Cheese

Today was harvest day. They got the chop just before lights were due to come on. Amber was at about 15% on the tri-chromes. Cheese #1 has a very pleasant and fruity smell, with very dense round buds glistening with tri-chromes. Cheese #2 Has longer buds instead of round. But had many more bud sites, And while the buds were dense at harvest they did not get as rock hard as Cheese #1. Both plants performed amazing, huge dense buds and rich citrus smell when wet. They were ready at 8 weeks from pistils. 9 weeks from flip. I trim the plants then hang them in the tent in the dark at 60f and 55% humidity where they will be for the next 7 to 10 days. I will update with weight and flavor profiles asap. Ok it has Dried and cured for two weeks. very potent smoke, the flavor is becoming more cheese like as the cure goes on. I am very happy with the outcome, many dense trichrome laden buds. I got 10 ounces off the harvest weighed at 53% humidity wich is slightly drier than I would LIKE. 6 ounces from Cheese #2 and 4 from Cheese #1 but the buds on #1 were denser there were simply more buds on Cheese #2. Buds are a nice light lime greenish color with red hairs and tinges of purple. It tastes kind of earthy and skunky, very clean buzzy effect.