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Name not on file

knfcertification.org record (2017–2021)
Level 2 track
36 of 36 items verified
Instructor
Drake Weinert
Started
July 19, 2017
Level 2 today
L2 Manufacturer · provisional

This is the old Level 2 checklist from knfcertification.org, kept read-only. It doesn't certify anyone by itself. Level 2 today is the Make the Nine practical: every solution tasted, every entry public. An instructor may cite this record when approving it.

Name not on file's practicals

Medicine

Verified
  • Fermenting photo
    IMG_0478.JPG
    fermenting garlic in same weight brown sugar
    Verified by Instructor #1879 · July 27, 2017
  • Rehydration photo
    IMG_0372.JPG
    Rehydrated with beer/makgeolli
    Verified by Instructor #1879 · July 27, 2017
  • Tincture photo
    IMG_0511.JPG
    5th and final extraction of OHN #1
    Verified by Instructor #1879 · July 27, 2017
  • Angelica brand details · No sulphite Angelica officinal imported by Uncle T Food Richmond, BC, Canada
    Verified by Instructor #1879 · July 27, 2017
  • Cinnamon brand details · Natural World Cinnamon Bark
    Verified by Instructor #1879 · July 27, 2017
  • Garlic brand details · stored homegrown garlic from summer 2016
    Verified by Instructor #1879 · July 27, 2017
  • Ginger brand details · bought certified organic from Nature's Fare
    Verified by Instructor #1879 · July 27, 2017
  • Licorice brand details · Natural World Radix glycyrrhizae
    above is time rehydration started
    Verified by Instructor #1879 · July 27, 2017
  • Taste · tasted and passed
    Verified by Drake Weinert · July 23, 2017
  • Stirring log · 81 entries
    26 Mar, 27 Mar, 28 Mar, 29 Mar, 30 Mar, 31 Mar, 01 Apr, 02 Apr, 03 Apr, 04 Apr, 05 Apr, 06 Apr, 07 Apr, 08 Apr, 09 Apr, 10 Apr, 11 Apr, 12 Apr, 13 Apr, 14 Apr, 15 Apr, 16 Apr, 17 Apr, 18 Apr, 19 Apr, 20 Apr, 21 Apr, 22 Apr, 23 Apr, 24 Apr, 25 Apr, 26 Apr, 27 Apr, 28 Apr, 29 Apr, 30 Apr, 01 May, 02 May, 03 May, 04 May, 05 May, 06 May, 07 May, 08 May, 09 May, 10 May, 11 May, 12 May, 13 May, 14 May, 15 May, 16 May, 17 May, 18 May, 19 May, 20 May, 21 May, 22 May, 23 May, 24 May, 25 May, 26 May, 27 May, 28 May, 29 May, 30 May, 01 Jun, 02 Jun, 03 Jun, 04 Jun, 05 Jun, 06 Jun, 07 Jun, 08 Jun, 09 Jun, 10 Jun, 11 Jun, 12 Jun, 13 Jun, 14 Jun, 15 Jun

Cleanser

Verified
  • Brand details · Rhee Bros.Korean Farm Inc.
    Verified by Instructor #1879 · July 27, 2017

Food

Verified
  • Collection photo
    IMG_0306.JPG
    Verified by Instructor #1879 · July 27, 2017
  • Packed photo
    IMG_0339.JPG
    Sugar cap as per Chris Trump (a little too much for this plant). There was a discrepancy between instructors regarding the sugar cap. Moving forward, I will no longer use a sugar cap on FPJ. Plant material had already begun to settle. Equal parts plant material to sugar. Once again a discrepancy re: 1:1 or 1:1/3.
    Verified by Instructor #1879 · July 27, 2017
  • Pour off date · June 30, 2017
    Verified by Instructor #1879 · July 27, 2017
  • Taste · tasted and passed
    Verified by Drake Weinert · July 23, 2017

Fuel

Verified
  • Layering photo
    IMG_0139_(1).JPG
    Mackerel was ground up in a meat grinder, mixed with equal part brown sugar and very small amount OHN, topped with brown sugar and small amount of IMO4 and covered with paper towel. It is still brewing and smells great (in a fishy sort of way).
    Verified by Instructor #1879 · July 27, 2017
  • Taste · tasted and passed
    Verified by Drake Weinert · July 23, 2017

Structure

Verified
  • Bones photo
    IMG_0144.JPG
    beef bones
    Verified by Instructor #1879 · July 27, 2017
  • Bubbling photo
    IMG_0349.JPG
    Difficult to see but lots of small bubbles. Bubbles were larger day 1.
    Verified by Instructor #1879 · July 27, 2017
  • Taste · tasted and passed
    Verified by Drake Weinert · July 23, 2017

Reproduction

Verified
  • Bubbling photo
    IMG_0413.JPG
    Once BRV was added; it bubbled right over the top of the jar. Note to self: Patience Grasshopper :)
    Verified by Instructor #1879 · July 27, 2017
  • Shells photo
    IMG_0375.JPG
    Used oyster shell - was going to roast but realized this was only necessary for egg shell.
    Verified by Instructor #1879 · July 27, 2017
  • Taste · tasted and passed
    Verified by Drake Weinert · July 23, 2017

Protectors

Verified
  • Rice wash photo
    IMG_0326.JPG
    Verified by Instructor #1879 · July 27, 2017
  • Separated photo
    IMG_0436.JPG
    Verified by Instructor #1879 · July 27, 2017
  • Milk brand details · Jackie's Raw Jersey Milk
    Verified by Instructor #1879 · July 27, 2017
  • Start date · June 16, 2017
    Verified by Instructor #1879 · July 27, 2017
  • Taste · tasted and passed
    She lives in Canada...I wonder Drake taste her's.
    Verified by Drake Weinert · August 01, 2017
    strong succanac taste with good lab aftertaste

Minerals

Verified
  • Brand details · no brand. Sea water came from Semiahmoo Bay, Whote Rock, BC
    Verified by Instructor #1879 · July 27, 2017
  • Location · East Beach, White Rock, BC, Canada
    DSW is prepared by mixing the seawater with fresh water at a 1:30 dilution or as a component of a “cocktail” with other Natural Farming inputs. Keep seawater in a clean glass jar with a lid out of direct sunlight. DSW does not have a long shelf life and should be used soon after preparation.
    Verified by Instructor #1879 · July 27, 2017

Seed Microbes

Verified
  • Success photo
    IMG_1905.JPG
    left over red rice & white rice
    Verified by Instructor #1879 · July 27, 2017
  • Location · 1917 Iris Place, White Rock S Surrey BC
    Verified by Instructor #1879 · July 27, 2017

Preserved Seed Microbes

Verified
  • Success photo
    IMG_1906.JPG
    moved to smaller jar
    Verified by Instructor #1879 · July 27, 2017
  • Taste · tasted and passed
    Verified by Drake Weinert · July 23, 2017

Propagated Microbes

Verified
  • Materials details · 40 lbs Wheat Mill Run, 3 gallons water, .1 oz OHN, .5 oz Comfrey FPJ, .5 oz Humic Acid, .5 oz BRV, 10 oz sea water, 2.6 oz IMO2
    mixed all together, covered with rice hulls and a screen with straw on it to keep the sun out. Turned daily for 1 week. Temps rose to 110-112
    Verified by Instructor #1879 · July 27, 2017
  • Stirring log · 9 entries
    28 May, 29 May, 30 May, 31 May, 01 Jun, 02 Jun, 03 Jun, 04 Jun, 05 Jun

Foundation Microbes

Verified
  • Materials details · 40 lb wheat mill run IMO3, 35 lb native soil from our land, 1 oz Comfrey FPJ, 1 oz BRV, 0.2 oz OHN, 20 oz sea water, 5.2 oz IMO2, 2 oz Humic Acid, 4-5 gallons water
    mixed well, covered with rice hulls, a screen with straw and a tarp to keep rain off. Turned daily for 8 days.
    Verified by Instructor #1879 · July 27, 2017
  • Taste · tasted and passed
    Verified by Drake Weinert · July 23, 2017
  • Stirring log · 8 entries
    08 Jun, 09 Jun, 10 Jun, 11 Jun, 12 Jun, 13 Jun, 14 Jun, 15 Jun