Mohican's 2014 Season

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Mithrandir420

Well-Known Member
I have found that the ph is less important in cloning than a healthy mom, and correct environment is. I clone in rockwool. I soak the cubes in water that is anywhere from 5.4 - 5.8-ish. I use the rooting powder from home depot. I get roots on 50%+ in 7 days. 100% in about 10 days.

Of all things though, a healthy mom is the most important.
 
Mohican

Mohican

Well-Known Member
I used some Mad Farmer rooting gel I was given as a sample from my hydro shop. I agree with you about lower pH. I pH-ed my rainwater and it was 5.7! Out of my hose it is 8. My RO is 7. I added roots excelerater and AN Grow A+B and an aspirin.
 
M

Mithrandir420

Well-Known Member
The rooting powder from home depot rocks. It's 6 bucks for the jar. Cut, dip in water to moisten, dip in powder, place in cube (or whatever) You clone machine guys won't be able to use it but for those using rockwool, rapid rooters, etc, it's the best I have tried so far. It's Indol 3 level is 0.1% not as much as some others but it works really well.

I don't use any nutes, aspirin, or anything else. I use ph'ed tapwater. Shoot I don't even let the chlorine evap. :-)
 
BobBitchen

BobBitchen

Well-Known Member
Mithrandir420 said:
The rooting powder from home depot rocks. It's 6 bucks for the jar. Cut, dip in water to moisten, dip in powder, place in cube (or whatever) You clone machine guys won't be able to use it but for those using rockwool, rapid rooters, etc, it's the best I have tried so far. It's Indol 3 level is 0.1% not as much as some others but it works really well.

I don't use any nutes, aspirin, or anything else. I use ph'ed tapwater. Shoot I don't even let the chlorine evap. :-)
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My best success has also been non PH'ed Tap water only for an aero cloner
 
mhz

mhz

Well-Known Member
I can't seem to root cuttings to save my life. I'm currently running a clone dome, using cinnamon as a root growth enhancer. I've read somewhere online that it will root most cuttings.
 
Mr.Head

Mr.Head

Well-Known Member
Dr.Pecker said:
I hear it gets rid of fungus gnats... Thought I would drop in in and say high to you guys.
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It gets rid of fungus which in turn gets rid of the gnats. It's pretty safe to water in it can burn I used about a table spoon spread out and worked into the top inch or so of a 3 gallon pot.

It will do this at the expense of your good bacteria and microbes though I imagine, i haven't looked into it too closely for organics :) I used it as a quick fix when I first started with synthetics and 50/50 coco mix I was using.
 
Dr.Pecker

Dr.Pecker

Well-Known Member
Mr.Head said:
It gets rid of fungus which in turn gets rid of the gnats. It's pretty safe to water in it can burn I used about a table spoon spread out and worked into the top inch or so of a 3 gallon pot.

It will do this at the expense of your good bacteria and microbes though I imagine, i haven't looked into it too closely for organics :) I used it as a quick fix when I first started with synthetics and 50/50 coco mix I was using.
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Same deal with organics man! I dont think it messes with anything Ill have to ph test some mixed in my water and see what it says. I guess there are two kinds of cinnamon though real cinnamon and the shit americans call cinnamon.
 
Dr.Pecker

Dr.Pecker

Well-Known Member
TYPES OF CINNAMON
There are hundreds of types of Cinnamon. But only 4 types or varieties of Cinnamon are used for commercial purposes. These are Ceylon Cinnamon, Cassia Cinnamon, Saigon Cinnamon and Korintje Cinnamon.

With the exception of Ceylon Cinnamon, Cassia, Saigon andKorintje Cinnamon are also classified under the Cassia Cinnamon category because they are very similar to each other with only slight variations in color, taste, shape and Coumarin content.

All Cassia type Cinnamon are hard and have high levels of Coumarin a substance known to cause liver damage, while Ceylon Cinnamon is the only soft and brittle Cinnamon with ultra low Coumarin levels.

Saigon Cinnamon which also gained popularity at one time because it is sweeter and more potent than other Cassia Cinnamon varieties, has extremely high levels Coumarin if you look at the chart below.

NameScientific Name
Ceylon Cinnamon
True Cinnamon
Mexican CinnamonCinnamomum Zeylanicum, Cinnamomum Verum
Indonesian Cinnamon
Korintje Cinnamon, Padang CassiaCinnamomum Burmanni
Saigon cinnamon, Vietnamese Cassia. Vietnamese CinnamonCinnamomum Loureiroi
Cassia Cinnamon or Chinese CinnamonCinnamomum
Aromaticum
Most of Europe uses Ceylon Cinnamon primarily because this was the first spice European explores brought back from their conquests of the orient nearly 400 years ago.

Around 70% of North America uses Cassia Cinnamon. Indonesia is the chief supplier of Cassia Cinnamon. This is because it is much cheaper than Ceylon Cinnamon which tends to be expensive because of the hand crafted process needed to harvest it and roll it in multiple thin layers. Cassia Cinnamon is a hard bark that is spicy, smells pretty strong and sometimes bitter.

Saigon Cinnamon is another Cinnamon which has gained in popularity recently. It tends to be even more spicy and strong and sweet at the same time. It's a little more expensive than Cassia Cinnamon but has the highest levels of Coumarin.

Ceylon Cinnamon has one advantage over all other types of Cinnamon. It has ultra low coumarin levels. Coumarin in high doses causes liver failure, so for people who take Cinnamon on a daily basis,Ceylon Cinnamon is the preferred choice. Click here to read the research on Cassia Cinnamon and Coumarin.

For fine desserts Ceylon Cinnamon is an absolute must because it is subtle, smells very mild and is slightly sweeter in taste. It never takes center stage in the recipe but adds a very complex flavor. Although Ceylon Cinnamon smells mild, if you grind and add it to baked goods or Cinnamon french toast for example, the aroma it gives off is a very sophsticated and fragrant smell.

Most well established recipes that call for Cinnamon came from Europe or the middle east and should use Ceylon Cinnamon. The same applies to any Mexican recipes that calls for Cinnamon. This is because the taste profile of these desserts were designed with Ceylon Cinnamon.

However because the supply in the US is overwhelmingly Cassia Cinnamon, most people have been using Cassia Cinnamon. That makes the desserts taste very different. Even many Mexican desserts made in the US erroneously substitute Cassia Cinnamon, which ruins the original taste profile of the dessert. Because Ceylon Cinnamon tends to be mild and sweet, it lends itself to creating sophisticated layers of flavors that is not possible with harsher Cassia Cinnamon.

 
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