StrictlyClassified
Well-Known Member
Does anybody have experience with rhis product? If so can you share your thoughts on it?
Review on em1 mricrobiology
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backtracker
Well-Known Member
I have used it for years the plants love it they are healthier and more vigorous. I mix it in with the fertilizer, foliar sprays and drench them when they are seedlings it protects them from viruses and bad microbes.
hyroot
Well-Known Member
make your own. Go on unconventionalfarmer.com look for the lactobacillus serum recipe . It takes 2 weeks to make labs / em1. it costs $5 to make 10 times what you would pay for em1. buying em1 or making your own, you still have to activate it. 20:1:1 water: brown sugar or molasses : labs. ferment for 3 weeks in a sealed container with an air lock on the lid.
oh and em1 is a proprietary name. It's labs.
oh and em1 is a proprietary name. It's labs.
hyroot
Well-Known Member
Its easy steps 1 the rice wash you just strain through a coffee filter and sieve.
step 2 you can take out the curd with a spatula and strain the rest through a coffee filter and sieve.
I did the rice wash in a jar. but I do step 2 and 3 in a home depot bucket. with a white sealed lid (has the rubber seal) and an airlock.
the airlock allows the co2 to escape without contaminating it with outside air and what ever else. it ferments quicker that way.
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iHearAll
Well-Known Member
I'm a firm believer in EM1. EM1 is cheaper per liter if you learn to culture it. Teraganix, the supplier, has some instructions to do so.
I understand why many people brew the lactoserum, i mean it's part of the fun. But i think if you don't know how to make either, then you probably don't know the extent of the uses of either. I'd start with a lab grown culture like EM1, which is lab sterile, and learn to culture another bottle. Then learn to make bokashi with the extended bottle. Then learn to use bokashi to ferment kitchen and garden wastes anaerobicly (sealed in a pail like pickles or sauerkraut) as well as adding bokashi to your soil and aerobic compost.
Planting in decomposed fermented kitchen garbage can grow extremely healthy plants but will likely be ALL the plant needs (if it's cannabis at least).
1L of EM1 @ 22$ makes 33 liters of EMe or EMextended. That's $0.66 per liter but you need molasses from a cheap source. Grocery store molasses isn't the right stuff, it's too refined and expensive. Agricultural grade molasses can be find at farm and garden stores, usually ones that supply livestock feed. People feed molasses to pigs and stuff. But it comes by the gallon and you may only pay $10-$20 per gallon which totally beats $6 a cup at Kroger or BI-LO type grocers. But you only need a little bit per bottle of EMextended made and a gallon of molasses will make 137 bottle of EMe. And $10 ÷ 137bottle= $0.07 per liter bottle.
$0.66+$0.07 = $0.70 per liter total
That's extra turbo cheap and i know the cultures I'm brewing are desirable strains that are probiotic to the human gut.
A good bokashi substrate is spent coffee grinds which can be found by the gallon to 5 gallons from coffee shops for FREE. Woo..
Anyway the point of EM1, EMe, lactoserum, LABS, IMO, kombucha, etc is to compete against pathogens for a place in your world/garden/gut. If the good guys get a hold of substrate and have a supply if food brought with them, the pathogenic bacteria will be forced to leave or starve. The microbes have to be applied every week forever and ever and in as many ways as you can think up.
Good luck! Glad to hear your interested in learning about probiotics.
I understand why many people brew the lactoserum, i mean it's part of the fun. But i think if you don't know how to make either, then you probably don't know the extent of the uses of either. I'd start with a lab grown culture like EM1, which is lab sterile, and learn to culture another bottle. Then learn to make bokashi with the extended bottle. Then learn to use bokashi to ferment kitchen and garden wastes anaerobicly (sealed in a pail like pickles or sauerkraut) as well as adding bokashi to your soil and aerobic compost.
Planting in decomposed fermented kitchen garbage can grow extremely healthy plants but will likely be ALL the plant needs (if it's cannabis at least).
1L of EM1 @ 22$ makes 33 liters of EMe or EMextended. That's $0.66 per liter but you need molasses from a cheap source. Grocery store molasses isn't the right stuff, it's too refined and expensive. Agricultural grade molasses can be find at farm and garden stores, usually ones that supply livestock feed. People feed molasses to pigs and stuff. But it comes by the gallon and you may only pay $10-$20 per gallon which totally beats $6 a cup at Kroger or BI-LO type grocers. But you only need a little bit per bottle of EMextended made and a gallon of molasses will make 137 bottle of EMe. And $10 ÷ 137bottle= $0.07 per liter bottle.
$0.66+$0.07 = $0.70 per liter total
That's extra turbo cheap and i know the cultures I'm brewing are desirable strains that are probiotic to the human gut.
A good bokashi substrate is spent coffee grinds which can be found by the gallon to 5 gallons from coffee shops for FREE. Woo..
Anyway the point of EM1, EMe, lactoserum, LABS, IMO, kombucha, etc is to compete against pathogens for a place in your world/garden/gut. If the good guys get a hold of substrate and have a supply if food brought with them, the pathogenic bacteria will be forced to leave or starve. The microbes have to be applied every week forever and ever and in as many ways as you can think up.
Good luck! Glad to hear your interested in learning about probiotics.
iHearAll
Well-Known Member
Consider biodynamics practices as well. Much more labor intensive but very sustainable to practice. The horn device is optional if your adding probiotics but should still be contained similarly aince you have to bury most things in biodynamics to get to your product. I just found out last week that HSO uses biodynamics and bokashi techniques.
hyroot
Well-Known Member
so does gage green.
btw cultures cannot be lab sterile. If they were there would not be any microbes.
the $22 plus shipping becomes $30. I make 5 times that amount for $4 .
on unconventionalfarmer.com they tell you all the uses. plus there's the probiotic farmers alliance group on facebook
bokashi brand comes from China. gro kashi is the U.S. one. On their site they give the recipe for gro kashi. and in the pfa group as well.
btw cultures cannot be lab sterile. If they were there would not be any microbes.
the $22 plus shipping becomes $30. I make 5 times that amount for $4 .
on unconventionalfarmer.com they tell you all the uses. plus there's the probiotic farmers alliance group on facebook
bokashi brand comes from China. gro kashi is the U.S. one. On their site they give the recipe for gro kashi. and in the pfa group as well.
iHearAll
Well-Known Member
No shit? 33 liters for 5$
iHearAll
Well-Known Member
Yea, that's to make a product similar to the extended EM. Not EM1. Your making 5 liters of EMe for 5 dollars it sounds like. Which is the same exact cost i think as culturing fron EM1. So, idk..too many extra steps for me to want to switch.
I'm leaning on kombucha cultures now since that's cheaper than all them combined. I'm making chai tea to brew it into and am going a step extra to pasturize some of the kombucha from last batch to this next batch as well as using the scobys and recommended amounts of kombucha per qrt of tea and sugar.
cooling the tea with a stir plate and pill magnet lol
I'm leaning on kombucha cultures now since that's cheaper than all them combined. I'm making chai tea to brew it into and am going a step extra to pasturize some of the kombucha from last batch to this next batch as well as using the scobys and recommended amounts of kombucha per qrt of tea and sugar.
cooling the tea with a stir plate and pill magnet lol
iHearAll
Well-Known Member
hyroot
Well-Known Member
making your own labs isn't much work.
step 1.
make rice wash. soak brown rice for 20 min. Then shake vigorously for 5 min. Strain water. Pour rice wash water into a jar. Put a coffee filter and rubber band on the jar. Let sit in a dark warm place for 1 week.
after 1 week the rice wash will have pulled microbes from the air. There will be clumps on the surface and carbohydrates on the bottom.
step 2
strain rice wash through a coffee filter and sieve. Then add 1 part rice wash and 10 parts milk to a larger container. jug or bucket. seal it closed and use an airlock.
after 1 - 2 weeks of fermenting. Remove the curd then strain whey. The whey is the concentrated labs / em1
step 3
activate add 1 part labs 1 part molasses or brown sugar or sucanat 20 parts RO water. Then ferment in the bucket or jug with air lock for 2 - 3 weeks. Then done.
activated labs are good for 3 months
concentrated labs are good for 1 year stored in the fridge.
Em1 is a proprietary name trademarked by teraganix.
Brown rice costs $0.99 a lb. and milk is $3 a gallon. I get the organic milk at costco. it was on sale this last time. 25 lbs of brown sugar at costco is $11.
step 1.
make rice wash. soak brown rice for 20 min. Then shake vigorously for 5 min. Strain water. Pour rice wash water into a jar. Put a coffee filter and rubber band on the jar. Let sit in a dark warm place for 1 week.
after 1 week the rice wash will have pulled microbes from the air. There will be clumps on the surface and carbohydrates on the bottom.
step 2
strain rice wash through a coffee filter and sieve. Then add 1 part rice wash and 10 parts milk to a larger container. jug or bucket. seal it closed and use an airlock.
after 1 - 2 weeks of fermenting. Remove the curd then strain whey. The whey is the concentrated labs / em1
step 3
activate add 1 part labs 1 part molasses or brown sugar or sucanat 20 parts RO water. Then ferment in the bucket or jug with air lock for 2 - 3 weeks. Then done.
activated labs are good for 3 months
concentrated labs are good for 1 year stored in the fridge.
Em1 is a proprietary name trademarked by teraganix.
Brown rice costs $0.99 a lb. and milk is $3 a gallon. I get the organic milk at costco. it was on sale this last time. 25 lbs of brown sugar at costco is $11.
hyroot
Well-Known Member
I also keep the buckets in my flower room since they release so much co2 while fermenting
iHearAll
Well-Known Member
I recently asked a question on a thread stating that disolved O2 in vortex brewed sprays might inhibit co2 inhalation. And that to increase dissolved co2 in the spray, i would want to simply wake up the bacteria in a constantly agitated environment for 24 hours prior to spraying vs aerating the environment like that of teas. My mentor when teaching class would a power sprayer to spray acres of farmland but 12 hours ahead of time we would prep the spray with all the microbes and extracts, run the sprayer to syphon the solution from a 55 gallon drum but turned the sprayer head back into the drum simply to make an agitated environment without added O2 onto the leaves. Not reaaally on topic.
Do you use an inline scrubber? That would quickly suck out the added co2 wouldn't it?
Do you use an inline scrubber? That would quickly suck out the added co2 wouldn't it?
stoned-monkey
Well-Known Member
looks like i am going to be cleaning out my 5 gallon glass carboy and my hard cider airlock.
should i cover the glass to prevent light? of course right?
how bad does this smell? i have a wife who isn't as ummm enthusiastic about microbes as i am.
should i cover the glass to prevent light? of course right?
how bad does this smell? i have a wife who isn't as ummm enthusiastic about microbes as i am.
The main problem *I* had the two times trying to make LABs (several years apart), was forgetting about it while between the first couple of steps, ruining it and wasting time.
With the Teraganix, you go right to step 3, expanding it, and even if you forget after the ferment is done it's still good for another 3 months.
I mainly do bokashi bran (my wife isn't wild about microbes either), and the smallest bottle of EM1 is enough for several years worth of bran, for both my mixes and worms (I toss some in the coffee jugs the used grounds go in).
Of course, I'm mainly in containers and a couple of small raised beds (12'x8'), and not a farm or small holding, so the difference in cost doesn't matter much for the amount I use vs the time and trouble to make LABs.
molasses: Check out Tractor supply or similar right around the start of deer season, they usually have high brix molasses on sale for under $10/gallon sold as deer bait. Good stuff!
stoned-monkey, do the bucket as suggested by hyroot rather than the carboy. Unless you have something serious to steralize it with after, like Physan20. Just a thought and no proof, I'm just real skittish about my carboys I brew in. Bucket and lid is under $5, carboys, a good bit more.
Wet
With the Teraganix, you go right to step 3, expanding it, and even if you forget after the ferment is done it's still good for another 3 months.
I mainly do bokashi bran (my wife isn't wild about microbes either), and the smallest bottle of EM1 is enough for several years worth of bran, for both my mixes and worms (I toss some in the coffee jugs the used grounds go in).
Of course, I'm mainly in containers and a couple of small raised beds (12'x8'), and not a farm or small holding, so the difference in cost doesn't matter much for the amount I use vs the time and trouble to make LABs.
molasses: Check out Tractor supply or similar right around the start of deer season, they usually have high brix molasses on sale for under $10/gallon sold as deer bait. Good stuff!
stoned-monkey, do the bucket as suggested by hyroot rather than the carboy. Unless you have something serious to steralize it with after, like Physan20. Just a thought and no proof, I'm just real skittish about my carboys I brew in. Bucket and lid is under $5, carboys, a good bit more.
Wet
hyroot
Well-Known Member
This thread is 2 years old.
If you use lab concentrate thats been stored in the fridge. What ever amount you use, let it sit out and warm up for a couple hours. Tje microbes go dormant in the fridge. When it warms up to room temp they wake up.
You can activate it with molasses and water and ferment for 2 weeks. Then you can store it at room temp. Its good for a year.