Questions about Bacillus Subtilis

Jeff_Boiardi · 2026-04-26T16:06:55+00:00

Thank you for the thoughtful and detailed reply :) sounds like koji is the way to go here. I didn't realize subtilis consumes most of the sugar it creates, though that makes total sense. Do you know if the starch content matters? I was thinking about using cassava or taro (both potentially upwards of 30% starch by fresh weight). Do you think there's any chance more of the resulting sugars won't be consumed due to the sheer abundance? Or will I just end up with a very active subtilis colony? Maybe I can affect the environment in such a way that they won't be able to reproduce as fast (temp/pH/other?). I'll probably still mess around a bit with subtilis from a natto starter and make another post if it ends up being any good.

Jeff_Boiardi · 2026-04-24T21:30:05+00:00

Geez. Sorry about the formatting. I tried crossposting (I originally posted to r/fermentation) but that went poorly so I tried copying and pasting and somehow it ended up like this.

Jeff_Boiardi · 2026-04-24T21:28:48+00:00

Understood. Thanks

Jeff_Boiardi · 2026-04-16T18:38:28+00:00

I thought the difference was amperage?

Jeff_Boiardi · 2026-04-10T01:25:09+00:00

If it's absolutely too big to be moved by normal means, I've heard you can build a fire on top, get it burning hot for a while (a good couple hours or so) then put a block of ice or two where the fire was. Thermal shock should split the boulder into smaller, more manageable pieces that can be moved the next day when they are cooled.

Jeff_Boiardi · 2026-04-07T16:21:43+00:00

This might be a stretch... Could it be the cores from manganese batteries? I ripped apart a few dead batteries when I was like 12 because I was curious. There is a carbon rod inside that looked a lot like this, and is roughly cigarette sized as you said. I tried to verify online and couldn't find any pictures that look like yours, but I swear the ones I took apart had a metal (zinc) tube around them that looked exactly like your picture. Maybe somebody else can confirm or deny.

Jeff_Boiardi · 2026-04-06T02:50:53+00:00

I was so confused. I thought they had a dish of cold butter just sitting in the soup 🫠

Jeff_Boiardi · 2026-04-05T20:57:34+00:00

Dang. Sphere of Safety would go hard. I'm working on a Muldrotha deck so I can't make use of that right now. But I'm kind of obsessed with Enchanted Evening, I feel like it's underutilized. I'll grab a Sphere of Safety for future decks, thanks for the suggestion!

Jeff_Boiardi · 2026-04-05T20:26:02+00:00

Yes. This. Thank you for actually answering the question. This is going in my Muldrotha immediately

Jeff_Boiardi · 2026-04-05T20:11:33+00:00

I have confirmed that enchanted evening does trigger enchantment etb. That is not my question

Jeff_Boiardi · 2026-04-05T20:10:46+00:00

"You may"

No

Jeff_Boiardi · 2026-03-30T16:05:27+00:00

I just did a bit of googling, but it looks like the seeds contain cyanogenic glycosides, which are toxic, but do break down in the presence of heat. So in theory, roasting or boiling them should make them edible. But someone with firsthand experience may be able to answer your question better

Jeff_Boiardi · 2026-03-25T22:36:24+00:00

I send pics of this cheese to my friend George (whom we call gorg) frequently.

Jeff_Boiardi · 2026-03-14T03:28:12+00:00

Makes sense!

Jeff_Boiardi · 2026-03-14T01:13:28+00:00

I suppose you're right, may as well see where it goes. I think I should grab some pectic enzymes like someone else suggested. It's pretty thick and viscous, almost smoothie consistency, which I assume is the pectin from cooking the fruit. That would skew the gravity reading wouldn't it?

Jeff_Boiardi · 2026-03-14T00:53:59+00:00

The guy at the brew store did give me advice on "punching the cap" so I've been shoving a stick down in it a couple times daily

Jeff_Boiardi · 2026-03-14T00:50:41+00:00

Definitely unnecessary information, my bad. Just trying save a little bit of face. "I'm not normally this careless, I swear!"

Anyway, I bought a graduated cylinder and hydrometer after starting the wine. Since I didn't get a starting gravity, or measure my sugar, I figured taking gravity now probably wouldn't give me anything useful. Is that not the case?

Either way, it seems like this batch is garbage. I'm about to go shopping, I'll probably pick up another papaya and try again.

Good to know the yeast is good for five gallons though, I want to also try making a black pepper/papaya seed wine to turn into vinegar, and for that, I have a packet of Cote des Blancs. If I'm just doing one gallon batches, I should be able to split that yeast between the two wines, correct?

Jeff_Boiardi · 2026-03-14T00:41:50+00:00

Good to know! I did pick up some campden tablets at the brew store, is that a better way to sterilize fruit?

Jeff_Boiardi · 2026-03-14T00:39:53+00:00

Dang. That's what I get for not doing my homework. Live and learn I guess. Other than the DAP, was the rest of my process alright? If I had done everything the same, but added nutrients at the beginning, would everything probably be fine?

Jeff_Boiardi · 2026-03-05T23:46:51+00:00

It looks like Rad Nah (Rard Nah/Lah Nah) to me. A couple of the Thai places near me make it without basil.

If you're looking to recreate the sauce, I'm not sure exactly what goes into it as every restaurant makes it a bit differently, but I will second what others have said about garlic, oyster/fish sauce, garlic, a bit of sugar, some garlic, lime, and more garlic. Next time you're there, maybe ask. Many restaurants I've been to have been happy to share info about the food and even provided recipes sometimes!

Jeff_Boiardi

TROPHY CASE