Ken
I am in know way connected to the business but did come across this
information on there site.
If you scroll to the bottom of the page at this link
http://westwindhardwood.com/newsletter/volume2.htm it may give you the
information that you are looking for.
Cheers
On Tue, 06 Jun 2006 01:21:16 GMT, "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