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Message: <blockquote data-quote="huffranger" data-source="post: 266384" data-attributes="member: 305"><p>The job of the phosphoric acid is to bring the fermented mixture to a lower PH to stabilize the concentrate to prevent rotting. With the fish being whole you will not be able to stop the rotting.</p><p></p><p>Fermentation should be complete and your PH should already be lower with amino acids produced during the process. Should smell like vinegar when complete. Whole fish will take about 5 years for this to happen. </p><p></p><p>Save your money, the phosphoric acid will not provide any benefit at this point.</p><p></p><p><span style="color: silver"><span style="font-size: 9px">- - - Updated - - -</span></span></p><p></p><p></p><p></p><p></p><p>Sulfur is a very important nutrient plants need to survive, we also need sulfur and get most of it from the plants we eat.</p><p></p><p>Quick google search I found this:</p><p></p><p><span style="color: #797166"><span style="font-family: 'MuseoSlab-500'">In plants, sulfur is essential for nitrogen-fixing nodules on legumes, and necessary in the formation of chlorophyll. Plants use sulfur in the processes of producing proteins, amino acids, enzymes and vitamins. Sulfur also helps the plant's resistance to disease, aids in growth, and in seed formation.</span></span></p><p><span style="color: #797166"><span style="font-family: 'MuseoSlab-500'"></span></span></p><p><span style="color: #797166"><span style="font-family: 'MuseoSlab-500'"></span></span>I use Epsom salt on my grass and magnesium sulfate sure makes my grass happy is the only real world example I have.</p></blockquote><p></p>

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