SEED-SAVING...

[ROB TWO-HAWKS]

T-VILLE

...I've been saving tomato seed many years very-successfully & with great-germination. My old method involved adding a small amount of water to the pulp & stirring occasionally.This developed a white fungal layer but it did'nt build-up much ...due to the stirring.

Last year & this I've tried the ''anaerobic'' fermentation method that bypasses stirring & adding extra water. The white fungal-layer is there...but so is a.. ''Black-Layer''.. growing atop this. Curious if this is standard with this method or not? ....I'm aware that black mold/fungus is a ..''warning-sign''.. in other fermented products such as cheese & beer...so can anyone tell me what's-going-on-here? Sanitation is good & the fruit are sound & healthy. I lost many seedlings this year to fungus gnats...so darn if I'll also lose my good seed stock as well. And...unless this is ''normal''..I plan on returning to the ''old'' method very soon.

Thanks for any info/help here!
ROB TWO-HAWKS