Extending EM® | Effective Microbes® Extension Recipe with Matt Powers 

They used to sell it to organic farmers but the USDA organic rules changed. They made hydroponics "organic" and made super cera powder not organic in the past decade.

Just to be clear, I don't use super cera powder in my biofertilizer mixes any longer. This was a demonstration of an EM extension recipe that combines Teraganix and Cuauhtemoc Villa's recipes. I use rock dust now instead and add in pure cultures of PNSB + water kefir + insect frass + kelp.

@@ThePermacultureStudentdo you use volcanic rock dust ? Or a glacial rock dust ? Thanks

My sources: en.wikipedia.org/wiki/Effective_microorganism#Validation

www.researchgate.net/publication/210246047_How_effective_are_'Effective_microorganisms_R_EM'_Results_from_a_field_study_in_temperate_climate

There's something inbetween aerobic and anaerobic and it's called FACULTATIVE :)

If you read those studies again with the understanding that EM is fermentative and made from facultative (and endophytic) microbes, it becomes clear that these are found in nature in some soils and in some plants already, so it makes sense that some soils and some plants wouldn't show a significant response. We have to understand the actual mechanisms at work at a cellular level. I work with scientists from all over the world, university and research scientists as well as producers and agronomists, and it's critical that you develop a lens in this space to navigate through the BS. So much academia is ego-driven, reductive, and contrary because it's motivated by the wrong things - just take that Wiki apart a bit: what does it say about decomposition of organic matter? of oil? of sludge? of cleaning waterways? What would those same behaviors do in situ in the soil? What does decomposed (fermented not oxidized) organic matter create? It's vital to apply basic chemistry to these ideas a bit to unpack them. Those reduced compounds and cations are going to be plant nutrition. I think what you are seeking is my new book REGENERATIVE SOIL - it explains all this in depth with citations and was peer-reviewed by top soil ph/Eh, mycology, chemistry, and biology scientists: www.thepermaculturestudent.com/shop/regenerative-soil-science-amp-solutions-manual-pre-order

@@ThePermacultureStudent Thank you for replying Matt, I really appreciate your time and knowledge. I am looking forward to reading your book and have been enjoying your podcasts too. Keep up the great work.

Here is Matts video explaining aerobic vs anerobic controversy: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-Xx9L-GQ_uro.html

Yes - there are many types of recipes and there's more than the main microbes in there. I have more recipes and preps for different microbes in Regenerative Soil: www.thepermaculturestudent.com/shop/regenerative-soil-science-amp-solutions-manual-pre-order And for the DNA readout of the top microbes in EM, it's in Regenerative Soil Microscopy: www.thepermaculturestudent.com/shop/regenerative-soil-microscopy

Matthew Powers I want to understand this too. Do you just reserve some from that scaled up batch to use to do this again? Or do you need to use fresh EM-1 each time? How many times can you stretch this out?

Please I would like to know too. Is this creating the 'Mother' each time with fresh microbes?

Dear Matt, Is there an answer to this already

You are inoculating the new batch with one cup of the old batch. The microbes multiply and expand into the next batch, and it takes about 2 weeks for them to reach peak capacity. This is when you use the EM. Save a cup for the next batch, onward, indefinitely.

Ratios for different amounts are in Regenerative Soil my book - I think you'd dig it! :)

Indeed

You got it! 3tbps per gal is correct :)

Thanks So much absolutely love your channel keep up the blessings

Thank you Chris!

There you go! THANK YOU!!

😂that was great thanks for the good laugh beloved

for sure but the salts will be there to an extent - the rock dust or biochar dust allows different expressions.

It's a little different, but there's a Bokashi recipe as well in my book :) Feel free to check it out for a detailed recipe: www.thepermaculturestudent.com/download-ps2-free

It 22x it each new batch. It is acidic, needs to be, but it gets watered down. The catch for this method is it requires molasses, capacity, time, and consistent brewing, so for farmer's it can be tedious when they have other work to do.

Matt Powers - The Permaculture Student .. I’m new.. you filled to top and allow to ferment for a week. Won’t pressure build and create issue? Maybe even bottle bursting? Thanks

@@brothersofjesus Good Question! Notice how I squeezed it? That will allow it to expand slightly which it WILL - if it's tightly closed it won't explode ;) but it will expand & try!

I do t have molasses but have golden syrup - also a product of sugar cane. Do u think I can give that a go?​@@ThePermacultureStudent

Yes from a healthy ecosystem :)

If that's what you have, go for it, but whenever you can, add in more microbiologically rich water sources.

I ll make with natural thermal water , full of minerals

In em we believe uahauaha

EM does much better in an oxygen free environment. So the less headroom that you have at the top of the bottle, the better. You may have compromised your first batch with that much oxygen at the top.

@@pranananda108 thank you, the first batch was actually ok and ice made 2 more since and they were fine too, i squeezed most of the air out of the bottle for the second one

Yeah - I didn’t realize about leaving no sir gap at the top either