Homemade Barrel Composter
- 1). Drill 1/2-inch air and drainage holes 6 to 12 inches apart over the entire surface of the drum or barrel, including the lid and the bottom. This provides aeration for the compost and ensures that excess water drains properly.
- 2). Place the barrel between the kitchen and the garden so that you don't have to go far to put scraps in or take the finished compost to the garden. Set the barrel upright on top of blocks so that excess moisture can drain unhindered. Fill it 3/4 full of organic material. Optimally, you want to layer carbon-heavy materials, such as wood chips and hay, with nitrogen-rich, "green" materials such as kitchen scraps and grass clippings. If possible, kick-start your compost with a cup or more of actively composting material from another compost pile.
- 3). Tip the barrel onto its side and roll it to thoroughly mix the compost twice per week. Remove the lid just after mixing to further aerate the compost. Keep the compost about as moist as a wrung-out sponge. If you can procure a compost thermometer, maintain an internal temperature in the compost of approximately 140 degrees Fahrenheit. If it gets cold, add more green materials. If it gets too hot, add more carbon-rich materials.
