"baked" akadama
 

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

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

it.free.arte.bonsai - MSN messanger / or ICQ
25 666 169 4
Private Mail :
«»«»«» Just for today... don't worry .....be happy «»«»«»

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

it.free.arte.bonsai - MSN messanger / or ICQ
25 666 169 4
Private Mail :
«»«»«» Just for today... don't worry .....be happy «»«»«»

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 didn´t
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 (don´t
know if its true). I don´t 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

************************************************** ******************************
++++Sponsored, in part, by Boon Manakitivipart++++
************************************************** ******************************
-- The IBC HOME PAGE & FAQ: http://www.internetbonsaiclub.org/ --
+++++ Questions? Help? e-mail +++++

************************************************** ******************************
++++Sponsored, in part, by Boon Manakitivipart++++
************************************************** ******************************
-- The IBC HOME PAGE & FAQ: http://www.internetbonsaiclub.org/ --
+++++ Questions? Help? e-mail +++++

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 didn´t
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 (don´t
know if its true). I don´t 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

************************************************** ******************************
++++Sponsored, in part, by Boon Manakitivipart++++
************************************************** ******************************
-- The IBC HOME PAGE & FAQ: http://www.internetbonsaiclub.org/ --
+++++ Questions? Help? e-mail +++++

************************************************** ******************************
++++Sponsored, in part, by Boon Manakitivipart++++
************************************************** ******************************
-- The IBC HOME PAGE & FAQ: http://www.internetbonsaiclub.org/ --
+++++ Questions? Help? e-mail +++++

Henrik Gistvall wrote:

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 didn´t
work in Italy.

Actually I live in Warsaw, Poland. But I think we have more or less the
same kind of temperature excursions during the year.

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 (don´t
know if its true).

I use akadama that I can get here in Poland. So probably, even if it's
japanese akadama, the quality is the main key to it.

I don´t use pure akadama, i mix it with granit grit
and pine bark.

I moved to keramzite, I don't know what the english name of it, anyway
it's what is used for isolation.
Of course I don't use it pure and it seems working quite well as a
akadama substitute. It shouldn't be too far from the baked akadama. I
was just wondering what about the grain shape and porosity.

Enrico

Henrik Gistvall wrote:

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 didn´t
work in Italy.

Actually I live in Warsaw, Poland. But I think we have more or less the
same kind of temperature excursions during the year.

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 (don´t
know if its true).

I use akadama that I can get here in Poland. So probably, even if it's
japanese akadama, the quality is the main key to it.

I don´t use pure akadama, i mix it with granit grit
and pine bark.

I moved to keramzite, I don't know what the english name of it, anyway
it's what is used for isolation.
Of course I don't use it pure and it seems working quite well as a
akadama substitute. It shouldn't be too far from the baked akadama. I
was just wondering what about the grain shape and porosity.

Enrico

dustrial parks for rent, lease & sale in Vietnam: investment ...
.... They a + Keramzite raw material: this is an artificial product in
form of gravel
chips, light and very solid, made by baking easily meltable clay
rapidly. ...
www.chaocom.com/ip/dongnaiguide.htm - 74k - Cached - Similar pages

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

--
MSN messanger / or ICQ 25 666 169 4
Private Mail :
«»«»«» Just for today... don't worry .....be happy «»«»«»

dustrial parks for rent, lease & sale in Vietnam: investment ...
.... They a + Keramzite raw material: this is an artificial product in
form of gravel
chips, light and very solid, made by baking easily meltable clay
rapidly. ...
www.chaocom.com/ip/dongnaiguide.htm - 74k - Cached - Similar pages

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

--
MSN messanger / or ICQ 25 666 169 4
Private Mail :
«»«»«» Just for today... don't worry .....be happy «»«»«»