Sweet Dreams

02/10/24 Waiting soil to cover the long stam

I added some soil to reduce the length of the stems and make them more stable to the fans, sprayed once with mineral water after the lamp goes out and put some sticky traps because as usual there are some gnats in the soil, nothing to worry about so far.

3rd week I started with biogrow, raise dimmer from 25 to 35, no LST they will grow wild.

50% dimmer at 45 cm, plants showing pre flower, next week I will defoliate and LST secondary branches

Hey growmies, Stretching and pre flowering, added deep red lights from Mars Hydro, unfortunately I'm fighting with 70% RH during night and 60% day, maybe I will buy a room dehumidifier...

Everything seems ok👍

Tutto sommato le piante stanno crescono nonostante la temperatura bassa, solo 20 gradi nel box, da quanto so non lavorano bene i concimi organici a basse temperature quindi ho riscontrato una mancanza di potassio che ho cercato di sanare con Canna pk 13-14, vediamo come va queste due settimane incrocio le dita

Una settimana colma di cambiamenti, é incredibile come le piante senza nessun tipo di training si adattino perfettamente tra di loro allo spazio circostante, quanti sensori possiedono le piante? Come comunicano tra di loro? mi ha sempre affascinato...

Last defoliation and final round, next week I will flush

Start 25/10/2024 Harvest Day 74 - 06/01/2025 92 cm jet fuel was the taller No flush, flawless finish 2 ml a week an half before harvest then just watering with pH 8. Smelling exactly as described in Sweet Seeds site, a fruits explosion, special thanks! They sent me a lot of free stuff Thanks! Also thanks to Grow Diaries as my best professor ever...and obviously all of you sharing your magic experience, see ya next two weeks maybe

The Canna Crumbly cocoa biscuits are always a delicious opportunity to fill up on energy. They are easy to prepare!   Ingredients: 30g Bitter Cocoa 300g flour 200g butter 100g sugar 5 eggs 1 bar of milk chocolate with whole hazelnuts HOW TO PREPARE THE CHOCOLATE BISCUITS 1. Boil the eggs for 8 minutes, cool them and shell them.  2. Blend the egg yolks and set aside.  3. Mix the butter in a bowl with the sugar, add the flour and egg yolks, mix, then add to the mixture a bar of milk chocolate with whole hazelnuts previously blended into small pieces (I used the knife for a coarse mince) 4. Add the cocoa to half of the mixture and let them rest in the refrigerator for about half an hour.  5. At this point, roll out the pastry to about half a centimetre, then create the variegation between the two doughs (here you can have fun), once the biscuits have been formed, arrange them on a baking tray with baking paper and bake everything for 12-15 minutes at 170 degrees. IMPORTANT: I put double the recommended dosage for the butter, thinking I was an expert smoker, but, next time I will follow the doses because I slept 12 hours, the edibles have a prodigious effect but you need to calibrate well otherwise you risk going to sleep at 8 pm!😇💤

Dried for 10 days at 19 degrees and 45-50% humidity

Full gas, piney and sugar mint

The sweetest thing, second run for sure

Smell chocolate and have a skunky sweet aroma smoking

I am satisfied with the harvest and the quality achieved despite everything