Every year about this time I get ready to make up a batch of homemade cloning gel. Here's what I do --
I'm in a resort area with more lakes than dry ground. Means we have willow trees everywhere. As soon as the greenery starts coming in with all the little budlets peeking out it is time to collect the raw material. I gather up the smaller branches and strip off the buds and small branches. Small enough to easily break by hand. I gather up enough to fill a 2-quart pan. Using hot water I fill the pan to the top and set it to simmer on the stove. I use just enough heat to warm the pan and watch it simmer for the rest of the day. Next day I simmer another 6-8 hours while keeping the pan covered the whole time. After all the simmering I strain off the liquid. Notice that the liquid is the same shade pinkish as the cloning gels you buy. Check the ingredients of commercial gel and see they are also made from willow trees.
You can use the liquid as is for cloning or stiffen it up to resemble commercial products. You can leave some out in a saucer to evaporate or add a stiffening agent such as gelatin.
Good luck, BigSteve.
I'm in a resort area with more lakes than dry ground. Means we have willow trees everywhere. As soon as the greenery starts coming in with all the little budlets peeking out it is time to collect the raw material. I gather up the smaller branches and strip off the buds and small branches. Small enough to easily break by hand. I gather up enough to fill a 2-quart pan. Using hot water I fill the pan to the top and set it to simmer on the stove. I use just enough heat to warm the pan and watch it simmer for the rest of the day. Next day I simmer another 6-8 hours while keeping the pan covered the whole time. After all the simmering I strain off the liquid. Notice that the liquid is the same shade pinkish as the cloning gels you buy. Check the ingredients of commercial gel and see they are also made from willow trees.
You can use the liquid as is for cloning or stiffen it up to resemble commercial products. You can leave some out in a saucer to evaporate or add a stiffening agent such as gelatin.
Good luck, BigSteve.
but good tip, thanks.