Jimmyp123
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Use your fulvic as a foliar with your kelp , and use your tea as an inoculat
I am surprised people are going away from Molasses. Molasses has other benefits other than just sugar. My best, most alive teas come from pure, fresh EWC and molasses. Simple and effective.
To fully answer or to be thorough plants can only absorb or uptake only simple carbohydrates. Polysaccharides, monosaccharides, ur 6 carbon glucose , are you simples ... Plants can not uptake complex sugars... The next question would be is there a process in which complex sugars can be broken down or altered to be utilized ????
@eastcoastjoe and it's a by product of making sugar so it's not like it's hard to find or expensive
I agree with you on new topic for complex carbohydrates... For the other comment more so related to over all usage of molasses as opposed to a divert sugar/ carb source as opposed to another for sheer ease of sourcing it may be easier
So otherwise not much ha sorry didn't mean to muddy up the thread
Specifically if you've used malted barley extract. I really like it except it's incredibly thick, so I have to thin it down, which can make a mess because... that's how I roll. Kinda messy. :/@Seamaiden were u asking if I have used sst??
It would be WONDERFUL if you could get him back here! But I don't think he'll come back. I don't recall having the sugar discussion with him, most of our discussions have been focused on other things, especially how many passes through an impeller pump can microbes take.I swear I remember Tim (microbeman) saying that he has tested most sugars, and he says molasses reigns supreme. Maybe I can get him over here to talk..........
Perhaps something like coconut sugar is exotic, but something like piloncillo really is not, it's just solid cane sugar that hasn't been processed into nice, white crystals. You're looking at it as a complication, I'm looking at it as being married. Do I want to be married to molasses, when I have all these other sugars available to play with? No, no I don't. And in doing that playing, I've found that no one has to be married to molasses, they can use all sorts of simple sugars and you never know what benefits you may reap. This is how I came to start playing with malted barley extract, LONG before I'd heard of sprouted seed teas and the effects of their enzymes.Me too bro , I really don't see any reason to switch personally. It's not like we can reinvent the wheel using Some exotic sugar source like sucanat or yacon. If something was superior as far as results I could understand it , but I seriously doubt there is much difference if any at all. my first question would be why ? Why complicate it versus keeping things simple
A la fermentation? I don't see it being possible without using microbes. Which is what we're working with in general here. How complex a carbohydrate are you talking about here? The baby oatmeal Microbeman recommends to help grow more fungal hyphae kinda complex carbs? (Which is something I haven't actually done to this point.)To fully answer or to be thorough plants can only absorb or uptake only simple carbohydrates. Polysaccharides, monosaccharides, ur 6 carbon glucose , are you simples ... Plants can not uptake complex sugars... The next question would be is there a process in which complex sugars can be broken down or altered to be utilized ????