DOSAGE FOR NEW SYSTEMS AND OLD SYSTEMS WITH PROBLEM LEACH FIELDS

 

Always Put Bacteria Down Drain at The End of the Day, After Evening Meal

A. Over 5yrs old and/or heavy usage:

1. 1 day after pumping:
· 4 oz down the kitchen drain. .

2. 3 days after first application:
· 4 oz down the distribution box.*
· 4 oz down the kitchen drain

3. 2nd week
· 4 oz down kitchen drain.

4. 3rd week and every 2 weeks thereafter.
· 2 oz down the drain.

Put down drain with warm water (95° - 100°).

B. Under 5yrs old and/or light usage:

1. 1 day after pumping:
· 4 oz down the kitchen drain

2. 3 days after first application:
· 4 oz down the kitchen drain.

3. 2nd week
· 4 oz down kitchen drain.

4. 3rd week and every 4 weeks thereafter.
· 2 oz down the kitchen drain

Put down drain with warm water (95° - 100°).

C. Drainfield Problems or very old with problem possibilities:

1. 1 day after pumping:
· 8 oz down the kitchen drain

2. 3 days after first application:
· 8 oz down the distribution box.*
· 8 oz down the kitchen drain.

3. 2nd - 8th week
· 4 oz down the kitchen drain Monday and Friday.

4. 8th - 14 th week.
· 4 oz down the kitchen drain

5. 15th week and every 2 weeks thereafter.
· 2 oz down the kitchen drain

Put down drain with warm water (95° - 100°).

* It is important that the application is put in the distribution box. If there is no access to the beginning of the drainfield (distribution box), then put down the drain with the kitchen application.

D. Commercial or heavy public usage:


1. 1st day (Monday):
· 16 oz (2 bags) down the kitchen drain or toilet. .

2. 2nd day (Friday):
· 16 oz (2 bags) down the kitchen drain or toilet.

3. 2nd week and each week thereafter until season ends.
· 4 oz (1/2 bag) down the kitchen drain or toilet Monday and Friday.

One week before end of season, put in 2 bags Monday and 2 Bags Friday.

Put down drain with warm water if possible (95° - 100°).

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