Friends -
My recollection is that Steiner recommends WARM WATER for stirring the preps. This has always been a curiosity to me, a guy who likes to dip his water from the rainbarrel. The folks at Earthworks, the folks whom, I understand, are hitting the highest numbers for ALL THE MICROBES in their SFI tests, are recommending that you start tea brewing at 71 degrees. Starting any lower than that means substantially reduced microbial counts. Maybe, Steve, if you heat your water before brewing, you can re-take the high count crown. -Allan >In a message dated 5/5/02 9:01:49 AM, [EMAIL PROTECTED] writes: > ><< Steve and all-- I see on page 68 of her Gardening for >Life book that Maria Thun recommends against using >"dynamized water" that has been through the flow forms >for use in mixing the preparations. > >> > >I have been using well water right out of the ground sand the first exposure >this water gets is some air, light and bam the preps go in and get stirred... >sstorch
