These photos show an EM fermentation as I like to see it finish. The red/orange color indicates a high content of purple non-sulfur bacteria (PNSB) which are the 'magic' of EM. They are phototrophic bacteria that are highly variable as to what they can process (eat). I used regular stock EM from SCD with black strap molassses and pure grape juice fermented at an average 95 degrees F. for 55 days. I used a compact fluorescent 100 watt equivalent bulb for light (to feed the PNSBs and as a heat source). The pH of this bottle is 3.06 and two others were 3.00 and 2.94.