Ginger Garlic Extract

8/10/2019 Ginger Garlic Extract

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Ginger-Garlic Extract

This is an awesome product for plants and animals. It boosts the immune system and helps fightinsect and fungal pests. Ginger-Garlic is a common and very useful variation so Im discussing

it here, but you can use any combination of plants for whatever effect you are going for.

How to Make:

Ginger and Garlic are quite difficult to ferment, or extract active ingredients from. By addingfermented liquid already like beer or wine, the active ingredients in Ginger and Garlic are moreeasily fermented. Then we add sugar. Remember, sugar gives the microbes energy to continuefermentation. After letting this sit for a week or so, you arrest fermentation and enhance potencyby adding a strong alcohol. Heres how to make:

1.

Get an equal amount of Ginger and Garlic, but keep them separate. As a rule of thumb,we try to ferment each material separately as you do not know if there is interaction whenmixed. Once materials are fermented they are much more stable and compatible.

2. Put in container and fill with beer or wine until it is covered. Leave for 12-24hrs.3. Add 1/3 sugar(crude sugar is best). E.g. if you have 1L worth of ginger-garlic soaking in

beer/wine, you would add 1/3kg sugar.4. Ferment this for 7-10 days. Longer the better.5. After that time, add alcohol to arrest the fermentation process. Use at least 40%, or 80

proof.6. Leave this mixture for 10 days. This allows the extraction process to take place, where

the beneficial ingredients of the ginger/garlic are extracted with the alcohol.7.

After 10 days drain the fluid from this concoction.8. You separated the ingredients in Step 1 and fermented them separately. Now that they are

fermented you can mix them to make ginger-garlic extract!

TIP: Potency depends on the part of the plant you use. Generally, seeds have the greatestpotency, then fruit, leaf, roots, and stems in that order.

How to Use:

Add 1tbsp per gallon of water.

Plants

Treat fungal problems of plants (Sulphur from Garlic is good fungicide) Use as insecticide (add chili to fermentation to make it hot) Ginger is good natural antibiotic/preventative medicine for plants

Animals


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Garlic is good natural antibiotic/preventative medicine for animals This has been used with livestock to keep them healthy, and to help them get over being

sick. For example keeping chicks/chickens in a crowded pen healthy Used for rheumatism in humans (very good anti-inflammatory) Used as an antibiotic. For daily usage we drink 1tbsp/day in a glass of water. If we feel

weakening, coughs, colds, flu, etc, well take 1tbsp 3 times/day for 3 days. This is notmedical advice Im just saying how we use this extract. If youre interested google the applications of ginger-garlic. There are many indications

for ginger-garlic not described here.

This extract has a myriad of uses in both plants and humans. Feel free to modify the recipe,adding plants as you see fitchili, neem fruit, curry fruit, marigold for potency, etc. We look atthe fermented extracts as food, food supplement to plants, animals and humans. They are simplefood, more concentrated nutrients. You can ferment anything except poisons. The formulationsmay vary widely, simply mix and match as you see fit. Just experiment!

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Alvin

March 30, 2013 at 9:03 am -Reply...

How long is the fermentation of garlic and ginger in beer or wine ? And how do I knowwhen it is fermented ? As to the potency, is that mean if I add other material in theprocess of fermentation, it will boost the effectiveness of ginger-garlic extract or otherbeneficial effects ?

o Patrick

March 30, 2013 at 4:31 pm -Reply...

Hi Alvin, leave the ginger and garlic in the beer/wine for 0.5-1 day. For us here inManila its hot so would probably only take half a day. But leaving it for longer is

fine. Then you add the sugar, 1/3 sugar, and leave for 7-10 days. Again because itis hot here it will probably be on the faster side, like 7 days. But if you leave itlonger no problem. But normally, we add the hard alcohol after 7-10 days. Addequal part Gin (San Miguel Gin! haha because it is so cheap) at that point.
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I would play with adding more ingredients to the mix. I like to add other plantslike Chili and aromatic herbs. Chili is hot, so it is a good repellent. Aromaticherbs have insect repellent properties also. These would be Coriander, Basil, Dill,Peppermint, etcthe herbs that have a strong smell.

Alvin

May 19, 2013 at 10:03 am -Reply...

Hi Patrick, Thanks for the reply. I got another question. It says in therecipe that we separate the two materials during fermentation. So we willjust mix the two solutions on 7th step ?

Patrick

May 19, 2013 at 11:21 am -Reply...

Yep thats correct. Ive updated the instructions to make it more

clear also. Thanks!

Chelsa


Patrick, when do you add in the other materials, like chili or dill? Do weadd this when we add the sugar or when we mix with beer/wine?

Patrick

April 9, 2014 at 11:57 pm -Reply...

Hi Chelsa, you would add that when you add the beer/wine ideally,but you could also just ferment them (e.g. sugar step) if you didntwant to do that step. Its pretty flexible.

Aldrin Ditching


What do you mean Add equal part of Gin? What is the quantity of gin oralcohol?

Patrick

April 10, 2014 at 12:00 am -Reply...
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Sorry that means 1:1. So if you have 1 L of solution so far, after allthe above steps, now you add 1 L of gin or alcohol.

Aldrin Ditcing

April 18, 2014 at 10:34 pm -

Thanks Patrick for your reply.

Drew


Greetings! Im a bit concerned about the alcohol that develops during fermentation, as

well as the hard alcohol added at the end. Ive been in contact with other naturalgardeners who have made FPEs and used them on their plants. They claim the alcohol

killed their roots. Now I am aware that alcohol is bad for roots, but at whatconcentration? Ive been researching this topic a bit and found an interesting paper aboutan experiment done on Paperwhite Narcissus (Narcissus tazetta). They were usingethanol as a growth inhibiter. It worked wonders between 1 and 5% concentration, anddidnt become toxic to the plant until 10%! This just blew me away.

So what have I missed in my research? Why are these people so set against usingfermentation as a method of extracting nutrients/compounds? Their overall experienceswere so bad apparently that they prefer to use the water soak/rot method (botanical tea).This is not as an effective method for extraction, and can still go anaerobic if not properlymonitored. It only extracts water soluble goodies from the material. So what possibly

might they have done wrong while building their FPEs? Perhaps over application? Ihave a lot of fermentations going right now to be used when spring finally arrives. Whatdo you think?

Thanks for your time,

Drew

o Patrick

April 5, 2013 at 2:31 am -Reply...

Hi Drew,

Thanks for joining the thread. Weve used ginger-garlic and other fermentedplant+alcohol mixes quite successfully so Im not sure what they are doing toharm the plants. As you said alcohol in too high concentrations is definitely badfor plants. However at the application rates we suggest they will be fine. Dont

overmix! This stuff is acidic as well as containing alcohol. But used at the correct
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dilution it is very effective. That said, if you are still worried you can use itstrictly as a foliar spray. We generally use it as a foliar spray since the gingerdiscourages crawling pests, but periodically as a soil drench too no problem. Gilmight have something to add to this lets see.

Big Ray


I have been collecting what I hope is mycorrhizae from areas near me that have beenundisturbed for years. My plan, since reading here is to start collecting soil/roots fromareas that have similar plants to the ones I intend to grow.

Since this is an anti-fungal, should I avoid spraying this in areas of my garden where Iwant the beneficial fungus to proliferate?

o

Patrick


Should be fine as a foliar spray. You really want the fungal colonies in the soil toremain undisturbed so Id avoid using it as a soil drench. We usually dont do thatexcept when we want to battle pathogenic root fungi and give the plants a bigimmune boost.

joe

April 19, 2013 at 10:59 pm -Reply...

HighI have heard of these recipes, but seeing everything in one spot is amazing.

my question is, would kombucha work in the begining, as a fermented beverage, thatcontains only trace alcohol??? (if any.) instead of beer or wine? {not from a stanceagainst alcohol, only that kombucha seems to work against powdery mildew on its own,short term.)

Is there an alternate way of arresting fermentation? I heard high heat will stop

fermentation, but would kill beneficial microbes as well

Thanks SSOOOO much for sharing this info, and all of the other stuffPeace

joe

April 19, 2013 at 11:03 pm -Reply...
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i meant to add that interest in alternate ways of arresting fermentation are due to thedesire for all home made stuff,

and will wild ginger work? (Asarum caudatum). As we have this growing wild, and wehave a little garlic to plant, as well. Aiming for self sufficiency in a land over-run with

GMO trash and food traveling around the globe , instead of down the road, to peoplesdinner plates.

Peace

joe

April 19, 2013 at 11:13 pm -Reply...

SOOO sorry to triple post. My ol lady is making tea right now, and dehydrating gingerfor it(she makes herbal tea)

am i correct in assuming i can use all her peelings of ginger(I dont want to take it fromher tea-making supply)Thanks once againPeace

o Patrick


Hi Joe,

Welcome to the site! Ha, no problem with the comments we appreciate theenthusiasm. Yes I think wild ginger would work fine, it is aromatic right? It mightnot be quite as potent as the ginger we use in food as that is selected for aromaand potency, but I think it will work, try it. Using kombucha in Step 2, honestly Idont know but Ill ask Gil. We use alcohol in Step 5 not only to arrestfermentation, but also to extract enzymes and such that are alcohol-soluble ratherthan water-soluble. Just ferment your own hard alcohol and use that! I think Ginis the easiest to make homemade not sure though. Anyway if you have any otherquestions let me know, happy to help.

gil carandang


ginger-garlic extract is very similar to homeopathic tincture. normally herbs are soakedwith alcohol as the regular procedure. in our case, we ferment first the materials likeginger and garlic. we then arrest fermentation with the addition of alcohol. in thisprocess, we eradicate the microbes, and get pure active ingredients of the ginger and

garlic. when we use it, when we drink it, it is more potent and easily assimilated by our
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body. alcohol is lighter than water. alcohol, use in tincture is an old way of extractingactive ingredients on any materials we use. remember our technique is fermenting it firstthen add the alcohol (and make tincture).next time around, i will talk about my new kombucha extracted from turmeric and

guava. the mold by-product gelatin of the fermentation is now what i use to further

extract, grow by just using water with sugar. the finished product is a very nutritiousdrink for humans and animals and even foliar for the plants. this time around, we dontneed to use the original turmeric or guava materialsjust the by-product gelatin.definitely, much simpleryet very effective. this is the new kombucha.

gil carandang


use of alcohol and heat will generally arrest fermentation. afterall, fermentation is theprocess or bioactivity of microorganisms.

gil carandang


of course you can use the peelings. in fact, i remember when i was in thailand, thismexican american apprentice at pun pun farm taught me how to make wine out ofpineapple. when he harvested a pineapple, he peeled it (fermented these peels and madethem to wine!). of course, we ate the pineapple meat and planted the crown. and insteadof throwing the peelings, made them to pineapple wine.

fungusumungus

May 1, 2013 at 2:09 am -Reply...

Hello everyone thanks for all the great information cant wait to get started. How muchalcohol do you add to arrest the fermentation?

o Patrick

May 1, 2013 at 6:23 am -Reply...

Good question, Illhave to update the recipe soon. Add equal part alcohol. If youhave 1L of beer with garlic in it, add 1L hard alcohol. It just needs to be 80proof(40%), so buy the cheapest you can find. We get Gin here for about $1/L,there are cheap brands in the states too though.

samb

May 17, 2013 at 9:39 pm -Reply...
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thanks for all the info and would like to know if there is an alternative way to extract i.ewith out using alcohol.

o Patrick

May 19, 2013 at 4:19 am -Reply...

Hi Samb,

This is basically a tincture recipe, so it depends on alcohol to extract some of theactive ingredients. Im not sure of other methods to achieve the same results. Youmight research classic tinctures and see if they have alternatives. Ill talk to Gil

about it also. Good question!

Peter

May 19, 2013 at 12:25 pm -Reply...

Hi Patrick, got a question after reading all the comments and replies, I would be using aglass jar for the fermentation, should I tightly seal the jar during the all the way from 1stto the last step ? Isnt it alcohol will vaporize when not seal in a container ?

o Patrick

May 20, 2013 at 10:14 am -Reply...

I wouldnt seal it until Step 5. For the other steps I would have the lid on but not

tightened all the way down, so that some air can still escape. Once you add thehard liquor and arrest fermentation, you should be fine to seal it up.

Juan

June 10, 2013 at 3:22 pm -Reply...

hi ,how many grams of ginger and garlic should i use to make 1 lt of solution ?thank you ,juan

o Patrick

June 10, 2013 at 5:31 pm -Reply...

Hi Juan,

Play with the recipe to see how much works for you.. Id try 1/4 liter worth ofeach, chopped up. Not sure how many grams that will come to, depends howmuch water is in them and such..


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Thanks,Patrick

Annie

July 25, 2013 at 2:28 pm -Reply...

Re MosquitosPlease help me, the municipal council lot are disallowing me to store water in my garden.I tried telling them I need decholinated water for my plants but they said I cannot store itas fear of mossies breeding in it causing Dengue and Malaria. Can I use LAB after I useAbate in my water? I am so afraid Abate will kill my precious microbes in the soil. Willusing LA therefore neutalise the Abate? Thanks. My ginger/garlic is not ready for useyet.

o Patrick

July 26, 2013 at 2:44 am -Reply...

Good question Annie, it looks like Abate is fairly targeted towards mosquito andgnat larvae. That said there are concerns about hazard to beneficial insects, and itis toxic to shrimp and crabs, so soil crustaceans will likely be at risk. I imagine itwill harm some beneficial microbes but not all. You can use LAB in the waterafter Abate, but I doubt it would neutralize the Abate, Abate is made withtemephos which is a reasonably persistent chemical. Probably just flush withclean water as much as possible between abate treatments.

Annie

July 26, 2013 at 6:35 am -Reply...

Thanks Patrick, thats what I was afraid of, I cannot understand these one track mindedofficers, honestly. Nothing I tell them will make them see there are no mossies breedingas there isnt time to breed, its not as if I store the water weeks on end. Sigh If any onereading this have any solutions, please tell me? Thanks

o Drew

July 26, 2013 at 9:45 am -Reply...

There are water filters available online that will fit on the end of your hose spigot.You then just connect your hose to the filter. Voila! Dechlorinated water for useas you need it. No water sitting around for critters to breed in and no need to usepoisons. I bought one for the new community garden that Im involved with. I toodid not want to kill by microbes. Im not sure if you live in the US. I would


10/21

imagine spigot fittings are probably different in other parts of the world. Tryhttp://www.friendsofwater.comin California. Thats where I got mine.

Pat, I apologize ahead of time if posting websites is against the rules. I thoughtthis might help Annie.

Patrick

July 29, 2013 at 7:06 am -Reply...

No problem! You can post whatever site you want, especially if its tohelp out another member. Thanks Drew!

Annie

July 29, 2013 at 1:32 am -Reply...

Thanks Drew, I live in Malaysia, but Ill ask at the shops to see if they stock it.

Annie

July 30, 2013 at 12:59 am -Reply...

How do I extract from the garlic ginger again after the 1st time? Do I add in wine andthen later on add the alcohol all over again? Thanks

o Patrick

July 30, 2013 at 1:30 am -Reply...

Hey Annie, yep that should work fine. But you dont need to wait the 12-24hrs,you can just add beer/wine and sugar. You can ferment this as many times asyoud like. Each time drain the liquid off, add more liquid/sugar to start nextround.

Annie

August 14, 2013 at 5:21 pm -Reply...

Can rice wine be used instead of red or white wine? Thanks

o Patrick

August 15, 2013 at 10:00 am -Reply...

Should be ok if its around the same alcohol content. Not really sure but try it
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Annie

August 18, 2013 at 3:00 am -Reply...

I meant at the beer/wine stage, not the liquour stage.

dayne

August 28, 2013 at 2:39 pm -Reply...

could isopropyl alcohol be use to arrest the fermentation? If so, and its twice as strong(91% alc), would you just use half as much?

o Patrick

October 30, 2013 at 7:29 pm -Reply...

yes, you could use isopropyl alcohol I believe but I would be careful with it, thatis strong stuff! Im not sure if it works that way (twice as strong so use half asmuch..) it might not be a linear relationship like that. Anyway try it and see. Makesure you dilute it appropriately. And let us know how it goes!

Philip Lasimbang

November 13, 2013 at 3:29 pm -Reply...

Very good and interesting. Will follow your works

Carmelo


Can we used other fermented materials instead wine like vinegar and etc.

o Patrick


Hi Carmelo,

I think vinegar is too far along in the fermentation process to be used in this stageof the recipe. You want younger fermentation materials. If you leave wine/beerout long enough it turns to vinegarthere are still enough sugars in it to keepfermenting, and thats the process you want to tap into. So for this reason Id stick

with beer/wine there..


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Cheers,Patrick

Carmelo

November 26, 2013 at 4:49 am -Reply...

Okay, thanks for your reply.

Joel

January 13, 2014 at 6:38 am -Reply...

I use 1 kg fermented ginger and garlic:1 gal coco vinegar instead of beerand wine and it workout fine it heals wounds and skin rashes and dewormsmy pigs and chickens and I use it to disinfect the bedding of my piglets by

spraying it. I dont use expensive beer or alcoholic wine they containsomething i dont know . just dilute it by 20 parts or 5 parts water or try

any ratio you like and observe. Try it or discard it Im using it for 2 years.I even treated my father arms and legs with rashes after 24 hours he saidits effective it dries up and heals fast.

Patrick


Excellent contribution, thank you for sharing! This could be an

addendum to the recipe.

Chelsa


Hello Joel, when you say coco vinegar, is this fermented juicemade from the coconut fronds section? In Guam, men hang a bottlefrom a hole made in the center of the leavessort ofand itcatches the juice and they ferment it to make an alcoholic drinkand then ferment it longer to make vinegar. Is this what you mean?

Patrick

April 9, 2014 at 11:55 pm -

Yep Chelsa, that would be coco vinegar and you could usethat.


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Sheen Rey


Does the amount of garlic and ginger matter during preparation? Do I need to weight the

amount of ginger and garlic?

Thanks

o Sheen Rey


Follow up question, can you specify atleast 3 insects that can be controlled by thisproduct?

Thanks again

Patrick


I think general purpose fungicide is the greatest benefit of this mixture.But it should act as a deterrent for piercing/sucking insects like aphids. Illhave to ask Gil for more details there.

o Patrick


Hi Sheen,

Not really, they can vary. We usually use roughly the same amount of eachthough. Ferment them separately before combining. You can use more or less ofeither depending on what youre after. They vary slightly in their properties ofcourse.

Cheers

Patrick

Sheen Rey

February 4, 2014 at 2:13 am -Reply...

Ok, thank you patrick for the response


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Marty Baecker


Maybe I missed it,,,,,but when you add the alcohol to arrest the fermentation,,,,,how

much do you add? What proportion?

Thanks

o Patrick

February 4, 2014 at 9:46 am -Reply...

A lot. 1:1 alcohol. You can use less, but the alcohol extracts some of theingredients youre looking for like a tincture.

silcax


hi, after straining the liquid. can we use again the materials?i mean for the next cycle offermentation, if so , how long will be the fermenting days?thank you

o Patrick


Yep, you can do a second fermentation. After you drain off the liquid, I wouldmash up the ginger/garlic since they should be softer after the first fermentation.To ferment a second time just start back at Step 3, where you add the sugar.

silcax


thanks for your response. i have another question how many days do ineed to wait after step 3? is the time frame the same as the firstfermentation?

Patrick


Yep, I just use the same timeframes as the first fermentation,although it should be a little faster since there are already so manymicrobes in there.


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Linda

March 18, 2014 at 11:37 am -Reply...

Hi Patrick,

For the wine or beer, I was thinking it would be best to be unpasteurized, which wouldmean making my own. Do you suggest this? or will any beer or wine do? I was going tomake Makgeolli,since I first learned about this in the Korean Natural Farmingpublications.

o Patrick


Wow, interesting, that would be fun to make..Im sure that would be better than

just using store-bought stuff. However the store-bought stuff works great. Its that

same old argument no right way, but one way that is probably better than theother..

Chelsa


Feels like a sort of silly question, but do we peel the garlic or just dump in as wholecloves?

o Patrick


Id dump them in whole. But the more you shred them the better. basically put thewhole cloves in blender, peel and all. Blend up then use.

Bradley

May 27, 2014 at 8:05 pm -Reply...

Patrick,

Ive read through this posting several times and this is the first mention of

using a blender to mince the garlic and ginger. I assume that this is part ofstep 1, which should be included in the recipe. Ill be starting a batch ofthis in a week or so and I had been planning on just chopping the stuff upsmall on a cutting board. Should I plan on blending it instead?

Patrick
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July 2, 2014 at 10:29 pm -Reply...

Hey Bradley,

You can do either one. The original recipe is just to chop up the

ginger. That works well. But really, the more surface area the morecomplete the fermentI like blending all ingredients for allrecipes though. No problem either way its kinda personalpreference. Easier to just mash them or cut roughly but if you haveaccess to blender, I like that way best.

Cheers,Patrick

bigcow


Hi there, I fermented ginger and garlic with beer as per the instructions and I thought Idtry fermenting chilli in the same way with the same ratio. Several days after addingbrown sugar to all three bottles, a whitish layer developed on top of the ginger and chilliliquid. It doesnt smell bad. The garlic bottle did not develop this layer, so Im guessing

its some kind of fungus and its probably soil-borne since I didnt wash theginger/garlic/chilli that I bought from the market. Its been about a week and Im about to

add alcohol to the mixtures, so Im wondering if I should ignore the white layer? If this isbeneficial fungus, Im thinking of scooping it out and growing it separately in another

brown sugar/LAB solution to add to my bokashi mixture. Any thoughts?

o Patrick


You can do either one. It should be a beneficial fungal or bacterial growth so youcan leave it, or add to your compost/bokashi/etc.. Nice work!

chekky


I know alcohol is used here to arrest fermentation. But if I were to skip step 1(fermemting herds/garlic/ginger) and instead soak the garlic and ginger (separately) inalcohol, mainly to extravt their essential oils. Then adding these alcohol +essential oil tomy EM1 to make into EM5, does it make senses? Or I am talking about something totallyoff track/ wrong here. Pls advise, thanks.

o Patrick


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Hi Chekky, I cant comment too much since I haventdone it, but my feelingwould be to still do the first step regardless. You can try just getting the tincturepart and adding to EM 1, but probably only at very low concentration so you

dont kill the microbes/spores there.

Chelsa

March 30, 2014 at 11:41 pm -Reply...

What does it look like after I add the sugar and its fermenting? Is something supposed to

be happening visually? Is it supposed to be bubbling or fizzing? Right now I have all thegarlic and white floating above what looks like liquid brown sugar and then crystal brownsugar. Should I add more wine?

o

Chelsa


Hi Patrick, I hope to hear from you soon. Although I am sure you are quite busy.Im at the stage where there is wine, ginger and brown sugar mixed together. Awhite film developed on top. Is this normal or okay? Should I toss the wholemixture and start over?

Patrick


White film is ok, its good in fact. Just dont use if it turns green or black..

o Patrick

April 10, 2014 at 12:00 am -Reply...

It should release gasses at that stage. You might stir it to mix it up and get thesugar to dissolve. Not sure what else to do there but id say you have enough

beer/wine if the ingredients can float.

Chelsa


Thank you for the feedback!! I will mix everything. Im now at the stage

when I can add alcohol.


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19/21

I think the white film is good, white molds are always good i think. I would just followinstruction and not worry about what happens. Then ask about the end product. Goodluck!White molds are usually good bacteria!

o

Patrick


Exactly. Cheers!

o Chelsa


Thank you Shani and Patrick. Thats what I thought but I need verification to feel

confident about it.

Gal

April 22, 2014 at 12:01 am -Reply...

HiI have a film on my chili extract that is looking to get green (around 9 daysold)should I get rid of it before adding the hard alcohol?

Patrick

May 6, 2014 at 10:04 pm -Reply...

Hi Galsorry for the late reply this is probably moot now. Butyes, I would remove it before adding the alcohol. If it looks likegreen mold, it is less than ideal.Patrick

Matt

May 6, 2014 at 8:04 am -Reply...

Hi Patrick/Gil,

Apologies if I am missing some very basic info here, but what is the benefit of doing themicrobial fermentation prior to the alcohol-based extraction? I am very familiar withalcohol-extracted tinctures and have made my own many times, but it seems to me the


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microbes would die when adding the 40% alcohol, so whats the purpose of thefermentation prior to extraction?

Not questioning your methodsthey are just new to me and Im interested Thanks!

o

Patrick

May 6, 2014 at 11:09 pm -Reply...

Great question Mattwe ferment first with microbes, to liberateenzymes/hormones prior to the tincture step. You are exactly right, when you addthe alcohol the microbes die, but you still have their byproducts which is whatwere after there.

Cheers,Patrick

Rik

May 8, 2014 at 2:51 pm -Reply...

Hello Patrick and Gil,

I do not know if you guys already answered the same question but I would like to ask if Ican use brewers yeast instead of beer. Another question, is there any dis/advantage if Ithrow it in the blender prior to brewing?

o

Patrick

May 8, 2014 at 7:41 pm -Reply...

Blender should be great! Will help the fermentation greatly. I dunno, I havent

played around with the brewers yeast method. I would just use beer/wine if youcan get some cheap.

reimarc marblla

May 18, 2014 at 3:21 am -Reply...

hi! do ginger and garlic good to combine? and may i know whats its chemical formula?..

o Patrick

May 20, 2014 at 3:04 am -Reply...


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You can combine them once fermented. Ferment and tincture them separately.Ginger and Garlic dont have chemical formulas per se, they are made up of all

kinds of molecules.

reimarc

June 2, 2014 at 2:19 am -Reply...

um sorry i mean the chemical structure?
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