Emily Johnson
Flushing a mushroom cake is a process that involves rehydrating the cake to stimulate a new flush of fruiting. The purpose of rehydration is to provide moisture to the mycelium and substrate material, promoting the growth of larger mushrooms and increasing the yield. To flush a mushroom cake, growers can mist the surface heavily until water pools, repeating this process for several days. Alternatively, the cake can be submerged in water for a few hours to soak, with the duration depending on the dryness and thickness of the substrate. Rehydration can be done before the first flush if the cake is dry and after each harvest to initiate subsequent flushes.
| Characteristics | Values |
|---|---|
| Purpose of rehydration | To provide moisture to the mycelium and substrate material |
| When to rehydrate | Before the first flush if the cake is dry, and after each harvest |
| How to rehydrate | Dunk cakes in cool, distilled water for 24 hours, or soak for 3-8 hours |
| Benefits of rehydration | Stimulates new flushes of fruiting, increases weight and number of mushrooms, washes out waste products |
| Additional steps | Remove all mushrooms and their stumps, scrape off any dry crust, mist surface heavily until pooling |
| Alternative method | Place cakes on an upside-down container as a podium to allow mushrooms to grow from the sides |
Explore related products
What You'll Learn
Rehydrating the cake
Rehydrating a mushroom cake is necessary to compensate for the moisture lost during the colonisation and fruiting periods. Mushrooms are made up of 90-95% water, so rehydration is critical for their development.
Before the first flush, if your cake is completely dry, you should rehydrate it. It is recommended for PF-tek cakes after colonisation and small mushroom cakes if colonisation lasts for two weeks or more. After the first flush, it is necessary for any tek of cultivation, including PF-tek, small mushroom cakes, bottle-tek, shoeboxes, and monotub.
To rehydrate your mushroom cake, start by removing all mushrooms, even the smallest ones, and their stumps from the cake. If you have a dry crust of overlay on the cake, scrape it off with a sterile fork to allow access to air and water for further mushroom development.
Next, fill your tub with water to float the substrate, and then harvest the mushrooms. You can let the substrate soak in the water for a few hours, depending on how dry and thick it is. Then, carefully pour the water out or siphon it. Alternatively, you can place the grow block in cool tap water for 3 to 4 hours, leaving the water running to eliminate contaminants.
After rehydrating, you can initiate a new flush of fruiting. Rehydration stimulates a new flush of fruiting, increases mushroom yield, and promotes nutrient development.
Mushroom Wicks: The Art of Fungi Lights
You may want to see also
Soaking the cake in water
Before soaking, it is important to remove all mushrooms, including the smallest ones and their stumps, leaving the cake completely bald. If there is a dry crust of overlay on the cake, it is recommended to scrape it off with a sterile fork to allow better access for water and air, facilitating further mushroom development. Rinsing the cake under running water before placing it in the soaking container is also suggested.
During the soaking process, the cake should be fully submerged in water. The duration of soaking depends on the size of the cake, with larger cakes requiring longer soaking times. For small cakes, a soak of 12 to 14 hours is recommended, while bigger cakes may need up to 20 to 24 hours. It is worth noting that water retention slows down significantly after 12 hours of soaking.
After soaking, remove the cake from the water and allow excess moisture to drain. Returning the cake to the same plastic container is not advisable due to potential bacterial growth. Instead, it is suggested to place the cake on an upside-down container, creating a podium for mushrooms to grow from the sides. This technique helps prevent direct water contact and makes it easier to remove the mushrooms for cropping.
While not necessary, some growers use distilled or honey water for soaking to provide additional support for mycelium and extend the fruiting period. However, using sugars like honey also introduces the risk of bacterial or yeast contamination. Therefore, it is crucial to understand the specific needs of the mushroom species being cultivated.
Shiitake's AHCC: The Ultimate Immune-Boosting Power
You may want to see also
Removing mushrooms and their stumps
Mushrooms on a tree stump are a sign of decomposition. The mushrooms are feeding on the dead wood within the stump and in the ground, and will eventually cause the stump to disappear. If you cannot stand the sight of mushrooms, there are several methods you can use to remove them and their stumps.
One way to remove mushrooms and stumps is to alter the climate around the stump. Too much direct sunlight will dry out the stump and prevent mushrooms from growing. Alternatively, you can cover the stump with gravel or dust to stop mushrooms from growing through. However, this will not prevent the stump from decomposing and shrinking in size, which may cause sinkage issues.
Another method is to grind out the stump and remove the chips. This will remove the food source for the mushrooms, causing them to disappear over time. However, this method can be expensive and backbreaking.
You can also speed up the decomposition of the stump by using a nitrogen fertilizer or applying borax to prevent the growth and spread of annosum root rot.
If you want to remove mushrooms from a mushroom cake, you will need to remove all mushrooms and their stumps from the cake, leaving it completely bald. You can then rehydrate the cake by submerging it in cool water for 3 to 4 hours to stimulate a new flush of fruiting.
Mushrooms: Nature's Plastic-Eating Superheroes
You may want to see also
Explore related products
Using honey water
Flushing a mushroom cake involves rehydrating the cake to trigger a new flush of mushroom fruiting. This process can be done using honey water.
To begin, thoroughly wash your fruiting chamber. Next, prepare the honey water by mixing a quarter cup of honey with half a gallon of water. Shake well, then fill the rest of the way with water. The ratio should be one teaspoon of honey per quart of water.
Once the honey water is mixed, place the mushroom cakes in a grow box tub and pour the honey water over them. Allow the cakes to soak for a minimum of two hours per inch of thickness. Some sources recommend soaking for up to 24 hours before each flush, and one source suggests six hours of soaking. After soaking, drain the excess water and reinstate fruiting conditions.
The honey in the honey water is antibacterial due to its high sugar content. This can help prevent contamination and extend the fruiting period. However, one source suggests that using honey may be a more dangerous and expensive way to achieve the same results as using a dilute starch solution.
It is important to note that the process of flushing and rehydrating mushroom cakes is a delicate one, and factors such as genetics, age, room, air exchange, light, and humidity also play a role in the success of mushroom fruiting.
Mr. Mushroom's Cutscene: When and Why?
You may want to see also
Misting the cake
Frequency of Misting:
The frequency of misting depends on the specific needs of your mushroom cake. Some growers recommend misting every other day, while others suggest misting daily, especially if the cake tends to dry out quickly. It is important to monitor the moisture level of the cake and adjust the misting frequency accordingly.
Misting Technique:
When misting the cake, it is important to avoid spraying directly onto the cake or the mushrooms, as this can cause bruising. Instead, mist above the cake, allowing the water to fall gently onto the surface. You can also mist the walls of the fruiting chamber to increase the overall humidity. The goal is to make the cake glisten with moisture, but not drip with water. A fine mist is generally preferred over a strong spray.
Heavy Misting and Pooling:
Some growers advocate for heavy misting, which involves misting until water starts to pool on the surface of the cake. This technique is often applied 2-3 days after a flush. However, it is important to monitor the pooling water, as it should disappear within 8-12 hours through absorption or evaporation. On the fourth day, use a paper towel to absorb any remaining water pools.
Fanning:
Fanning is an essential step in the misting process. It helps to evaporate excess moisture, preventing potential harm to the mushrooms. Some growers fan gently for a few seconds before misting and then again more vigorously after misting. Others fan multiple times a day, especially if they are unable to mist as frequently as desired. Finding the right balance between misting and fanning is crucial for successful mushroom cultivation.
Rehydration and Dunking:
Misting is an effective way to rehydrate the cake between flushes. However, some growers prefer dunking, which involves soaking the cake in water for a few hours. Dunking may not be suitable for all types of cakes, as it can lead to contamination or loss of shape. Misting provides a gentler alternative to dunking, allowing you to control the amount of moisture added to the cake.
Should You Wash Cut Mushrooms?
You may want to see also
Frequently asked questions
Rehydrating mushroom cakes provides moisture to the mycelium and the substrate material (the food the mycelium/mushroom is digesting). Mushrooms are roughly 90-95% water, so it is important to replace the water lost during the colonisation and fruiting periods. Rehydration also helps to wash out waste products of mycelium metabolism, such as acids and waste enzymes.
First, remove any dried or smaller mushrooms with inverted caps from your cake. These mushrooms will dry up and provide possible contamination points. Next, submerge the cake in cool tap water for 3 to 4 hours. You may have to weigh it down as the cakes tend to float. You can also add a small amount of hydrogen peroxide to the water if you are worried about contamination.
You should rehydrate your cakes after each harvest to initiate a new flush of fruiting. It is recommended to dunk your cakes in water for 24 hours after each harvest. However, some people report that a couple of hours of soaking is enough.
Your cake is spent when it is bruising blue a lot and has no more water or nutrients. The cake could also be getting contaminated after 2 or 3 flushes.
