Hey all I have searched about a fair bit but can not find a straight yes or no answer nor a theory that explains enough.
So my question is, Can one bubble out(airate) Sulphur dioxide added to BS Molasses?
Or is there something that can neutralise the Sulphur but not affect the ability to raise a healthy fungi/bacterial tea for our lovies?
So my question is, Can one bubble out(airate) Sulphur dioxide added to BS Molasses?
Or is there something that can neutralise the Sulphur but not affect the ability to raise a healthy fungi/bacterial tea for our lovies?