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

I noticed that actually is of a very bad quality
use pomice or pozzolana otr granite and you will have better
results and no problems .. I changed to that and finishing my stock of
akadama meanwhile

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