On week 5 of flowering, the smell is starting to really take a turn. It has this wonderful fruity, sour earthy aromas. The bud sites are starting to fatten out and pistols are just about to start changing from whitish yellow to natural progression of what looks to be bright orange.
I chose to defoliate Monday April 3, 2023 as I added self watering plant saucers from A/C Infinity to help with a more natural feeding then relying on touch or look. They now share space with 2 Blue Cherry Pie plants that transferred to 12 to 12 hour light schedule tent.
I have not had pests or PM thus far ("knock on wood"), I sanitized and disinfected the grow tent, lights, fans, exhaust fan with bleach to clean and vikron to kill any fungus.
Plants have been harvested, dried and trimmed. They are in the second week of curing in grove bags. I plan on doing total weights and final pictures of the harvest when curing is completed. Moroccan chilli #1 had a bigger yield in terms of bud structure and big buds. Moroccan #3 had a good but did not manage to get very many big buds more of the tight smaller buds and nuggets. Moroccan #3 had some purple coloration, no purple buds with Moroccan #1.
I have smoked a few nuggets of both and they have a distinct terpene profile, taste and smell that starts out fruity and funky but ends with an earthy, peppery, hash taste upon exhale. I would say they are hybrids of dominant indica. The high is a powerful creep as it starts a pretty mellow body relaxing body followed by this on slot of this cerebral wave that molly whops you into another dimension.
I am excited to see the maturity of the cure and to see the comparison from only 1 week of cure to 4 weeks of cure.
I harvested on May 1st, drying in a dark room with humidity at 54%, with a temperature of 19 degrees. I plan on drying them out for 14 days. from there trimming and curing for the following 2 to 3 weeks in grove bags.