2. Stir with a stick daily for a minimum of 5 days.
3. Strain the liquid from the compost using a cheesecloth or burlap. There should be no bubbling or off odors. Use it immediately, without further dilution.
When you brew compost tea, be sure to use mature, sweet, earthy-smelling compost. If your compost smells unpleasant, it could be anaerobic, and few beneficial microbes survive in this environment. One way to achieve tea-worthy compost is to sustain pile temperatures between 135 and 155 degrees for a week or more by turning the pile often. A well-built pile that has composted for at least a year will also produce tea-ready compost even if it did not heat up to the ideal temperature range.
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Keep in mind that E. coli can be present in the raw ingredients of a compost pile. Minimize the risk by maintaining a hot compost pile or allowing it to fully mature. And most importantly: Don't apply compost tea to any vegetable within three weeks of harvest.