Rrog - Not sure if you are understanding still...Ill spell it out more. A while back you mentioned that when using fresh aloe, it needs to be used within 20 minutes or so before fermentation sets in and starts spoiling the secondary metabolites, enzymes, etc. What I am wondering is if that 20 minutes refers to the time after you filet a leaf and expose the gel to air, or the time after the leaf was removed from the mother plant. The reason I am wondering is that I harvested some rather large leaves from a plant about a week ago, and they have been sitting around since then. They appear fine except for the incision area which has oxidized and turned reddish brown, but they are as plump as a fresh leaf still and appear normal otherwise. Is it safe to bet that these will be just as good as a fresh harvested leaf assuming it is less than 20 minutes from filet to the ladies?
I hope that makes sense now...let me know if it still doesnt
oh and btw - a gnarly storm came in last night and soaked my soil mix of yours that was drying on a tarp!
it looks like slop now and is starting to stink again...put it into a 60 gal smartpot and brought it inside as soon as I got home, but the damage has been done...luckily since it's so-cal the sun is back out today and should be for the rest of the week, so I will have it out and drying again ASAP, but damn this has set me back quite a bit. Almost had the anaerobic problem solved and then nature decided it wasn't quite ready for that...
on a high note, I am about to go pick up some fresh local EWC (finally found a source yay!!!). I already have a bale of peat, 50lbs of pumice, and all the amendments I need to get another batch in the making. The only thing missing is good humus, and I finally found some