What it is
WCP is calcium phosphate extracted from animal bone. Calcium phosphate won't dissolve in plain water, but the acid in brown rice vinegar releases it into a water-soluble form. It delivers calcium and phosphorus together — a double mineral input that firms fruit and drives the flowering changeover.
On the Nutritive Cycle: WCP is a cross-over input, used before and after the changeover. It pairs calcium's firming, anti-overgrowth action with phosphorus's push into flowering.
When to use it
- Before and after the changeover period — the core window for WCP.
- Dilute 1:500 to 1:1000 and spray on leaves; a stronger rate can be used when needed.
- Use when the crop overgrows, initial growth is poor, or flower buds differentiate weakly.
- Livestock: give as drinking water at 1:500 for pregnant or ovulating animals.
Materials
- Animal bones (cow, pig, chicken or fish) — 200 g
- Brown rice vinegar (BRV) — 1 L
- Clay or glass jar, porous paper, rubber band
How to make it
- Clean the bones. Boil to remove flesh and dry in the sun — never use raw bones with meat or fat attached.
- Char at low heat. Burn the bones to charcoal at low temperature to remove organic and fatty substances.
- Break, don't powder. Use the charcoal whole or lightly pounded.
- Soak in BRV. Put the bones in the jar with 1 L of BRV. The calcium phosphate dissolves out and small bubbles rise.
- Wait ~7 days. When there's no more movement, the extraction is complete.
Signs it worked / troubleshooting
- ✅ Good: steady small bubbles that slow and stop after about 7 days.
- ⚠️ Fatty film or off smell = bones weren't fully charred → burn longer at low heat next time.
- 🚫 No reaction at all = raw or under-charred bones → restart with properly charcoaled bone.
How to store
Cool, shaded place with no direct sunlight, ideally 23–25 °C. Cover with porous paper and a rubber band.