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Would this potassium tea work?
Posted 21 September 2012 - 01:40 AM
Posted 21 September 2012 - 03:35 AM
Banana-Squash-Papaya (BSP) Fermented Extract
One of the major fermented extract we use for plant flowering and fruiting, specially for vegetables, are extracts from banana, squash and papaya. Apparently, these materials have high level of potassium especially banana, and beta carotene. Although I have not tried a similar recipe using materials readily available here in the US, I will presume that materials substitute can be used. For your own experimentation, you can possibly use comfrey, squash and carrot. Le me know if they will work. In the Philippines, when we induce flowering of mangoes, conventional agriculture use potassium nitrate. We have tried with success natural materials high in nitrogen and potassium. Interesting enough, our local organic farmers have experimented using seaweed extract in inducing flowering of mangoes. Isn’t it seaweed extract have lots of natural growth hormones and trace elements, and good source of nitrogen and potassium? Check out the kinds of materials you can ferment and use to induce growth, flowering and fruiting.
Posted 21 September 2012 - 05:05 AM
The following recipe is from Gil Carandang and is a Fermented Plant Extract that contains Banana/Squash/Papaya. This link has instructions on preparing many different home made fertilizers.
Solid advice from a master gardener (literally).
And if it means anything i use BSP ferments regularly and have fantastic results.
Posted 21 September 2012 - 07:02 AM
This may be a silly question, but does the high sugar content of the bananas cause the F\BSP to go alcoholic faster than a comfrey or dandelion tea for instance?
That is not a silly question at all. In fact its a very wise question to ask.
Alcohol and vinegar (acetic acid / lactic acid) are dependent on the type of microbial infection. Gil Carandang recommends a natural "open air" style of fermentation. Meaning that what ever aerobic microbes infect the fermentation will determine predominantly what type of fermentation it will be.
Basically if it is infected with "wild yeasts" it will be alcoholic. But when the ferment is exposed to excessive open air it will become vinegar. Think of what happens to wine when its left out.
So if you add lacto bacillus cultures to your fermentation it will ensure that the fermentation stays lactic acid / acetic acid and not alcoholic.
But also yeasts (fungi) like more starchy food sources, where as bacteria like more simple easy to breakdown food sources like simple sugars (molasses). So if you follow the Gil C methods you'll be fine.
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