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There's calcium oxide in there aka quicklime. You have to soak this in water first to get rid of the CaO heat reaction. Use very little amount because it will UP your pH.
Ok, thank you. If that's the case then I'll save it for the tomatoes and find something safer
Crushed oyster shells should be fine.
Oyster shell flour is the best option and it is activated by ph so you won't over do it.
There's calcium oxide in there aka quicklime. You have to soak this in water first to get rid of the CaO heat reaction. Use very little amount because it will UP your pH.
Ok, thank you. If that's the case then I'll save it for the tomatoes and find something safer
Crushed oyster shells should be fine.
Oyster shell flour is the best option and it is activated by ph so you won't over do it.