Big Tuna! - The Caviar from Pilchards

Week of the 8th!👊 BAM!!! It's all about Big Tuna #1 this week! She finished up so fast... the excitement must have got to her!😂 She is definitely a little different from her sister. I'm not sure if the mainline stressed her out to much, because that is the only thing I did different between the girls... BT#2 only has four main arms. Also, BT#1 got "nanners" while BT#2 did not... and "nanners" are usually caused by training stress and heat stress. Both girls have the same smell though... some earth undertones and when you take a big whiff... you get a menthol taste/feel in the back of the throat! Yeah Baby!😍 Can't wait for the first taste!😁 Temps: Daytime 25C and Night 19C. Water: BT#1 had 4 litres of water 3 days before chop and BT#2 only drank 7 litres this week. Humidity: It dropped down to 35%. One of the things I like about growing organic is there's no flushing... you can if you want to... I have tried that as well, and I didn't see or taste any difference. Now, I'm also a wet trimmer. I have tried trimming dry before, but wasn't a fan. Maybe I dried it wrong, don't really know, but I found wet trimming seemed to dry better and smell better in the jars! So that's my jam!!!👈 I got eight beautiful 💪 with some lower buds that has a wet weight of one pound... no leaves, just bud and stalk! When BT#2 finishes up, I'll add all the weight together at that time. As you can see from the pics, there is lots of amber and even the lower buds gain some ground in the cloudy department.👌 The drying room has temps that are around 18.5C and I added a humidifier to get the humidity up to 50%. In the past, if I could keep the temps and humidity like that for 10 days, I found that everything taste/smells/looks better... 👈 Next week, I believe/hope BT#2 will be ready to join BT#1...🙏 and maybe I'll sneak a taste of the uncured BT#1😁 Smoke Safe! Happy Harvesting! 👉😀👈