Instructions / Assembly
Checking the Process
After 2 or 3 days, check your mix to see if it is getting hot. When your mix is hot, the benecial
organisms are multiplying and doing their job decomposing materials. Turning the composter 5
to 10 times every 2 or 3 days will mix the materials and keep the process active. Squeeze a
handful of compost to ensure the materials are not drying out. If it feels like a damp sponge, the
water level is ne – if it feels dry, add a little more water (be careful not to add too much) and
turn the composter to mix well.
Depending on the material you added your compost should be ready in 2 to 8 weeks. Finished
compost will contain ne and coarse material. For a ne blend, sift the compost to use in potting
mixes. Use the coarser compost as a nutritious top-dressing around outdoor plantings or till
directly into your garden! You may also use nished compost as a starter for your next batch, or
to heat up a batch that cooled too quickly.
To remove the nished compost, turn the barrel of the composter so the door is facing the
ground and slide the door away from the chamber you want to empty. Make sure part of the
door is still covering the unnished side, which may not be ready to be emptied.
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Your composter has
2 chambers.
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A
d
d
n
e
w
m
a
t
e
r
i
a
l
Add new raw
material to side 1
batch, fully rotating
5 Xs - 10 Xs after
each deposit, or
every 2-3 days.
When side 1 is full,
let it cure and start
adding new raw
material to side 2.
After side 1 is empty,
fully remove the door and
ip to change the symbol to
remind you which is now
the add side, and which is
the cure side.
To empty a cured
batch:
1. Small tarp or plastic
sheet on ground
2. Rotate doors to bottom
3. Slide door to open
cured content chamber
4. Cured compost will
fall out
5. Slide tarp out
Opening the door between the leg-stand will lock
rotation. With the palm of your hand, gently tap
sides to loosen most of the compost. Close the door
and return to upright.
1 2
3 4
5
“Clock” symbol
shows this side
is time curing.
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Batch Composting










