Molasses question?

chuck estevez said:
here is a PHD in soil saying NOT TO USE MOLASSES, in big letters, but HYROOT knows better than her.
http://www.soilfoodweb.com/Compost_Tea_Recipe.html
Click to expand...

that's just a recipe. There's other recipes on that site and ingrams books that say to use molasses.

here is one of a 100 studies i found in 5 seconds with a quick search that include brix levels.

http://www.google.com/url?sa=t&rct=...2hV76ntTsLtFdlHeGvphPCw&bvm=bv.88528373,d.cGU


http://www.google.com/url?sa=t&rct=...2hV76ntTsLtFdlHeGvphPCw&bvm=bv.88528373,d.cGU
 
hyroot said:
that's just a recipe. There's other recipes on that site and ingrams books that say to use molasses.

here is one of a 100 studies i found in 5 seconds with a quick search that include brix levels.

http://www.google.com/url?sa=t&rct=j&q=&esrc=s&source=web&cd=1&ved=0CB4QFjAA&url=http://jxb.oxfordjournals.org/content/57/9/1883.full.pdf&ei=JtkOVdeiCIKgoQTywIGoCA&usg=AFQjCNEWoQa2hV76ntTsLtFdlHeGvphPCw&bvm=bv.88528373,d.cGU
Click to expand...
I know all about High Brix gardening, BUT you don't get high brix by pumping sugar into the soil expecting the plant to absorb it. Small amounts to feed microbes and its best used in a tea. show me where it says to inject your soil with sugar.
http://s2.quickmeme.com/img/c3/c344437514c773c4d4ecde726a2eb8630ebcf17a299122d8b602c0e02dff4680.jpg
 
And i want the sugar gone from my bud when I smoke it, sugar is what makes it actually taste bad and burn black. Go and burn some sugar and eat it after, yummy huh.

now, high brix in my tomato's, fuck yeah
 
chuck estevez said:
BULLSHIT, plants don't absorb/uptake sugar dumbass. they make sugars thru a process called photosynthesis
Click to expand...

you have it backwards. Plants do make sugar / glucose by breaking starch molecules into sugars. Then the plant absorbs those sugars for energy. It can also uptake thsoe sugars for the same reason. When sugar is present. Water uptake is slower. Quit skimming yahoo answers. Read some real studies and take some classes.

I also said only use molasses twice during flower. That's plenty enough to raise brix levels.
 
hyroot said:
you have it backwards. Plants do make sugar / glucose by breaking starch molecules into sugars. Then the plant absorbs those sugars for energy. It can also uptake thsoe sugars for the same reason. When sugar is present. Water uptake is slower. Quit skimming yahoo answers. Read some real studies and take some classes.

I also said only use molasses twice during flower. That's plenty enough to raise brix levels.
Click to expand...
you just repeated what i said while adding a little of your BS to it. PLANTS DO NOT UPTAKE SUGAR. SUGAR does not breakdown into a ION
attachment.php
 
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Drying and curing marijuana is a critical step in the growth process. During this stage you can lose, preserve, or cultivate odor, flavor, and potency. Odor and flavor must be carefully cultivated. The drying and curing process allow the plant to purge sugar and if desired to purge chlorophyll (although some have developed a taste for the chlorophyll in the plant).

Improperly dried and cured marijuana can lose almost all of its original potency and lower potency marijuana can be concentrated to slightly higher potency if handled properly. Four things reduce the potency of marijuana; those things are exposure to light, heat, damage to the plant tissue, and air. Additionally, marijuana that is not dried and stored properly can contain too much moisture and grow mold (mould). It is important to remember that many rapid drying techniques will dry only the outside of a compact flower and that slow techniques like curing may be needed to draw that moisture to the surface.

The virtue in drying and curing as with all stages of marijuana cultivation is patience.
 
BarnBuster said:
FWIW, interesting read here:

http://www.thctalk.com/cannabis-forum/showthread.php?63298-Blackstrap-Mollasses-A-Whole-Load-Of-Info
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funny, saw a thing in that link of a girl claiming taking molasses improved her periods and her daughters poo.lol


MULTIPLE CURES REPORTED USING MOLASSES
7/21/2007: Tish from Chicago, Il writes: "My period has been always heavy that my hemoglobin level is always low that I have to take iron and shot every 2 weeks. ITs hard also to work and go to the bathroom every now and then. When I bleed it like for 10 days and more. I was diagnosed with fibroid just 2 months ago and I found your website just weeks before my surgery and its my second day of my period. I started taking the molasses and the next day my period slow down and no blood clotting and it stopped after 5 days. My daughter is always suffering from constipation and I recommended her this and she said she never pooh like this before.. THANK YOU!"
 
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Brix levels tell you a lot of things, like if the plant was grown in healthy soil with proper nutrients and water. It also can mean more flavor, winemakers use sugar all the time to raise Brix levels. With wine grapes you increase sugar dropping the acid of the plant which would be used to make a dry wine. It also will provide a better nutritional value if it's consumed. Adding trace minerals will up the vitamin count In the crop and Brix levels. It also helps with shelf life.

There's so much more but that's just the tip of it.

Oh and I use molasses in every tea I make and use them clear into flower and my shit burns clean.
image.jpg
 
OK, I'll See if I can explain it to you, HIGH BRIX in food is GREAT, makes food taste good. IN BUD, sugar is the enemy.
Now, you use molasses in a tea to feed the microbes in your soil as a source of carbs, it is NOT broken down and absorbed by the plant.
 
I started looking into brix levels in plants because of this post,I found a study about it based around edible fruits and vegetables( which of course I can't find again to post..of course), and like Chuck Esteves said plants don't uptake glucose/sucrose and it actually has a mild toxicity to plants when applied directly. Plants PRODUCE their own sugars, sugars in the growing medium are to feed the microbiology.
 
chuck estevez said:
OK, I'll See if I can explain it to you, HIGH BRIX in food is GREAT, makes food taste good. IN BUD, sugar is the enemy.
Now, you use molasses in a tea to feed the microbes in your soil as a source of carbs, it is NOT broken down and absorbed by the plant.
Click to expand...

There's nothing to explain to me dude. I grew up doing this shit. If you notice I talked about wine grapes. Sharing my knowledge no reason to get smart with me dude.

And yes molasses is one of the many foods for my teas/microbes but I also use just plain water and molasses with same results.
 
giggles26 said:
There's nothing to explain to me dude. I grew up doing this shit. If you notice I talked about wine grapes. Sharing my knowledge no reason to get smart with me dude.

And yes molasses is one of the many foods for my teas/microbes but I also use just plain water and molasses with same results.
Click to expand...
By your post, it sounded like maybe you didn't know what you were talking about, you said you used molasses in teas and your buds burn fine. Not sure what one has to do with the other.
 
chuck estevez said:
By your post, it sounded like maybe you didn't know what you were talking about, you said you used molasses in teas and your buds burn fine. Not sure what one has to do with the other.
Click to expand...

Really dude? You should know I know my shit.

But it's whatever really Im not here to argue.

Oh and plants can uptake glucose in very small amounts if it rides along during cation exchange.
 
giggles26 said:
Really dude? You should know I know my shit.

But it's whatever really Im not here to argue.

Oh and plants can uptake glucose in very small amounts if it rides along during cation exchange.
Click to expand...
BUT, if that was true,WHY would you want added glucose in your bud?
wine,yes
tomato,yes
bud,no
 
hyroot said:
Plants do make sugar / glucose by breaking starch molecules into sugars.
Click to expand...

I thought carbs fed the soil microbes which in turn participated in the breakdown of organic material and uptake of nutrients to the plant (which in turn contributes to the plant being able to make its own carbs, which it secretes to feed the soil biology.). I.e., it's helping the plant do what it does naturally. But, not directly uptakeable by the plant.

I agree with you that soil grown weed has a richer/smoother taste resulting from the organic activity. I don't know how that happens. But, I've noticed it.

I feed a touch of molasses (< 1/4 tsp/gal) most feedings. I don't do any larger amounts in flower. Just a little to help the soil biology thrive.
 
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