![]() |
#76 |
Tomatovillian™
Join Date: Apr 2012
Location: asdf
Posts: 1,202
|
![]()
Mdvpc, do you extract liquid during the bucket fill and bucket ferment process or just during the bucket ferment portion?
|
![]() |
![]() |
![]() |
#77 |
Tomatoville® Moderator
Join Date: Jan 2006
Location: San Antonio, Texas
Posts: 4,386
|
![]()
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.
__________________
Michael |
![]() |
![]() |
![]() |
#78 |
Tomatovillian™
Join Date: Apr 2012
Location: asdf
Posts: 1,202
|
![]() |
![]() |
![]() |
![]() |
#79 |
Tomatoville® Moderator
Join Date: Jan 2006
Location: San Antonio, Texas
Posts: 4,386
|
![]()
Nice! How did you use it? Foliar or soil drench?
__________________
Michael |
![]() |
![]() |
![]() |
#80 |
Tomatovillian™
Join Date: Apr 2012
Location: asdf
Posts: 1,202
|
![]()
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? |
![]() |
![]() |
![]() |
#81 |
Tomatoville® Moderator
Join Date: Jan 2006
Location: San Antonio, Texas
Posts: 4,386
|
![]()
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.
__________________
Michael |
![]() |
![]() |
![]() |
#82 | |
Tomatovillian™
Join Date: Apr 2012
Location: asdf
Posts: 1,202
|
![]() Quote:
Cran Last edited by Crandrew; May 9, 2012 at 04:55 PM. |
|
![]() |
![]() |
![]() |
#83 |
Tomatovillian™
Join Date: May 2012
Location: SoCal
Posts: 3
|
![]()
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.
|
![]() |
![]() |
![]() |
#84 |
Tomatovillian™
Join Date: Apr 2012
Location: asdf
Posts: 1,202
|
![]()
Thanks, it just sucks having to chuck Bokashi love down the drain while I wait to see how it affects the plants.
|
![]() |
![]() |
![]() |
#85 |
Tomatovillian™
Join Date: May 2012
Location: SoCal
Posts: 3
|
![]()
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.
|
![]() |
![]() |
![]() |
#86 |
Tomatovillian™
Join Date: Feb 2012
Location: Texas Coastal Bend
Posts: 3,205
|
![]()
Sell it to folks in your neighborhood.
__________________
In the spring at the end of the day you should smell like dirt ~Margaret Atwood~ ![]() ![]() ![]() ![]() |
![]() |
![]() |
![]() |
#87 |
Tomatovillian™
Join Date: Apr 2012
Location: asdf
Posts: 1,202
|
![]() |
![]() |
![]() |
![]() |
#88 |
Tomatovillian™
Join Date: Jul 2011
Location: NJ
Posts: 49
|
![]()
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? |
![]() |
![]() |
![]() |
#89 | |
Tomatovillian™
Join Date: May 2012
Location: SoCal
Posts: 3
|
![]() Quote:
|
|
![]() |
![]() |
![]() |
#90 |
Tomatovillian™
Join Date: Jul 2011
Location: NJ
Posts: 49
|
![]()
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? |
![]() |
![]() |
![]() |
Tags |
bokashi |
|
|