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Subject: Market Farming
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- From: "Bill Shoemaker" <wshoemak AT inil.com>
- To: "Market Farming" <market-farming AT franklin.metalab.unc.edu>
- Subject: Re: Vinegar spray
- Date: Fri, 31 May 2002 08:00:41 -0500
This is speculation but it makes sense to me. Vinegar is a
very natural product of fermentation, which is common in the wild with fruit.
Ever seen the drunk elephants in nature shows. The fermentation to alchohol is
carried further to vinegar (acetic acid) naturally. The ecosystem is prepared to
handle it. I suspect there are microorganisms which find a way to use vinegar as
food.
I can't imagine that you would use enough to change the pH of
your soil. It would probably takes hundreds of gallons per acre to make that
much difference.
Bill Shoemaker
Sr Research Specialist, Food Crops Univ of Illinois - St Charles Hort Research Center
|
-
Vinegar spray,
Jill Taylor Bussiere, 05/29/2002
- <Possible follow-up(s)>
- Re: Vinegar spray, Allan Balliett, 05/30/2002
- Re: Vinegar spray, Curly, 05/30/2002
- Re: Vinegar spray, lacroverfarm, 05/30/2002
- Re: Vinegar spray, Allan Balliett, 05/30/2002
- Re: Vinegar spray, Curly, 05/30/2002
- Re: Vinegar spray, Bob Brocious, 05/30/2002
- Re: Vinegar spray, Marie Kamphefner, 05/31/2002
- Re: Vinegar spray, Bill Shoemaker, 05/31/2002
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