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Peculiarities of Feeding Peppers with Yeast: Recipes, Terms and Rules


Yeast top dressing is a folk remedy that is used on a wide variety of cultures, including peppers. Yeast helps the development of peppers, stimulates flowering and fruiting. Biological dressing allows to reduce the amount of chemical additives used for peppers. Let's talk about how to prepare the fertilizer from yeast, and according to what rules they feed the peppers.

Features of the development of peppers

Bulgarian pepper is usually fed by analogy with tomatoes, because both of these plants belong to the family of nightshade. Vegetable growers who constantly grow peppers and tomatoes know that these crops are very different. Tomatoes are able to regenerate tissue and are quickly restored after picking and landing in the ground.

Peppers have a less developed root system, therefore tissue regeneration is worse and even minor mechanical injury can be detrimental to seedlings. In addition, the roots of peppers do not have such a number of shoots, as in tomatoes, and occupy a much smaller volume.

As a result, nutrient absorption is slower. When growing peppers, it is necessary to follow the scheme of dressing and choose the most effective mineral fertilizers and folk remedies. One of these tools is a yeast based feed.

The benefits of yeast fertilizer for peppers

Nutritional yeast, namely from them usually prepare top dressings for garden and garden plants, differ in rich structure. Proteins, carbohydrates, amino acids, lipids, nucleic acid, ergosterol - this is an incomplete list of useful components. From trace elements can be distinguished organic iron - a rare element found only on fertile soils. Magnesium, sodium, copper, zinc and phosphorus are also present in the yeast in small quantities.

But yeast brings benefit not so much by its unique composition, but by the action of beneficial fungi. Yeast fungi in the process of reproduction have the following effects on the soil:

  1. Under their action, nutrients made with fertilizers earlier decompose faster.
  2. In the process of reproduction, the fungi release nitrogen and saturate the soil with it.
  3. Pathogenic flora is replaced by beneficial microorganisms, which has a beneficial effect on the soil mixture.

As a result of such an impact on the soil, plants, including peppers, are less sick, tolerate transplantation better, absorb nutrients faster. Yeast dressing on peppers allows you to speed up fruiting by an average of 7 to 14 days, significantly prolongs this period, increases the amount of harvest, improves the taste and product characteristics of fruits.

Despite the obvious benefits of yeast for peppers and other crops, there are means and disadvantages to this:

  1. Yeast needs a lot of calcium to ferment.
  2. During active breeding, yeast fungi process potassium extremely quickly.

If yeast is introduced into the ground incorrectly, even black soil can be depleted as a result. Before use, familiarize yourself with the features of making yeast fertilizer for peppers.

Features of making yeast in the soil

Fermentation of peppers with yeast is carried out both in greenhouses and when grown in conditions of open ground. The rules for making solutions in the soil are almost the same.

In greenhouses, if top dressing is performed on a hot day, it is necessary to first conduct airing. Yeast organisms die at a temperature of + 40 ° C, and in greenhouses in summer the temperature is able to reach + 45 ° C and higher.

In the beds, the application of a yeast solution under the sweet pepper until the soil warms to +16 - + 18 ° C is meaningless, since fungi completely stop vital activity at + 15 ° C.

Only high temperatures destroy yeast fungi; at low temperatures, microorganisms inhibit reproduction, but survive even in severe frosts.

Since the yeast needs calcium and potassium, they are applied only after organic fertilizers or complex mineral-organic mixtures in 1 to 2 weeks. In addition, egg shells and potash fertilizers are added to the yeast solutions, but wood ash is best used with yeast.

The main components of the ash are calcium and potassium compounds, so it fully compensates for the need of yeast microorganisms for nutrients.

Fertilizers are made from yeast only after abundant watering of peppers. Ash and yeast have a drying effect and can burn the roots of plants. Solutions from yeast can be used for seedlings and adult peppers, to make the root and vegetative mass.

If in the future it is planned to feed the seedlings, in the preparation of the soil substrate at home it is necessary to add a glass of ash and a spoon of eggshell to 10 liters of planting soil.

Feed Scheme

For peppers, yeast is used at the preplant stage. Pepper seeds sprout for a long time, and yeast will significantly accelerate this process. For the first time, seedlings of peppers are fed with yeast when 1 - 3 true leaves appear. After 20 days, the procedure is repeated. Additionally, the use of yeast on peppers for 3 - 7 days before picking and landing on a permanent place.

After transplanting, the peppers will need 2 - 3 fertilization:

  • 2 weeks after disembarking,
  • during flowering,
  • if necessary - at the beginning of fruiting.

The interval between applications must be at least 20 days.

Best recipes

There are several recipes for yeast-based peppers. To choose the right composition, consider the type of soil on your site. On sandy, clay and depleted soils it is better to use yeast dressings with mullein and chicken droppings. On chernozem water solutions can be used.

In preparing the solution, only warm, separated water with a temperature of approximately + 35 ° C is used. To make the fermentation come faster, add sugar (honey, jam, syrup, jam). Consider that 100 g of pressed food yeast are replaceable with 10 g of the same dry product.

Top dressing on water

100 g of yeast is diluted in a liter jar of water, in which 50 g of sugar was pre-dissolved. Insist in a dark, warm room until a layer of foam forms on the surface of the solution. With the advent of abundant foam, the solution is carefully poured into a ten-liter bucket of water and a glass of dry ash (or eggshell powder) is added.

Sprouting seedlings and adult peppers are watered; consumption per seedling: 0.2 - 0.5 l (depending on age), per adult plant - 1 liter.

Top dressing on milk

100 g of yeast is poured with 1 liter of preheated (but not boiled!) Milk, two tablespoons of sugar are added. At the moment when the fermentation reaches a peak, after about 2 hours, the prepared solution is diluted with another liter of warm milk, add a mixture of a glass of dry ash and a tablespoon of rubbed egg shell.

Apply the method of spraying to feed the peppers. For the prevention of late blight and rot, 5 drops of iodine are added to the milk solution.

Bird droppings and yeast

An infusion of litter and yeast concentrate are prepared separately. For the solution will need 100 g of yeast, 3 tablespoons of sugar per liter of warm liquid. For an infusion: 0.5 liters of litter and a glass of ash are diluted in a ten-liter bucket.