Re: [compost_tea] EM leachate "tea"

From: David Anderson <squtch_at_gmail.com>
Date: Wed, 27 Oct 2004 13:36:22 -0700
On Wed, 27 Oct 2004 13:56:43 EDT, soilfoodweb_at_aol.com
<soilfoodweb_at_aol.com> wrote:

> Hi Dave -
>  
> I am fascinated by hte bokashi process, mostly because I'd like to know when
> it stops fermenting and when it starts real composting
>  
> Composting is by definition an aerobic process. 
>  
> So, at first, the bokashi is anaerobic, but when the simple sugars are used
> up, the bacteria have to stop growing, and oxygen starts diffusing into the
> liquid again.  The aerobic organisms will use up the alcohol in the liquid
> as well as the solids. 
>  
> So, when does that happen in the bokashi process?

>From what I understand, the bokashi "compost in a bucket" technique is
anerobic for the entire two weeks that it is in the bucket, since it
is sealed. Then you are supposed to bury what is left and I assume
that it is at that point that it can go aerobic. They talk about it
being too fresh and it can burn the rood if you plant there within two
weeks, but I suspect that it is in fact how long it takes to
neutralize things and become compost.

As for the leachate, I can only speculate that most people would not
spray it immediately after draining it, so it has an opportunity to
start going aerobic. Then as it is spraying, they should certainly
have enough oxygen to really switch over.

> What is the concentration of alcohol in the material where not eough of the
> alcohol volatilizes, and starts to solubilize the cell membranes of the
> plant leaf? 

That is the $64 question. And one which those making a living off EM
should be willing to help fund an answer to.

> I remember microbiology classes where we brewed root beer too, and did the
> same kind of experiment - how much alcohol in the brew?  Never enough to
> even get tipsy on, but some was produced.  We made sure to use baker's yeast
> in the experiment, not brewer's yeast.  Most undergrads don't know there are
> more than one kind, much less specific ones that make more alcohol.  But
> they sure loved the idea they were brewing an alcoholic beverage.  In class
> no less.  Got a few phone calls from parents, but we could always releive
> their concenrs when we explained....

We did something similar, but I wasn't all that impressed. I made my
first wine in my locker in jr. high school, and built a still at 15.
It was lousy, but they told me that I couldn't and I am a bit of a
polarity responder.

> I'll let all of you know, if the company will let me share the info on the
> list serve.  But I have already used up ALL of the research money that SFI
> has this year. 

Of course. If they pay for the research, it it thiers to share or keep
close to their chest. Just like if the public pays for research, it
should be the public's to use.
>  
> Actually, I've overspent that budget by about $3000, and have had to
> contribute my salary back into the business to cover it.   So far this year,
> I have only been paid for five months, and it looks like I've already spent
> my October salary on research as well.  There's this camera I want to buy
> for the microscope too.......

Ain't it fun to be the boss ;-)


> there?  Then talk to your congress people.  Senators, representatives at the
> Fed and State level.  If it's important enough that you actually call them
> or write them, and enough calls and letters come in, then you'll see
> something start to happen.

Might be best to wait at least a week so I know who they are.

Dave

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Received on Wed Oct 27 2004 - 17:09:49 EDT

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