MistaRasta
Well-Known Member
When I make soil I consider the CEC of the ingredients. How do they hold and release elements based on plant needs. How do they react with certain elements. Water retention and air is another thing to seriously think about. And finally their natural pH and abilities to buffer pH.
My mix goes like this.
Coco coir (pith, fiber, chips)
Canadian peat
Course #3 perlite (washed first to remove dust. Dust and tiny particles can cause blockages and prevent drainage)
Par boiled rice hulls
Hydroton (LECA)
Mushroom compost
Leaf mold
Rock dust
High P guano
Alfalfa meal
Kelp meal
Brewer's yeast
Endo/Ecto +Tricoderma
Powdered lime
I'll mix it all up and let sit. This is going to get watered with some tea. Let the buffet begin.
I'm going to give my tea recipe, not all have these ingredient but it can be tweeked. Any AACT is better than water or no tea at all, so you really can't fail.
I start with 5 gallons of RODI (reverse osmosis, de ionized water)
I make my own fertilizer and I have a veg formula and a bloom formula. Veg is 1 whole fish and 4 gallons of Lake weeks pureed and fermented with lacto bacillus.
The bloom is bat guano, bananas, molasses, oats and grapes.
Just like earth juice, just a different initial blend of ingredients.
Any and all water, or food that hit my soil get brewed in the vortex first. Then after pH stabilizes and nutrients are available it's applied. Always! Even plain water days need a boost of 02 in the mix.
Grandpa's Tea:
5ml/gallon Ferment Veg
5ml/gallon Ferment Bloom
Humic Acid 10ml/gallon
Fulvic Acid 10ml/gallon
Liquid silica 1.25ml/gallon
Epsom Salt 1 tsp/gallon
Earth juice CATYLIST 9ml/gallon
Calimagic. 5ml/gallon
Age old kelp 5ml/gallon
Aquashield 6ml/gallon
Microbe life photosynthesis plus. 12ml/gallon
Ancient forest 250ml/5 gallon.
Brew for 48 hours-
**pictures taken while starting the brew**
pH 4.6
Temp 67F
PPM 750
"Real Organics"
I love this term as it can be used in the funniest of ways
My results are definitely similar to yours but I only use a few of the ingredients you use. why not simplify?