Quick chart table of uses

Quick Chart Table of Uses Home or Office Use

Dilution Rate

Notes

Showers and Bathrooms

1:100

Spray as required

Kitchen surfaces

1:100

Spray as required

Toilet

1:50

Spray as required

Floors

1:100

Spray as required

Shoes

1%

Spray weekly

Laundry

20-50ml

Add as the washing machine fills with water. Reduce detergent to 1/3 the usual amount. If possible, let the clothes pre-soak for 10-15 mins

Car Washing

20-50ml

Add to 5 litres of water and wash and then rinse off as normal. Car should remain cleaner for longer.

Pet Bedding

1:100

Spray weekly

Carpets

1:500

Spray lightly

Extractor Fans

1:100

Spray whilst operating

De-humidifiers

1:50

Add to bowl

Household Odour Reduction

1:100

Spray lightly as required

Glass Cleaning

1:500

Spray as required

Pets coats (Doggie Smells)

1:50

As required. Completely wet the animal’s coat. This will keep the “doggie” smells down when the coat is wet.

Strong Offensive Smells

1:10

Spray as required

Animal Probiotic

10ml per litre

Reduces pet smells

EM Sustainable Living, 5 Clydesdale Avenue, Paisley, PA3 4JN web: www.em-sustainableliving.co.uk, Telephone: 0141 587 2646

Quick Chart Garden or Allotment Use Garden or Allotment Use

Dilution Rate

Notes

Pre planting Vegetables, flowers, shrubs etc.

1:100

Spray or water ground 2-3 weeks before planting

Seed treatment

1:1000

Soak seeds in solution for 5-30 minutes. Air dry and plant as normal

Nursery/Container plants

1:1000

Water at seeding and transplant stages, then monthly

Vegetables

1:500

Water at seeding and transplant stages, then monthly

Fruit

1:500

Water at transplant stages, then monthly

Herbs

1:500

Water at seeding and transplant stages, then monthly

Flowers

1:500

Spray or water ground 2-3 weeks before planting, then monthly

Hydroponics

1:10000

Dilute with the nutrient solution, will coat the root systems this EM and make nutrient uptake more efficient

Grass and Lawns

1-500

Water at the start of the season and then fortnightly throughout the growing season

Orchids and other special plants

1:1000

Spray or water the compost or sterile medium.

Crop Residues

1:100

Apply after harvest when incorporating residues into the soil

Water Gardens, Ponds and other water Features

1:10000

Add EM monthly to keep the water in good condition

EM-5 Application Chart Garden or Allotment

Dilution Rate

Notes

Seed Germination

1:1000

Spray or water as soon as possible after seed germination, before attack

Transplant or established plants/crops

1-500

Spray or water as soon as possible after seed germination, before attack

EM Sustainable Living, 5 Clydesdale Avenue, Paisley, PA3 4JN web: www.em-sustainableliving.co.uk, Telephone: 0141 587 2646

Recipe for EM-5 The ingredients to make EM-5 vary, however, a standard list of ingredients is given below. The efficiency of EM-5 could be enhanced by the addition of organic matter having high quantities of antioxidants. These include garlic; hot peppers; Aloe Vera, Neem leaf, prunings of fruit trees, comfrey and other strong smelling herbs and grasses having medicinal value. These must be chopped or mashed prior to addition.

Preparation of EM-5 (1 Litre) The following list contains the ingredients for making standard EM-5 * * * * *

Water * Molasses Vinegar** Distilled spirits*** EM-1®

600ml 100ml 100ml 100ml 100ml

*Clean water, free of additives should be used. If the water has additives added then let the water stand for 24 hours in an open container, cover with muslin to prevent dust or other contaminants going into the water. **Natural vinegar is preferred over artificial acids *** The cheapest form of alcohol should be used Blend the molasses with hot water, ensuring complete dilution.

Add vinegar and spirits, followed by EM-1® .

Pour the mixed solution into a container, which can be closed tightly, add the chopped vegative material into to this container. Close the lid tightly, and remove excess air, to enhance and create the necessary anaerobic condition.

Switch on the fermenter. Or store in a warm place (20°-30°C) pace, away from direct sunlight. Release gas at regular intervals by partially opening the container and closing it again within a short time.

Note: EM-5 is ready for use when the production of gas has subsided. Usually after 7 days or so. Well prepared EM-5 has a sweet fruit smell, similar to that of ester.

Note: EM- 5 should be stored in plastic containers in a dark cool place, which has a uniform temperature. If plant material was used, these could be filtered out at this stage. EM- 5 should not be stored in refrigerators or exposed to sunlight. Most importantly it should be used within 3 months of preparation.

EM Sustainable Living, 5 Clydesdale Avenue, Paisley, PA3 4JN web: www.em-sustainableliving.co.uk, Telephone: 0141 587 2646

Bokashi Bran Recipe Bokashi bran is made from EM-1® , molasses, water and an organic carrier, that has a high carbon content. The manufacturing process takes several weeks to complete and infuses the material with EM turning it into bokashi bran.

The infused material is normally a seed based organic material that is rich in carbon but any source of natural organic material that can be finely ground can be used. I know of one company who makes a commercial bokashi from organically certified sawdust. The standard dilution rate to make EM Bokashi Bran is one part EM-1® , one part molasses, to 100 parts of water 1:1:100. Using this dilution rate will guarantee a good quality Bokashi Ingredients Required 20kgs. of Dry Material ( Wheat Bran for example) 4 litres of water of water 40ml of EM-1® (NOT EMA) 40ml of Molasses Equipment Required Suitable mixing container Suitable airtight storage container for the mixed bokashi bran.

1. Pour the molasses into the water and stir thoroughly. If necessary, dissolve the molasses first with a small quantity of warm water.

2. Add the EM-1® into the water and mix well.

3. Place the majority of the bran into a suitable sized container and using a measure gradually pour the liquid over the bran. Make sure the ingredients are thoroughly mixed and no dry spots are left. Once the wheat bran mixture reaches a 30 percent- 40 percent solution content level, stop adding the liquid. The general way of determining this level is to take a handful of the mixture and squeeze it into a ball. No liquid should be able to drip through your fingers. When you open your hand, the Bokashi ball should keep its shape but crumble slowly to the touch. If excess water drips through your fingers too much liquid has been added. To correct this, simply add the remaining bran and mix thoroughly to achieve the required moisture level.

4. Fill the container with the wet Bokashi and compress the mixture as you do. The aim is to exclude as much air as possible out of the storage container. Excluding the air from the storage container assists the EM in converting the mixture into bokashi. When you are satisfied that the container is full seal it and place the container in a warm place to ferment. In the United Kingdom, the Bokashi needs to ferment for at least three weeks in the summer and up to about six weeks in autumn and winter. The bokashi may be fermented for more than this. Remember, in order for the EM to work effectively the containers need to be kept in a dry reasonably warm location (above 6°C) NOTE: The simplest form of storage container to use is double or triple bagged black bin bags, but keep away from sharp objects as air MUST be excluded from the process.

5. After the time has passed check the bokashi. It should have a pleasant aroma, similar to that of apple cider.

Occasionally, a white growth will appear on the surface of the Bokashi, this is normal and indicates that a good fermentation has taken place. Discard the bokashi if there is a foul smell or there is a black or green mould present. This failure usually only happens when the container was not properly sealed or the moisture content of the mix was higher than 40 percent.

6. In the UK drying of the bokashi is a problem. It is best to spread it out onto a tarpaulin and allow it to dry in the sun.

Better still if the area is covered. Drying time will obviously vary according to the weather and it will be almost impossible to dry the bokashi in the winter using natural methods. Once dried, store the bokashi in plastic or paper bags or any other suitable airtight container. In the UK the Bokashi can be stored for up to two years.

EM Sustainable Living, 5 Clydesdale Avenue, Paisley, PA3 4JN web: www.em-sustainableliving.co.uk, Telephone: 0141 587 2646