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OfflineSp0re
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Registered: 07/04/06
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questions on dunking procedure
    #5960852 - 08/13/06 10:16 PM (17 years, 5 months ago)

there are two variations on teh dunk method that i'm cosnidering syntheseizing. anyone tried this?

step 1: spring water and h2o2 10:1
step 2: spring water(with h2o2) and honey 10:3? or...?


has anyone done this? comments/suggestions?


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Invisiblecreamcorn
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Registered: 03/13/06
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Re: questions on dunking procedure [Re: Sp0re]
    #5960862 - 08/13/06 10:19 PM (17 years, 5 months ago)

yeah... lots of people have suggested it.  i think everybody comes up with the idea when they're new and thinks its unique. :smile:

do not use honey in your dunk water.

you will leave a sticky film of exposed nutrients on your cakes, making them open game for contamination. 

it will not provide extra nutrition to your cakes as you're hoping, the mushroom life cycle simply doesn't work that way.  when your cake has moved on to fruiting, its finished eating.  it doesn't want your honey.  the only thing you can replenish that is of use to the cake, is moisture.  plain water, does this fine.


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OfflineRogerRabbitM
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Re: questions on dunking procedure [Re: creamcorn]
    #5960921 - 08/13/06 10:38 PM (17 years, 5 months ago)

Agreed. Don't dunk in anything that is supposed to provide nutrients. Skip the peroxide as well.

My procedure is to rinse the substrate under running water to remove any contaminant spores that may be resting there, then dunk for 12 to 24 hours followed by a second rinse. Tap water is fine, unless you live in an area with a polluted water supply.
RR


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OfflineSp0re
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Re: questions on dunking procedure [Re: RogerRabbit]
    #5960976 - 08/13/06 10:56 PM (17 years, 5 months ago)

thank you for the info bruddahs


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