John Miller
Rehydrating mushroom cakes is an essential step in the process of cultivating mushrooms. The primary purpose of this step is to compensate for the moisture lost by the mycelium, which is vital for mushroom development. Various techniques are employed to rehydrate the cakes, including soaking, spraying, or injecting water. The 'dunk' method, which involves soaking the cakes in water for a specific duration, is a popular choice among growers. However, it is crucial to monitor the cakes during rehydration, as excessive soaking can lead to undesirable outcomes. The rehydration process not only triggers fruiting but also enhances the growth of subsequent mushroom flushes, contributing to a more abundant harvest.
Characteristics and values of rehydrating mushroom cakes
| Characteristics | Values |
|---|---|
| Purpose | Moisture compensation for the mycelium, stimulate new flush of fruiting, promote growth, harvest more mushrooms, wash out waste products |
| Timing | Before the first flush if the cake is totally dry; after each harvesting to initiate a new flush of fruiting |
| Preparation | Remove all mushrooms and stumps from the cakes; rinse the cake under running water; scrape dry crust with a sterile fork |
| Soaking | Fill a jar halfway with water and soak the cake for 12 hours; some sources recommend 24 hours; use non-chlorinated water |
| Alternative methods | Spraying water on the top layer; injecting water with a syringe; using milk instead of water |
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What You'll Learn
Soaking cakes in water for 2-4 hours
To effectively soak mushroom cakes, it is recommended to use a larger container filled with water. The cakes are then carefully placed into the water and weighed down with a flat object or a lid to ensure they remain submerged. This process typically takes around 2 to 4 hours, during which the cakes absorb the necessary moisture. It is crucial to use non-chlorinated water, as chlorine can negatively impact the mushrooms' growth.
While soaking, growers can take the opportunity to clean and prepare the equipment for the next phase of mushroom cultivation. This includes rinsing and preparing the plastic bags or containers that will house the cakes during the fruiting process. Additionally, some growers opt to add ice or soak the cakes in a refrigerator to create a cold shock, simulating seasonal temperature changes and potentially rushing the second flush.
After the soaking period, it is essential to drain the water from the container and carefully remove the cakes. As a delicate step, it is recommended to use a flat object when tipping the container to avoid accidental breakage. Once drained, growers should thoroughly rinse each cake under running water to ensure any remaining waste products and enzymes are washed away.
The dunk method is a straightforward and practical approach to rehydrating mushroom cakes. By soaking the cakes for 2 to 4 hours, growers can mimic the natural occurrence of rain, providing the mushrooms with the moisture they need to thrive. This technique plays a vital role in successful mushroom cultivation, contributing to abundant and healthy flushes.
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Rinsing cakes under running water
Before rinsing, it is essential to prepare the mushroom cakes properly. After harvesting mushrooms, remove all mushrooms, even the smallest ones, and their stumps from the cakes, leaving the cake completely bald. If there is a dry crust or overlay on the cake, use a sterile fork to scrape it off gently. This step helps expose the cake to air and water, promoting the development of new mushrooms.
Now, you are ready to rinse the cakes under running water. Take each cake and place it under running water, ensuring that you rinse it thoroughly. This step helps remove any remaining debris or spores and provides a clean surface for the mushrooms to grow.
After rinsing, you can choose to soak the cakes in water to rehydrate them further. Some growers recommend using larger containers for this step. Fill the containers with water, add the cakes, and optionally, place a weight or lid on top to keep them submerged. You can also add ice or soak the cakes in the refrigerator for a cold shock, which some believe promotes regrowth. However, this step is not mandatory.
Let the cakes soak for about 2 to 4 hours. Then, take them out of the container and rinse them again under running water. This second rinse ensures that any excess debris or soaking water is removed.
Finally, place the cakes back into your growing setup. Some growers recommend using a plastic container or bag to control the amount of fresh air the cakes are exposed to, while others prefer to leave the cakes exposed to promote growth from all sides. The choice depends on your specific growing conditions and preferences.
Remember, the purpose of rinsing and rehydrating is to compensate for moisture loss, stimulate new mushroom growth, and promote the development of larger mushrooms. By following these steps, you can effectively rehydrate your mushroom cakes and create favourable conditions for a successful harvest.
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Using a syringe to inject water
Rehydrating mushroom cakes is necessary to compensate for the moisture lost during the colonisation and fruiting periods. The process stimulates a new flush of fruiting and helps to harvest more mushrooms.
When injecting water into the cakes, it is important to use sterile water to avoid contamination. It is also recommended to rinse the cakes under running water and place them in a clean plastic container before injecting.
Some growers choose to inject additional nutrients, such as LME, along with the water. However, this may increase the risk of contamination and may not be beneficial if the mushrooms are focusing on fruiting rather than growth.
Other methods of rehydrating mushroom cakes include the dunk method, where the cakes are submerged in water for 12-24 hours, and bottom-feeding, where water is added to the cakes until they stop absorbing it.
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Misting cakes with a sprayer
To mist cakes with a sprayer, follow these steps:
- Use a syringe to inject the cake with sterile water.
- Use a fine mist sprayer to mist the top of the cake.
- Weigh your bag at spawning to determine how much water to inject. For example, if the bag weighs 2000 grams at spawn to bulk and then 1500 grams after the first flush, inject 500ml of water.
- Repeat the rehydration process after each harvesting to initiate a new flush of fruiting.
- It is recommended to use non-chlorinated water for rehydration, as this will provide the best results. You can achieve this by using a faucet aerator, boiling the water for 15 minutes, or letting it sit in an open pot for 24 hours.
It is important to note that the amount of water and the frequency of misting may vary depending on the specific needs of your mushroom cakes. Some growers recommend misting every day, while others may mist less frequently. It is also important to ensure that your cakes are not overly dry before beginning the rehydration process, as this can impact the growth of your mushrooms.
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Cold shocking cakes in the refrigerator
To cold shock your cakes, start by filling a large container with water and adding a weight or lid on top. You can also use a jar filled halfway with water and place the cake inside. If using a container, place the cakes in the water and put them in the refrigerator. Alternatively, you can add ice to the water instead of using the refrigerator. Soak the cakes for 2 to 4 hours, although some sources recommend soaking for up to 12 hours or even overnight.
After soaking, remove the cakes from the container and rinse them thoroughly under running water. It is important to remove all traces of the overlay that may be on the cake, as this can prevent the absorption of water and air, hindering mushroom development. Use a sterile fork to scrape away any dry crust or overlay on the cake.
Once the cakes are rinsed and scraped, place them back into your fruiting chamber or previous mushroom fruiting setup. It is recommended to use non-chlorinated water for rehydration, as this can be achieved by using a faucet aerator, boiling water for 15 minutes, or letting it sit in an open pot for 24 hours.
Cold shocking your mushroom cakes in the refrigerator is an optional but effective technique to simulate seasonal temperature changes and promote mushroom growth. By following these steps, you can successfully cold shock your cakes and encourage the development of healthy mushrooms.
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Frequently asked questions
The purpose of rehydrating mushroom cakes is to provide moisture compensation wasted by the mycelium. Mushrooms are roughly 90-95% water, so moisture is important for their development.
There are several ways to rehydrate a mushroom cake. You can either soak the cake in water for 2-4 hours, or use the "dunk method", where you fill a jar halfway with water and put the cake in for 12 hours. After soaking, rinse the cake under running water and place it back in a clean plastic container.
You should rehydrate your mushroom cakes after each harvesting to initiate a new flush of fruiting. You can also rehydrate before the first flush if your cake is totally dry.
