

Supper is ready
These pics are my compost I started last year and I am currently harvesting. I was just curious what rule of thumb you folks use to determine good vs bad compost and finished vs undercooked.
Good vs bad kind of just comes natural after a while, and it's hard to explain. I personally like it crumbley like kinetic sand or wet coffee grounds. My granny said she would use the pinch and roll method where you get a golf ball amount of compost and rub it between your fingers or in the palm of your hands if it begins turning your skin a deep black it's good and ready. She also said the best compost is always at the bottom and I. The corners, esp when you have to scrape it off the walls. I assumed this was due to leachate and worms congregating.
Finished vs undercooked is a little easier and honestly I will use both. If I can still make out the original inputs it's not done, BUT what I will do is take out the larger woodier components and use a handful as a fertilizer of sorts for very established healthy plants. Also if mushrooms are popping up I've always assumed it's cycled enough times that it's ready for the garden.