Thanks Ted, The above recipe is what I made sub Karo syrup for molasses. I now have some Blasckstrap Molasses. I made a new batch last night we shall see on sun morning. I knew it went anaerobic, but wasn't sure if it would hurt my garden. I dumped it down the street, it was raining so back to nature it went to get sorted out. My compost was too wet to put it in there. I'm also thinking my pump might be too small. I'm going to get another one soon, but I'm broke, really broke. I bought a 5 inch airstone which I also think I might replace with a gang valve and three separate stones, which brings me back to the desire for a bigger pump.top_dollar_bread wrote: when the tea smells, its a good sign the microbes went anaerobic,
maybe your pump isnt doing so good you may need a better one or use two pumps.
Too much ingredients will also cause the tea to go anaerobic, especially food high in N, try not to add to much compost, i recommend 1 cup for 5 gals.
I make my tea's in 5 gallon buckets so this is for 5 gallons of tea
1-2 cups compost/composted manure/EWC, alfalfa or bat guano
5 TBSP of fish emulsion
5 TBSP of kelp meal
5 TBSP of molasses
I let this mix brew with two air stones for 1-3 days and dilute it with another 5gallons of water before i use on the plants. The air stones are pumped with a cheap fish tank air pump and the tea can be used as a foliar spray if you add the dry/clumpy ingredients in a nylon sock. In the end you get 10 gallons of great organic tea for your plants to love.
I use a two-foot long screwdriver I received as a birthday present. I'd always wanted one--it is a very serious-looking tool--but I never knew what I might use if for. Now I know: It is my compost tea stirrerIt doesn't hurt to use a nice branch with some sturdy whisk-like branchlets on it to stir the bucket from the bottom. I keep one next to the ACT buckets just for this purpose and give the tea a good stir
Laugh it up Stella.stella1751 wrote:Okay. The new batch is now cooking. I will feed it to the backyard squash tomorrow night. That would be three days from now, Gix
Here's the recipe I finally settled on:
1 handful composted manure
1/4 cup seabird guano
5 TBSP Humax (humic acid)
2 heaping TBSP lime juice frozen concentrate
5 TBSP molasses
recipe looks good georgia!GeorgiaGirl wrote:Hmm, after about 20 hours of bubbling (plus occasional hand stirring), my compost tea looks and smells good, but I'm only seeing a little bit of that foamy stuff rising to the top. I guess this means it's not nearly ready? I'm getting antsy to water this into my lawn because it's a cool overcast day (it seems unwise to apply on a hot, sunny day, but maybe that's unfounded).
Any harm in going ahead and using it even if it's not "done"?
I'm probably crazy but I'm going to try to apply much of this on my 10,000 sq. ft. lawn with an old-fashioned watering can. I have a backpack sprayer, but I'm concerned that the beneficial fungi I want wouldn't make it through the spray nozzle.
No, no. To gix [gix, gixed, gixing] your ACT merely means to let it go anaerobic. Remember that early on HG said the best in the field often do this deliberately, just so they can bring it back to an even higher aerobic state. I look for your screen name to become synonomous with excellence when it comes to ACT.Did you have to turn my screen name into something that means you goofed on your tea?
12-24 hours looks about best under a microscope from my experience.I have also been curious about the recommended brewing times for ACT. I simply don't know what the reproductive rate of the beneficial organisms in the tea is. Has anyone to your knowledge performed a bacterial count on ACT at the beginning of the process and 24 / 36 hours later?
Did you clean the bucket real well? You'll come to find that most paint buckets are just as safe as food grade buckets. Main thing they do is make sure fuels(mostly diesel[used in manufacturing plastic]) don't leach out of the plastic, which would ruin paint just as much as food. Otherwise food grade buckets aren't all the much different. It's only been in the last few years that we've learned about things like BPA in plastic and so food safe buckets still haven't removed things like that. My dad owned a restaraunt and some of the buckets we got were the same as my brother inlaw got at his dads auto shop.applestar wrote:... and my brain finally made the 2+2=? connection to wonder if this orange bucket, prominently marked "all purpose...paint bucket" is really what I want to be using. Shouldn't I be using at least a "Food Safe"/"Food Storage" bucket?
I think I'm back in the land of the living. Now I need to read all the new postings in this thread to see what I have missedNow the real question is where's Stella?
One of my raised beds is completely finished, with PVC pipe hoops over it for a tarp to slide over. I haven't been able to afford to finish the other seven. I will definitely cover the peppers, tomatoes, cucumbers, and far back squash for the first freeze or two. After that, when it gets to be a matter of covering them every night and even for days at a stretch, I just let them go.Do you have a season extension plan for your peppers?
I give them away. This year I am giving them to a local church. Hot cherry peppers are so pretty, a bright red that looks almost fake. I haven't grown them in a long time, and I just love the way they look! Last week I took in 3 dozen tomatoes, 2 dozen cherry peppers, 2 dozen patty pans, and about a dozen cucumbers. The church workers were thrilled. It's not enough for them to pass out to the needy, but it's enough to say thank you for the assistance the church gave my parents, way back when. Best of all, it gives me an excuse to grow as much as I want without worrying about what I will do with it all.Do you consume [your peppers], freeze them, can them, or give them away?