HippyInEngland said:
The poster (Hi DC
) these are the kinds of debates that make this forum so great, no angry words but just thoughts mingling with thoughts.
The poster is thinking of going to use 1/3 peat with 1/3 perlite and 1/3 Vermiculite.
Are you saying this is a good idea?
eace:
Again, I'm strongly with jman or, at least we do our mixes very similar.
Myself, personally, I would 86 the vermiculite. It retains too much water, compacts too easily and generally is a pain in the tookus.
Big yes on the 30% perlite if not more.
I don't measure too much, but go by sight and feel of the mix. My method, sort of:
In a wheelbarrow:
10 to 15 gallon pots of peat moss,~1/4 or slightly less of the wheelbarrows capacity.
Add: dolomitic lime till it affects the color of the peat moss. This would be say 4-6 cups of the lime. This is the stuff that has the consistancy of flour, very finely ground. The coarser stuff I used to use, I would toss 2 or 3 shovelfulls in.
You don't want the peat moss grey with lime, but close.
Then I add my meals, Bone, Kelp, blood and in decreasing quanities of each. I'm not all that fond of blood meal and just use it because I have it. Toss in a cup or 2 of epsom salts.
This is all still dry and keep mixing with a shovel. When it's well mixed ......
Dump in the perlite.:hubba: You WILL need water at this point because of the dust. I use my wifes watering can to wet it down a bit.
This is really a visual/feel thing. Mix the perlite in the mix and keep adding/mixing till you feel you have at least a 30% rate. Mine is probably closer to 40%, but this is all personal prefrence. If it looks like you have too much, it is just right.:hubba:
THEN ... after all this, I add my pine bark nuggets. Doesn't have to be pine bark as long as they are small, like the end of a finger. Could be fir, cypress, whatever. It's filler, adds a bit of weight, and breaks down during the grow.
By now, the wheelbarrow should be full. Moisten to just damp, put in a 30 gallon garbage can, let it 'cook' for several weeks, then go to town.
Correct whatever you missed on the next batch.
It's very much like cooking and correcting a recipe to fit your particular situation.
DD