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If your high meat has a bright taste, somewhat chemicalish even, then you can be sure it to be high quality that it is loaded with bacteria
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@love I mean who, but artificial chemicalish doesnt sound good, it feels like its low quality as it tastes chemicals
@Rabbi yea, if you let something ferment and it smells like chemicals or like alcohol, it's probably gone wrong and has too high of an alcohol content. This will reduce the biodiversity of bacteria in the food and it will probably be dominated by yeast. If it's really strong and pungent, you have let yeast take over.
