Bokashi questions

[White Grape]

Hey white grape? You brought up the worm bin so I have to plug the worm bin bag design from instructables dot com. I've never had a bin that processes trash so well, and it is a flow through design.

Sure just when I think I have one project done you show me a better way to do it
I scanned the article and bookmarked it for my Sunday morning reading.
Looks interesting plus I'll learn a little more about vermiculture

 

[maryjohn]

A little more girl friendly too, if you paint it and put a plant on top or a lamp.

 

[ScrubNinja]

Sorry to butt in folks. I wanted to tell ganja I found a local source of SCD mother culture and bought a bottle but now I suspect it's SCD EM Original and not Plus. Oh well, I tried.

This is the label:

At least I can just get started anyway

 

[ganja din]

Hey ninja,

Nice find. That's the stuff. No worries about not the "plus", the only difference is an extra species of PnSB (I believe). That SCD you found is the jam (IMO).

Nice find, GL

 

[ScrubNinja]

Fantastic! TY.

 

[delerious]

Would SCD Bio Ag need to be activated? Is there any benefit to activating it?

 

[maryjohn]

activating em-1 means you get a whole lot out of one bottle. then you dilute that for most applications. so a little em-1 goes a very long way.

 

[delerious]

Thanks mj. I have a gallon, but I'm not averse to stretching it out more. So you'd use the same ratio with the AEM when diluting as plain unactivated EM, right?

 

[maryjohn]

yup! and you don't need to add a food source when using aem. it's actually much more awake than em-1 which is for long term storage. actually, be liberal with it. in most cases a slightly higher concentration is fine.

for brewing, I use the recommended molasses, but 1.5 times the EM. if that is brewed well, you can even extend that subsequent brew a few times. for bokashi purposes only the LAB really matter, and you can just keep extending. It will get colonized with raw stuff too.

I am currently brewing one with grape juice concentrate for human consumption, a recipe I got from Vinny Pinto's book.