Heisenberg
Well-Known Member
Did some more reading today...
Thanks to matt in the organics forum for posting a link to this information about molasses neutralizing chlorine and chloramine.
And an answer to this old chestnut
Thanks to matt in the organics forum for posting a link to this information about molasses neutralizing chlorine and chloramine.
Also found this information from vintagerosery.com on teas."Chloramine in municipal water for brewing compost/vermicompost tea
Easy Peasy, ascorbic acid will solve the problem. 3 grams in 100 gallons will treat up to 3PPM."
Tom Jasewski
"I decided to do the same to put my arguement that reducing sugars in the molasses would handle the
chlorine and chloramine.
I found my city water to have 0.5ppm free and 1.5 ppm of
free and total chlorine,respectively. Testing 1 gal and 5 gal of city water, I added 1/4 teaspoon of molasses to each. The reaction was not instantaneous but the kinetics were faster than I would have guessed.
The one gallon reaction showed no dectable chlorine of either type withing 3 minutes. At 5 gallons, I obtained the same result within 20 minutes."
Ron C (retired lab technician)
"Chlorine levels are regulated a 4 ppm maximum
4 ppm = 4mg/l
Chloramine concentrations are expressed as chlorine equivalents, so one uses the molecular weight of chlorine for calculations.
One molecule of reducing sugar will react with one molecule of chlorine.
Therefore, on a weight basis, one needs 4mg/l *(the molecular weight of the reducing sugar/the molecular weight of chlorine)/ (the decimal fraction of reducing sugar in your molasses)
I’ve seen numbers ranging from 15% to 50% for the percent reducing sugar in molasses
The reducing sugars are going to be a mixture of mono and disaccharides. Molecular weights = 180 and 342, respectively
Chlorine molecular weight =70
Therefore, worst case, one needs 4*(342/70)/.15 =130mg/L molasses
I saw a recipe by Elaine that calls for 1 oz molasses in 5 gallons. That’s 1 part in 640 or 1563 ppm .
So, worse case you have a 12 fold excess.
When i need dilution water for spraying, I use a 20-30 ppm glucose and let it sit overnight.
I continue to be perplexed by the amount of hand wringing that goes on over chlorine and chloramine. These both function as oxidizing agents and, as such, are destroyed by reducing agents."
So it seems using this conditioner will not harm bennies.Throughout the U.S., chloramine (a combination of chlorine and ammonia) has been added to the public water systems as a disinfectant. Chloramine will kill the beneficial forms of bacteria in the compost tea. Unlike chlorine, it remains in the water through an aeration process or letting it stand overnight. It must be neutralized by adding a water conditioner.
Since chloramine can be deadly to fish, most fish and pet stores carry water conditioners. One brand is Tetra's AquaSafe. It is labeled to neutralize chlorine, chloramine, ammonia and various other chemicals. Apply per the label, which should say 1 teaspoon per 10 gallons.
And an answer to this old chestnut
And over at soilfoodweb.com there is always something more to be learned.Once the tea is ready, will continued aeration keep the organisms alive? Yes, but only for a short while. Research has shown that at the end of three days, a ten-fold reduction in organism numbers and 90% reduction in activity occurred. One study attempting to extend the shelf life of compost tea continued to add food along with constant aeration. At the end of five days, a serious reduction in diversity of the organisms was found. Adding food resources tends to out-strip the ability of aeration to maintain aerobic conditions. These teas would be less likely to benefit plants than younger, more diverse teas.
The process of brewing compost tea must stay aerobic. Non-beneficial organisms can grow more rapidly in reduced oxygen conditions. Anaerobic teas can result in the growth of some particularly harmful bacteria and is not recommended. Aerobic compost tea does not contain human pathogens.
Remember that most sources make a clear distinction between soil fungus and mycorrhizal fungi. For our purposes of fighting slime we only really care about the mycos, but you do get other soil fungi from the ancient forest. We don't really care too much about which organisms are present in the tea, as long as it is diverse enough to beat the slime, but for the sake of information I found the following interesting.Mycorrhizal fungi – need roots to germinate and grow successfully. Humic acids can improve germination, but then the germinated fungus has to rapidly find a root to colonize or it will die. Spore inocula exist for all kinds of mycorrhizal fungi. Make sure you have the kind needed for your plant. Make certain to get the spores into the root system of the plant.
Fungi – add fungal foods, such as complex sugars, amino sugars, complex proteins, soy bean meal, fish hydrolysate, fish oils, cellulose, lignin, cutins, humic acids, fulvic acids, wood, paper or cardboard. The more kinds of fungal foods that are present, the greater the diversity of fungal species will grow. There are no fungal inocula on the market. Yeasts are rarely useful fungal species in soil, or at least there is little data to support their usefulness.