lazarus718
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Thanks for starting this thread, I have a related question, hope you don't mind if I post it up in here as I think you might be interested as well.
They now have a neutral flavor Sweet product, which I have not tried yet, if you want to try an organic source of unflavored carbs.
Yeah, I saw that new product too, it is supposed to not introduce any outside flavors to the grow so I was thinking about giving it a run. But the corn syrup idea Detroit presented also seems enticing because that Karo syrup is like $5 a bottle versus the $20 or so for the Sweet.
A few points to consider:
It very much is possible to overload on carbohydrates. Sugaring the earth will kill just as efficiently as salting the earth will. Besides, anything given at too high a dose will dominate the subtle flavors of the plant's natural terpenes.
Plants use starches to chemically store excess glucose, which they then also consume during mitochondrial oxidative phosphorylation. Unfortunately they are not water soluble, so adding them to your grow isn't possible or useful.
If adding sugars it's best to add the purest natural complex carbohydrate that you can get. Simple sugars like fructose still would need to be processed further by the plant before consumption into a complex carb. I'd only recommend using maple syrup if you happen to love smoking pancakes, because the maple tree produces its' own terpenes and those will mask any natural expression of scent that your plants will have.
I'm actually experimenting with organic flavoring in my flushes at the moment. I have a contact in Mumbai that's obsessed with made-to-order flavored buds, and he owns a business that supplys such additives. That's the best thing about working with Ruderalis hybrids; with nine weeks from seed to harvest there's a much quicker turnover time, which makes experimentation much more practical. Who wouldn't want a nice banana kush that actually tastes like a banana?
great thread laz. i've got a few questions of my own to ask about this if you dont mind. if you'd like i'll start my own thread. just say so and i'll do it.
I wonder too, thats why I posted that. Thats the impression I was under, but if someone can refute it with some good back up info I would love to see it.
You mean make them taste *more* fuelly? Ew. I'm sorry, I ran a SFV OG Kush cross this last year and after a couple months cure she's finally rid of the fuelliness and has a lovely lemoniness that I really, really like. The fuel taste and smell she had early on, that first month in, I hated. I let a bunch of cuts I'd taken go because of it, now I'm glad I saved ONE.So Botanicare's Sweet will make your berry weed taste more berry, you guys are saying. Maple syrup will introduce a maple flavor is what I'm reading too.
Any idea on what would enhance the fuely flavor of OG's?
Didn't want to quote that whole thing man. Interesting, though he neglected symbiosis in his analysis from what I read. Could be mistaken though, I have to run soon so I'm in a rush.
Here's a link to a mycorrhizal symbiosis book:
http://books.google.com/books?id=qL...&resnum=3&ved=0CB8Q6AEwAg#v=onepage&q&f=false
I couldn't find anything online directly tying them together, but the symbiotic relationship between the roots and the mycorrhiza enable the uptake of the carbohydrates in my technique. Basically the myco's are allowed free passage through the casparian strip, and they can bring any luggage that they want through with them. Fungal penetration is uninhibited, and the fungi are what immediately begin digesting the carbs.
I do only do this during the final stages of flowering for a reason, though. It's damaging to apply sugars to any root zone. If not for the market demand then I probably wouldn't use carbs at all, but the people want their candy...
So Botanicare's Sweet will make your berry weed taste more berry, you guys are saying. Maple syrup will introduce a maple flavor is what I'm reading too.
Any idea on what would enhance the fuely flavor of OG's?
2Dog, it's worth a try, however, I personally don't care for maple flavor and would be very disappointed if I ended up with maple-flavored weed.
I have used and use molasses, malted barley extract (used for brewing) and the cone sugar sold in Hispanic markets, out here it's sold as panela or pinocha, but it could also be called piloncillo. Date and palm sugars also interest me, but they're not easy to find where I am. I'm considering giving table sugar a try, along with the xylitol we picked up for yet another experiment (xylitol is a sugar alcohol, similar to what's found in fruits, IIRC).
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