J Rowe

Hi John,
With a few years of growing under your belt do you have any personal insight on your questions below, I have similar curiosity. Thanks!


I was wondering if someone would have certain experience with some of my questions:

1) can you endlessly regrow wine caps just by adding new wood chips every year? Or will the flushes diminish gradually to a point you need to buy fresh spawn? Has anyone kept their original spawn going for more than a few years?

2) Does anyone know the effect of wood ash on wine caps mycelium? I'm thinking of putting a thin layer of ash on the top of the beds gradually. Slugs love to dig in my wine cap/mulch beds and lay thousands of eggs. I found out some mushrooms flourish on ashes, but was wondering if someone had any experience with adding ashes to wine cap beds as a top layer.


Thanks in advance!

I dump my finished 4 gal bokashi into my outdoor continuous flow processing bin and have not noticed any adverse effects. Even having using smaller amounts of meat and dairy in my bokashi, which tends to be discouraged from use in worm bins.  I simply pour contents of the bokashi out and bury with leaves and cardboard, and it’s usually gone in less than a month.  

Personally I’d avoid pouring liquid into my bokashi bin.  My bokashi setup has a drainage spout so I can drain excess liquid every few days.  So if I were to pour liquid in my bucket, it would run down to the bottom and end up getting poured out pretty quickly anyway. That said, I’m not sure if it might add any value to the bin in other ways (boosting microbes etc).  Another use for old beer is slug control, if you have those types of issues.