Adding LAB to FPJ
The answer
From the KNF library
The library does not say whether LAB helps or harms FPJ when it goes into the jar with the sugar.
It does say where LAB belongs. Leaves already carry large populations of lactic acid bacteria and yeast, so FPJ starts with both. (Cho, Recipe, p. 31)
Drake's sources also draw a line on sugar. For FPJ, molasses activates fermentation rather than preserving it, and the batch turns to vinegar. (Office Hours Ep. 57, 29:50)
The library adds LAB at application. LAB is diluted 1:1,000 with water, mixed with a plant nutrient solution such as FPJ, and sprayed. (Student's Manual, Basic Course, p. 15) Drake says the same for JLF, which is a different brew: no LAB while it brews, add it when mixing up to spray or drench. (Office Hours Ep. 140, 39:39)
Stored LAB is already mixed with the same amount of brown sugar. (Cho, Recipe, p. 55) That fits suze's point that sugar-saturated LAB carries less risk.
Sources
- 39:39 Office Hours Ep. 140 (Sep 2024) — Fermented Mixed Compost, JLF Dilution, Human Manure Fertilizer · “Not while it's brewing, but add LAB when mixing it up to spray or drench to help offset the putrefaction contamination.”
- 29:50 Office Hours Ep. 57 (Nov 2022) — Sea Salt Minerals, FPJ Alcohol Smell, IMO3 to IMO4 · “molasses activates fermentation rather than preserving it, so the batch turns into vinegar.”
- p. 15 Student's Manual, Basic Course · “LAB culture is diluted at a 1:1,000 ratio with water (Table 1), mixed with a plant nutrient solution such as fermented plant juice (FPJ)”
- p. 31 Cho, Recipe · “There are tremendous populations of microbes such as lactic acid bacteria and yeast on leaves of plants.”
- p. 55 Cho, Recipe · “In order to keep LAB at a normal temperature it must be mixed with the same amount of brown sugar and stirred with a wooden stick.”
