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3LB's Molasses - The Miracle Addative

G

Guest

Wow.........what a great chunk of info!! :chin:
I've been wondering about the use of molasses for some time.
One teaspoon per gal........I'm going to give it a try. :woohoo:


Bh
 
SCF

SCF

Bong Smoking News Hound
Veteran
Bipedalhominid said:
Wow.........what a great chunk of info!! :chin:
I've been wondering about the use of molasses for some time.
One teaspoon per gal........I'm going to give it a try. :woohoo:


Bh
Click to expand...

says 1 tablespoon per gallon. I used 2 :) . i figure the sweeter the better.

also used Guano, Indonisia and Mexican, high P and High N, the Black Strap is high in K. Also Used some Kelp. Im 11 days into floweirng. only time i will use kelp during flowering. After the stretch! Kelp can cause long stretchs for flowering. This is going to be a great grow.
 
Last edited:
minds_I

minds_I

Active member
Veteran
Hello all,

I use about 1-2 tbsn and have not had any issues with anything. In fact, molasses mixed in a ewc/guano/kelp tea is what I am using and am having the best grow since I began 21 months ago.

ewc/guano/kelp/molasses teas are the schiznit. IMO

minds_I
 
SCF

SCF

Bong Smoking News Hound
Veteran
ya 1 to 2 tablespoons wont hurt nothing, make a tea out of pure guano, then make a tea out of guano and black strap. Smells a lot sweeter LOL

First time ive used it! ALready tell my plants are loving what im doing to it...


One more big factor i would like to say. Calcium is Very important for plants in flowering. and vegging for that matter. Oyster shells work wonders in your soil!!!! Max Cal that a plant can take without burning as thats how organics works :) take what it wants leave the rest.
 
S

smokeyMcPOT

Member
Anyone ever use Sucanat...Stands for Sugar Cane Natural. I buy the raw sugar and mix it into a 1 gallon jug then add to my rez. I use 1/8 cup of it per gallon...I dont know if this is too much or what, but they seem to LOVE it...I'ma try Blackstrap and see if there's a difference. Isn't it said that "it's hard to burn plants in organics".??? I use an 1/8 cup raw so what should I use for the molasses??
 
V

vonforne

wow after reading this thread, im going out to try this with my grapefruit babys. thanks for the great info
 
G

Guest

I live in the urban deep south. There's no "blackstrap" molasses anywhere Ican find. They sell regular molasses made out of sorghum everywhere though, even Kroger's here. Is regular molasses gonna do an acceptable job, or should it just not be used at all.
 
minds_I

minds_I

Active member
Veteran
Hello,

Any un-sulphered moilasses will do- blackstrap is just richer in nutes/micro/carbs in what we want it for.

minds_I
 
V

vonforne

Kroger, I havent heard that name in awhile, you must be in the Hotlanta area. Nice area, I loved living in Stone Mountian. the most polite state in America. with really laid back folks. not to change the subject.
 
bostrom155

bostrom155

Active member
graythumb said:
I live in the urban deep south. There's no "blackstrap" molasses anywhere Ican find. They sell regular molasses made out of sorghum everywhere though, even Kroger's here. Is regular molasses gonna do an acceptable job, or should it just not be used at all.
Click to expand...

u got a publix
 
G

Guest

No, I don't live in ATL or georgia at all, and I've never heard of "publix". I'm not sure if that part about "publix" was a question or statement, either way we don't have them here though.
 
G

Guest

graythumb said:
I live in the urban deep south. There's no "blackstrap" molasses anywhere Ican find. They sell regular molasses made out of sorghum everywhere though, even Kroger's here. Is regular molasses gonna do an acceptable job, or should it just not be used at all.
Click to expand...

Here is an explanation of the different types of molasses:

>Do you know the difference between types of molasses? We often hear the term "blackstrap molasses," but what does that mean?
The quality of molasses depends on the maturity of the sugar cane, the amount of sugar extracted, and the method of extraction. There are three major types of molasses: unsulphured, sulphured and blackstrap.
Unsulphured molasses is the finest quality. It is made from the juice of sun-ripened cane and the juice is clarified and concentrated.
Sulphured molasses is made from green sugar cane that has not matured long enough and treated with sulphur fumes during the sugar extracting process. Molasses from the first boiling is the finest grade because only a small amount of sugar has been removed. The second boil molasses takes on a darker color, is less sweet and has a more pronounced flavor.
Blackstrap molasses is from the third boil and only has a commercial value in the manufacture of cattle feed and other industrial uses, and has the least amount of sugar content.<

So I guess as long as you stay away from Sulphured molasses...you should be good.

Cheers,
SH
 
minds_I

minds_I

Active member
Veteran
Hello,

Blackstrap has more of the goodies we want then the first or second boiling. As you say, they extract the sugar and leave whats left behind. So the first boiling has less Potassium and other goodies then the blackstrap or third boiling.

minds_I
 
V

vonforne

At Publix or Kroger you get
Gramdma's unsulfured
60 calories
Sodium 15mg
Potassium 150
Carbohydrate 15g
Sugars 10g
Calcium 4%
Iron 4%

Tree of Life
Unsulfured Blackstrap Molasses
45 calories
Sodium 15mg
Potassium 500mg
Carbohydrates 11g
Sugar 8g
Calcium 15%
Iron 20%
Magnesium 10%

You can get the Tree of Life at the feed store or a Health food store.
 
Suby

Suby

**AWD** Aficianado
Veteran
Hey peeps,

I couldn't help making this a sticky :joint:
Let's build on the 3LB article and pad this thread with some applications and tips of your own.

Peace
Suby
 
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