Hi Ken

Sorry it was not me that had the spalting recipe, but I do know that
hackberry and sycamore can have nice spalting,don't know about spalting
in pecan and spalted ash never looked very good to me.
I do have a link to Andrew Hiton's site and he has a big write up on
spalting the how and why, If I recall it right, he did commercial
spalting, anyway a lot of info there.

Have fun and take care
Leo Van Der Loo

Ken Moon wrote:
A while back, there was a thread on spalting, and some one (maybe Leo?) had
a mixture that they used to induce spalting. I'm going to cut some limbs
this week (Ash, Sycamore, hackberry and pecan), some 6 inches or more. I
want to try spalting on these, but I'm not sure what to put in my "spalting
soup" to get the right bacteria to start the process. Any one remember the
ingredients for this??

Another question: Are there external signs that will indicate that the
spalting has reached an adequate coloration? I'm concerned about stopping it
too soon, and having a bland piece or leaving it too lang and have it so
mushy it can't be turned without adding CA glue or other fortifier. Any
guidelines? TIA

Ken Moon
Webberville, TX