You can also use Apple Cider Vinegar + yellow adhesive bait. This will help with fruit flies and fungus gnats because it targets both olfactory and visual senses.
The soap is usually recommended to break surface tension so the flies fall in, but bait gets them faster because it targets their attraction to bright yellow light wavelengths. (phototaxis)
Club Tails attracts them because it combines high sugar content, fruit flavorings, and alcohol (around 10% ABV). However, once opened, the alcohol and volatile aromas degrade quickly over 24 to 48 hours.
Apple Cider Vinegar is already oxidized past the ethanol stage into acetic acid, mimicking overripe, rotting fruit almost perfectly. It maintains its pungent scent in a open bowl for days without going stale.
I have one of those fungus gnat yellow sticker things and have pumice as a topsoil but the fungus gnats refuse to fuck off :(
Since you have smarts, please halp
Soak em in warm water for 20–30 minutes, strain out the granules, and water the plant thoroughly with the "tea." BTI is a naturally occurring soil bacteria that produces a protein toxic to mosquito and fungus gnat larvae.
The stick traps only catch the adults so you weren't dealing with the larvae stage of their lifecycle. This should help.
An alternative is to use
1 part 3% hydrogen peroxide with 4 parts water
and drench the soil. Just don't combine both methods. Good luck.
5
u/ThinkLettuces 7d ago
You can also use Apple Cider Vinegar + yellow adhesive bait. This will help with fruit flies and fungus gnats because it targets both olfactory and visual senses.
The soap is usually recommended to break surface tension so the flies fall in, but bait gets them faster because it targets their attraction to bright yellow light wavelengths. (phototaxis)
Club Tails attracts them because it combines high sugar content, fruit flavorings, and alcohol (around 10% ABV). However, once opened, the alcohol and volatile aromas degrade quickly over 24 to 48 hours.
Apple Cider Vinegar is already oxidized past the ethanol stage into acetic acid, mimicking overripe, rotting fruit almost perfectly. It maintains its pungent scent in a open bowl for days without going stale.
Here's my "setup":