I have read varying views on using a little Molasses in the flowering stages to help increase bulk.
I understand that it certainly could be beneficial with soil, due to the soils LIVING symbiotic microflora/organism community as the molasses has an apparent positive relationship within.
However:
In CoCo there really is no microflora community established as the CoCo does not hold onto nutes or other beneficial organisms. I could be out in left field on this thought process though.
Anyone have any experience with CoCo and added Molasses in flowering that could enlighten me as to why it DOES or DOES NOT work beyond my limited knowledge?
I understand that it certainly could be beneficial with soil, due to the soils LIVING symbiotic microflora/organism community as the molasses has an apparent positive relationship within.
However:
In CoCo there really is no microflora community established as the CoCo does not hold onto nutes or other beneficial organisms. I could be out in left field on this thought process though.
Anyone have any experience with CoCo and added Molasses in flowering that could enlighten me as to why it DOES or DOES NOT work beyond my limited knowledge?
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