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Found this article very interesting. Increasing EC via NaCl to 4.0, to induce higher brix and better flavors (with a sacrifice of yield)
There must be a happy medium.
I was also wondering why the optimum range for tomatoes ranges fom 1.5-3.0, but we tend to cringe at anitning over 2.5 in the MMJ community...
My .7 conversion tds meter does not even go to 3.0.. it errs out at 2000 ppm. WTF?
Another link with some data ^^
Definitely a point to be be made about lumen levels being relative to EC..
There must be a happy medium.
I was also wondering why the optimum range for tomatoes ranges fom 1.5-3.0, but we tend to cringe at anitning over 2.5 in the MMJ community...
My .7 conversion tds meter does not even go to 3.0.. it errs out at 2000 ppm. WTF?
Another link with some data ^^
Definitely a point to be be made about lumen levels being relative to EC..