Fermented fruit juice made from banana mixed with fermented plant blood made from fan leaves and arugula
see the white fuzz beneficial yeast or lactic acid bacteria. As long as it isn't fuzzy, green, or black, it's a sign of a "living" ferment. You still want to scoop it out before straining it should feel thin, filmy, or slightly "creamy." * If you poke it and it dissolves or breaks apart into the liquid easily, it’s likely Kahm yeast or beneficial Lactic Acid Bacteria.
If it feels fuzzy, hairy, or "structural."
If you poke it and it stays together like a solid mat or looks like a miniature forest of hairs, that is a mold you don't want.
I used the 220 and 160 micron bubble bags to strain and finished by mixing it to a 1:1:1 ratio plant blood to fruit juice to apple cider vinegar witch stabilizes it for longer shelf life if your acv has any mother in it then don’t fully close the lid first 24-48 hours to allow gas exchange
Dilute to 1:500 -1:1000 ratio per gallon of water shelf life is up to 3 months for best results up to 6 months but the microbes will slow down with time
What to watch for
The Smell Test: It should always smell like a sweet, funky balsamic vinaigrette. If it smells like ammonia, rotting trash, or sewage, the water dilution allowed bad bacteria to win. Toss it immediately.
The "Fizz" Check: If you open the bottle and it gives a loud "psshhh" like a soda, it's still actively fermenting. This is fine, just "burp" the bottle every few days so the pressure doesn't build up.
The Visuals: If a new layer of white film (Kahm yeast) forms on top of the liquid in the bottle, don't worry—it’s just the "living" part of the KNF brew. If you see green or black fuzz, that's the end of the road for that batch. If you want longer storage adding extra brown sugar like 1-2 tablespoons will greatly extend your shelf life by slowing down fermentation or you can put in fridge for 6-12 months at tops of storage
