Melaza Negra sin sulfato.Dilución y tasa Brix...es la melaza Negra, verdaderamente efectiva para mejores cogollos aromas/humo de calidad superior? Opinone

I ask the question and in continuation, I will throw out the discussion challenge. The Brix degree by definition helps us determine salts, acids, proteins, and of course sugars, and the relative amount in solutions. And I explain, if products like flavor enhancers are based on the Brix degree of many of these products, for example one of the "star" products from the Plagron brand, Sugar Royal or others like Carbón Max from Grotek (this one in powder), their way of acting on the "cultivars" is based on their Brix degree, providing sugars that will lead to the production of ethanol molecules at the root level that will be integrated into the plants, and that principle is, a priori, what will provide an outstanding level of flavor and aroma. Due to the neutrality of its production and the absence of sulfates and preservatives used in the sugar industry, is BLACK MOLASSES and its dilution as effective as the products I mentioned? For a Brix degree similar to those referred products, what should be the amounts of water and Black molasses present in the solutions that can be used in the fertigation of cannabis grows? Any founded opinion or advice on how to do it? I look forward to your responses.