Gershon,
We know that as the elevation increases, less oxygen is disolved in water a=
nd there is less oxygen in the atmosphere. At 2,700 to 3,000 feet, I doubt=
you will see much influence disolved oxygen at that elevation. The best "=
tester" for your aerated tea, in my opinion, is your nose. If it smells li=
ke an earthy wine as you are brewing the tea then it has a high probability=
of growing aerobic bacteria and beneficial fungi.
Best Regards,
Thomas Giannou
http://www.tandjenterprises.com
----- Original Message -----
From: Gershon Ferency
To: compost_tea_at_yahoogroups.com
Sent: Sunday, April 18, 2004 10:11 PM
Subject: [compost_tea] elevation/air pressure effects what?
Howdy Folks!
I've seen references to the effects of elevation, but I don't understand.=
What does it effect? How do I factor this into my brewing? Practically,=
I live and brew at an elevation above sea level of 850 meters( about 2700 =
feet) and parts of my vineyard reach 900 meters.
So please, who can give me an explanation and practical advise?
Thank you all very mulch!
Gershon Ferency
Gush Etzion
Israel
Received on Mon Apr 19 2004 - 13:30:42 EDT