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RE: [compost_tea] Fruit Club Update



To 250 gallons well water at 78 degrees F. we added…

 

To the chamber:

 

15 pounds vermicompost

5 pounds compost

forest duff

mushy green gage plums (with pits)

fistful of hay

 

In the tank:

 

10 ounces organic molasses

10 ounces fish hydrolysate

2 ½ cups humic acid

1 ¼ cups powdered seaweed

2 cups Azomite

1 cup oyster shell flour

1 cup granite dust

 

Topping off the compost tea container:

 

1 teaspoon yucca per gallon if applied straight.

 

Depending on many variables, the most important of

which being my time, we’ve been using compost tea about every

2 to 4 weeks.  The same members do not necessarily

use compost tea each time.  This is the first time using this

recipe. The mix has changed each time we’ve made compost tea.

We usually use 25 pounds of compost and vermicompost but they

felt drier than before so we used 5 pounds less.

 

A batch of compost was initially inoculated with oat flour for this

brew but was scratched at the last minute because I didn’t like its odor. 

It was sitting on the seedling mat, was warm, and smelled “off” but

lost its offensive odor when it cooled.  Decided not to take

a chance when doing this for others.  Decided to save it and try

it myself in the Bitti.

 

Judi

 

-----Original Message-----
From: WILLIAM GARLETTE [mailto:WILLIAM.GARLETTE@cox.net]
Sent
:
Monday, September 08, 2003 4:03 AM
To: compost_tea@yahoogroups.com
Subject: Re: [compost_tea] Fruit Club Update

 

Hi Judi,

    Great updates.  Could you give us the exact recipe you're using and how often are the members applying CT?  Your posts are a testament to CT's viability in organic agriculture.  Thanks

 

Bill

 



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