So, here is my full "spirulina" equipment:
- a 0,7x0,6x0,25 full butcher's tray almost to the brim,
- a small solar "stirrer" made from an old disassembled hi-fi system and powered by a small solar panel taken from a Chinese HS fence energizer (photos available on request).
- a large pass,
- a marble slab for drying
- a pitcher
- a thermometer,
- Sunflower paper for pH
- white wintering fabric to shade if necessary.
- and of course, the eyes, nose and fingers.
That's it that's all !
Oh yes ! I forgot: the
SECCHI record, a small white surface at the end of a graduated ruler: the measurement is made by immersing the disc in the soup, as soon as it becomes invisible we read the graduation corresponding to the surface.
Illuminated tank exposure but without direct sun (danger of death!), Culture pH between 9 and 11,5 in brackish water.
The ideal temperature is between 25 and 35 ° C, spirulina stops growing below 15 ° C. I do not know the upper limit, but as I have never climbed to 35 ° C ....
The depth should not exceed 20 cm and the agitation should be gentle and regular.
The time to harvest has come when the SECCHI is between 20 and 30 mm. We are trying to bring it back to 35-45 mm.
There are two ways to do this:
- micro-filtration of the soup ... (I am not equipped for),
- leave to stand (touilleur off) for a few hours, the algae come to form a carpet on the surface which is easy to collect with a passette.
We give "food" according to what we take (harvest approximately every three days on average in good season).
The "eat" is urine or nettle manure, iron salts (rather citrates if possible) and wood ash.
It is also necessary to have baking soda which is used to balance the pH and to provide dissolved CO2, which "boosts" the growth of algae.
The whole art consists in finding a sampling / feeding rhythm adapted to the conditions of the moment (lighting, temperature, etc.).
With a little experience, it is done very well "by feeling".
We will distinguish
- the "culture medium": for 100 l, count 30 l of "ash water", 500 g of salt and 70 l of water.
- "ash water": prepared at the rate of 1 kg of wood ash for 5 l of water (2 passages) to which 65 g / l of sodium bicarbonate are added.
- the "iron solution": a liter of white vinegar, the juice of two lemons and 100 g of old nails marinated for 10 days. 1ml of this solution "compensates" for taking 10 g of fresh spirulina.
- "food": nettle manure + iron solution or urine + iron solution. 100 ml of urine "compensates" for taking 50 g of fresh spirulina, a little more manure is needed (x2 to x3 at first glance) for the same result.
Harvesting and feeding are done regularly according to the decrease in SECCHI, in the morning, from May to October in our latitudes.
Finally, the health of the culture: in good health, the culture of spirulina is of a deep and dark green / blue, but it can also happen this ....
- the culture turns pale and is very "thick", mud forms at the bottom: too much light and food: purge the mud, shade a little and harvest without replenishing, even in extreme cases dilute squarely with water pure sweet.
- Spirulina collects in lumps at the bottom of the tank: it is a symptom of stress (too much dilution, or light or thermal shock, nitrogen deficiency). The solution is to shade, add nitrogen, break up lumps (passette) and shake gently.
- to the touch, the culture is "gelatinous": lack of nitrogen and sulfur, add urine (not too much especially!).
- foam is formed: sunstroke! Shade and reduce mixing.
- many day bubbles: strong growth, shade, harvest often;
- many night bubbles: fermentation, remove the deposit.
- touch of the "soapy" culture: pH too high, shade and add bicarbonate.
Here ! I hope it will give ideas!
If you have any questions do not hesitate !
"God laughs at those who deplore the effects of which they cherish the causes" BOSSUET
"We see what we believes"Dennis MEADOWS
As a food supplement;)