Cheese - seed from contest Ganja Farmer

Hello mates, third week of vegatation for Cheese. A week after the topping (10/10) Cheese show a good growth, more bushy compared to Big Jack and Lemon OG but with a rigth internodal distance. Badly she showed the tipical sings of Ca defiency one day before the other plants in the tent so this meant i did something wrong with my Ca/Mg rate in the base water. I checked again how much grams of Epsom salts i must put in the base water and there finally i found my fucking mistake, i was 10x wrong about the unit of measurement. I always put 0.2 g/L of tap water and this was the mistake because i should have put 0.02 g/L, I completely reversed the problem of the tap watear that normally have more Ca than Mg. Despite that, the last day of the week (13/10) she looked very good with a perfect rounded crown so it was the rigth time to prune and to defoliate her keeping the sick leaves to monitor the progress of the disease. Environment info: Average T - RH : 25.1°C - 66% Average VPD: 1.09kPa Tmax - Tmin: 27°C - 23°C RHmax - RHmin: 76% - 61% Light schedule: 1 LED 60% 100W - 18Hr on / 6Hr off - 70cm from the plant 1 LED 60% 100W - 18Hr on / 6Hr off - 70cm from the plant Feeding: BioEnhancer: 1g/L Water info: Base water with 4:1 ratio (demin:tap water) with 0.2 (g/Ltapwater) epsom salts added to balance salts on 5L (wrong amount of Mg, i leave here only this week). T: 23.4°C - ppm: 117 - EC: 0.23 ms/cm - pH: 7 Corrected Base water with 4:1 ratio (demin:tap water) with 0.02 (g/Ltapwater) epsom salts added to balance salts on 5L T: 23.6°C - ppm: 103- EC: 0.2 ms/cm- pH- 7.2 07/10: Water + BioEnhancer 1 g/L + Bio-pH-: 600 ml T: 22.4°C - ppm: 217 - EC: 0.4- pH- 6.3 09/10: Water + Bio-pH-: 600 ml T: 22.4°C - ppm: 117 - EC: 0.23- pH: 6.2 11/10 and 13/10: Water + Bio-pH-: 800 ml / 1 L T: 23.6°C - ppm: 103- EC: 0.2- pH: 6.2