Molasses vs. brewers corn sugar

I've got a question about finishing my buds. I know that if you add molasses the last week of your grow, it will increase yield. If you add brewers corn sugar (i home brew so I have tons) will it give the same effect?

What specifically, (vitamin, mineral, chemical) from the molasses makes the plant release the rest of the nutes in the soil/roots?

As everyone reading knows, your first grow is the most expensive, so eliminating cost on this grow is CRUCIAL. The next one, when shit is payed for, is a little easer to justify.

I have never heard of using corn sugar sorry man

I was hoping that I could. Anyone ever try this before? If anyone knows what it is about molasses I can figure it out from there based on compounds.

A bottle of Grandma's molasses is less than 5 dollars
You can't spare that much money for your grow?
If you can't than you shouldn't be growing to tell you the truth
You need to give your plants the best if you expect to get the best bud in return
We grow our own dope so that it will be better, no?

Look for that at your grocery store, you'll find it

tom__420 said:

A bottle of Grandma's molasses is less than 5 dollars
You can't spare that much money for your grow?
If you can't than you shouldn't be growing to tell you the truth
You need to give your plants the best if you expect to get the best bud in return
We grow our own dope so that it will be better, no?

Look for that at your grocery store, you'll find it

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Yes, I can do that, but come on. Do you remember your first buy? I bet your wife or girlfriend does also. I keg my beer and force carbonate it now so I don't need this stuff anymore. If I can recycle it why wouldn't I?

I do understand why you would write that. I didn't mean to sound so frugal.

andrewcrestline said:

Yes, I can do that, but come on. Do you remember your first buy? I bet your wife or girlfriend does also. I keg my beer and force carbonate it now so I don't need this stuff anymore. If I can recycle it why wouldn't I?

I do understand why you would write that. I didn't mean to sound so frugal.

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Hey Andrew, I've been homebrewing for years too. It seems to me that liquid malt extract is similar in many ways to molasses. Their main trait is sugar. I don't see why it wouldn't work. I don't think extract breaks down in the water as easily as the molasses does, tho. Might need to heat it up a bit to get it mixed in. If you try it, let us know it works. Cheers.

Edit: I see you're talking about corn sugar, the stuff used for carbonation, rather than extract. Sorry about that, but I just smoked White Widow for the first time. And I just naturally thought of extract because it's pretty identical to molasses.

I guess the same principle stands - to a point. Still using sugar. That's where the similarity ends. The sugars in the other forms are the result of an extracting process.

Damn, I don't know. More importantly, what do you have on tap?

The key is you are looking for an unrefined simple sugar.... molasses fits the bill and is cheap to boot...

What you are looking for usually when you add molasses to the soil is a cabohydrate source to feed the soil food web. The bacteria in the soil when fed mollasses or carb source go on a feeding frenzy and multiply and die and live and blah blah blah and thus make a shit ton of NPK available to the plant. It can double your ferts and make life in many ways a shit ton easier for the plant. Also the plant must take something else I guess cuz I forget but whatever it is, it is most likely carbs that she wants. Man does the plant actually use the carbs, I completely forget why we feed molasses in a flush except to keep the soil healthy. I say you just let it go, but if you must tweek adding some to water then feeding cant hurt.

pabloesqobar said:

Edit: I see you're talking about corn sugar, the stuff used for carbonation, rather than extract. Sorry about that, but I just smoked White Widow for the first time. And I just naturally thought of extract because it's pretty identical to molasses.

I guess the same principle stands - to a point. Still using sugar. That's where the similarity ends. The sugars in the other forms are the result of an extracting process.

Damn, I don't know. More importantly, what do you have on tap?

Click to expand...

Funny you should ask, I just finished a american style brown today.