter colony you can keep using a little bit of it and feeding it molasses to make more. after the 3 weeks, remove most of it to use however you want and then just keep some in the bucket for next btch and repeat adding molasses/water . it's late here but hopefully that made sense
You are mix 1:1 molases after that you use of water 1:20 to dilution so how amount use this /kg feed?
After 1:1:20 and ferment again for 3 weeks. I use 1/4 cup per gallon of water for feeding / innoculating soil. The raw lab is diluted at 1:1000 when feeding with that. You can feed with either.
Why cant we use a Yogurt as the source of the bacteria directly?
You'd have to .make the yogurt and use the left over whey.
I added molasses and sealed to make it last longer.
Only a couple weeks in and I have mold growing on inside of lid???
White mold is mycelium. Its good mold. You're fine.. its good for soil. Its just creating a pellicle. You can strain or scoop it out if you want.
@@hyroot it was blue and white!?
Some people say add water?
Some say cover with cloth not lid?
Guess I just need to keep trying different ways!
Thank you
The whole point of sealing with a lid and airlock is to prevent contamination while allowing co2 to escape. Pour alcohol into the airlock too .
Adding water is giving the bacteria space to multiply and be active. Ie activate .. if you use just molasses and no water. That can sort of trap bacteria not allowing them to multiply and making them go dormant.
@@hyroot thanks again! Much appreciated
After making serum and storing in plastic bottles. You added 20 parts water to 1 part molasses. What that water was? So what happened with LB serum made earlier and stored in plastic bottles ? If now two different liquids are prepared? or the water means the LB serum prepared earlier. Please clarify.
The serum is stored in the fridge. It still can be used without activating. The 1 part molasses 1 part serum and 20 parts water is to activate and multiply microbes. The molasses is food stock for microbes and acts as a ph stabilizer. The water allows more room for microbes to multiply. Without water the sugars would trap the microbes and make them go dormant. Basically we're turning a small amount of lab into 5 gallons that can be stored at room temp for 1 year without going bad.
@@hyroot If we activate the LABs with molasses can we leave it in that state until ready for it then add water as we need it?
@kayb2758 Yes. Just remember to dilut it. I typically use 1/4 cup of activated LAB to 1 gallon of chlorine free water .
Hello, thank you for the video.
In my country, i don't have access to brown sugar nor molasses, they can't be found anywhere, and if so, very expensive.
can i use white sugar as alternative ? or do u have any better solution ?
I've done some research and found that molasses and brown sugar contain some vitamins and minerals that can stimulate microbial growth, will it affect my LAB if i use white sugar ?
How much do you Pay for a kg of orgánic sugar in your country ?
Yes white sugar is fine, aslong as its organic. Make it into a syrup
Can we make LAB serum without using milk?
So whats different between that and just making yogurt whey?
The rice wash process pulls the lactobacillus from the air and creates a substrate for said bacteria to multiply.
@@hyroot I see, so I can use yogurt then insted? To ferment the milk? But , can I just use the rice wash alone?
@@matrixresetinprogress no. There are other pathogenic bacteria in the rice wash. The milk kills off those pathogens in the fermenting process
@@hyroot ok thanks.
Can we use this for making bioflok of fish farming?
Is it bad to get mold on the surface of the rice wash during the first step of making EM 1?
no... white mold is mycelium. The green mold is trichoderma. Both are beneficial for soil and plants. Pink and blue mold is alright too.
If you have black mold then that is bad.
@@hyroot 2 or three little green mold
@@ziadhomaidan9065 thats fine. its just trichoderma. Good stuff. It kills off pathogenic bacteria. prevents root rot. it also feeds on other fungi like mycos
@@hyroot can I send you a photo of rice wash with milk 1:10 ratio in order to give me your opinion about the pink color of the curd after 4 days ?
@@ziadhomaidan9065 send it on Instagram. Same name hyrootpharns
How many days it will store? And what is the Process?
Concentrate - up to 1 year in the fridge
Activated - 6 months to 1 year at room temp. Depending on environment.
Watch video for process. This is lab (korean / kyusei natural farming) for inoculating soil. It can also be used to bioremediate polluted / contaminated ground soil, lakes, ponds, streams, rivers, etc... Lactobacillus will out compete pathogens and other bacteria. It will breaak down heavy metals and chemicals
Concentrate use at a rate of 1:1000 diluted in water.
The activated is 1/4 cup per gallon of water.
If drinking for probiotics for the gut. 1 tsp per glass of water. 12oz -16oz.
It can also be used with making bokashi. Just substitute lab for em1. Look for the recipe on the Teraganix website.
Thank you so much for the video, it was very helpful.
why Potassium is important in plants:
- Potassium regulates the opening and closing of stomata thus regulating the uptake of CO2 thus enhancing photosynthesis.
- It triggers activation of important biochemical enzymes for the generation of Adenosine Triphosphate (ATP). ATP provides energy for other chemical and physiological processes such as excretion of waste materials in plants.
- It plays a role in osmoregulation of water and other salts in plant tissues and cells.
- Potassium also facilitates protein and starch synthesis in plants.
- It activates enzymes responsible for specific functions.
What does this have to do with making lab?
Hello! Few questions. Does the rice wash need to ferment first? I saw another video where it was added to the milk straight away, which is what i did.
Secondly, after the milk separates is the whey supposed to be thick like a syrup or more watery? Im wondering if the lack of letting the rice wash ferment had any effect or not?
The whey smells sour and the curds smelled kinda sweet like yogurt almost.
yes ferment the rice wash for a week so it can collect microbes out of the air.
my whey is more watery. If you use unpasturized milk its pretty creamy and harder to separate the curd. I use a laundry bag no theses days to strain out the chuncks.
its supossed to smell very sour like bad cheese. The molasess or brown sugar will make it more sweet smelling
Why do you want to collect the microbes out of the air? How do they contribute to the process?
Magidar too collect lactic bacteria and yeast from the air. Without those microbes the rice wash and milk won't make labs.
May I suggest you clean the bucket lids off before you open them.
Why. Its just coco. No harm.
@@hyroot I thought this was a process in fermentation of beverages. Doh!
It can be used further in fermenting grapes or other fuits into wine. I make a fruit ferment using activated lab and water for the plants. From my understanding it's used without water for dry wines or alcohols similar to malolactic fermenting. I haven't tried it. For more fruity wines or other alcoholic drinks I think sugar and yeasts are used instead.
Look up Deovlot wines and they show some of the fermenting process on their facebook page.
How long can I leave the lactobacillus in the refrigerator
Up to 1 year
The molasses is for preservation not fermentation though right?
Yes and no. It's also food stock for bacteria during final ferment. Once done, the molasses is used up by the bacteria.
Which milk did you use?
Can i use it in aquaculture? and whats the dose in pond?
what have you put into the top of the lid? thanks
An air lock with alcohol added to it. That prevents contamination while allowing co2 to escape.
@@hyroot thanks :D
You have a recipe for making frass extract?
Insect frass is used in an aact
@@hyroot yes. Im referring to the ferment process for extract. Not act.
@@vc6632 well I've never made it. I'm guessing its made the same way as all other lactic based fermented extracts.
Fill a 5 gallon bucket with a 1/3 of the way with material; frass or plants or fruits (no citrus). Then add 1 quart of activated lab. Then fill the rest of bucket with Chlorine free water. Seal with a lid and airlock. Then ferment for 30 days and then strain.
I have a few ferment videos i I'm going to be doing soon. From the ferments I currently use.
Also never ever ever try to ferment aloe leaves with lab. It smells like the asshole of a dumpster fire.
@@hyroot im wanting to make this but not down with the price this guy is trying to charge to teach th-cam.com/video/8wfKsMssn30/w-d-xo.html
Good info...but how did you go from less of half jar to a full jar? lol
like a cooking show,. that part was all filmed on the same day, I already had some rice wash fermented.
Where did you get your airlok loopseal?
Amazon
I have had my stuff in the fridge for sometime now bcos I could not get molasses but I have resorted to use brown sugar which is very available. please how do I use this to further preserve my stuff outside the refrigerator until I am ready to activate it for use
Ufoh Akunamaka just sub brown sugar for molasses. Same ratio.
I started making Lactobacilus with raw cow milk. Though the layer is separating but after three weeks, the top later has not formed curd. t is still white liquid. What is the problem.
Somadina Ibe with raw milk its usually pretty creamy and a bitch to separate. You have to strain it a couple times to separate. I now use delicate laundry bags from walmart to strain the curds. They work great. Also I usually don't use raw milk. I just buy organic milk. It works and separates more.