I bought a 9 tray stacked dehydrator with temps ranging from 95 to 185+ I put the fruits in for 95° F for 24 hrs and they still had moisture so I did 12 hours more. I feel like 36hrs is a bit of time, is there a better temp range/ amount of time I could change it to without potency loss?
I finally got pins, when I was first s2b the walls of the shoebox seemed dry and the water would never stay but it seems like it doesn’t matter as long as the surface is covered with tiny beads of water slowly evaporating. I only mist when the small beads of water are halfway gone so like every 2-3 days. any tips for my pins??
just wondering if anyone has tips about fruiting and how to tell if your cake is too wet/dry, how to maintain surface conditions and when should I start seeing pinning? thanks for all the help!😃
whats the yellow water drops, is it metabolites and how do you know when you should mist and fan. thank you :)