All Answers

Thank you dagoofman, but cannot use plain Rice cooked or uncooked for the carbohydrate substrate as , no oats, mill run available.

I bought a peach tree which was already in a pot.  I ended up shaking off all the soil then letting it dry out for a couple of days.   I created the SES solution and let the peach tree soak for 24 hours then planted.  I have to say that the tree looks really healthy right now producing flowers as the spring time weather is here.  Sounds like you are on your way.  Let us know what you did and how it came out.

Basically the same thing, dried for 36 hours, seed soaked for 12, they are looking dead though, I checked in with Drake during the Office Hours and he said to leave it in the pot or bag just dont water it for two days, then remove the dirt cut the tap root and seed soak for 1-2 hours. Can’t say the trees are looking very good right now but they may come back

So that means that IMO2 won’t need oxygen during storage? Can IMO2 be used on plants or soil as is?

dagoofman, after some research I found these are available abundantly here, free and high in carbohydrate;

100g of Casava – carbs 95g

100g of Yam – carbs 93g, and

100g of plantain or cooking banana 91g.

So how would I go about using them as the substrate?

it can have a bit of a funky smell but its never been like OMG that stinks (now JLF smells bad like really bad dont get that stuff on your skin u will smell it for days) i would think if your JMS has gone that funky u left it to long and it has gone beyond the optimal point of use to just being a bucket of putrid anaerobes i would just try again and check on it sooner and right as the bubble rings start to form u would want to use it within about 18 hrs or so for peak usage if u live in a warm area this might only take 1 day to start if u live in a cold area it might take 3 days (like mine do in spring) same with usage if u live in a warm area u might want to use it within 8-12 hrs or so cause its gonna peak faster –also just a note to keep a eye out when gathering soil in the woods cause iv done this if u happen to pickup a fuzzy racoon turd and use it in your JMS it can smell a bit like poop– its always best to use JMS sooner then later it is super easy and cheep to make and u can just make more if u think u need to ……as for the current stuff u have u might dump it on your compost im sure it would be fine with heat and time all the bad juju that might have formed in there will die and be taken over by the good microbes but i would just dump it in the weeds away from my garden so i dident have to smell it and just let nature take care of it

u would chop small mix with carbon and i mean small the more surface area u can get the better could even run them through a grater if u had one and had the time or a food processor to get it small what ever u can …..my question to this would be par cooked or not i would think par cooked it would release more starches n sugars to be available for the IMOs and soften the flesh a bit but maybe it would be unneeded (wouldn’t hurt to do a lil test there see whats better) …i would think the real key here to using these as carbs is the size the smaller the better u would not want large chunks that can just rot in the IMOs but more like shredded so theres not only more availability of the starches n sugars to the microbes but also a less likely to rot situation IMO3 should not be “wet” a lil damp not dry cause water is life and tubers have a lot of water in them so does the plantain so that would be the thing i would take into consideration the most is controlling the moisture when using these as carb source

check out this vid for indoor IMO collecting https://www.youtube.com/watch?v=8kpjd9Sv7cY   ….. IMOs should be stored with a breathable lid in a cool dark place KNF is intended to be shelf stable and IMOs dont really have a expiration date

Happy Experimenting

u do not need to roast oyster shells unless u r gathering them yourself then u would want to wash and bake or roast over a heat to clean and kill any bad juju b4 u put in vinegar