So, recipe:

Take 1 tablespoon of rye flour and put in 1 gallon of water. Wait 2-3 days untill it become WHITE colour.
Shake it sometimes. That's all.

The stuff is called on Russian KWAS and can be used diluted in water in MANY ways for plants:
1. Watering
2. Sprinkling
Very usefull as fertiliser and for pest control.
I think it's the same stuff as activated "EM"
But it's FREE.

I tried it on home plants. It works GREAT !

It will be interesting to see if anyone knows what beneficial plant bacteria and nutrients are produced by a concoction of rye flour!

Dr. Higa certainly is a happy-looking attractive man on that website!

I use rye flour instead of molasses, but I claim that KWAS has the same abilities as EM. So, KWAS can be used everywhere where EM is implemented.

It will be interesting to see if anyone knows what beneficial plant bacteria and nutrients are produced by a concoction of rye flour!

Beneficial bacteria in KWAS are lacto bacteria, purple non-sulfur bacteria (under the question) and yeasts. Nutrients in concoction are lactic acid (mainly), vitamins and plenty of carbohydrates unknown to science.

Lactic acid produced by lacto-bacteria dissolve minerals in soil and thus make benefit to the plants. Purple nonsulfur bacteria is capable to fix atmospheric nitrogen. The whole bouquet of bacterias and what they produce (the byproducts of their metabolism) suppress many decease microbes such as fungus fusarium.

Thus, although the content of the KWAS is carbohydrates, microbes in it produce a plenty of food for the plants.
I think so.
Resultes are really amazing!

I knew this recipe this year from a farmer who said me that he had great resultes with KWAS in his garden during past 2 years almost on everything. I tried it only on indoor house plants. Broad leaf plants gave many new sprouts and increased in size 1.5 times. I watered and sprinkled them with KWAS during a month.
I also discovered that flies fly away from the balcony after sprinkling the KWAS so they don't like it. I collected information about KWAS and compared with what I knew about EM and came to a conclusion that it is almost the same stuff. KWAS is made from rye flour and EM (activated EM)is made from molasses but they both are carbohydrates and have a purpose to make acidic stuff with plenty of lacto-bacteria. KWAS is looking exactly like MILK and is acidic stuff. It can be used for drinking also, but for drinking there are many more advanced recipes.

Unfortunately this year it is too late for me to check it in the garden on full program. So far I rely only on my experience at home.
But I am also interested does anyone use something like KWAS in the garden and what are results?

There was also discussion on this forum about so called BIM. KWAS is similar to the fermented rice water (water after washing a rice), but rice water is exotic for the WEST and Russia and is only a byproduct of rice cooking and can be obtained only in small quantities. Rye flour is much more practical, cheap and unlimited.

So, who has an experience with KWAS (rye flour diluted in the water and fermented during 2-3 days) please let us know.

I did not use it for spraying and did not pay attention for flies. Will do this experiment next year.

You somewhat hooked me when you mentioned it's use for odor removal. A couple years ago I had a carpet that had terrible pet odor and nothing I used to clean the carpet with removed it. I figured I was going to have to replace it, but then I found a product for odor removal that was bacterial. The claim was that watering the product (diluted) into the carpet and left to dry on it's own would 100% remove the odor because the bacteria would consume the organic matter responsible for the odor. I was amazed at how well it worked.

I started using it for other things and found it very effective at odor removal.

Since the stuff is around $35/gallon I would love to know how to make my own as well as understand the science behind it.

For example why do you use rye flour instead of a different type of flour, does it matter at all to the end result?

Thank you for your questions.
I am also interested in science behind EM.
I think that this book is very good introduction to it and I would like to read it also:
http://www.emamerica.com/environment-articles/21-an-earth-saving-revolution-vol-i
Don't forget to look at the Contents!!!

Here is a good video:
http://www.youtube.com/watch?v=_Uf3NHeObmM&feature=related

This more advarnced:
http://www.saion-em.co.jp/saion-e/file_25/file_25.html

Here is EM online database:
http://emrojapan.com/search.php
(it's rather about practice than theory)

I think that scientific basis behind EM is ... scientific.
What I mean?
The roots of EM go into the process of Photosynthes.

Read just this:

Abstract Research has identified the enhancement of photosynthesis,
yield and quality of crops, with the application of EMx, a derivative of
EM. However these studies have been limited to physiological processes.
Hence experiments were conducted to ascertain the antioxidant function
of EMx and investigate the response of plant antioxidant defense system
when Emx is applied as a foliar spray, using spinach as the test crop.
Continued application of EMx resulted in the enhancement of
photosynthesis, while the superoxide dismutase (SOD) activity declined.
This suggested that a small quantity of oxidants were emerging from the
electron transport system within the plant. In addition, the Ascorbate
Peroxidase (APX) activity also declined in the plants. However, the
application of EMx supplemented the chelation of free iron in the plant,
resulting in the accumulation of antioxidant substances. The results
highlight that EMx foliar sprays enhance antioxidant properties and
functions within plants. It also increases the quality of harvested
products.

(from here: http://emrojapan.com/db/a7fca5c76b58676396cda5f8a87d9f71.pdf)

Photosynthes of plants is not pirfect process because it produce oxydants by itself. The cause of this lay in the Oxygen revolution on the Earth long-long time ago and the jump in the Evolution. However this error in Evolution-Revolution is not corrected yet. Oxydants are really harmful for life and they are produced by the plants itself. The only force in the life which act in opposite direction are ... anaerobic photosynthetic microbes which on the contrary consume oxydants and thus restore balance broken by chloroplast photosynthesys. (You see how deeply Dr.Higa lookes in the reasons of environmental problems.)
Without them Life based on chloroplast photosynthesis could come to the dead point for plants and other lifes based on them.
(Friendly, if you want to understand something in this life, you have to study electicity and photo-chemical physics, and put such words as "electron donor" into your daily vocabulary. Do you think it's a joke? Not at all or ... just a little. When I made Winogradsky column I found then that life in it produce electricity energy and can serve as battery. To check the electic properties of microorganisms - spray EM on clothes charged with static electicity. The other checking - see how amasingly it press down the dust which is charged positively. So, EM has electric properties. And where electric there magnetic also but it's another long story(EM-ceramics)).

Well, I have EM at home but I don't use it because KWAS for me works much batter.
How I came to KWAS based on rye...
I tried different flours and meals. Many of them have lacks. Corn meal stinks after 24 hours. Buckwheat is good but smells buckwheat. Rye worked GREAT. Probably soybean meal must work good. But after rye I stopped experiments.
I think that rye flour has ideal proportion of carbohydrates and proteins to make lacto-bacteris proliferate. I think it was the main reason why russians drank KWAS during 1000 years. I thought that if russians don't use any other flour during 1000 years then rye is the best.

Luke, I believe you wanted to pose your question to Valerie_ru.

I found then that life in it produce electricity energy and can serve as battery. To check the electic properties of microorganisms - spray EM on clothes charged with static electicity. The other checking - see how amasingly it press down the dust which is charged positively. So, EM has electric properties.

Wouldn't ordinary water do the same thing?

I was going to try molasses along with the rye flour, but apparently my wife tossed our unsulfured molasses ;)

At the present time my goal is simply to see if I can create a concoction that works to eliminate common household odors as well as the commercial bacterial products.

What I would really like to find is a source of info on what bacteria are actually cultured given the starting material(s), temperature, length of time etc. and the potential uses of them.

One of the issues I have with the entire idea of compost teas is the complete lack of control over what microbiology grows and a complete lack of understanding of what they actually will be suitable for. I am hoping that the idea of fermenting various material is a bit more of a known thing and more controllable so it's easier to test for it's efficacy.

I will check to see if fruit flies will fly away from kwas.
If your KWAS be Yeasty flies will come in. If it be LACTO flies will fly away.
KWAS must not be "bubbling" for using it instead of EM. And must not stink.
LACTO KWAS has white color and without bubbles (carbon dioxide issued by the yeasts).

OK, so if rye flour works well, but the commercial product(EM) uses molasses and it's really about the carbs/sugar, why not use molasses at home?
Molasses will go Yeast direction without special ferment. Rye can go LACTO direction without any ferment. If process came to LACTO direction you’ll see it by WHITE color of KWAS made from Rye.

What I would really like to find is a source of info on what bacteria are actually cultured given the starting material(s), temperature, length of time etc. and the potential uses of them.
If you want take into account all parameters of microbe’s cultivation you have to include in the list the electro-magnetic waves of different range because photosynthetic bacteria in EM use them as like plants but in anaerobic conditions. It is important factor of bacterial domination. That is why I make and keep KWAS in plastic bottles on the light on window-sill. I also don’t make it in metall vessels because metalls do not pass electro-magnetic waves.

If you want take into account all parameters of microbe’s cultivation you have to include in the list the electro-magnetic waves of different range because photosynthetic bacteria in EM use them as like plants but in anaerobic conditions. It is important factor of bacterial domination.

OK, but it is my understanding that lactic acid forming bacteria are not photosynthetic. Am I mistaken?

Likewise, taking into account the electro-magnetic waves in brewing bacteria seems beyond my at home capability to measure/control. This isn't to say it's not relevant or interesting, but if it isn't something I can control/test for at home, it's not practical for me.

Now for a more basic question, are all the benefits to be realized from EM or KWAS essentially due to lactobacteria?

You are not mistaken. Lactic acid forming bacteria are not photosynthetic. But what Dr.Higa discovered is that lacto-bacteria exists in symbiosis with photosynthetic anaerobic bacteria IN NATURE. It is very important discovery. They both work together: lacto-bacteria form lactic acid from glucose and it consumed by photosynthetic bacteria under the lite which issue glucose again (capturing CO2). This cycle is very stable and they together make things which they could not make separately. If you put ONLY lactobacteria in the mud, photosynthetic bacteria will co-unite with them soon.I didn't put photosynthetic bacteria in Winogradsky column but they appeared there. They will appear also in the place where are lactobacteria were introduced (under anaerobic conditions).

Likewise, taking into account the electro-magnetic waves in brewing bacteria seems beyond my at home capability to measure/control. This isn't to say it's not relevant or interesting, but if it isn't something I can control/test for at home, it's not practical for me.

Use ready recipe. EM is also beyond my control because Dr.Higa keeps the technology in secret. KWAS is under my control. And I like experimenting.

Now for a more basic question, are all the benefits to be realized from EM or KWAS essentially due to lactobacteria?

As I said – not only. The right answer – due to symbiosys of lactobacteria and photosynthetic bacteria. EM probably works longer than KWAS. But I believe that they do the same. So, KWAS is good alternative to EM though can be less effective. But it cheap and under the control. And thus is a good recipe for gardening.

EM (and it was said by Higa) has no photosynthetic bacteria after sprinkling in the air because they die in the air(they are anaerobic). So, what is left? Just ... lactobacteria. So, yes, for sprinkling in the air it is no difference what you use - EM or KWAS.

You are not mistaken. Lactic acid forming bacteria are not photosynthetic. But what Dr.Higa discovered is that lacto-bacteria exists in symbiosis with photosynthetic anaerobic bacteria IN NATURE. It is very important discovery. They both work together: lacto-bacteria form lactic acid from glucose and it consumed by photosynthetic bacteria under the lite which issue glucose again (capturing CO2). This cycle is very stable and they together make things which they could not make separately. If you put ONLY lactobacteria in the mud, photosynthetic bacteria will co-unite with them soon.

OK, in a post of yours above you mentioned that the dominant bacteria in this rye flour/water concoction would be lactobacteria (not photosynthetic) and purple non-sulfur bacteria (photosynthetic).

To my reading it appears you are saying that the photosynthetic bacteria (purple non sulfur bacteria) will arise naturally and are largely unavoidable as long as there is some light on the mixture.

Assuming my assumptions above are correct I would ask you what you think the significance of the photosynthetic bacteria is. For odor control are they really necessary or would the lactobacteria alone do the job?

For suppression of plant toxic bacteria are they important or just along for the ride? I am thinking here of bacterial wilt spread by cucumber beetles via their feces.

It is my understanding that lactobacteria have an antibiotic effect in that they are murderous bastards who kill other bacteria for sport. Is this why they are useful for certain disease suppression or is something other than the lactobacteria responsible?

I am really trying to wrap my brain around this whole thing so I appreciate your responses and apologize if I am asking questions you can't answer.

tj

Yes, I think so. And not only visible light but also invisible infrared light which can be in the dark. There are some reasons why I think that purple non sulfur bacteria present in KWAS. As I said, KWAS has WHITE color. I think that this color due to purple bacteria. Why? Lactic acid is colorless liquid. When I keep KWAS in the bottle under the lid it can stand long time without any changes in it and it is fresh and white. If I keep it in the glass on the open air it becomes colorless soon. I think it’s because purple bacteria try to avoid oxygen and move to the bottom of the glass (they don’t like oxygen). I’ll make some advanced experiences to check it again.

Assuming my assumptions above are correct I would ask you what you think the significance of the photosynthetic bacteria is. For odor control are they really necessary or would the lactobacteria alone do the job?

It’s difficult to say exactly. My opinion is that lactobacteria can do the job alone in shot time interval. I think also that lactobacteria couldn’t live long time without photobacteria. But photobacteria support them very well. I noticed one interesting thing. If I keep diluted KWAS in the bottle with open lid it can stink slightly after 3 days. When I close it, so there is not contact with the air, it becomes fresh again (without odors) durin the night. I explain it so – without presence of the air photosynthetic bacteria arise and eliminate N- and S- compounds (odors) which formed by aerobic bacteria when KWAS open to air.
So, keep KWAS closed and in the plastic vessel in the presence of infrareys (they are evrywhere).

For suppression of plant toxic bacteria are they important or just along for the ride? I am thinking here of bacterial wilt spread by cucumber beetles via their feces.

The benefit of lactobacteria – they make lactic acid which kill pathogens. The benefit of photosynthetic – they utilize light an CO2 and gives glucose to lactic bacteria to continue their benefit.

(Though, I still don’t understand why the flies don’t like KWAS.)

It is my understanding that lactobacteria have an antibiotic effect in that they are murderous bastards who kill other bacteria for sport. Is this why they are useful for certain disease suppression or is something other than the lactobacteria responsible?

The are responsible for organic matter decomposition also including such difficult to break stuff as cellulose.

I am really trying to wrap my brain around this whole thing so I appreciate your responses and apologize if I am asking questions you can't answer.

Any questions are wellcome. It help me to clearify the subject also.

Lactobacteria produce anti-oxydants also. This help for plants to struggle against oxydants produced by their photosynthetic system. This altogether enchance the photosynthesis and the health of the plants.
Probably, flies and other pests were created by Nature to "eat" the excess of oxydants produced by plants. If some plant is ill it means that it overproduced oxydants and their smell atract flies to destroy them. So, flies are not only "pests" but also play an important role in destruction of hazardous oxydants in the Oxygenic wourld. Maybe it's the reason why flies don't like EM and KWAS.

KWAS is a way to make Lactobacteria cheaply, quickly, without specific smells and in LARGE quantities. It can stand long time without spoiling, can be added to the watering and sprinkling system and it cost almost nothing.

I came to conclusion by experience that in order to have guarantee result the amount of rye flour must be 1 tablespoon per 1 litre (1/4 gallon) of water. It's better to dissolve it in water further.

So,

1 tablespoon per 1 litre gives guarantee result.

I followed the original instructions which were 1 tablesppon rye flour to 1 gallon water. I had it at room temp for a day or so (68F), but then placed it on a heat mat in my grow area so it's probably 80+F after that.

Valerie_ru, am I to understand that the reason for somewhat cloudy, not white water and a slightly foul odor is I didn't use enough rye flour? Your original post said 1 tablespoon per gallon, but your most recent post suggests 4 tablespoons per gallon.

Anything else I should know before I try again?

So, 1 tablespoon per gallon is not enough in the beginning.
4 tablespoons per gallon definitely works great! It must stay 2-3 days and in the end it must be WHITE like milk and acidic and smell somewhat like milk's whey.
When I add some ready KWAS from previous batch it takes 1 day for ready to use. Otherwise it takes 2-3 days. Shake it sometimes (3-4 times a day). The more it stays the more it odourless. There must be no any foul odors during all the fermentation at all.

I dilute it 5-10 times for sprinkling and watering but I think it is possible to dilute it up to 100 times for sprinkling and watering the plants on large scale.

If your bottle stinks and inflate then your fermentation went on the yeast scenario. Pour it out in drain system.

Sorry again for an unfortunate error in my instructions !!!

"1 tablespoon per 1 gallon" is an example of the degenerative process.
"4 tablespoon per 1 gallon" is an example of the regenerative process.

The material is the same (rye flour), but the processes are different. Why is it so? Evidently, initial consentration of rye flour is important in which direction the process will go. Evidently, there is certain point of bifurcation , say "3 tablespoon per gallon", where the following process is undefinite, unpredictable: put little rye less – the process will be degenerative, little more – regenerative.

It also depends on initial composition of microbial population. It is known from the science that 10% of microbes in Nature are degenerative, 10% are regenerative and others 80% are opportunistic (really neutral but follow for those among degeneratives and regeneratives who are in majority, so under the power of Regeneratives they will be the Regenerates and on the contrary under the power of Degeneratives they will act degeneratively, destructive, being Degenerates). So what? It is possible to convert degenerative process to regenerative one if make shift in the microbial population ( better initially because less regenerative microbes requred). I would compare it with the Western Democracy.

Dr.Higa demonstrated us theoretically and practically that through microbes we can control degenerative and regenerative processes in Nature changing the whole ecosystemes (Higa cleaned a whole Seto Inland Sea in Japan and some rivers) and it is in our hands by means of simple materials such as molasses and rye flour.

Don’t doubt, the results are really AMAZING!
I gave all the links above, and again the amazing link about Seto Inland Sea (7 parts of video):
http://www.youtube.com/watch?v=_Uf3NHeObmM&feature=related

Just comment:
I just have got my bath and followed the advise from here:
http://www.emamerica.com

Advise: Put 1/2 cup of EM into the bath water and this will prevent "rings" in it.

I have followed the advise but I have put 1 cup of KWAS instead of EM in the water. What a wonderful bath I had!!!
And no usual ring on the walls of the bath after drain!

I have another useful implementations of KWAS at home that I already tried but I’ll wait 2-3 days when someone make KWAS at home and post about it.

Just remark: I often use EM instead of EM-1 (trade mark), but I think everybody understand it.

Good luck in making KWAS.
Don't forget to post about it.

Thanks!
Any questions are welcome.

Should the container be open or closed during the process?

I live in South Florida and my garden is in the ground, what is the recommended usage for an outdoor garden? And, if I understand this right, KWAS will also help with pests? I just added rye flour to my shopping list!

Shannon

But remember that EM-1 is more concentrated (more robust) and thus more acidic. I still don't know the acidity of the KWAS. If it's the same as Activated EM, then substitute EM-1 with KWAS in the instructions. Otherwise dilute in the water to equalize acidity in the recipes and I think it would be correct.

I used even not deluted KWAS for sprinkling plants, it caused small damage for leaves of some plants. But 1:10 worked for me without damage. For delicate plants I just sprinkle less liquid on them. It's better to use less consentrations but sprinkle more often.

So, make experiments and observe changes.
On my opinion gardening is a creative process.

Yes. Flies definetly don't like it, I tried it many times.
A week ago I advised to one of my friend to sprinkle his dog against fleas. After he wiped a dog with KWAS they began to jump out immediately and dog had a good night. After 3 times fleas disappeared. Good news!

If it repels flies, I wonder if it would also be effective as a fire ant repellent to drive them away from garden areas?

What does it do in the soil?
First, it already has antioxidant substances. Being sucked by plants it will enhance photosynthetic activity of the plants. Secondly, microbes in KWAS being photosynthetic will make antioxydants in soil continuously. This way they prevent also the loss of carbon from soil because they utilize gas CO2 for photosynthesis. They also prevent the loss of the water. Lactic acid in KWAS is a form of liquid carbon which can go in the soil deeply. I can continue but I’ll stop for now.

Fire ants are exotic to Russia. So, I can’t anwer directly. It seems that all insects don’t like antioxidants. Try it! (And post results here)

Then dilute 5-10 times in water and use for sprinkling and watering. It is possimbe dilute also up to 100-500 times on a large scale. After you have turned the process in the garden into regenerative way it is possible to dilute up to 1000 times. Once microbes in KWAS had established in the garden then no need to use KWAS at all. Or only after stress conditions such as heat weather.

Sure, molasses can work in the same way, the only problem that you don't know how to ferment them. Just add to water and wait? or you need to add something? How long to wait?

I think that it is possible to ferment molasses with kwas, that is - using kwas as ferment.

Here is a recipe for fermenting molasses with EM-1.
http://www.emamerica.com/compost-teas-with-effective-microorganisms
( tab "Activated EM-1")
Since I claim that kwas has the same properties as EM try to use kwas instead of EM in the recipe. Molasses is not popular in Russia for use in the garden, so I can’t try it by myself.

Brief recipe:

To Make 1 liter or quart:
1.Add water to fill 80% of the plastic bottle
2.Then add 50ml (1.7oz) of molasses and 50ml (1.7oz) of EM-1® in the bottle
3.Shake the bottle to dissolve the molasses. Top off with water.
4.Cap the bottle tightly and keep in a warm place.

Just to add: it is easy do determine readiness by the smell. Smell must be not yeasty, but rather sour.

I am sure that fermented molasses is 1000 times more usful in the garden than unfermented.

In support of my piont of view that kwas has photosynthetic bacteria:
I found on the walls of one of my bottle red points which (I know from Winogradsky column) are a colony of Red sulfur bacteria which consume H2S.

There are also interesting thoughts of Dr.Higa on the extremly interesting website bellow. There are some interesting mentions about sordough (bread made with fermented rye flour).

I think that anaerobic fermentation (regenerative force of Nature, an Ocean of processes really) open the door to many interesting experiments in organic gardening with a lot of hope.

It's now too cold for flies and fruit flies here.

I do want to test it for odor removal before too long on a piece of cat pee soaked carpeting.

I think it is the best test!

We need other concepts!

Same for alfalfa soaked in water, etc.

Again, thank you very much!
It's so interesting things!!!

No,it's all right.
The sign of good fermentation is the absence of gasses .
Light tan color is even better than milky color.
Taste it. If it's acidic, it's good. You can keep it at least 1000 years if closed under the lid.
You can begin use this stuff for watering and sprinkling of the home plants and home pets (if pets have bad odour, pests and so on).

I tossed it and purchased a gallon of RO water and added 4 TBS rye flour. It seemed to start getting milky in color, but then went clear. Shaking it made it look like 'rye tea' as you described. It had a sour smell to it, but not real strong.

I did pour it on a carpet area where there is a cat pee odor. It didn't seem to have any effect. In fairness I have used commercial bacterial odor removers that worked really well in every case except this one area. I suspect the problem is the pee in this area is soaked into the floor boards underneath and the liquids I have poured in the area aren't getting deep enough.

If gasses developed, it's not good fermentation. Add some more rye flour.

I doubt I will try this a 4th time so if you feel there is anything I may be missing let me know now please.

What is the size of your TBS, heh?

A level tablespoon.

You use 1 TBS per liter AND you add already finished KWAS to it correct? To start a new batch without KWAS you use 4 TBS, correct?

A liter is roughly 1/4 gallon so my 3/4th gallons is roughly 3 liters. I have added 8 level TBS. The water is RO water.

Should I be OK, or should I add more rye flour?

No, I use 1 TBS per 1 liter without finished KWAS.
I make it in 2-liter bottle and thus put 2 TBS in bottle, add water, close lid and wait 2 days, shaking it sometimes.
After 2 days it is milky liquid.

1 TBS is approx. 33 grammes.

If you put more rye flour it will not be worse.

OK, I have a cup for measuring and I'tell you exactly now.
4 TBS = 8 oz. = 250mL = 150 grammes (rye flour)
1 TBS = 2 oz. = 62 mL = 37.5 grammes.

Double it for sure.

Luke