Thank you Nigel - your book arrived in my mail on Friday, so the timing is great, to see you in action making the IMO 2 mixture in this video... Thank you! Myra - New Zealand Age 74 - and never too old to learn!
I always am jealous of farmers and gardeners that can wear shorts, short sleeves or go barefoot in your case. I farm at the food of a mountain forest in Japan and any bare skin is just devoured by all manner of venomous man-eating bugs and then there's the snakes.
Love it love it. Only things I do different are a pair of latex gloves and a canning funnel. Also, dry custard is how I describe the texture of a good collection box.
Sweet man I was thinking of trying to get my first collection right next to my back yard hope mine turn s out like yours did thanks for the knowledge ✌️
I'm finding this very interesting from the perspective of feeding my plants with the constituents of other plants that are able to thrive on their own in that same environment. To that end, ever done this with Hostas or English Ivy? Those along with Poison Ivy are the three things that appear to be impossible to kill, even here on Pestilence Farms. Interestingly, when I used the eggshell extract from your other video, I added just a touch of a natural soap I make with English Ivy leaves to act as a wetting agent. It worked really well and I can't say there was any detriment. It certainly wet the leaves better instead of the solution beading up and/or running off.
Research has shown that spinning the water also acts as a wetting agent. Pollack provides an explanation how this happens, structuring the water, "the fourth phase of water".
Easy answer is to make IMO3. The book provides uses and experimental ideas. Other searches may help. You can also use your imagination. IMO 2 is a great refrigerator stable biological source.
After my 7 days my jars were still kinda dry. It didn't turn 2 liquid. I might have put a little 2much sugar. It was Def a good collection. Any ideas? Should I start over?
Great to hear from you. After IMO 2 is IMO 3 which I have not had a chance to publish yet, but is in the book along with other recipes. You may want to check out my website www.nigel-palmer.com/ for book purchase and additional information.
@@nigelpalmer3439 Have listened to a number of Gerald Pollack's lectures on Structured Water. So much of it makes so much sense and ties in dramatically to other studies in both physics and biology. Very eye opening work. I'd love to read the review. I'm guessing I'd have to purchase/download the magazine somehow..?
@@Jerseyhighlander I would send you a copy of what I submitted to Acres via email. Send an email to nigel@tiosn.com and I will do so, or you could purchase the May edition of the mag.
@@nigelpalmer3439, I appreciate the response, but can you be more specific? What type of undesirable biology? What is it called? Why is it undesirable?
After this stage, when I airtight cover it, won't the microbes die? secondly how long will this IMO mixture last before expiring or dying? Otherwise, thank you for the information!
Apparently yes. According to Chris Trump, the reason for using sugar is the chemical reaction of osmosis which draws the moisture out of the IMO and into the sugar. Molasses would not do this.
@@nigelpalmer3439 I used more 1 kg of sugar to 400 grams of imo 1 because it’s very active. Thank you. Do you have email I can email you the photo please.
Brown sugar better than molasses for fermentation because of water content. M has much more water. Having said that give it a try and let me know what you think.
Thank you Nigel - your book arrived in my mail on Friday, so the timing is great, to see you in action making the IMO 2 mixture in this video...
Thank you!
Myra - New Zealand
Age 74 - and never too old to learn!
Great stuff. Thanks for reaching out.
Your teaching many cutting edge technology that I have learned so much from thank you for taking the energy and time to help others this way
Thank you!
@@nigelpalmer3439 Is IMO sames as lactobacillus?
@@chukwuemerie No. Two very different biological products.
Thank you for your videos..I bought and read your book..love it! Highly recommend to folks. Blessings
Thank you.
I always am jealous of farmers and gardeners that can wear shorts, short sleeves or go barefoot in your case. I farm at the food of a mountain forest in Japan and any bare skin is just devoured by all manner of venomous man-eating bugs and then there's the snakes.
Ouch! Learning about other growing experiences around the world is fascinating. I feel very fortunate.
Love it love it. Only things I do different are a pair of latex gloves and a canning funnel. Also, dry custard is how I describe the texture of a good collection box.
Recently started reading your book. Very informative. Thank you
You are welcome. I hope you find it useful.
Where are the next steps for 3 and 4? I’m hooked now 😂
The photography failed on the last batch I made. Will try again in the spring. You could review pages 167 - 178 of my book if interested.
Love your book!
Thank you.
Sweet man I was thinking of trying to get my first collection right next to my back yard hope mine turn s out like yours did thanks for the knowledge ✌️
You are welcome
Thhhhannnnkkkkk youuuu. Time to step up my game.
Look forward to hearing of your successes.
I'm finding this very interesting from the perspective of feeding my plants with the constituents of other plants that are able to thrive on their own in that same environment. To that end, ever done this with Hostas or English Ivy? Those along with Poison Ivy are the three things that appear to be impossible to kill, even here on Pestilence Farms.
Interestingly, when I used the eggshell extract from your other video, I added just a touch of a natural soap I make with English Ivy leaves to act as a wetting agent. It worked really well and I can't say there was any detriment. It certainly wet the leaves better instead of the solution beading up and/or running off.
Research has shown that spinning the water also acts as a wetting agent. Pollack provides an explanation how this happens, structuring the water, "the fourth phase of water".
😀👍
Perhaps a third video can show how thf final product is used.
Yes. I hope to have an IMO 3 and 4 video out this spring.
Hi dear, how to use it ? Could you explain? And may I get your book?
Thanks for sharing ❤
Easy answer is to make IMO3. The book provides uses and experimental ideas. Other searches may help. You can also use your imagination. IMO 2 is a great refrigerator stable biological source.
The IMO 2 I’ve seen is dry, not wet, what are your thoughts.
The fermentation process draws out the moisture making IMO2 a liquid. IMO3 and 4 are solids.
After my 7 days my jars were still kinda dry. It didn't turn 2 liquid. I might have put a little 2much sugar. It was Def a good collection. Any ideas? Should I start over?
Tough to comment with so little information. Where in the world are you to find fresh plants to ferment this time of year? Yes, start over.
Are you gonna show the final product? Maybe mix it with some water or what’s the next step there Boss Hog?
Thank you for the push. This is bubbling up on the list. Please stay tuned.
Dear sir, to prepare 1 leter of IMO 2 how much kg of rice and brown sugar required?
I am sorry, but I may not understand the question. For IMO 2 mix equal amounts by weight IMO 1 and Brown sugar. See page 164.
Hi can I use Molasses instead of brown sugar thanks
I have not used Molasses.
Great teaching. After IMO 2 what next? How do I a copy of your book? I am writing from Ghana.
Great to hear from you. After IMO 2 is IMO 3 which I have not had a chance to publish yet, but is in the book along with other recipes. You may want to check out my website www.nigel-palmer.com/ for book purchase and additional information.
Wheres the structured water videos??
No structured water videos yet. Read "The Fourth Phase of Water" by Gerald Pollack or my book review in Acres USA magazine, May 2022, page 56.
@@nigelpalmer3439 Have listened to a number of Gerald Pollack's lectures on Structured Water. So much of it makes so much sense and ties in dramatically to other studies in both physics and biology. Very eye opening work.
I'd love to read the review. I'm guessing I'd have to purchase/download the magazine somehow..?
@@Jerseyhighlander I would send you a copy of what I submitted to Acres via email. Send an email to nigel@tiosn.com and I will do so, or you could purchase the May edition of the mag.
What is the "red" stuff that you were warning about?
Undesirable biology
@@nigelpalmer3439, I appreciate the response, but can you be more specific? What type of undesirable biology? What is it called? Why is it undesirable?
Red is indicative of anaerobic biology. While also indigenous, some is okay, but not wanted to be predominant.
After this stage, when I airtight cover it, won't the microbes die? secondly how long will this IMO mixture last before expiring or dying? Otherwise, thank you for the information!
Dormant in the refrigerator for years.
What’s red?
I am sorry but I do not understand your question?
Imo
Can we directly use to spray our Paddy plants? Thanks in advance
I have not tried this.
@@nigelpalmer3439 ok sir
Thanks for the video Sir, if I may ask, does it matter if I use molasses instead of brown sugar?
Apparently yes. According to Chris Trump, the reason for using sugar is the chemical reaction of osmosis which draws the moisture out of the IMO and into the sugar. Molasses would not do this.
I have not tried using molasses, but like baking, moisture content matters. It is not recommended.
There is green, yellow, and pink and black color in my IMO1. Are they all good fungi? I removed the black one
Want white fuzz only.
@@nigelpalmer3439 oh my
So the IMO1 I just got was not good because it has many colours?
@@JoeJoe-hn2nh yes
@@nigelpalmer3439 thanks sir
How do you make imo 3 and 4
I hope to have videos that show how to make IMO 3 and 4 out later this year. In the mean time you could review pages 167 - 178.
Ok thank you very much I have just ordered your book and haven’t received it yet you have some great content on you tube
@@jordanwilson5936 Thank you
Is this fungal dominant?
Depends on what you feed it.
Hi, my IMO 2 is starts bubbling that’s normal.? Thank you.
Not enough sugar? Send a picture.
@@nigelpalmer3439 I used more 1 kg of sugar to 400 grams of imo 1 because it’s very active. Thank you. Do you have email I can email you the photo please.
nigel@tiosn.com
Hi my friend brown sugar vs molasses what best?
For this purpose Brown sugar.
@@nigelpalmer3439 why is sugar better than molasses for imo I was going to ferment Aloe Vera and sugar and another with molasses
Brown sugar better than molasses for fermentation because of water content. M has much more water. Having said that give it a try and let me know what you think.