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Masterblend 0-20-42 the new way

  • Thread starter Thread starter simplesteps
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Masterblend 0-20-42 the new way

simplesteps 1 Replies 684 Views
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simplesteps

simplesteps

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So using the new mb 0 20 42 has been a nice salt based nutrients I don't think I'll ever go back to other brands that sell you the fancy picture on a bottle saying it's going to do something that all hundred other brands don't offer. Jacks and masterblend have really opened up some doors for the fact you can pick up 25lb bags from Yara of calcium nitrate and magnesium sulfate really just getting a good base with micros is all ones preference. Jacks is good not needing magnesium but I kind of enjoy playing with mag levels with mb still haven't found the golden ticket pre stretch but working on it.
 

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Nice plant , I use a similar product....french product, yes i'am french
MassiveBloom

Highly absorbable phosphorus and potassium (PK).
- A seawater extract providing valuable minerals, trace elements, and trace elements. This is a tonic and revitalizing nutritional supplement made from seawater rich in magnesium (2300 mg/l). The numerous mineral salts and trace elements included in its composition make this seawater plasma a particularly revitalizing hypertonic product. It mainly contains magnesium, calcium, sulfur, potassium, fluorine, phosphorus, iodine, and sodium.
- A Spirulina extract, an algae well known for its biostimulating and antioxidant properties and as an excellent source of vitamins (A, E, D, B1, B2, B3, B6, B7, B8, B12, K), beta carotene, and minerals and trace elements such as calcium, phosphorus, potassium, magnesium, iron, zinc, copper, manganese, chromium, sodium, and selenium. Rich in phycocyanin, a powerful antioxidant, chlorophyll, and enzymes, the most important of which is superoxide dismutase (SOD), which contains iron.
- L-ascorbic acid (vitamin C), which is very beneficial for plants. A key coenzyme in degradation reactions, it prevents the accumulation of unwanted compounds that cause off-flavors. Vitamin C is the main element responsible for the change in flavor and aroma.

 
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