April 30, 2012 | #76 |
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Mdvpc, do you extract liquid during the bucket fill and bucket ferment process or just during the bucket ferment portion?
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April 30, 2012 | #77 |
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You will begin seeing the liquid some days after you start filling the bucket up. You need to harvest it every day or so. You can dilute it to use as a foliar or use as a soil drench.
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May 7, 2012 | #78 |
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May 7, 2012 | #79 |
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Nice! How did you use it? Foliar or soil drench?
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May 7, 2012 | #80 |
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I used at around 1:100 or 2 to 2 1/2 tbsp per gal of water as a soil drench.
Does anybody know the NPK of the juice? |
May 8, 2012 | #81 |
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Cran-I think the npk is dependent on what you are putting in the Bokashi, but I dont know that for sure, just my idea.
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May 8, 2012 | #82 | |
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Quote:
Cran Last edited by Crandrew; May 9, 2012 at 04:55 PM. |
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May 10, 2012 | #83 |
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Use it like you would use any other compost tea. It isn't a fertilizer. It is basically a microbially solution that will have some minerals and nutrients in it. The acidity can vary by batch, so you would want to rotate it's usuage like anything else that you apply. Water the soil, apply some tea, wait a week, see how the plant reacts, proceed from there.
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May 10, 2012 | #84 |
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Thanks, it just sucks having to chuck Bokashi love down the drain while I wait to see how it affects the plants.
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May 10, 2012 | #85 |
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Don't chuck it down the drain then. Just leave it in the bucket and drain when you need it. You don't have to drain the bucket all the time. I never drain mine. The liquid goes with the contents when I add it to the soil.
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May 10, 2012 | #86 |
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Sell it to folks in your neighborhood.
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May 10, 2012 | #87 |
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August 14, 2012 | #88 |
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So I took the plunge and made my first batch of bokashi. I just cracked the bin open after the 4 week fermentation period. It smelled exactly like I understand it should: like a semi-sweet apple cider vinegar.
I do have some patches with off-coloring, some bright yellows and even reds on the surface. I know the white mold is a good thing, but what about reds/yellows and even a bit of green? Still good or does that mean it spoiled? |
August 15, 2012 | #89 | |
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Quote:
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March 14, 2014 | #90 |
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Mold in the bokashi bin
I've noticed that in my homemade bokashi buckets I inevitably get the blue/green mold on the bottom of the inner bucket, right where the drainage holes are. My guess is that as the juice drips to the bottom bucket, some drips just hang out before they are big enough to actually drop to the bottom bucket (kind of like when you turn off your faucet and that one drip just stays on the end of the spout), and they develop the mold.
The only place I see the blue/green mold is those drainage holes on the inner bucket, never inside the actual fermentation area of the bucket. I've read blue mold is a reason to toss it out and start over, but I'm assuming such a small amount is no big deal. Any thoughts? |
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