EM-A - Activated EM

EM is sold as EM-1, which is EM in its dormant state and which has a shelf life of 12 months if the bottle is unopened. However, because the EM is dormant it will require both food and warmth before it reaches its full potential it is therefore recommended that it is activated before using - this is also he most cost effective method.

Making EM-A is done by mixing EM-1 with sugar cane syrup (molasses), not sugar beet syrup and water and allowing them to ferment in a sealed vessel (ensure a one way valve is present, so that the CO2 produced during the fermentation can escape) for 7 days at @ 30deg centigrade. Mix at the ratio 5% EM-1:5% molasses:90% water. Do not use a metallic heating element in the fermenter - a thermostatically controlled fish tank heater is ideal.

Practical tips for making EM-A

• A good fermentation process leads to white yeast flakes on the surface of the EM-Active. These flakes are harmless and do not affect the product or its use.
• EM-Active has a shelf life of 4 weeks. The sweet and sour smell is a good indicator of perishability. If the EM has a rotten smell then it is no longer suitable for use.
• EM preparations are best kept in plastic bottles or containers. Do not keep in glass or metal containers (because of the formation of gas)
• It is important to use good quality water to make EM preparations. Rain water, spring water or filtered water is better than mains water that contains chlorine. The effectivity of EM is slightly reduced by the presence of chlorine and other chemicals. Water that has been treated with EM ceramics is ideal.
• The bacteriological activity of EM-A is reduced at temperatures lower than 6 °C. The micro-organisms are not dead, just lying dormant and are reactivated again when the temperature increases.
• Spraying, atomising or scattering of EM preparations should be done with a diluted solution of 1:100. This is best carried out in the morning or evening or during wet weather.
• If applying EM-A outside, don't do so in strong sunlight as this is detrimental to photosynthetic bacteria in EM.