Yes, you have it correct but it is not critical. Any vinegar will work but the recommended apple cider vinegar brings a whole lot of new nutrients into the mix. The dosage of 1 tablespoon per gallon is just a starting suggestion... you may need more or less. Non cooked shells should not be used for it will take forever for them to ferment... you will find that even after thorough cooking, many of the insides are still white
Got you thank you. About the amount, with 10 eggs, how much final product will. I end up with roughly
a quart?
I add it right there to stop the fermentation and stabilize the product and then all I need to do is shake it up to apply.
It is necessary to wait 20 days for the fermentation to break the components into their base parts. Before that, you have mostly what is water soluble and certainly not immediately available to the plants.
It depends on how well you fry the eggshells. If there is enough black in there, there will be lots of phosphorus, once the fermentation process turns the mess into calcium phosphate. Done correctly it is a wonderful source of phosphate.
Wait in your post you say" the white ones will be your phosphorus source and the burned ones will be the calcium."
Hi @greenesthash and welcome to the forum!
i see, about the tablespoon, google says that a tablespoon is 15ml, well the ones in my house sure aren't, how many ML'S would you say i should use per gal?Hi @greenesthash and welcome to the forum!
Once the fermentation has occurred, the vinegar and the eggshells are converted into calcium phosphate. It will no longer kill your plants. And yes, the pH of vinegar starting out is quite low, and even after the fermentation the remaining compound remains so, but there is no adjusting necessary. At the rate you would apply this, typically 1 tablespoon per gallon, it is not going to affect the pH of the final mix very much at all. You are overthinking this.
yes, but there is eventually a point where most everything is broken down not too long after that. It also depends on how well you have crushed everything up before you pour in the vinegar.
Wait by everything you mean the good stuff? Also. Could you help. Me out? I'm doing it with orange eggs, it's really hard to tell when they're ready. I've been cooking them for 30 mins and they don't get dark.
