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Walnut Grove MN USA | I have done it. First of all melting 46-0-0 into water is a slow process that needs a ton of agitation. I did it on spring wheat and it increased my protein content to the point it made it more difficult to sell. Most millers are not used to dealing with 16% wheat. First mill I took it to rejected it but wanted it delivered to a different mill of theirs another 50 miles away. If you typically have trouble hitting 12% on your WW it would be worth a try. | |
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Late Foliar N on Wheat
