Outdoor 2021 – Photoperiod

Things are looking really great. Buds are fattening up and my backyard smells like my version of heaven. Hit everything with Dr. Zymes on Monday and then went with BT on Thursday. Will be doing this routing weekly until finish. Found a single caterpillar the other day, but I've been going over each top bud twice per day and picking off eggs with a needle nose tweezers. This is a labor of love. Between the BT and the monitoring, I'm hoping to get a few more weeks on all of these before having to start havrvesting. When I do harvest, I'm planning on harvesting in waves... meaning to harvest the ripest buds and to let the others fatten up. This is partially to maximize quality, but also a practical decision due to my limited amount of drying space (3x3 tent). Alternating watering with plain water and a worm tea with 2 TBSP each of Fish Bone Meal, Kelp Meal and Alfalfa Meal and Foop sweetener (using at recommended volume per full feeding schedule, and plants seem to be liking it... would normally be using molasses, but I like using things up). Tuesday 9/14 Checked trichs with the digital microscope today, and was pretty blown away with how far along everything is. • Pineapple Meatball is ready to harvest. Plenty of Amber. Going to try to get the whole 1st cut (best, most developed buds) harvested on 9/15 and dried by next week so as to make room for the Macaron • French Macaron is about 5% amber and 80% cloudy... so we'll probably be ready to pull her next week • Thankfully, the Chem Brulee, though the most pungent in odor, is quite a bit less mature than the other two. Hoping to comfortably stretch her another two weeks. After the first cut is all done, I'll go back and grab everything else... which will all be fresh frozen and turned into hash rosin or FECO oil.