How to make EM-A (activated EM)
What you will need:
- A clean airtight plastic bottle or container or large tank with lid*
- EM-1
- Sugar Cane Molasses
- Water (use good water, preferably activated with EM-X ceramics)
- A funnel
- A measuring cup and spoon
- pH paper to check pH
Fermentation aids include a non-metallic heating rod and a airlock.
*You can use one of the fermenters from our onlineshop. If you decide to use your own container, wash it thoroughly and do not use a glass bottle or container to avoid rupturing the container caused by gas production during the fermentation process.
If you want to keep it really simple, you may use a clean soda bottle with a screw on top. These bottles are very good because they can take a tremendous amount of pressure and can be found virtually anywhere.
Recipe:
5 % EM-1
5 % Sugar cane molasses
90 % Water
Example to make 1 litre of EM-A:
50 ml EM-1
50 ml Sugar cane molasses
0.9 l Water
Example to make 5 litres of EM-A:
2.5 dl EM-1
2 .5 dl Sugar cane molasses
4.5 l Water
Example to make 10 litres of EM-A:
5 dl EM-1
5 dl Sugar cane molasses
9 l Water
If you need different amounts of EM-A, use our EM-A Calculator (coming soon).
Instructions:
- Dissolve sugar cane molasses in some hot water (approx. 60-80°C)
- Put the sugar cane molasses in the container
- Top up the container with cooler water (end temp. should be approx. 40°C)
- Add EM-1
- Close the container
- Allow to ferment at 32-34°C for 7-10 days
EM-1 + Sugar cane molasses =EM-A (use within 3-4 weeks)
EM-A + Water =EM-A solution (use within 3-4 days!)
Fermentation aids include a non-metallic heating rod and a fermentation tube, so that the CO2 derived from fermentation can escape. Good insulation and the prevention of cold bridges to the ground and the environment are vital for the successful conversion of EM-1 into EM-A. This can be achieved through the external insulation of the container, or through fermentation in a warm room (warm chamber). Above all, during the cold period of the year, excessively low temperatures and temperature fluctuations are sources of error, which must be prevented.
The pH value after 7 days should amount to 3.5 to max. 4. The pH value should be determined with the measurement strips available through our onlineshop or a calibrated measurement device.
Once fermentation is completed, the container should be placed in a cool room with low temperature fluctuations.