Tastybudz024
Active Member
Reply
my plants responded very well. Syrup comes from sap which is water stored for the tree to come back to life in spring to jump start a trees growth. Works very well
Organic maple syrup to make buds Bigger...
- Thread starter orionhcca
- Start date
my plants responded very well. Syrup comes from sap which is water stored for the tree to come back to life in spring to jump start a trees growth. Works very well
Tastybudz024
Active Member
I'm a maple producer cost is not the issue. Me wanting to incorporate something I produce in to something else I produce so I'm doing it regardless. Ill let u know end results in 6weeks after harvest
rick the mecanick
New Member
been using it for the last 6 harvests. helps taste and
rick the mecanick
New Member
enzymes break it down i believe.
rick the mecanick
New Member
have been using it for the last year and noticing great terpene formation & smoother smoke. they seem To love it instead of bud Candy or carborator loaded with sugars. maple syrup is way cheeper and way pure. using it in RDWC culture and water stays clean for over 4 week.
Boatguy
Well-Known Member
I find this hard to believe, but if its working for you... Rock on with your organic dwc
rick the mecanick
New Member
not all organic
DCcan
Well-Known Member
Ten times less potassium and magnesium as molasses, but the carbohydrates are very similar per tbsp.
Missing sulfur, iron, and some calcium as well. Grade B/ Dark Amber is probably better for plants.
Been wondering about it, I'll stick to glazing tuna topped with Maple liquor, black sesame, ginger and broiled to perfection.
The alcohol helps infuse the flavor before evaporating, and the top should caramelize perfectly, light amber to seal in the moisture.
Much better than molasses
Missing sulfur, iron, and some calcium as well. Grade B/ Dark Amber is probably better for plants.
Been wondering about it, I'll stick to glazing tuna topped with Maple liquor, black sesame, ginger and broiled to perfection.
The alcohol helps infuse the flavor before evaporating, and the top should caramelize perfectly, light amber to seal in the moisture.
Much better than molasses