Recommendation for use
EM-1® is diluted approx. 1:50 with water before use (20ml per 1l water). The watering solution should always be freshly prepared and used within 24 hours. Lawns and ornamental borders: at least 3 times a year 200 ml EMIKO® soil additive + 10 l water per 10 m2.
-vegetable beds: at least 5 times a year 200 ml EMIKO® soil additive + 10 l water per 10 m2
-Balcony and tub plants: every 4 weeks 20 ml EMIKO® soil additive per 1.0 l watering water
-indoor plants: every 4 weeks 20 ml EMIKO® soil additive per 1.0 l watering water additionally spray regularly with the same dosage (shiny leaves)
EMa - explanation and recipe
EMa stands for EM "activated" and can be produced by yourself by fermenting EM-1® with sugar cane molasses. Like EM-1®, EMa is used as a soil additive. The shelf life is approx. 2 weeks when stored in a cool place under exclusion of air. By making EMa yourself, you can produce larger quantities of EM® for your garden applications at low cost.
1.Fill the fermenter halfway with hot water.
2.Stir in 3% sugar cane molasses until it is completely dissolved.
3.Fill up the fermenter with cold water until a temperature of 35-40°C is reached.
4.Add 3% EM-1® and mix the fermenter contents thoroughly.
5. fill the fermenter to the brim with 35 - 40°C warm water.
6.close the fermenter and connect the heating - setting "34" on the heating rod.
7.for fermenters with fermentation bung: fill it with water up to the mark.
Place the fermenter in a warm place for 7 days.
Your EMA is ready and successful when it has a pH value of less than 3.6 and smells sweet and sour. White flakes on the EMA are yeasts and belong to a good EMA.
TIP: Place the EMa fermenter on a polystyrene plate and wrap it in a blanket to minimise temperature fluctuations and save electricity. The heating element must not be covered under any circumstances so that overheating does not occur.
EMa cannot be multiplied any further. The composition of the microorganisms changes too much during further multiplication, so that the original function is no longer guaranteed.