Who adds specific ammendments during flower JUST TO ADD FLAVOR?

Not looking for a debate about the nutritive benefits of molasses etc. I'm just looking for opinions from those who add sulfur, "sweeteners", molasses, etc just in the hopes that the flavor is altered.

I'm more interested in organic materials rather than chemicals.

Thanks for any opinions.

You won't change the flavor.

A lot of people feel that way, but obviously others feel strongly that flavor can be enhanced. Personally, I have no idea which is why I'm asking.

So for those that feel flavor can be enhanced, what do you do to accomplish?

The theory behind adding molasses and other "organic sweeteners" is that microbes love sugars. They eat them and by some magic they exude something that the plant absorbs to add a different flavor. Obviously this is not true. Adding molasses and other "sweeteners" may cause your microbiology to exude nutrition that makes your product taste slightly sweeter. I personally add molasses a few times (four max) during flowering, but I'm not hoping to sweeten the product, I just like giving my microbes something to chow down on.

botanicare's "sweet" is just watered down molasses..

grapesnowcone said:

botanicare's "sweet" is just watered down molasses..

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Figures. Something else to sell.

High phosphorus bat guano will bring out more aroma and flavor in my experience.

Gently pull the roots out of the soil and tie them around candy canes.... They will taste like christmas....

Budologist420 said:

High phosphorus bat guano will bring out more aroma and flavor in my experience.

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Interesting. So you're thinking this is Phosphorus specifically, or the guano?