Agriculture Reference
In-Depth Information
1. Heat all 28 ounces of water up to 160 °F (approximately).
• I suggest using dechlorinated tap water, filtered water, or rainwater. You can use tap water if
you let it sit out for 24 hours so the chlorine will dissipate, but in a pinch, regular tap water
should do just fine.
2. Add the 1.5 ounces of blackstrap molasses to the water and stir.
3. Let the mixture cool down to 105 °F.
• At temperatures above 110 °F, you risk killing off some of the microbes in the EM culture,
so it is very important to let the water cool prior to adding EM1 to the water and molasses
mixture. The heat was only needed to help the molasses dissolve into the water.
4. Add the 2.25 ounces of EM1 to the mixture and stir.
5. Pour the mixture into a plastic jug and cap.
• DO NOT USE A GLASS JUG OR A CONTAINER WITH AN AIRTIGHT LID. Gas will
be created as the EM is activated. This will create a lot of pressure within the container. A
glass or airtight container may burst from the extreme pressure that can build up inside the
jug.Thiscancauseinjuryandmakeamess.Souseaplasticcontainerwithaloose-fittinglid
or an airlock.
6. Keep the container in an area that is at least 70 °F at all times. Warmer is better (but no warmer
than 105 °F).
• The container should not be in direct sunlight, but it doesn't have to be in complete darkness
either.
• Warmer temperatures will increase the microbial activity, thereby speeding up the fermenta-
tion and pH drop.
7. Burpthejugeveryfewdaysbylooseningthelid,allowinganygasbuilduptoescapeandlower-
ing the pressure inside the jug.
8. When the mixture begins bubbling or after five days, start checking the pH. Continue the fer-
mentation untilthepHofthemixturedropsbelow3.7;thentheAEMisreadytouse.Typically
itwilltake7-14daystogettothisstage.Atwarmertemperatures, thispHdropcanoccureven
sooner.
• At this stage the AME should have a sweet alcohol smell to it. It should smell more or less
the same as EM1 itself.
• It will probably be bubbling, but not all batches will, especially if they are fermented at the
colder end of the range.
• If a white layer forms on top of the solution, that is fine. It is the yeast.
9. The AEM should be stored at room temperature out of direct sunlight and used within 30 days.
AEM tips:
• Use a container that is roughly the same volume as the amount of liquid you are using. Ferment a
quart of the mixture in a quart container, not a gallon container. This eliminates a large air space
inside the container.
• You can add different ingredients to the AEM to try to increase its vigor, such as rock dust or sea
salt. Add them in Step 4, about 1 tsp of each for a quart batch of AEM.
• Different strategies can be used to insulate the fermentation container and keep the temperature
up. Things like aquarium heaters or yogurt makers can be used to raise the temperature of the
