Kirk, I
am now totally confused. Let's
see if I can use a practical molasses example using a 250-gallon brewer. .1%
= 1 quart molasses .3%
= 3 quarts molasses .5%
= 5 quarts molasses 5% = 12.5 gallons molasses These
additions of molasses are fine to use. 1%
= 2.5 gallons molasses. This
is detrimental. Correct? I think
this has just become somewhat complicated. Before
I switch to organic rice syrup J
I’d like to know more precisely what I’d be accomplishing
with my tea at these concentrations. Judi -----Original
Message----- Russell,
Judi et al -- I need to correct
myself again (...ya, more ways than
one, I'm sure...) On molasses
levels: Durn brain moved a decimal point...
point 1 to point 5 percent - .1%-.5% molasses - should be ok according
to Kirk W and Doc E (2003). Problem
is at 1%, no point. Full 5% ok. But
Doc, I have to wonder about 1.7%, of
biological flipping point happening here. Where? What if the compost is mostly
bacterial? What was B/F of the
composts tested? I'm not worried about
ecoli, actually, being comfortable that some exposure supports natural resistance. B/F ratios seem more important. And
my suggesting the upper bound of bacterial life in Russell's tea seems absurd...
more likely there was some osmotic effect on the bacteria, but at ..17%
molasses? To my knowledge, CT has
yet to come close to the upper bound of
bacterial life. I could be wrong
about that. Different measures and orders
of magnitude differences confuse me.
It is fascinating to see live bacteria
below live fungi, though... is this the ultimate fungal tea?
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