ØRGANIC • Runtz x Layer Cake

smallville Easy week - no work with plats 😴 Before planting, I spilled the soil with Great White Shark 3g per 3 liters with molasses and root stimulant from the B.A.C.

smallville Watering 1l per week. I don't measure PS and TDS on organics. In the next weeks, I'll tell you about my enzyme recipe.

smallville Top and go

smallville Go to flowering…

smallville I watered 3 times a week, 1000 ml per plant 🌱 My receipt of custom enzymes: At the request of readers, I want to share with you my recipe for a completely natural enzyme that I use in my grows. Enzymes, or as they are also called, enzymes, essentially control all life processes and are accelerators of all biochemical reactions. The more types of fruits you use, the richer the enzyme properties! Temperature for preparation and storage 19-35 C (room). Water preferably - osmosis. You can store it in bottles for as long as you like - it does not spoil even after 30 years! On the contrary, as the enzyme is stored, its properties improve because Fermentation continues and the penetrating ability of the liquid increases. A tightly closed bottle will prevent insects from getting inside. If a moldy smell suddenly appears, add sugar (10% of the enzyme volume). After about 30 days the smell will become fresh again. The enzyme, which is dominated by fruits or their peels, has a very pleasant fresh smell. Vegetable enzyme smells similar to vegetable pickle. The thick part that remains after filtering the enzyme can be used as fertilizer. Leave a little for the “leavening” of the next batch. To prepare we will need: 1. Polyethylene containers with a tight screw-on lid: canisters, bottles (it’s more convenient to have a wide neck), etc. 2. Components. For example, the container volume is 10 liters. We place there 6 liters of water, 1.8 kg of peelings of raw vegetables and fruits and 0.6 kg of palm or cane sugar, molasses or honey. Ratio 1:3:10 - 6% sugar, 18% purification, 60% water, 15-20% air! Note: there are a lot of enzymes in the peels of bananas, apples, oranges, cucumbers, etc. 3. Fermentation period - 3 months. At first, open the lid SLOWLY every day, releasing the accumulated gas (You will hear a hissing sound, like a bottle of mineral water). A couple of times a week we lower the density to the bottom with a clean stick. 4. After 90 days, you can filter the liquid part - this is the enzyme! At first I filtered only the volume that I needed at the moment ~100 ml per grow. And only after 3 years I completely drained my 5L bottle, now imagine how much during this time my enzyme improved its properties than I completely drained it after 90 days. So, try it, the enzyme is very easy to prepare, but its benefits are invaluable for nature and organisms.

smallville I water every 3 days, alternating 3 through 1 with water and nutrients, 1 liter per plant 🌱

smallville I watered 3 times a week, 1l per plant 🌱 My organic nutrients from the B.A.C are more than 4 years old and only now I saw that they began to degrade, but it's okay, I'm sure we'll get to the end on them

smallville I watered 3 times a week, 1l per plant 🌱 There are small degradations on the lower sheets in this run, the reason was mentioned earlier, but don't worry, friends, we'll bring everything to the logical end, it's organic here, it happens sometimes

smallville I watered 3-4 times a week, 1l per plant 🌱

smallville I watered 3-4 times a week, 1l per plant 🌱 In this run, not quite the perfect time of the year for the grow was chosen, so the humidity jumps strongly during the rains, and there are a lot of them now

smallville I continue to water every two days, alternating 2-3 times with water and stimulants. Humidity jumps from 45 to 65 because of rains.

smallville I water every 2 days, alternating 3 through 1 with water and nutrients, 1 liter per plant 🌱

smallville It got hot, switched to water 3 times a week at a liter each, plus enzymes. Approaching the end of the cycle.