Mozzarella

Okay. Sorry for the slacking where I slacked here. But here we go. I have one photo when I transplanted to my 8 bucket system. They were very mistreated, left in a cloner with plain water for months. They looked haggard. But after a couple months of tlc. I vegged them back to perfect health and flipped to flower. Not going through the weeks of vegging because honestly it’s the auto pilot part of the grow. I selected this mozzarella out of 3 moms. Now for my first harvest replicated. I started day 0 flower Jan 19th of 23. They were about 12 weeks of veg and stretching to get these where I wanted for my scrog. Mozzarella stays very short. So turning my lights down and spacing far away was necessary to stretch. She is a heavy feeder and rewarded. tolerated ppms of 1400 in the past. No Co2 used. Yet. My lights draw 800w each 2 in a 5x10 tent.

Okay. Sorry for the slacking where I slacked here. But here we go. I have one photo when I transplanted to my 8 bucket system. They were very mistreated, left in a cloner with plain water for months. They looked haggard. But after a couple months of tlc. I vegged them back to perfect health and flipped to flower. Not going through the weeks of vegging because honestly it’s the auto pilot part of the grow. I selected this mozzarella out of 3 moms. Now for my first harvest replicated. I started day 0 flower Jan 19th of 23. They were about 12 weeks of veg and stretching to get these where I wanted for my scrog. Mozzarella stays very short. So turning my lights down and spacing far away was necessary to stretch. She is a heavy feeder and rewarded. tolerated ppms of 1400 in the past. No Co2 used. Yet. My lights draw 800w each 2 in a 5x10 tent.

Okay so these pictures are on day 28 of flower. They stretch about 50% or less in the first 2-3 weeks. This strain packs on bud really fast. They are dense , smelling like fruit n skunk currently.

Business as usual. Girls are swelling nicely. Had a water leak , I accidentally knocked out a hose. Fml water everywhere. Shop vac for hours. Fans. Desperately maintaining humidity.

Maturing very fast and onto the flush. Buds are dense , dripping with trichs. If I were to have started the flush earlier this plant would give you a sunset color on the leaves.

Moving right along. Have been battling high temperatures when lights on. Been flushing for a week. I’m chopping soon to assure no bud rot. 25% amber trichs. Going to be a glorious harvest.

Girls look amazing. Buds fell over from the weight . Going dark for 24hours and then chopping. Will update with final numbers on the scale and the harvest pics.

Okay so after 48 hours instead of 24 of darkness. These ladies were begging to be chopped with how much more intense the smell got. Cheesy , sweet , skunky , and a floral incense kind of scent. Made lots of finger hash just getting them off the plants , already smoked. I’m about 75% done with chopping all the major tops. This time I decided to cut off the branches and dry on an eight tier 24” diameter rack off Amazon. All 8 tiers are full with gorgeous top colas. I’m drooling. Can’t believe just how much bud this is turning out to be. They are dense , and oozing. Not going to get a wet weight because this is just too much. But holding the rack it’s like 20 lbs or more. My scales don’t go that high. Lol. Gotta say it, I think my buds look 10 times better than the advertisement photos g13 lab’s mozzarella. My 2 cents and honest opinion. Please do give me your opinions. I know I didn’t show the full grow because life gets busy. My next grow I want to control the humidity and heat levels a bit better. Or just humidity and run co2 to withstand higher temps. I have every angle of the grow under my tips now. It feels amazing to have this kind of harvest after the dedication these plants received. I’m Convinced…. rdwc with a water chiller , is by far the best way to do hydro. When it’s dry I’ll add the final weights. My nutrient reg is this. Jacks 321 , botanic are cal mag plus, hydroguard,PK booster is flower fuel(purple can off Amazon) and unsulfured molasses. If you don’t have an ability to keep water at 70 degrees then only use jacks hydroguard and cal mag. You’ll still do well but that molasses , that sauce is the boss.

Frosty is here. Drying up. Almost completely dry. Ready to cure. I’ll post another week with final weight pics for proof. Right now I’m showing about 3lbs of dried tops. Super skunky and cheesy with a dash of fruitiness on the smell. The taste is a real killer. Skunky piney sweet.