Hey before any moderator moves it can you please let a few amount of people view it before moving the thread to another forum? Thanks
Well like I was gonna say I had hurt my kneee a while back running in the rain (don’t ask) and I put some jow that my friend got from his sifu. It was in this plastic container. I used it once but today when I went to use it I noticed something had mutated inside it!! Like the crocodile hunter would say crikey!! That thing looked like a fuzzy tape worm that was as long as my index finger and just a broad with it’s head fallen off. It totally freaked me out!:eek: :eek: It looked like it came out from one of those cheesy horror films. Threw it away in the dumpster. My friend has whole batch at his house but I’m not getting near the stuff.
Don’t worrie about it, that happens to me all the time with formulas I boil in the sove. Sometimes I forget about it for a few days and it gets a bit fuzzy, but if I rebiol it the fuzz melts.
I did this once by accident because I was sick, and later I drank the herbs anyway, and was “All better” in 3 hours!!!
What? I don’t know man, it looked like attack of the killer hairy tapeworm to me. I’m still mentally disturbed over it. Is jow supposed to act like that?
In the beginning of planet earth maybe 5 billions years ago ,the same thing happened in a small toxic pond and…Life began!..Is it the beginning of a new specie or the end of our cycle on this planet?..The answer may be in your little plastic bottle!..:eek: :eek:
I have two gallons that I made from a recipe my sifu gave me. One of them is in a glass bottle with a cap, and the other is in a glass bottle with a cork. My question is, does that cork allow air in at all? Is it bad to have a cork lid? Will the jow eat the cork? I hope it doesnt ruin the jow, because its a really good formula.
i don’t make jow, but i have made beer, and I’ve seen that fuzzy wormlike thing appear in unsterilized bottles after a few weeks. (and no, not only after drinking 4 or 5 beers beforehand!)
A cork should be OK as long as it was clean when you put it on. Some wine brewers won’t use them because they can’t be 100% sterilized but if you’re not drinking the jow it shouldnt be a problem. If it has any gouges in it or doesn’t seal the bottle all the way around that would cause a problem.
The jow won’t eat the cork.
If you still have your doubts about it, switch out the cork with a sterilized bottle cap – sterilize the cap by boiling it in water for 5-10 minutes and then make the switch quickly.
Of course I’m coming but due to my injured knee I’m not gonna compete and volunteered to help. I will be doing an exhibition with my sifu after the tournament though.
Keep in mind, jow can go bad. It’s herbal and herbs can go sour on you. You’ll get a nasty rash if it’s bad. No telling what might happen if you drink it.
How long before jow goes bad? I know after you cook a batch up you should shake it everyday and not use it for about a year and that the longer you keep it sealed up the more potent it is, but is there a point that it goes bad?
If you were to drink jow, you would either get extremely sick or worse… I know its a poison and a blood thinner, at least in part of the alcohol in it, but I dont know what the other effects are of it. Its not good to get it into cuts or open wounds either. Key words are : FOR EXTERNAL USE ONLY.
Dit Da Jow is made up of many different folk recipes so it’s hard to talk about in generalities since frankly, it’s different stuff.
So when does jow go bad? Probably faster in New Orleans, since so much goes bad there quickly. Must be the swamp heat. Let’s compare it to one of my favorite other jow, be jow as they say in Cantonese - beer. When does beer go bad? Well some beers, like one of my all time favorites Orval, actually get better with age. It has to be decanted and comes in a corked bottle. MGD lite, well, it already is bad. Actually storage has a lot to do with it. If you store your case of beer in the sun, that’s bad. Coll dark place, good. If it’s in a can, that allows for more air to be in the can, so it oxidizes faster. That’s why cans go bad faster than bottles.
As for drinking it, some Jow can be drunk, but for legal reasons, every label must bear “for external use only.” If not, it has to be approved by the FDA which is a long and expensive process. My Bak Sil Lum Master Wing Lam made a lot of jow as you probably know. We used to brew it by the gallons in a giant office coffee maker. That was for general sale. Who knows how other brew jow? Sifu Lam told his students to drink the jow under special situations, like after severe injuries, but this was never never advised for the general public. I remember one of my juniors, who still works there in fact so I won’t mention him by name, actually developed a taste for the stuff. We used to joke about him nipping into the jow in the back.
Sounds like the lid wasn’t sealed properly and mold spores infected the batch. There are good mold spores but I wouldn’t take that chance unless I were an expert. I’d say toss it. You wouldn’t want bad mold in a wound. Seen that before. It’s harse.
