Strawberry Diesel- Beaver Seeds

Lights are on full 200watts, full spectrum, I prefer a balanced light spectrum throughout the grow, and will add more wattage in flower. Soil is fully cooked, adding a little more premixed super soil to the fabric pot, you can see it is a little low. Can't wait to see how each will perform in the 10 gallon Air Pot VS. The 10 Gallon Fabric Pot. Right now I can already see the first seed is stronger, so I think the comparison would be best if I took clones of the stronger plant. But because in my state I can only grow 2 plants while keeping it legal, so I will be a good boy, for now ;) Took a picture of my Aloe plant that I use to make Aloe FPJ, I take one large Aloe filet and add equal weight jaggery sugar (organic cane sugar is fine) and add one teaspoon L.A.B. (lactobacillus- locally cultured), then strain the liquid after 5 to 7 days, store in Fridge. The remaining solids and sugar can be used to make Aloe vinegar by adding water and covering with a paper towel in a glass jar, a S.C.O.B.Y. will form at the top eventually and can help to increase time by adding a tablespoon of previously made raw vinegar. This vinegar is used in KNF inputs like Maintenance Solution, Seed Soak Solution and to extract calcium from egg shells. I can go over making your own L.A.B. real quick: Take a handful of organic rice, wash with 4 to 8 ounces of R.O. water (no chlorine or chloramine) then add the rice wash to a small glass jar and cover with paper towel and rubber band. Two to three days later add 1 to 4 ounces of the rice wash to 8 ounces of fresh whole milk that is NOT Ultra-Pasteurized (so the rice was has now collected all kinds of bacteria that thrive in your specific local conditions- some good some not so good, but we drown all of them in whole milk!) So the only bacteria that survive are able to use lactose as their food, hence LACTObacillus. And there are so many strains of lactobacillus, but you have ones that thrive in your set up. The rice wash and milk is covered with a paper towel and sat in a dark area near your grow room and a separation occurs where a clear lactobacillus serum is on the bottom and a semi solid cheese forms at the top, this starts loosely and firms up as the lactobacillus serum is almost done, which depending on temperature can take up to a week, maybe less for warm locations so keep an eye on it daily. Strain cheese and add equal parts jaggery sugar. Store in the fridge. For real check out Chris Trumps tutorials on YouTube, he is a Master when it comes to Korean Natural Farming, or just "Natural Farming"