EM1 activation

[spaugh]

Its been over a week since adding molasas and water.  The stuff is in the high 3s maybe 3.8PH range.  Not much activity or build up in the bottles.  Kind of smells like ass.  Not sure if I botched it or its going ok just needs more time?  Its in 80F room.

How do you know its a good batch vs gone bad?  Only way to tell is the PH? 

[Chandramohan]

It will give of the smell of fermenting yeast, like bread dough or wort in beer making. Any way it will be a pleasant  smell. If it has spoiled, the smell will be bad. Did you use unchlorinated water?

[Mark in Texas]

I'd write Carlos direct Brad.  In case you haven't seen his chart on the rocket fuels he's done......

[spaugh]

I used plain well water.  It does smell sweet and fermenty kind of like beer brewing.  It definitely hasnt turned into vinegar.  Cant say its pleasant though.  Im going to put a heat pad under it and see if I can get it to go a little faster.  Theres very little "white stuff" on the top of the fermenters and very little bubbles coming out of the air locks.  Its like the process is stalled.

[Chandramohan]

Well water is fine. If it smells sweet and fermenty, it is fine. Keep it at around 35 C for a few more days and it should be ready to use. Sometimes the pH does not go below 3.5.

[Finca La Isla]

If you have it in a closed container you will notice significant pressure build up that needs to be released.  Also, when you mix in the molassas the color will be brown.  As the molassas is consumed by the microorganisms the color changes from brown to orange.  I’d be cautious about extra heat, that can easily kill the flora.
Peter

[DurbanDude]

Also, when you mix in the molassas the color will be brown.  As the molassas is consumed by the microorganisms the color changes from brown to orange.

Going from brown to orange brown has been accurate in my experience. It's possible that minerals in the well water are preventing the pH from hitting the ideal range. The only ways I know to mess up the activation are too hot, too cold and/or too much chlorine. Your mix is most likely good to go.

[spaugh]

I did a few more batches and put the bottles on a heat pad and it cooks real nice.  Comes out perfect this way and stays active.  I read it likes 100-115F to cook well which is hotter than anywhere I have but the heat mat works perfect.  I put down tons of mulch and hit my lychee and mango trees with half a gallon each of finished em1.


Heres how I ferment it in 1gal water bottles with air locks on a heat pad on top of a rug.

[spaugh]

I did a lot of batches on the heat mat.  It works perfectly.  The em1 is done in 2 to 3 weeks this way. 

Now Im down to a few gallons left and am going to try and make another 40 gallons with what I have. 

Does anyone know if you can use sugarcane juice or anything other than molasas?  The molasas costs a lot and hard to get wihout mail ordering.  Is there anything else to use?  Maybe sugarcane juice and seaweed extract?

[achetadomestica]

I did a lot of batches on the heat mat.  It works perfectly.  The em1 is done in 2 to 3 weeks this way. 

Now Im down to a few gallons left and am going to try and make another 40 gallons with what I have. 

Does anyone know if you can use sugarcane juice or anything other than molasas?  The molasas costs a lot and hard to get wihout mail ordering.  Is there anything else to use?  Maybe sugarcane juice and seaweed extract?

Molasses at the feed store costs less then $2 a gallon, in Florida?

[spaugh]

I did a lot of batches on the heat mat.  It works perfectly.  The em1 is done in 2 to 3 weeks this way. 

Now Im down to a few gallons left and am going to try and make another 40 gallons with what I have. 

Does anyone know if you can use sugarcane juice or anything other than molasas?  The molasas costs a lot and hard to get wihout mail ordering.  Is there anything else to use?  Maybe sugarcane juice and seaweed extract?

Molasses at the feed store costs less then $2 a gallon, in Florida?

I will check it out thanks.  Theres a feed store near by but I never go there for anything.  The stuff online goes for 20$ a gallon.

[Chandramohan]

You can use sugarcane juice.

[Finca La Isla]

In fact, you can use white sugar.  I once had dinner with dr. Higa, the inventor of EM, and remarked how it was difficult to convince people to use EM for house sanitation because of the smell.  He said that in Japan for use around the house it is often made up with white sugar.
Peter