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Henry 1 year ago
If you get the Brix high enough that it doesn't ferment you don't have maple syrup you have a locally adapted biological innoculant for maple trees. That's so expensive to buy because I just made the idea up and I am not as young as I used to be so it taken literally decades to come to that thought. 💸🫠💸 Now I am not a sugar maple expert but I would assume the basic biology is the same across all Acer's though- I think the north american ones evolved without worms so it might need to be tested/researched a bit. However if you found it helped on Japanese maples you have a whole bunch of Bonsai enthusiasts and landscape gardeners to sell to. Japanese maple prices are frankly insane.
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Henry's avatar
Henry 1 year ago
Being on a different continent has it's drawbacks! I don't think anything I suggest with regards to that will do you much good. It's an area that you will be seeing more of very soon and that's what I will be doing here in England in the coming years. What I will do if you don't mind is to throw the idea out to people on my course. There are lots of people from all over the U.S doing it and hopefully someone will be near to you and might have some ideas or we could atleast watch a video of it under the microscope.
Henry's avatar
Henry 1 year ago
Plants absorb bacteria and fungi through their roots, consuming some and redespositing others elsewhere in the soil continuing this growth cycle. This is process called rhizophagy. So you are going to finding all these endophytes (things that live at the end of the root hairs) in their plant sap. You would need to check the sap with a microscope to confirm what's actually there though. Rhizobia is the most famous one because it's been know the longest. But baker/ale/wine yeast is another endophyte that partners with loads of plants so it probably have that in this sap.
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