Quote:
Originally Posted by Xlr8 View Post
Heya GG7 -
Okay, wait. Where'd you get the Clearex info? I'm interested in that! Do you have a link or a post - was it here and I missed it? Do tell!
Sure! Here it is!
When I get a chance, I am going to take some photos of the various ingredients along with the mixing process and post them along with the following recipe on my main grow journal
HomeMade 2x Clearex
This recipe makes 2 liters worth which should last most home growers an entire season
Combine the following dry ingredients in a saucepan along with 2 Liters of Fresh RO Water...
120 grams of Dextrose (I use Coopers Brand - Used for Beer Making)
60 grams of Sucrose (Your Common White Table Sugar)
1.5 grams Sodium Benzoate (* Optional as a preservative)
1-2 drops of Green or Blue Food Coloring (For Effect! + Makes it Obvious It Isn't Just Plain Water)
In order to fully dissolve the Sodium Benzoate into solution, I heat the mixture to 200 degrees on the stovetop. This ensures that all of the sugars and preservative are dissolved evenly into solution.
* If you keep the mixture in the freezer till needed, you can skip adding the preservative. But BE WARNED! Sugar water grows bacteria like gang-busters so you either freeze the product till needed or use the preservative. I prefer to use the preservative so I can store the finished product at room temperature indefinitely along with all my commercial additives.
Just like the commercial version, you use 15ml of this mixture per gallon of water for flushing.
Enjoy!
Originally Posted by Xlr8 View Post
Heya GG7 -
Okay, wait. Where'd you get the Clearex info? I'm interested in that! Do you have a link or a post - was it here and I missed it? Do tell!
Sure! Here it is!
When I get a chance, I am going to take some photos of the various ingredients along with the mixing process and post them along with the following recipe on my main grow journal
HomeMade 2x Clearex
This recipe makes 2 liters worth which should last most home growers an entire season
Combine the following dry ingredients in a saucepan along with 2 Liters of Fresh RO Water...
120 grams of Dextrose (I use Coopers Brand - Used for Beer Making)
60 grams of Sucrose (Your Common White Table Sugar)
1.5 grams Sodium Benzoate (* Optional as a preservative)
1-2 drops of Green or Blue Food Coloring (For Effect! + Makes it Obvious It Isn't Just Plain Water)
In order to fully dissolve the Sodium Benzoate into solution, I heat the mixture to 200 degrees on the stovetop. This ensures that all of the sugars and preservative are dissolved evenly into solution.
* If you keep the mixture in the freezer till needed, you can skip adding the preservative. But BE WARNED! Sugar water grows bacteria like gang-busters so you either freeze the product till needed or use the preservative. I prefer to use the preservative so I can store the finished product at room temperature indefinitely along with all my commercial additives.
Just like the commercial version, you use 15ml of this mixture per gallon of water for flushing.
Enjoy!
