Well matured compost and/or vermicast contains a diversity of microorganisms and bio-chemical compounds that have been shown to promote healthy plant growth, stimulate biological activity and improve pest & disease resistance.
A thick slurry made from compost/vermicast can be used to coat seeds before or at planting to support the establishment of a healthy plant microbiome in the rhizosphere.
A more diluted compost/vermicast extract can be used as a seedling dip, applied in the planting furrow and sprayed onto the soil or foliage of plant, to introduce beneficial microbes and stimulate biological activity.
Small amounts of compost that was produced using the thermal aerobic method can also be aerobically brewed along with foods to grow a large population of microbes that can then be sprayed over the foliage of plants, fostering beneficial microbiology colonisation on leaf and stem surfaces.
As only little amounts of actual compost/vermicast are used in slurrys, extracts and teas, they are very economical to produce.
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Compost Slurry for Seed Coating
• Place 1kg of finely sieved compost/vermicast in a bucket.
• Add 1 level teaspoon of molasses dissolved in 100mL warm milk, 10g of seaweed powder and enough water to make a compost slurry with the consistency of a batter.
• Optional extras: humate powders, clay/micronized minerals, mycorrhizal fungi/rhizobia inoculants…
• Slowly add the slurry to the seed in a bucket or cement mixer, stirring as you go until the outside of the seed is lightly coated (approx. 1L compost slurry per 25kg seed).
• Continue mixing until the seed is dry and not sticking together.
Compost Extract
• Place 2kg of compost in in a 20L drum of water and agitate vigorously for a couple of minutes to dislodge biology and bio compounds from the substrate. Pour the liquid off through a fine filter to separate out larger particles.
or
• Place 2kg of compost in a fine mesh bag and suspend over a drum. Circulate water from the drum through the suspended bag for several minutes to wash biology and bio compounds off the substrate.
Add extract to a tank for application or decant into an airtight container for storage. The biological diversity and activity in an extract is greatest within hours of production.
Application:
Extract from can be combined with water and applied in the planting furrow with seed or used neat as a seedling dip. It can also be added to a tank with water and applied as a drench over plants and soil.
Extract from around 2kg of compost is recommended per hectare, for in furrow or seedling dip application. Higher amounts are recommended for plant and soil drenches. Microbe foods such as fish hydrolysate, soluble seaweed and molasses can be added to the tank along with the extract, at rates of 2-4L/Ha, just prior to application.
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Compost Tea
Three days before brewing, place 2kg compost in a cardboard box. Mix 100mL of fish hydrolysate in 200mL of water and sprinkle over the compost. Keep in a warm environment (20 – 30C). After 2-3 days (depending on air temperatures), the compost will have a cotton wool-like ‘fuzz’ growing over it – this is the fungal growth. Once this fuzz appears, the compost is ready to brew.
Brewing instructions:
• Add 180L of water to a well cleaned and sterilised 200L drum (if using town water which will contain chlorine among other chemicals, turn on the pump and aerate for a couple of hours to drive off the chlorine).
• Add 800mL fish hydrolysate and 400mL liquid kelp to the water.
• Place the 2kg of compost in a fine mesh bag (can be purchased or made from gauze fabric).
• Turn on the pump to aerate the water and brew for 24-30 hours (the dissolved oxygen content of the water must be kept above 6ppm for the duration of the brewing process).
Note: in hot weather reduce food and brewing time. When overnight temperatures are above 20°C, brewing will take only 18 hours and the food quantities added should be halved.
Application:
Add tea to the spray tank at a minimum rate of 50L per hectare and spray out over plant foliage every 10-14 days as needed. The tea must be applied within 4 hours of brewing otherwise oxygen levels drop and the microbes start to suffocate.
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