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Crew lead in Boise swore by sugar water as a retarder, and I laughed till I tried it on a 90 degree pour
Honestly I figured he was just messing with the new guy, but we brushed a thin mix of sugar and water on a 20x20 slab last July and it bought us almost 40 extra minutes of working time with zero crusting. Ngl I still keep a box of sugar in my truck now. Anyone else use it, and does the ratio matter that much or am I overdoing it?
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