Who is Tim?
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A Pain In Molasses
- Thread starter rrog
- Start date
Who is Tim?
I'm not reading the thread I just want to post to reiterate:
If you're using molasses, try using horticulural molasses with the sulphur in it the first month of flower, then back to unsulphured cooking molasses the last month.
Sulphur is used to make those smell compounds ... but don't overdo it or it will make your buds harsh.
The right strain will generate knock-out bag appeal.
If you're using molasses, try using horticulural molasses with the sulphur in it the first month of flower, then back to unsulphured cooking molasses the last month.
Sulphur is used to make those smell compounds ... but don't overdo it or it will make your buds harsh.
The right strain will generate knock-out bag appeal.
schwilly
Member
Have you ever been wrong?
This one is a little bit blunter for you: http://pubs.acs.org/doi/abs/10.1021/es0017561
In case you missed my disclaimer, it is sometimes tough to find papers that are specific to your needs on the internet. And I know you can only read the excerpts unless you pay but it gets the idea across. Like I said I'll look for some more specific research when I have full access to journals at school.
I
Iron_Lion
I've cut back to only using it 3-4 times in a cycle and quality has never been better 
My organic ladies love it and regardless of the reasoning or science behind it something is happening and they do seem to green up very nicely when it's being used. I feed them 1 tsp per gallon about once a week from early veg through the middle of flower that's how I do it and I am confident the food chain is strengthened in the soil as a result which in turn does provide more nutrients for the plants. There is also Iron, Mg, and many other trace micros in it so that never hurts in reasonable safe quantity. Organic unsulphured, the trick is to not overdo it because sometimes less really is more and there needs to be balance. 
Seems that an occasional shot of food makes the local micro-life labor union more enthusiastic.
Mole asses is great for the herd, but was hoping to unearth something related any perceived flavor enhancement. I'd dismiss this outright if it weren't for the steadfast testimonials of old growers. That's once source of anecdotal info I tend to put some credibility in.
Mole asses is great for the herd, but was hoping to unearth something related any perceived flavor enhancement. I'd dismiss this outright if it weren't for the steadfast testimonials of old growers. That's once source of anecdotal info I tend to put some credibility in.
nukklehead
Active member
So do I have this right? Do you claim that since there are no studies actually supporting your conclusions, ones that are sort of related are just as good?
Am I ever wrong? Try asking a question thta wasn't settled a long time ago.
You are just experiencing the awesome power of suggestion.
why does nobody ever consistently detect a smell marker that is not present in the fertilizer? if molasses was "sweetening" the buds from the inside, it is EXTREMELY unlikely that EVERYTHING about the molasses is so preserved throughout its journey into your medium, up the roots, and into your buds, such that you can actually identify it as molasses.
when we smell "molasses", we are smelling many different smells all at once resulting from a variety of volatile compounds. How can they ALL make it through uptake and tissue generation intact?
I submit again, that if you apply molasses and your bud smells like molasses, you were not as careful as you thought with your sprayer, or you have convinced yourself.
we will never see a double blind study supporting the idea
and a third point to look at, is that if claims of flavoring via ferts were true, it would imply that everything in molasses is taken up in perfect proportions via passive transport, otherwise those parts of the smell profile requiring active transport would be reduced in the flowers, which would result in a smell not like molasses but like some of its components.
As I said, the sulphur allows the right strain to express a more complex and intense bouquet. Test it several times, played with it some more, and I can't deny the repeated results, when I include a lil sulphured molasses, bouquet is significantly improved in the end product.
What's the terrible advice?
WTF? No, never... never even heard of fishy buds.
MadL, I agree with all of your comments. I find very little room in my reality for a complete molasses molecular profile to make it to the buds. Per your earlier suggestion, smoking a sugar would likely not be pleasant at all. So in my mind, it was never about actual molasses depositing in the bud.
However my mind could accommodate a change or addition of some aromatic flavonoid that people defined as "sweet." Not saying even that is happening, only that I could see that happening.
I still have yet to come across a study that shows anything along these lines.
Anyway, we've heard from a lot of the respected elders from Tribe Organic and none have a theory to accommodate the "sweetness," so while I'm not (personally) ready to outright abandon the concept as "myth busted," I'm thinking it's still plausible to have some flavor profile change that people define as sweet.
However my mind could accommodate a change or addition of some aromatic flavonoid that people defined as "sweet." Not saying even that is happening, only that I could see that happening.
I still have yet to come across a study that shows anything along these lines.
Anyway, we've heard from a lot of the respected elders from Tribe Organic and none have a theory to accommodate the "sweetness," so while I'm not (personally) ready to outright abandon the concept as "myth busted," I'm thinking it's still plausible to have some flavor profile change that people define as sweet.
im not disagreeing with your observations,
simply overstating the obvious
drawing to much attention on specifics
"maintaining the soil-fertility chain, or in keeping up soil balance, watch the fertility chain as a whole. Don't emphasize some links to the neglect of others that are just as important. It is actually true that a soil is no stronger than its weakest fertility link. Keeping a balance in the fertility chain is practical agriculture at its best."
[FONT=@Adobe Fangsong Std R][FONT=@Adobe Fangsong Std R]---------[/FONT][/FONT][FONT=@Adobe Myungjo Std M][FONT=@Adobe Myungjo Std M]Joseph A. Cocannouer[/FONT][/FONT]
If someone tells me they have noticed a better bouquet with sulfur supplementation, well that is totally different. For all we know, sulfur is needed to make certain aromas, and low sulfur will result in poor smell profile. I don't go around telling people I think it is so, but why be closed to a reasonable possibility.
I can also assure everyone that if you grow oregano in fertile soil it will be very weak stuff.
So yeah, I don't deny that nutrition and quality are related
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