I made some Lactic acid bacteria a couple of years ago and stored it 50/50 in molasses and most of the time in a fridge but last 6 months in room temp. It has an alcohol smell now. I tried making bokashi with it anyways and it's still cooking so I don't know if it's working or not. Time to check in a few days. I'll know by the smell if it worked I'm thinking.
Any thoughts on the alcohol smell and it's viability?
Any thoughts on the alcohol smell and it's viability?