How To Make Bokashi

http://www.probioticsoulutions.net/
How to make Bokashi, a guide through the simple steps of EM-1 Bokashi fermentation!

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[mreisma]

would it be possible to make bokashi from spent coffee grounds?

[88simran]

@mreisma yes

[88simran]

if pH stays below 4 (3.5 is ideal) for a week, the batch is stable. use within 45 days. if bad smell starts or pH rises above 4 disgaurd and try again! thanks for your questions!!!! info is on the web. check out my web site if you like. i will have my own demo soon.

[88simran]

NO. the 120 degree fluid is good to accelerate the microbial activity yet it is not a necessity. pure water is also good.

ʻACTIVATINGʻ your EM or (making more EM from EM) suits those guidelines more in my opinion... to activate your EM, add 1 part EM to 1 part molasses or raw sugar to 20 parts warm (12o degree) water. mix. use a 1 way valve (balloon with hole in tip) to keep air out. check pH after about a week. should be below 4

[mreisma]

@88simran can you make more EM from activated EM, or do you need a 'mother culture'?

[88simran]

@mreisma  In my experience, the same 1-1-20 ratio will keep a fermentation going, which gives u beneficial results, yet lack specifically the photosynthetic bacteria that make EM-1 so powerful and unique...

[hempmilk]

sorry for the redundancy I just noticed your 2nd comment...stoned!

[hempmilk]

great videos boys

much respect!

120 is a bit on the warm side, 100 is better imho

I've been making multiple extensions by using the typical AEM recipe except with more molasses/less water but it is tricky...you need good water and a microscope to check the progress of the culture... a pinch of celtic (solar) sea salt or some ormus to stimulate the biological processes is helpful too

be careful if you are consuming it, but for ag use it's all good

[888zzz]

Doesn't the water have to be around 120 degrees when mixing in the em and molasses, and isn't it possible to make more em from em? If so, how? Thanks for the video.