The process is quite simple. We ferment aromatic matter with EM & molasses in a plastic jar or can. Half the container is filled with aromatic substances like neem, aloe, stinging nettles etc and 5% molasses & 5% EM is added. The rest is filled with good quality water. The whole thing is shaken up considerably and left in a corner.
Every day we open the lid for a few seconds to let off the gas formation. After the gas stops getting made (which usually happens after 6-7 days) we sift out the liquid and dilute with water (1:1,000) and spray on the plants before sun rise or after sun set.
This is a proactive spray and is used by us right from the sapling stage.
Elaine Ingham wrote:
We have been working with compost tea makers preventing disease such as apple scab, leaf curl, anthracnose, and a number of foliar feeding insects.
We have done mildew control for a couple years in vineyards, this is a scientific study, and we have one more year to go to finish up. Then we'll publish the results. Been working well!
I can direct you to a number of orchard folks who are having good control, if you want. We need more replicated scientific studies in orchards in the US, and I would dearly love to get some done. The SARE grants are good places to get some grower grants.
There are a number of researchers at Washington State University that tried compost tea early on orchards, but they did not make decent tea. They even had the tea tested sometimes, but could never reach the quality control standards we have shown are necessary. But they still bad-mouth compost tea as not working. Sigh. And these are scientists?
But there are much better machines to make compost tea out on the market now.
If I could work with you on documenting the benefits of compost tea, I would love to talk!