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Hey. I don't know the chance and probability of botulism but I think it's supposed to be very rare.
Is this risk especially high in fermentation?
I was planning to just sniff and look at it to gauge for safety and taste a little (bc a little poison is ok)
Like...are there special risks in fermentation and are there indicators I should look out for (that is poison)? I was just going to look for gross pathogenic looking mold etc. at the main indicator.
But yeah - bottoms up bro. lol
Hey. I don't know the chance and probability of botulism but I think it's supposed to be very rare.
Is this risk especially high in fermentation?
I was planning to just sniff and look at it to gauge for safety and taste a little (bc a little poison is ok)
Like...are there special risks in fermentation and are there indicators I should look out for (that is poison)? I was just going to luck for gross pathogenic looking mold etc.
But yeah - bottoms up bro. lol
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