To determine if your bio enzymes are ready for use, look for the following indicators:
1. White Mold Or Layer: A white mold or layer forming on the surface of the bio enzyme is a positive sign. It indicates that the bio enzymes have matured and are suitable for use.
2. Settled Peels: At the end of the fermentation period (usually 90 days), the fruit peels and solids should settle at the bottom of the container. This settling is another sign that the bio enzymes are ready.
Dealing With Black Mold Or Maggots:
If you notice black mold on the surface of the bio enzyme or find maggots, it suggests that harmful bacteria have affected the contents. However, you don't need to discard the entire batch. Here's what you can do:
- Re-add the same jaggery ratio that was initially used during batching.
- Stir the contents daily for less than 30 days.
- The black mold will disappear as the fermentation process resumes.
Pale Green Mold & Stench:
If you observe pale green mold on the surface accompanied by a foul smell, it's a sign that the bio enzymes have gone bad. In this case, it's best to dispose of the contents properly in a drain or soil. After discarding, clean and rinse the container thoroughly, and restart a fresh batch of bio enzymes.
Preventing Issues:
To prevent common issues during fermentation:
- Use airtight containers like plastic bottles or cans with tightly sealed caps.
- Release pressure from the container twice a day by loosening the cap slightly to allow excess gas to escape, then retighten immediately. This prevents the entry of excess oxygen.