I want fungal dominated compost tea & ph about 6-7 but every time i got tea ph about 9 after 24 h

Hey, it sounds like you’ve got a solid compost tea brew going, but that rising pH is definitely something to keep an eye on. What you’re seeing is pretty common as the microbes become more active during the brewing process, especially with ingredients like fishmix and worm castings, they can release ammonia or other byproducts that cause the pH to drift upward, sometimes as high as 9. That high of a pH can be harmful to your plants, as it can lock out essential nutrients like iron, phosphorus, and manganese. The good news is, you can easily fix this by adjusting the pH after the brew is complete, using something natural like citric acid or a garden-safe pH down solution to bring it back into the optimal range of around 6.2 to 6.8. Also, consider slightly reducing the amount of fishmix or shortening your brew time to 18–24 hours, especially if your ambient temperatures are warm, since longer brews can intensify the pH swing. Just make sure your water is properly dechlorinated beforehand so the microbes aren’t being killed off. With those adjustments, your compost tea should stay much more stable and plant-friendly.

Ammoniacal nitrogen (NH4+) is a cation. Both nitrate (NO3-) and nitrite (NO2-) are anions. dead fish release ammoniacal nitrogen (ammonia) as they decompose. This is a natural process in the nitrogen cycle, where bacteria break down organic matter, including dead fish, into ammonia, then nitrite, and finally nitrate. Do you trust the worm castings? Worms that eat garbage will give you garbage castings. They will still be better than nothing.but they are not all created equal. Tap water comes with chlorine and chloramine, if you leave it organic matter to sit in water for hours with chlorine and chloramine it will change to chloroform which has health risks. The humic acid will help with this but I'd be using 1g of ascorbic acid to cleanse the water prior to use. Azomite is known to be high in cations like calcium (Ca) and magnesium (Mg), with the added nitrogen from fish. Do you trust the worm castings? Worms that eat garbage will give you garbage castings. They will still be better than nothing.but they are not all created equal. Tap water comes with chlorine and chloramine, if you leave it organic matter to sit in water for hours with chlorine and chloramine it will change to chloroform which has health risks. The humic acid will help with this but I'd be using 1g of ascorbic acid to cleanse the water prior to use. Azomite is known to be high in cations like calcium (Ca) and magnesium (Mg), with the added nitrogen from fish. Give her more time to break down. Ammoniacal nitrogen needs converted to nitrate and nitritres, once this happens it should mellow back down to a reasonable ph she needs time to convert to nitrate and nitritres, once this happens it should be ok. Fungal teas tend to buffer the pH themselves, meaning they naturally resist changes in pH. Adding a small amount of buffering agent can help stabilize the pH humic acid alrdy does a great job of buffering so no need to add anything. Good luck.

I would guess its the azomite reacting and bumping up the PH. You could try adding in more of a PH down option like citric acid or some other form f acid. As for fungal dominate in that tea... unless your adding in fungus its going to be bacteria dominate, and thats ok. Fungus is hard to culture when their is lots of bacteria, they tend not to mix well unless they are native to each other. Or at least this is my experience with it. Also a lot of thing you add into your tea could just be mixed into the top layer of soil. I would look into adding smaller amount of worm castings to the tea and more to the soil. Most fish fertz say use within 24hrs and do not store the extra, so becareful with that, might get extra strinky.

Azomite, with a pH of 8.0 is the likely culprit. Changing to volcanic rock dust may be an option.

Hi, wenn dein pH-Wert nach 24 Stunden auf etwa 9 ansteigt, liegt das wahrscheinlich an einer Kombination deiner Zutaten (besonders Fischmix und Azomite), deinem Leitungswasser und der Dauer des Brauvorgangs. Mikrobielle Aktivität: Beim Gären entstehen Stoffe, die den pH-Wert erhöhen besonders wenn das Gleichgewicht der Mikroben nicht optimal ist. Fischprodukte und Mineralien wie Azomite können die Mischung alkalischer machen. -Leitungswasser: Wenn es bereits leicht alkalisch ist (wie bei dir mit 7,5), verstärkt das die Tendenz zum pH-Anstieg. -Was du dagegen tun kannst: Kürzer brauen: 12–18 Stunden reichen oft aus. So vermeidest du ein „Überbrühen“. Gefiltertes oder Regenwasser verwenden, das reduziert die Pufferwirkung deines Wassers und macht es stabiler. 1 TL Melasse pro Gallone hinzufügen: Das hilft, den pH zu stabilisieren und füttert die Mikroben. Nach dem Brauen pH regulieren, mit etwas Zitronensäure oder Apfelessig vorsichtig auf etwa 6,5–7 senken direkt vor dem Gießen. Alternativ geht aus PH Down von BioBizz Zwischendurch messen: Schon nach 12 oder 18 Stunden prüfen oft ist der pH da noch im optimalen Bereich