What brand of Akadama do you use? I use Double line brand and it last
for several seasons here in Sweden. I would be surprised if it didnīt
work in Italy. Cheaper akadama does what you say, dissolve in one
season. I read in Bonsai Today (I think) that you can buy akadama and
store it for a couple of years, that will make it even harder (donīt
know if its true). I donīt use pure akadama, i mix it with granit grit
and pine bark.
Italian wrote:
Hi,
does anybody know how to make the "baked" akadama? I would like to give
it a try, as in our climate normal akadama last for just one season and
then just dissolve to dust.
Thanks
Enrico
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