Winter 23/24

11/16/23: Seeds sprouted. Orange Biscuits sprouted with the seed stuck to its leaves. I gently removed the seed shell and water both plants. 11/18/23: Connected irrigation and drainage system. Moved light 27in away from leaves.

11/23/23: Set pump timer to irrigate plants 2x per day for ~1min 11/25/23: Reservoir drained, rinsed, and filled with 3 gallons tap water. pH was adjusted to 6.2 after adding nutrients and reading 521 µs/cm.

11/30/23: Reservoir drained, rinsed, and filled with 4 gallons tap water. pH was adjusted to 6.2 after adding nutrients. Orange Biscuits is growing in sideways. I suspect the water isn't percolating properly and the roots are shallow as a result. May change fertigation schedule - currently watering in 1min intervals 4x/day. 12/6/23: Increased fertigation to 3x2min and 1x1min intervals 4x/day

12/7/23: Flushed both plants with week 3 water ~40oz/each. Reservoir drained, rinsed, and filled with 3 gallons tap water. pH was adjusted to 6.2 after adding nutrients. Pinot Noir is looking stubby and the leaves show signs of a deficiency/burn. Upon further examination, I found Pinot's drip ring was too restricted preventing proper flow. Signs indicate that it has received minimal water the past few days. Lights lowered to 19in (~34DLI). Began LST on Orange Biscuits. Increased fertigation to 4min 4x/day. 12/9/23: Both drain reservoirs were full so I reduced total fertigation by 2min overall. Continued LST on Orange Biscuits.

12/13/23: Reservoir was empty and was rinsed and filled with 4 gallons tap water. pH was adjusted to 6 after adding nutrients.Flushed both plants with 64oz/each of FloraKleen treated water (pH 6) and then rinsed with new fertilized water. Soil in both pots was fairly dry and Orange Biscuits continues to outpace Pinot Noir. They are both starting to smell a little fruity and dank. Lights lowered to 16in (DLI 41). Continued LST on Orange Biscuits (3rd tie down) and started LST on Pinot Noir.

12/22/23: Reservoir was empty and was rinsed and filled with 4 gallons tap water. pH was adjusted to 6.1 after adding nutrients. Soil in both pots was fairly dry. Orange Biscuits is 17in tall and its canopy is 14in away from the light. Pinot Noir is 10in tall and its canopy is 20in from the lamp. They both smell a little fruity and dank. Both plants are past LST and I am now tucking leaves behind flower sites. Flushed each plant with 0.75gal of federalized water. Fertigation schedule increased to 4x 4min intervals. 12/26/23: Reservoir was nearly empty and was rinsed and filled with 4 gallons tap water. pH was adjusted to 6.1 after added the same nutrient dosing as earlier in the week. Drainage reservoirs were both emptied as well. Both plants have taken off in the last few days and Orange Biscuits is starting to show how much flower she'll pack. Continued leaf tucking and will likely defoliate during next water change. 12/27/23: Raised lights a few inches to prevent burning Orange Biscuits. Increased fertigation to 4x 5min intervals.

12/29/23: Raised lights to keep a 14in distance from the canopy. Pinot Noir is 23in and Orange Biscuits in 27in. Reservoir is just under 2 gallons and both draining containers are nearly empty. Tucked several large fan leaves behind lower flowering sites. Pinot Noir is finally starting to catch up to Orange Biscuits in size, but is still behind in terms of flower growth. 12/30/23: Rinsed and refilled water reservoir. Noticed that nutrients are to be added in a particular order for proper uptake. 1/2/24: Lightly defoliated the lower canopy. Orange Biscuits drainage reservoir was overflowing and caused a pool to form on the bottom of the grow box. Pinot Noir is finally at the same height as Orange Biscuits, but is still behind in terms of flower size.

1/4/24: Reservoir was empty and was rinsed and filled with 4.5 gallons tap water. pH was adjusted to 5.9 after adding nutrients. Orange Biscuits is 30in tall and Pinot Noir is 32in tall. Lightly defoliated lower canopy and select upper leaves. Maxed out light height by clipping it directly to the top of the frame. 1/8/24: Reservoir emptied, rinsed and filled with 4 gallons of tap water. pH was adjusted to 6 after adding nutrients. Pinot Noir continues to receive more water than Orange Biscuits despite restricting it's flow. Pinot Noir now stands several inches above Orange Biscuits. 1/10/24: Defoliated lower canopy and clipped off smaller bud sites that were receiving insufficient light. Tucked upper leaves behind flowers.

1/13/24: Both reservoir pump and air stone had stopped working due to calcification and organic build up. Flushed each plant with 1gal of week 8 water. Reservoir emptied, cleaned with H2O2, rinsed and filled with 4 gallons of tap water. pH was adjusted to 6 after adding nutrients. Pinot Noir now towers standing at 38in while Orange Biscuits remains at 32in. Pinot Noir shows first signs of trichome development on fan leaves and Orange Biscuits continues to become more resinous. Light height is maxed out and Pinot Noir now risks getting burnt. Hopefully Pinot Noir's flower growth will advance and catch up with Orange Biscuits so their nutrient regime can remain the same.

1/18/24: Air stone had stopped working due to calcification and organic build up. It was restored with a vinegar and H2O2 soak. Reservoir was emptied, rinsed and filled with 4 gallons of tap water. pH was adjusted to 5.9 after adding nutrients. Pinot Noir stands at 38in and it's top cola is 6in from the light. Orange Biscuits remains at 32in and it's top cola is 12in from the light. Lightly defoliated the lower canopy and a few top fan leaves blocking but sites. DLI/PPFD remain the same as last week. 1/23/24: Reservoir drained and soaked in vinegar. Rinsed and filled with 4 gallons of tap water. pH was adjusted to 6.1 after adding nutrients. Lightly defoliated upper canopy expose lower bud sites to more light.

1/27/24 - Removed both plants from grow box to defoliate leaves and stake unstable branches. Watered both plants with remaining water in reservoir after defoliation. Reservoir was drained, rinsed, and filled with 4 gallons tap water. pH adjusted to 6.1 after adding nutirents. DLI and PPFD remain the same as week's past and top colas have yet to show signs of serious light burn.

2/1/24 - Watered both plants with remaining week 10 water and dumped drainage reservoirs. Reservoir was drained, rinsed, and filled with 4 gallons tap water. pH adjusted to 6 after adding nutrients. The drip rings are functioning poorly resulting in hand watering becoming necessary. Sprinkler system will be replaced later this week. Both plants are starting to bulk and some trichomes are beginning to turn opaque. I will start weening nutrients after this week. 2/4/24 - Replaced irrigation tubing and removed flow controls. Plants are now being watered to the point of runoff. 2/6/24 - Drained, rinsed, and filled reservoir with 4 gallons of tap water. Slightly cut back on nutrients to 946µs/cm and adjusted pH to 6. Broke a few lower branches as I hung a new window shade/door.

2/9/24: Drained, rinsed, and filled reservoir with 4 gallons of tap water. pH adjusted to 6.1 after adding the final week of nutrients before flushing. 2/13/24: Drained, rinsed, and filled reservoir with 4 gallons of tap water. Cut nutrient dosing by 3/4 to prepare for the final flushes. pH adjust to 6 after adding nutrients with a conductivity of 427µs/cm.

2/15/24: Reservoir drained, rinsed, and filled with 4gal tap water. No nutrients were adding and pH was adjusted to 5.9. Drainage reservoirs empties and rinsed. 2/19/24: Reservoir drained, rinsed, and filled with 4gal tap water. Added florakleen to flush remaining nutrients and adjusted pH to 6. Both plants are starting to show color changes in the fan leaves and are starting to develop amber trichomes. There are still several trichome stocks that are clear that should hopefully become opaque this week.

2/24/24: Emptied and disconnected reservoir. Both plants will use the remaining water and nutrients left in media to sustain themselves until harvest. 2/26/24: Unplugged lighting to sustain a 48hr dark period before harvest.

2/28/24: After 48hrs of darkness, Pinot Noir was cut down. Its branches quickly bent over and intertwined as supports were removed. Lightly defoliated larger fan leaves before hanging to dry. 3/9/24: Flowers were hung to dry for 10 days (over dried). Temperature and humidity remained around 65F and 60%, respectively. Lower bud sites were shucked while upper buds were trimmed and placed in mason jars according to their quality - top, mid+, mid-, and larf. Trim was thrown in the freezer for kief collection. Boveda 62% packs were added to each jar and will be burped daily for a couple of weeks.

2/28/24: After 48hrs of darkness, Pinot Noir was cut down. It's branches quickly bent over and intertwined as supports were removed. Lightly defoliated larger fan leaves before hanging to dry. 3/9/24: Flowers were hung to dry for 10 days (over dried). Temperature and humidity remained around 65F and 60%, respectively. Lower bud sites were shucked while upper buds were trimmed and placed in mason jars according to their quality - top, mid+, mid-, and larf. Trim was thrown in the freezer for kief collection. Boveda 62% packs were added to each jar and will be burped daily for a couple of weeks.