IIReignManII
Well-Known Member
I was told agave nectar is superior to molasses since it is already fructose? Is this true?
Agave nectar instead of molasses?
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Miyagismokes
Well-Known Member
There's a slight theory there. As far as I understand it, plants can't take up sucrose but it does act as a chelating agent. Simpler sugars like fructose and glucose can be taken up, but I don't know the effects.
Edit-- if you're willing to pony up for the slightly more expensive agave, why not grow a side by side?
Edit-- if you're willing to pony up for the slightly more expensive agave, why not grow a side by side?
Richard Drysift
Well-Known Member
I'm not sure of the superiority of agave nectar over molasses other than sheer smugness; never used it myself. Any form of sucrose should work in a tea. The idea is to provide microbes with an easy food source so their populations get very high. It doesn't do very much for the actual plants but I know molasses does contain some macros. I have used both honey and pure maple syrup with similar results to molasses.
LinguaPeel
Well-Known Member
Hmmm. Convinced you are feeding da microbes? Here's my question. Why are sugar based "sweeteners" that homogenizes your crop to say the least, and "feed da microbe" products coincidentally the same product
What I do to keep plants from being contaminated/weighed down/frosted/colorated with foreign non Cannabis sugars, I "feed da microbes" in their own jar. Then "feed da microbes" to the soil so they can start shitting in it right away. The sugar is fully consumed and the population is high. Bacteria poop, mmmm. But if I try that with honey?
Youre sweetening your bud at that point. Weighing it down if you use sugars directly in the medium. Not "feeding da microbes". That takes time. Your plant soaks single molecule sugars up immediately. And youd have to ferment the honey first if using honey. Did you ferment the honey beforehand Mr. Dryshift? You have zero bacteria. You have been taken for a ride by the scammabis grow industry.
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Indacouch
Well-Known Member
LOL
Richard Drysift
Well-Known Member
I have no idea about "bud sweetening" products; I don't use them. You are conflating my reply; allow me to clarify: I was talking about using sucrose as a form of food for microbes in an AACT; maybe I should've been clear on that. That is what I thought the OP was referring to. I agree that whatever you dump into your soil that is water soluble will eventually be absorbed by the plants. That's why synthetic nutes make your weed taste funny. Green plants don't need external sucrose added to the soil as they make their own sugars internally through photosynthesis.
Feeding microbes in a tea is the only reason to add sugars. Ever. There is no point in adding sugars to your soil. The idea is to allow the bacteria to consume it so they have more time to get to fucking each other and making more baby microbes. Of course this takes time but they only live for less than 24 hours. Most of the sugars added to an aerated tea will be consumed in the 24-36 hours; that's why you need to spend time brewing a tea. You want the sucrose to be mostly consumed before it's added to the plants root zone.
My point was that it doesn't matter that much what form of sucrose you use in a tea; the microbes will consume it regardless. Yes of course honey is sterile but when added to compost and water with aeration it is simply an easy meal for microbes. It's not the honey or agave nectar or molasses or fucking aunt jemimas syrup that adds the microbes.... that's why you added compost.
Miyagismokes
Well-Known Member
Do you consider aerobic microbial activity to be fermentation?
elephantSea
Well-Known Member
so I've used agave nectar in my aact's. It works about the same. Maybe I mentally prefer it because of the lack of potassium, magnesium, calcium, and iron. Molasses has quite a bit.
Boatguy
Well-Known Member
I thought those things were the reason for using molasses? Never used it myself
elephantSea
Well-Known Member
Boatguy
Well-Known Member
I've never found the need for either molasses or agave. Is there something im missing out on?
elephantSea
Well-Known Member
maybe, probably not.
I guess there are a few theories around it that are either for or against it.
ganga gurl420
Well-Known Member
In short..
The sweeteners are to feed the microbes that one is trying to grow more of when brewing tea. Microbes need a food source.
Then you add the tea (teaming with microbes) to the soil.... and in turn the more happier microbes you have ...The healthier the soil ...The more well fed and happier the plant...
The happier the plant ... The better the quality and yield.
ganga gurl420
Well-Known Member
Feeding microbes is not a theory ..There are endless amounts of studies you can read on this.
elephantSea
Well-Known Member
thanks, I'll read on this.
elephantSea
Well-Known Member
this is great science.
ganga gurl420
Well-Known Member
Even yeast needs sugars as a food source. Have you ever made bread?
Boatguy
Well-Known Member
My brew had plenty of sugar in it. I am talking about brewing. Never looked into using it in gardening. May be different, just sharing a silly bit of another use for molasses. It's the other nutrients in the molasses that the yeast love and keep them alive. Not the sugars alone