COPY RIGHTS : TO AVOID COPYRIGHT VIOLATIONS, ALL POSTS ARE SHOWN ALONG WITH SOURCES FROM WHERE ITS TAKEN. PLEASE CONTACT ME IN MY EMAIL SALEEMASRAF@GMAIL.COM , IF YOU ARE THE AUTHOR AND YOUR NAME IS NOT DISPLAYED IN THE ARTICLE.THE UNINTENTIONAL LAPSE ON MY PART WILL BE IMMEDIATELY CORRECTED.

I HAVE SHARED ALL MY PRACTICAL WATER TREATMENT EXPERIENCES WITH SOLVED EXAMPLE HERE SO THAT ANYBODY CAN USE IT.

SEARCH THIS BLOG BELOW FOR ENVO ,COMPACT STP,ETP,STP,FMR,MBBR,SAFF,IRON,ARSENIC,FLUORIDE,FILTER,RO,UASB,BIO GAS,AERATION TANK,SETTLING TANK,DOSING,AMC.

SEARCH THIS BLOG

Wednesday, April 04, 2018

HOW TO MAKE EM SOLUTION


 HOW TO MAKE EM SOLUTION
Source of article:
The ‘mother culture,’ been created in the lab to very specific specifications with all of these species of beneficial microbes.
Mix mother culture with at least 250 times as much water.

Container Size
Hot Water (80-85%)
Molasses (4%)
Mother Culture (5%)
Sea Minerals (0.25%)
1 pint
1 ¼ Cups
1 ¼ Tbsp
1.5 Tbsp
¼ tsp
1 quart
2.5 Cups
2.5 Tbsp
3 Tbsp
½ tsp
2 quart
5 cups
5 Tbsp
6 Tbsp
1 tsp
1 gallon
10 Cups
⅔ Cup
¾ Cup
2 tsp
5 gallon
4 Gallons
3 ⅓ Cup
4 Cup
3 Tbsp
The percentages don’t add up to 100% because I leave a 5-10% air space on top. Also note that while I’ve given fairly exact numbers above, you don’t have to be nearly that exact. Just try to use a little more EM than molasses.
8. More water. Fill the rest of the bottle up with more hot water, leaving an inch or two of space on top.
9. Shake. Gently, but firmly, like you’re playing shaker in a Sergio Mendes song – not like you’re a machine that shakes paint cans.
10. Warmth. It will do best to sit somewhere between 90-110 degrees Fahrenheit, so put it in the warmest part of your house. I actually put mine in my oven with just the oven light on, and a post it note on the ‘Bake’ button to let the cook of the house know it needs to be removed if any cookies are to be made (learned this one the hard way). It will work okay at 70F, but will take a lot longer.
11. Leave it. I leave the cap off for the first 24 hours, but after that I screw it on tight because this is a fermentation (without air). It will take at least 1 week until it’s okay to start using, and more like 2-4 weeks until it’s really good (or 6-8 weeks if you can’t find a warm place for it to sit). Even at a warm temperature, it’s nice to give it 1-3 months to reach peak perfection. That’s why it’s nice to start this process now, so it’s ready for spring.
12. Burp it. If you don’t have a carboy, you’ll eventually want to ‘burp’ it daily by simply unscrewing and screwing the lid back on, to release the gases that will start forming after 2-5 days depending on the temperature.
13. Test it. Once you’ve been doing this for awhile, you can get a feel for when it’s done by smell and taste, but I still like to do a test with pH paper (or a pH meter) that gives readings in the 2.5 -4 range. Anything below 3.8 and above 2.7 is okay, with 3.0-3.5 being ideal. 3.8 and above are no good.
14. Use it.

No comments: