So all I have to do is leave the EM sitting in a jar with molasses for 3-5 days and I'm good to go?
Can I just take the EM straight?
Can I use honey instead of molasses?
Thanks.
3-5 days is not enough, and it requires a temperature higher than room temp (unless you're in a very very hot area).
You're talking about the mother culture of EM? Yes you can drink it straigth.
The blackstrap molasses contains a lot of stuff that help the microorganisms, while honey, especially if raw, has properties that inhibit them. It could work, but would give very inconsistent results. Blackstrap molasses is cheaper anyway.
hey, magnolia. are those according to the 1:1:20 ratios?
1: 2/3 cup molasses
1: 2/3 cup EM
20: 2 liters water
if we do it in a 2 liter bottle, do we want it so there's not much room left for air in the bottle or does that matter? or otherwise you would just have to gas it (slightly unscrew the bottle cap for a couple seconds)?
The bigger the ratio to the water, the longer the fermentation.
Honestly, I think 7 days at room temperature is far from being enough, even at normal ratios.
What I'm doing for my latest batch is this: 6 tbs of molasses, 10 tbs of EM, the rest is filtered water. Brewed 5 days and a half at about ~35-45 Celsius degrees, and it keeps brewing when I start consuming it.
You can play with adding stuff to the EM but many stuff will buffer the acids and make the fermentation longer.
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