tweedy
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- Sep 15, 2011
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Okay, want to start comprising a list of things that interest me but frankly don't have enough plants, time, energy, etc for. I'll add to this list as time goes on and I remember all of the "what if you used this..." thoughts I've had, but I think this might be the ticket in finding random things that make our lives better.
First and foremost. Food additives (not looking at adding anything like red #5 but I am more interested in flavor enhancers that are potentially overlooked by the farmer) are typically water soluble, compliant with nearly all states for food use, etc.
You can go through the list yourself but the ones I'm particularly interested in are the calcium forms of the flavor enhancers as it seems to me like any source of calcium is almost gladly accepted by the plant.
http://en.wikipedia.org/wiki/Flavor_enhancer
Also, the monopotassium glutamate is interesting.
Most of this is coming from a beer brewing/wine making background so they might not be applicable but you'd be surprised at what you can use in your home brew stores for both gardening and brewing. Also, I have seen a lot of crossover products with nutrient companies (advanced and grotek using ascorbic acid in their flushing agents, which effects final density of flowers, brewers yeast, etc)
Tartaric acid- Possibly the best sour diesel you've ever had? Use as a foliar or ph adjuster?
http://en.wikipedia.org/wiki/Tartaric_acid
Brett family of Yeasts - Used wildly in souring beers, in addition to malolactic fermentation (which I know some folks use for making plant extracts for fertilizer). Some strains of it produce a cherry pie flavor in finished products.
http://en.wikipedia.org/wiki/Brettanomyces
So, anyone have anything that makes them go "hmmm?" that some other farmers might have more of a chance to try than you?
First and foremost. Food additives (not looking at adding anything like red #5 but I am more interested in flavor enhancers that are potentially overlooked by the farmer) are typically water soluble, compliant with nearly all states for food use, etc.
You can go through the list yourself but the ones I'm particularly interested in are the calcium forms of the flavor enhancers as it seems to me like any source of calcium is almost gladly accepted by the plant.
http://en.wikipedia.org/wiki/Flavor_enhancer
Also, the monopotassium glutamate is interesting.
Most of this is coming from a beer brewing/wine making background so they might not be applicable but you'd be surprised at what you can use in your home brew stores for both gardening and brewing. Also, I have seen a lot of crossover products with nutrient companies (advanced and grotek using ascorbic acid in their flushing agents, which effects final density of flowers, brewers yeast, etc)
Tartaric acid- Possibly the best sour diesel you've ever had? Use as a foliar or ph adjuster?
http://en.wikipedia.org/wiki/Tartaric_acid
Brett family of Yeasts - Used wildly in souring beers, in addition to malolactic fermentation (which I know some folks use for making plant extracts for fertilizer). Some strains of it produce a cherry pie flavor in finished products.
http://en.wikipedia.org/wiki/Brettanomyces
So, anyone have anything that makes them go "hmmm?" that some other farmers might have more of a chance to try than you?
