How To Grow Wine Cap at Home

Agar Cultivation

1. Prepare the agar medium by mixing agar powder with water according to the manufacturer's instructions.
2. Autoclave the agar medium to sterilize it and let it cool to around 50°C.
3. Pour the agar medium into sterile petri dishes, filling them about halfway full.
4. Allow the agar to solidify in the petri dishes in a sterile environment, such as a laminar flow hood.
5. Inoculate the agar plates with a small piece of mycelium from a pure culture of wine-cap mushrooms using a sterile inoculation loop.
6. Seal the petri dishes with parafilm or tape to prevent contamination.
7. Incubate the agar plates at the optimal temperature for wine-cap mushroom mycelium growth, typically around 25-30°C.
8. Monitor the agar plates for signs of contamination or growth of the wine-cap mushroom mycelium.
9. Once the mycelium has fully colonized the agar plates, you can use them to inoculate your substrate for fruiting.

Liquid Culture Cultivation

1. Prepare the liquid culture medium by mixing 1 liter of water with 20 grams of malt extract and 10 grams of dextrose in a sterilized container.
2. Add a small amount of gypsum to the mixture to provide essential nutrients for the mycelium.
3. Sterilize the liquid culture medium by autoclaving it at 15 psi for 30 minutes.
4. Allow the medium to cool to room temperature before proceeding.
5. In a sterile environment, transfer a small piece of mycelium from a fully colonized agar plate into the liquid culture medium using a sterile syringe.
6. Seal the container with a breathable lid or cover to allow for gas exchange.
7. Incubate the liquid culture at around 75-80°F (24-27°C) in a dark place for 7-14 days, or until the mycelium has fully colonized the liquid medium.
8. Once the liquid culture is fully colonized, it is ready to be used to inoculate substrate for mushroom cultivation.

Substrate Prep and Innoculation

1. Prepare a substrate mixture using hardwood chips, sawdust, and wheat bran in a ratio of 5:3:2 respectively.
2. Mix the substrate ingredients thoroughly in a large container, ensuring even distribution.
3. Moisten the substrate mixture with water until it reaches a field capacity moisture level.
4. Fill grow bags or containers with the moistened substrate mixture, leaving some room at the top for expansion.
5. Sterilize the filled grow bags or containers in a pressure cooker or steam sterilizer to kill any competing organisms.
6. Allow the sterilized substrate to cool to room temperature before proceeding to inoculation.
7. Obtain wine-cap mushroom spawn from a reputable supplier or prepare your own using a sterile technique.
8. Inoculate the cooled substrate by evenly distributing the mushroom spawn throughout the substrate.
9. Mix the spawn into the substrate using a sterile utensil to ensure even colonization.
10. Seal the grow bags or containers with a breathable filter patch or lid to allow for gas exchange.
11. Incubate the inoculated substrate in a dark, warm environment (around 70-75°F) for 2-3 weeks to allow the mycelium to colonize the substrate.
12. Monitor the substrate for signs of colonization, such as white mycelium growth spreading throughout the substrate.
13. Once the substrate is fully colonized, introduce fresh air and light to initiate fruiting and continue to maintain proper humidity levels for optimal mushroom growth.

Fruiting Preparation and Conditions

1. Prepare a fruiting chamber by cleaning and sanitizing it thoroughly to prevent contamination.
2. Fill the fruiting chamber with a substrate such as sawdust or straw that has been pasteurized to kill off any competing organisms.
3. Inoculate the substrate with wine-cap mushroom spawn, ensuring even distribution throughout the substrate.
4. Cover the substrate with a layer of casing material such as peat moss or vermiculite to help maintain moisture levels.
5. Place the fruiting chamber in a well-ventilated area with indirect light and maintain a temperature of around 70-75°F.
6. Mist the substrate regularly to keep it moist, but be careful not to oversaturate it.
7. Monitor the humidity levels in the fruiting chamber and adjust as needed to keep it around 90-95%.
8. After a few weeks, small mushroom pins should start to form. Continue to mist and maintain humidity levels until the mushrooms are ready to harvest.