Вы делаете ИСО неправильно! Таблица Боме - точный рецепт (5° и 0.5°).

+7 978 760 12 11 + 7 978 058 03 34 (imo, Telegram) Seedlings and cuttings catalog https://docs.google.com/spreadsheets/... My Telegram https://t.me/rustem_krim Subscribe to ZEN https://dzen.ru/id/66c080ab0828e01c22... My email is [email protected] Making a lime-sulfur decoction    • Приготовление известково-серного отвара.   This ancient book contains a recipe that was used by winegrowers for more than 170 years ago. This recipe was passed down from generation to generation, and it worked. But we've already forgotten it. Our buds are still dormant, but with the arrival of warmer days, new life will begin. Our shoots will begin to grow, and along with them, so will those who want to harm them. And that includes rhizome, anthracnose, and spider mites. And we need a remedy to protect them. And I haven't brewed it yet. I already made a video about the process of making a thin sulfur decoction. It covers the time, the ingredients, and how much you need to add. There are also some little tricks. I'll leave a link in the description of the video. And for you, guys, I'll tell you that a lime-sulfur decoction is not just a remedy made from powder. It's truly handmade. Well, our remedy is ready. But let's give it time to steep and cool. Let it sit until morning. The night has passed, our decoction has steeped and is ready for use. A magical decoction, the secret of which has come down to us from ancient times. I will teach you how to properly use the Baume table. I will tell you the story of how this decoction was created, so that the ancient secrets, passed down to us from ancient times, will reliably serve to protect your vineyard. 00:00 - An ancient book: Overnight brewing of ISO. 01:56 - Ready ISO. 02:29 - The history of Oidium's appearance in Europe. 02:59 - The history of Grisons (the appearance of ISO). 05:07 - Antoine Baume and Grisons' recommendations for treatment. 06:20 - What is the Baume table? Analysis of the table. 17:26 - Recommendations for applying ISO and how it works. 21:13 - Answers to frequently asked questions.