Check two more posts, post #201 for recipe and disclaimer. In the past I tried plain sulfer but I found the sulfer alone to be a bit harsh, and maybe less helpful, but I still use plain sulfer sometimes. I'm unsure of the exact chemistry other than maybe one old reference to it. I think any interaction with moisture could be a big variable. If I find that reference I'll post it but it sounded like the sulfer chemistry gets bit more complicated than a baking soda & vinegar volcano. Hence a true understanding of it is outta my league... It might be something for a PhD student to tackle.
[Last edit: 07/22/25 5:45:55 PM]