3x Meringue,3x Frozen Biscotti/LST/toped

Nordgrow About a week has passed and so far everything is going as it should. After the Jiffis were rooted, I planted the little ones in 0.1L pots with seedling soil. Red pots = Meringue Gray pots = Frozen Biscotti

Nordgrow The little ones are doing very well and they are already developing their 3rd pair of leaves. They are getting a bit of wind now to strengthen the stems. They haven't been watered again since the repotting, but that will be done as soon as the soil is dry. From then on, a little root complex will always be added.

Nordgrow The little ones are developing splendidly. They just got fertilizer for the first time. The roots were checked, and next week they will be repotted into 1L pots. As a precaution, a treatment with a neem oil water mixture was sprayed on the leaves.

Nordgrow At the beginning of the week, I repotted into 1-liter pots with BioBizz lightmix. The plants are developing very well. The Meringue is showing that wonderful Indica typical leaf shape again with a nice dark green.

Nordgrow Due to a hospital stay, the little ones got a bit of dry damage, but they have recovered well and are growing very nicely. At the end of the week, I'll top them and take a cutting from each top.

Nordgrow All were topped, and from the tops, an attempt is being made to take a cutting to select the best phenotype. A mother plant will then be taken from Meringue. The plants should be repotted soon and are already ready to move into the big box, but that still has to wait a bit.

Nordgrow The main stems are getting stronger and stronger. The plants actually want to be repotted, but the big box is still occupied by the 2 Hawaiian Snow. The cuttings are also not ready yet. Unfortunately, everything is stagnating a bit at the moment. Only the height of the plants is increasing nicely 😅

Nordgrow Finally, it was time to move into the big fabric pots with BioBizz Lightmix soil and into the big box. Transplanting was urgently needed. Now the plants can root in the new medium for a while, and then the light schedule will be adjusted. The big plants were bent and secured to stakes. All the cuttings have taken root, and the best ones will become mother plants.

Nordgrow Zweite Blüte Woche. Die Pflanzen strecken sich wie wild und in der Box ist ein wahrer Jungle entstanden. Stark verzweigte Pflanzen und große Sonnensegel. Vorblüten sind zu erkennen und die Pflanzen haben jetzt schon einen starken Geruch.

Nordgrow The plants are shooting up nicely, and the box is bursting full with just 6 plants. Stems and stalks are getting thicker, and the first flower clusters are slowly forming. I discovered and removed a few nanners. A few shoots and leaves were also removed.

Nordgrow The plants are already starting to resin up nicely. The plants won't get any bigger now; from here on, only buds will be formed. The smell is very unusual. It has a very sweet scent with heavy, hard-to-identify undertones. Meringue = back left, back center, front center Frozen Biscotti = back right, front right, front left

Nordgrow The plants are slowly getting color in violet to pink tones. All are now excessively resinous, and the buds are getting thicker and thicker. The Meringue already has rock-hard buds. So far, there are no signs that the plants are maturing. This means they can happily continue forming buds.

Nordgrow The colors are becoming more intense, as is the resin production. A few orange stigmas can be seen on one of the Frozen Biscotti. Otherwise, the buds are just getting thicker and denser. With a light touch on the buds, my fingers are immediately super oily and sticky. I'm already looking forward to the harvest!

Nordgrow Everything is blooming happily. One of the Frozen Biscotti seems to be almost ready. The box smells like a candy factory when opened. If someone has ever made caramel themselves, they can imagine the scent in the box being quite similar. The buds are rock-hard, except for one Frozen Biscotti phenotype.

Nordgrow The flowering time is slowly coming to an end. The buds are beautifully colored, rock hard, and dripping with resin. A Frozen Biscotti is so heavy that the branches need support. The Meringue performs just as awesome as I know it does and proves to me again why it's one of my favorite strains. I think 2 more weeks and it can be harvested.