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EM's for the Homestead

I have been using EM's (efficient microbes) for the past 2 years and would like to share my experience. EM's are a blend of beneficial microbials that were discovered by a Japanese scientist, Dr. Higa. I have read his book, "An Earth-Saving Revolution II," which can be found at http://www.scdworld.com, and found him to be a sincere and humble man.

EM's are found in nature. Some of the bacteria in EM's are purple or red photorophic, which are particularly potent antioxidants and which can withstand extremely high heat. Other bacteria are of the lactobacillus type which benefit digestion.

To get the most from EM, I extend it. That means, I take some of the original, add some molasses and water and allow it to ferment. That becomes an extension, sometimes called AEM. The basic extension recipe is 3/4 c. molasses, 3/4 c. EM and water to fill a gallon jug. Allow it to sit at room temp, or up to 105F, until the pH falls below 3.9. (The "original" EM and the pH test strips can be purchased from http://www.scdworld.com. Bulk molasses, for home and farm use, can be purchased at feed mills. Food-grade molasses tastes better in EM brews that will be consumed. This can be puchased in bulk from co-ops such as http://www.clnf.org.) It usually takes a few days to ferment, but can take up to a few weeks (though this has never happened for me).This extension can then be extended out again. Dr. Higa says that by 3 extensions the AEM starts to look quite different than the original. In my opinion, it may be different, but it's still great for farm use. I occasionally add a little of the original to my extensions to "keep it true", but for farm use I continue to extend for months on end and have had wonderful results. I have had a gallon of original EM last me over a year, and with it I have produced around 2000 gallons of EM, mostly for my 2 jersey cows and 4 dairy goats.

EM's continue to prove themselves to be the most useful substance around the homestead. They keep my animals in great shape without the use of toxic chemicals, and they keep the farm smelling clean. We use them in the house, as well, for cleaning and as a beverage. We also make soap with them which we use for laundry (shredded), for hand soap, dish soap and shampoo.

EM'S TO KEEP WATER TANKS FRESH AND HEALTHY

We add a couple of cups each of molasses and EM's to our 100 gallon water tanks daily. We usually don't let the tanks get empty, and never have to clean them. This keeps bugs from breeding in the tanks and the animals love it. Their coats are soft and they are less bugged by flies and ticks. Their manure becomes healthier for the pastures.

EM'S TO KEEP THE CHICKEN HOUSE CLEAN

We spritz down the chicken house with EM's about once every week or two. This keeps the manure pack healthy and free of bugs, odor free and ready for the garden.

EM BOKASHI

EM Bokashi can be used as is for a feed supplement, or it can be used to reclaim or enhance other things for feed or for compost. It is typically made on bran, but other substances can be used as well, including sawdust, which I will be trying myself soon.

To make bokashi, fill a 5 gallon bucket 3/4 full with bran, pour on a cup or two of molasses, and a few cups of EM's. Add very warm water and stir up with arms eventually reaching to the bottom of the bucket. Bran should be moistened and darkened, but not wringing wet. Seal tightly and put in a CONSISTENTLY warm/room temp area for 3 weeks. It should have a fresh, alcohol-like smell when done. Mold is a sign that there was too much air or inconsistent temps. A little green mold may be acceptable, as long as the smell is good. Harmless white mold sometimes forms on top. Judge by the smell.

To use bokashi... for compost or grains which are to be converted to animal feed (works even for moldy or spoiled grains), put scraps/grain in bucket and intersperse with a few handfuls of bokashi every 12 inches or so. Seal tightly and leave at consistent room temp until smell is vinegary and pleasant. Takes about 3 days, typically.

EM SOAP

You'll need:

12 oz lye
2-1/2 c. EM
2 qts. vegetable oil (can be salvaged oil, or can substitute any amount of liquified coconut oil or lard, but it must be room temp or only slightly warmer)

Paint stirring stick
Plastic gloves and eye protection
2 gallon plastic ice cream pail for mixing
Mold(s) for soap (I use whatever plastic containers I have around)

Put on gloves and eye protection. Put lye in ice cream pail, slowly add EM, stirring with stick. Slowly add oil. Mix till thick as mayo (doesn't take very long). Pour in molds. Put molds in airy place to dry a couple of days. Score and cut and stack to dry for a few weeks. Can start to use it after a couple of weeks.. sooner for laundry.

BREWS TO KEEP DIGESTION STRONG

I start with a fresh batch of strong AEM (activated EM, by "strong" I mean that I make it with ratios of 1-1/2 c. each molasses and EM to a gallon of water, and by "fresh" I mean made within the past 2 weeks).

For human brews, I use the same ratios as I just mentioned for a strong brew. Then, I add whatever goodies my intuition leads me to. I have accumulated more and more of this good stuff as I have gone along.. you don't need to have any of it to start, just go ahead and make strong batches with food grade molasses and start using it. I add it to my homemade soda, or mix it with honey and water, and usually drink 4-8 oz a day. I also add it to most of my cooking, in small splashes, plus I use it in a spray bottle for cleaning (you can use your agricultural grade for that).

You can brew it at room temp, but you get best results if you have a warm place to brew. I used to do it in the gas oven with the pilot light on, but, since we've moved, I brew it in the oven with a light bulb on.

As for the "goodies" to add to the brew, I have used azomite and pascalilte clay, turmeric, chlorella, cheyenne pepper, concentrated grape juice, wheat bran, rice bran, kelp, real salt, em ceramic powder, misc. herbs and nutritional supplements. The brans are the "staples" and I usually fill the bottom of the bucket with a good inch or two of
those to start. Everything else is in much smaller amounts.. pinches here and there. If there's a particular herb that I feel that I need a concentrated dosage of, then I may make a EM tincture on that herb, by covering it with EM in a jar and placing it in the sun for a day or two.

As for buckets for brewing, make sure you don't use glass jars with tight-fitting lids, as they are prone to explode. Flimsy plastic is best avoided as well. I usually use sturdy plastic gallon jars or 2-gallon ice cream buckets. I've also made it in 5 gallon buckets.

See http://www.eminfo.info for lots of info on EM's
To purchase starter culture and pH strips, see SCD World