you might try Big Top by Burpee and 2x4 by Weeks Seeds

Gjcore asks: " Any ideas on how to achieve the right balance in our brews for the 3 stages of plant life?" The key to getting the right nutrients to the plants at the right time relates to what is being fed to the microbes when making Bug Juice. By having the right nutrients being fed at the right time the plant can respond the way the gardener desires. As an example: Early growth Adding fish emulsion or a seed meal (alfalfa, soybean, or other high protein (nitrogen) source will result in good fast growth for the plant. Mid growth Adding bone meal, seaweed, or other high phosphorus nutrient will ensure good root growth as well as stem development. Flowering/fruiting growth Adding seaweed, potash, greensand, or other high potassium source will insure good fruiting and weight to harvests. And too, adding calcium at any given stage will insure plants will have the right ratio to adsorb all the nutrients being fed to plants. While using any given tea will always aid in plant growth IMO, having the nutrients in the soil to feed microbes is always important. While some will advocate having a soil test to know what is needed within soil, the ability to measure organic nutrients in said soil is extremely expensive and unrealistic throughout the growing season. Plants are smart enough to know what they need and when they need it; we are responsible to make sure all the nutrients are in the soil at the right time. Talk of pollution from overfeeding plants is all well and good, however, soil endowed with ample organic matter and compost/humus will store nutrients until needed by plants. To my knowledge, no soil test has been developed to measure what is stored with soil compost/humus levels yet, thus to mime about testing something that is "untestable" leaves much to be desired. Better to maintain high levels of compost and humus in the soil, make sure all the nutrients are in the soil for plants to be able to absorb said nutrients, and the gardener at the ready to harvest and consume said harvest are the best way to get healthy food to the table. Full spectrum amendments (loaded with all the nutrients we need for our body) added to the soil in the form of fertilizer or compost tea remove all doubt of weather the nutrients are there; we know they are there because we put them there. This includes all the nutrients a so-called "soil test" never tested for in the first place. I am not saying to never get a soil test; what I am saying is I never waste my money on a soil test; we test our soil at the dinner table. Blutranes

I probably have printed 50 or so pages from GW on these subjects. Be aware that you are fermenting liquids and need to be mindful that all sorts of bacteria is brewing -- I'd tell you to get on the Bug Juice (TM) website, but it's for sale. Do a search on GardenWeb for BIM (beneficial indigenous microorganisms)as well as Bokashi and you will have the posts to at least get you started. The actual title of the best thread is on Soil Forum "Why I love the internet ... really it's on topic." and you can put in Blutranes, (Monday, Feb 1`6, '09) Also search "LB" which is lactobacillium made with the yogurt curd. The recipe/instructions for this is on "Why I love..." found at: http://forums2.gardenweb.com/forums/load/soil/msg0219021917181.html?61. The "Bug" in Bug Juice refers to the microbes (bugs) that will thrive on the mixture. Helen, I should think drowned or ground-up stinkbugs as a spray or drench would gross out their own kind. And you, as well. lol I've never posted a GW link before, but will try. This link is about "Caradang's ginger/garlic extract information" - I think it works. Let me know if the yogurt directions don't come through and I'll just type them up. Sunny

I used to do 100 or so quarts of tomato juice each year, but now with just the two of us I'm down to maybe 20 to 30. I have a motorized cone/screen strainer like the Squeezo that was mentioned but I have not used it for years. There are several drawbacks to such a device: they are messy, they reject so much pulp along with the skins the juice is too thin for my taste, washing the fruit first is fine but processing with the skins on surely involves carryover of any spray materials (and whatever) to the final product, and they are a b---- to clean up prior to placing them in a fair sized piece of real estate for storage after use. I have processed cored/skinned/stewed tomatoes through them and that does improve the product taste and thickness. But I have found a better way. Tomato juice can be safely processed in a water bath canner; so a batch up to 7 quarts can be easily done in one canner load. It takes about 1.5 pecks to make 7 quarts, which for most of us is within the peak daily yield for our garden. I have found the following process makes the best juice for me with a reasonable investment in time and cleanup. Skin the tomatoes after boiling, cooling in a sink full of cool water, core them and remove any bad spots or poorly ripened areas. Chuck the cleaned/skinned tomatoes into a big aluminum pot. I like to cut the tomatoes at least in half and look for internal bad spots before I put them in the pot. When you are done cleaning and skinning the tomatoes bring them to a boil in the pot. I like to use a medium flame and stir them up in the pot till all is well stewed to prevent burning. Bring to a full boil, adjusting heat to prevent boilover as necessary, and adding a little salt at this point seems to soften the tomatoes quicker. Boil for no less than 5 minutes-io minutes is better. At the beginning of the boil you will smell a pungent oder. This is some kind of natural acidic material that once gone will yield a better tasting product. Most likely your nose will know when it is gone but 10 minutes will surely do it. You can let the stewed tomatos cool a bit after this point but I just put on heavy rubber gloves and get on with it. Ladel the stewed tomatoes into a standard blender; before you turn the blender on make sure the top is on it and oriented so that the pour out spout is well sealed off. You need only make one mistake with boiling hot stewed tomatoes and improper positioning of the top to understand the importance of sealing the top off. Turn the blender on to a lower setting-like maybe a 3 on a 1 to 10 scale-and let her rip for 10 to 20 seconds. You'll get a feel for this with experience. I hold the top down on the blender until it stabilizes the load-particularly if I have filled it so full it is within an inch of the top. 4)Turn off the blender and pour the thick product into a food processor mounted securely over a largish pot. Now this next step is important: Turn the crank on the food processor BACKWARDS, SO AS TO LIFT THE SLURRY UP OFF THE BOTTOW SCREEN INSTEAD OF FORCING IT THROUGH. Quickly you will have a sludge of seeds with some very crude fine parts of tomato flesh (The hard white core like material left in the tomato interior after cleaning the tomatoes) in the bottom of the food processor. This is to be discarded. Mostly I just throw in in the garbage container with the peels and cores, then dump it into the garden. Occasionally I rinse out the food processor over the kitchen sink. Go ahead blender batch at a time until you are out of stewed tomatoes. You will be pleasantly surprised how fast the process goes and how thick and tasty the resulting seedless juice is. Finally, flavor your product as you like and process it in accord with USDA instructions for storage and later use. By the way, a 50% concentration of this juice in an electric roaster pan set at about 275F with a fan blowing over it will yield unburned tomato paste suitable for sauce or whatever.