Jadam Microbial Solution

Also Known As JMS

Long Live the Natural Farmer!

As usual, I want to direct your attention first to my awesome teacher Chris Trump's informative video/website about JMS, who is full of love but has the entire world coming at him for his valuable knowledge and experience. So being patient and understanding his knowledge is valuable so supporting him by taking his classes will go a long way in learning directly from him.
https://christrump.com/solutions/jadam-microbial-solution/

What is JMS?

JMS is an anaerobic bacterial dominant culture that can be made without the use of electricity. JMS can help revive life back into a sterile soil.
JMS uses starch and minerals as a microbial food source that is inoculated with indigenous leaf molds

Ingredients:

• 4 gallons (15 L) water

• Seawater - 1:30 is 0.5 Liters or 500 ml
  OR Sea Salt – (if no seawater) 15 grams

• Shovel full of soil and leaf mold (same amount as potatoes by volume)

• Also if you can find myceliated chunks to incorporate into said soil, that is ideal. This is shown in the website link above. I used a small amount of my IMO3 here.

• 2-3 potatoes (carbohydrates) 30 grams

JMS How To:

• In a clean 5 gallon container add 4 gallons of water

• Lay a stick across the top of your container and center the bags in the middle of the bucket. Do not let the bags touch the bottom of the container

Place potatoes in a nut bag(400 micron if possible) or cheese cloth. Squeeze and mash thoroughly. I like to leave a half of a potato unmashed to help weigh down the bag to support the current of the water as mentioned below.

Place dirt and microbes in a separate bag from potatoes

Finishes in 24 - 72 hours typically, at greater than 68° F.
If it's colder you may need to use a seedling heat mat under the 5 gallon container.

When the JMS foams and there is a clear ring around the edges of the container it is ready to use at a diluted amount of water at 20 parts water to 1 part JMS.

A convection current is formed by microbial activity heating water in the center and it falls towards the sides, over and over until microbial activity peaks then falls off.

24 hours into brewing

36 hours into brewing. It's done!

JMS Application Notes

Soil drench at a rate of 1:20

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