Dank Tank - No Rules FPJ

#DankTank
#FPJ
#KoreanNaturalFarming
Join us as we take you on an aromatic journey through our home made fertilizer process.
No weighing, no measuring, no rules.
FPJ or Fermented Plant Juices have been used for centuries to feed the soil in gardens all around the world.
This time we obtained a free 50lb bag of some wonderful alfalfa meal, so why not brew it right!? Many different plant materials can be used, so find whats local and available to you!
We inoculate with a pull from our sweet and salty tanks.
Our sweet/carbs came from a black berry wine pressing and our salty/lactic acids came from our kitchen scrap tank. Both already full of microbial life, as you can see.
No need for narration or instruction. If you're watching this video, you already know the deal.
Music: "Alamo" by Glad Rags freemusicarchiv...

[@PepperWolverine]

Impressive. My best results in 10+ years of gardening has been with teas made form earth worm castings and other organic materials. But your results are on another level. Very inspirational...

[@PepperGuru]

Jeff Hobbs We love earthworm castings! One of the main ingredients in our seedling mix! Our dank tank has been a soil life saver for sure. Nothing goes to waste around here!

[@avinashgune1616]

Awesome pepper trees! Here in India there is a method called ZBNF (zero budget natural farming). They make a slury called Jeevamrut- Recipe is Cow dung, Cow urine, Jaggery, pulses flour and handful of forest soil. Everything is fermented for couple of days. I must try this on my peppers.

[@PepperGuru]

That sounds epic! I have a plan for something like that with some locally sourced Alpaca dung!

[@gapey]

wow so that's how your plants get so big. Looks like it fermented pretty well. I played with FPJ (didn't realize it had a name) this year but it was just plant matter with salty water fermented.

[@PepperGuru]

So many names for different techniques all under the umbrella of probiotic farming. Compost teas, aerobic and non, fermented plant juices, LABs, carb ferments, lactic ferments, all the above. It’s all just letting Mother nature do her thing and trying to provide ideal conditions for as much benefit to the soil at the root zone as possible. I caught your video! Liked it! Think I commented too, not sure.

[@MrHiggsrocks]

That's the slurry of Life, great job. I can HEAR the plants growing!!

[@PepperGuru]

Higgs Rock Farm “feed me Guruuuu” hahaha

[@Roycemccain]

Damn that's 1 Kiff way at making ferts... I'm learning from the Guru! Please keep these awesome videos coming.

[@PepperGuru]

will do!

[@oneloveRudy]

Damn nice big plants in poly bags, sweet homemade fertilizer, inspiring

[@PepperGuru]

thank you sir!

[@patrickwilson619]

Huge plants. Im glad im making some FPJ buddy. Glad you shared this video

[@PepperGuru]

Any time!

[@RPMoore55]

Man, I bet that stuff smells GOOOOOOOD!!!!!

[@PepperGuru]

Robert Moore oh man, you know it! This ferment actually smelled like beer and baby spit up! Haha

[@shanebohman4024]

Great video Guru! I found it very informative and I am looking forward to trying my hand at making my own dank tank.

[@PepperGuru]

Shane Bohman Thank you! It’s easy, if you’re already into fermenting you’ve got the basics down. Think of individual brews as their own recipe, each ingredient lending its natural properties to the outcome of the end product. For example, Alfalfa contains high levels of phosphorus, potassium, calcium, sulfur, magnesium, boron, iron and zinc. Alfalfa is an almost perfect balance of carbon to nitrogen within in its foliage making it perfect for our microorganisms to feed on. It’s a nitrogen fixer in soils. It contains high levels of triacontanol which is a plant growth hormone stimulator. It Controls root nematodes, which we see sometimes due to our use of wood chips to build soils. The list goes on but you get the point. We take our cues from nature and experiment. Our sweet and salty tanks are simply labeled as such to hint at what they consist of. We had around 35 gallons of black berries in our sweet tank (from a wine pressing) and in our salty tank is just every bit of kitchen scrap that we produce. High lactic acid content already, so both of these tanks make great fertilizer on their own, but when added to a huge vat of something they can inoculate and colonize, wonderful things happen. We need to feed a lot of soil.

[@GroProOrg]

Very nice batch of JLF

[@PepperGuru]

Thank you!

[@rock5138]

Your grow is epic👍🏻

[@PepperGuru]

Rocky Harris thanks! Working on a full on, up close, garden update now. Stay tuned!

[@CodeCrisis]

Yummy

[@PepperGuru]

William Blood mmmm mmmm good!

[@mckox]

Gurú quede impactado 😍

[@PepperGuru]

Thank you!

[@therealbdbeatz]

Awesome video, you have some monster pepper plants for sure! I might try to make something like this on a smaller scale😀👍Thanks for sharing

[@PepperGuru]

Do it man! Living soil is what its all about.

[@veyomiranda9154]

Awesome!,,,happiness😎

[@shlarry3184]

Nice JADAM dude!

[@PepperGuru]

thanks for checkin it out!

[@oneloveRudy]

Nice music

[@PepperGuru]

Rudy Guevara thanks!

[@DSugarB]

What do ya think man? New thing I’m hearing now is to not add any more materials to the batch and let it sit sealed for a year or so for disease reasons. I got a batch that’s been sitting for over two months I’m getting ready to use

[@PepperGuru]

I don’t worry about the disease thing, as I don’t spray the plants or the fruit with it. Only soil application. Let the soil food web sort it out.

[@DSugarB]

@@PepperGuru Stay cool Rich , stay cool . Gonna go with the FPJ , and the fish hydrolysate this whole year 💪

[@DSugarB]

You got the most impressive pepper plants Guru! Definitely an inspiration. I’m curious if I do make a big batch of swamp water like that at the beginning of the summer here in Washington state , will I be able to use the same batch throughout a whole outdoor grow season here (a few months)? Or would I brew a new batch of swamp water before feeding the plants again? You grow on a lot larger scale so don’t know how long that 55 gal drum will last you

[@PepperGuru]

Most of these naturally derived inputs need a month or more to fully convert, I’d recommend always making more than you think you need. I run a series of tanks to pull from at different stages and input makeups now. Some are more for soil life, some are more for nutrient input.

[@DSugarB]

Thanks for the feedback man , I honestly stopped listening to most of what the other growers online say once I seen how good your plants do.

[@PepperGuru]

No problem! I’m not actually doing or teaching anything ground breaking, but in this day and age, demonstrating the fundamentals in practice seems alien to most people. We simply live in time where “everyone’s an expert”, so when you see someone that understands what this genus wants and then knows how to step out of the way, it seems otherworldly. These plants are intelligent and so long as you can get the fundamentals down, anyone, anywhere can grow plants like this too. I’m not special, my climate isn’t special, etc. Thanks for your support and viewership!

[@DSugarB]

Got one more for ya Rich ! How many times you think you usually transplant after germination? Into your final monstrous grow bags / pots lol . Definitely going to size up this season

[@PepperGuru]

only once! straight out of germ chamber into 3.5" pots/trays for the 4-6 weeks indoor. Then straight into final container! @@DSugarB

[@staygreengrowon2984]

One of the signs of mushrooms is extremely healthy soil cheers my friend

[@PepperGuru]

Stay Green & Grow On cheers! Here’s to your grow!

[@darcywilki7202]

Do you ever use any comfrey in it? If so, which tank would you put it in? I just asked my husband about using an old 50 gallon drum I have hoarded to make some of these tea, and he went all dank about making a tank. I guess it might smell like a Still cooking out back and draw too much attention. Oh well, now I know how you grow your monster pepper plants. Thanks for the great visual video & info. I need to cook up something on a smaller scale and see if I can camouflaged it out back someplace. heheheh

[@PepperGuru]

Yes I do! Comfrey is great!

[@Vantulong1]

Hi Rich! Wonder if you got the tank air tight or let it breath? I dont let the air in, so I guess most of my plants this year kind of die from the tips down. I heard some folk say if closed no air then might kill the plants. Is it true?

[@PepperGuru]

Mine aren’t closed tight at all. Soldier flies generally take over my tanks pretty quickly. I also wouldn’t spray the plants with this. This is only for soil drenching.

[@Vantulong1]

I did some fermented with LAB for fish, kitchen stuffs and soybean seem ok last year. This year I add those to my JLF and it happen to more than half my plants. Guess I have to open my JLF to let it breath. But it so stink cause I live in the city lol. Thank you for reply ❤️❤️❤️

[@vimondireksri8820]

What is sweet and salty? Thanks ☺️👍☺️

[@PepperGuru]

We inoculate with a pull from our sweet and salty tanks. Our sweet/carbs came from a black berry wine pressing and our salty/lactic acids came from our kitchen scrap tank. Both already full of microbial life, as you can see.

[@vimondireksri8820]

@@PepperGuru thanks just the right percentage of need for me Cheers

[@vimondireksri8820]

We have oyster and other edible mushrooms growing around the garden. Will the mushrooms from this liquid outcompete those? Thanks

[@PepperGuru]

Doubtful!

[@vimondireksri8820]

@@PepperGuru thanks for taking the time to reply. Much much appreciated

[@karmicpandabear]

Impressive! How's the smell? Does the tank stink?

[@PepperGuru]

If it ain’t stank, it ain’t dank... but it does turn sweet once it’s ready. You’ll know. Follow your nose.

[@ahabthecrab]

Hi Guru. I just found your channel trying to resolve my nematode problem. Can you tell me what was in the big bag you used to make the dank tank tea?

[@PepperGuru]

Sure thing. I labeled it with a call out title in the video. This time I used a bag of alfalfa meal.

[@ahabthecrab]

@@PepperGuru haha😂. Missed it the first time! Thanks❤️

[@PepperGuru]

@@ahabthecrab no worries! It was free so i Figured why not ferment it!?

[@thelifewisher]

What is your mixture in your salty container?

[@PepperGuru]

Nico Bongco mostly kitchen scraps

[@thelifewisher]

Pepper Guru did you add salt in it for fermentation? What is your ratio?

[@PepperGuru]

Nico Bongco Perhaps the term salty is a little misleading. I simply mean a predominately lactic/bacterial slurry as opposed to a fungal slurry that’s yeast dominant. I added no salt to the tank. “Salty and sweet” was a cute way of taking about two disgusting barrels of fermented slurry.

[@heatherreis7839]

You guys feed all your plants every 2 weeks with this stuff?

[@PepperGuru]

Depends on which input you're making and for what purpose. This particular brew was mostly alflalfa, so very nutrient dense, where as the sweet and salty tanks are more for replenishing soil microbiome when needed. You can certainly use it every two weeks if titrated accordingly.

[@heatherreis7839]

I'd be using it for all sorts of plants. Leafy greens tomatoes peppers ect too mangoes papayas avocados ect. My first garden I had I would just let food scrapes steep overnight on a Thursday and then dilute it with water on Fridays to fertilize. I would do that every week. Seemed to work okay I just don't think it was strong enough and I also didn't have that garden long enough to see long term results. I wanted to get into doing it again, came across your video and yours is pretty strong compared to what I've done so I didn't know if it would hurt the plants doing it as often as 2 weeks

[@heatherreis7839]

@@PepperGuru also where are you guys located?

[@PepperGuru]

@@heatherreis7839 Atlanta for now!

[@heatherreis7839]

@@PepperGuru oh cool I'm in Florida. Was gonna see if you did tours of your farm. Love the videos so far. I'd love to see more of these compost tea videos 😊

[@ericmbeeler]

Where can I find more information on the sweet and salty tanks?

[@PepperGuru]

Eric Beeler in the description! This time we obtained a free 50lb bag of some wonderful alfalfa meal, so why not brew it right!? Many different plant materials can be used, so find whats local and available to you! We inoculate with a pull from our sweet and salty tanks. Our sweet/carbs came from a black berry wine pressing and our salty/lactic acids came from our kitchen scrap tank. Both already full of microbial life, as you can see.

[@jabesmond8401]

@@PepperGuru why are they called sweet vs salty? Related to the amount of sugar in the starting ingredients? High sugar wine pressing = high carbon = high yeast levels? Vs kitchen scraps = lower sugar = more bacterial ferment? And you mix to get a balanced feed? Im just guessing wildly and eager to learn more ... If you've posted your process or rationale somewhere in detail id really appreciate a link. Your plants are unbelievable.

[@PepperGuru]

@@jabesmond8401 precisely! You nailed it. There are so many different knf "brews" and lacto ferments that I was looking for a way to get a blend. This is that way. You may be able to deep dive some of my glogs over at thehotpepper.com and get some more insights. I really need to make more youtube videos. I didn't want to explain every little thing and do the played out tutorial style, so i left it up to visuals and some tunes. Thanks for checking this out!

[@jabesmond8401]

@@PepperGuru awesome I'll definitely check out your grow logs, I'm sure they're epic. Btw this vid got my gears spinning and i looked up some tutorials on fpj and bokashi... It looks like you just applied the ferment at full strength directly to the soil. Seems like everybody else suggests pretty heavy dilutions for their various recipes. Is this recipe unique or do you find dilution of these concoctions generally doesn't actually need diluting?

[@PepperGuru]

@@jabesmond8401 I used to dilute, especially if I needed a little to go a long way. Now I just go full strength. I don't notice any ill effects from using what I end up making at full strength. If I ever do, its because we used something that hasn't processed adequately OR ,believe it or not, container size wasn't large enough. The whole soil is a buffer thing again. Capacity having an edge in protecting against over fert/wild ph swings.

[@timothytucker76]

What do you have mixed in your sweet and salty bins? I'm a beginner

[@PepperGuru]

We inoculate with a pull from our sweet and salty tanks. Our sweet/carbs came from a black berry wine pressing and our salty/lactic acids came from our kitchen scrap tank. Both already full of microbial life, as you can see.

[@rhb30001]

How to do this?.

[@PepperGuru]

Just like this!

[@rhb30001]

@@PepperGuru are there any other videos on how to make the other stuff like the salt and sweet?

[@PepperGuru]

@@rhb30001 those were just tanks for carbohydrate (grape pressings) and a tank for lab (kitchen scraps)

[@patriciamay638]

Yummy

[@PepperGuru]

😋