BC Bud Depot - Garlic Cheese

Let's go with the 1 week. The germination stage took slightly longer than expected, understandable though, temps dropped quite a bit in the last two weeks. I didn't want to switch on the light yet, using the sunlight instead, because the growtent is stuffed with hanging plants from the previous run. The GT is located in a small room, it was meant to be for guests.........with a nice large window to get a good air circulation. Perfect for summer time, when temps rise up a lot and is the only room where the sunlight only hits early in the morning. Negative point: that window it's just next to my front door, and all the rest of the doors on my floor, just need to be careful when opening and see where the wind blows. I barely need to regulate the humidity, if more is needed, I generally use domes at this stage, or, if the plants are bigger I'd nebulize the growtent with water. When less needed the extraction fan and the air circulation in my house will do the job easily. 💪 I thought of sharing information about the making of "my" living soil with the bokashi system, starting by the first week of fermentation of the food waste with the bran and a few more things. 1 - Start from laying at the bottom tray 1/2 sheets of paper, otherwise, the crumbling waste could pass through and will clog the tap, from which I collect the bokashi tea. 2 - Pour 1lt of Biochar on top of the paper as a starting base for every single bucket I will fill up, so that the Biochar will soak the microbial life from the juice the runs towards the bottom, and a handful of Bokashi bran on top, to begin the fermentation process. 3 - Start filling the bucket with the food waste. Add about 10% of agricultural corn bran (quite cheap) and mix well, this will help to dry up a bit any excess humidy. Yes, we want the bokashi tea, but too much never work's out well. 4 - Make a layer of food waste, 2cm maximum, press it well so that excess air escapes and sprinkle a handful of Bokashi Bran on top. 5 - Place a plastic bag over the damp so that as little air as possible can pass and close the lid. Repeat the procedure until the bin is completely full, then add 2 handfulls of Bokashi Bran and let it ferment for at least 15 days, it can remain in fermentation for months without problems, probably even better. NOTE: Empty the liquid from the tap every 2-3 day, if left for too long, it might create black mold and you will have to throw everything away, better open it even once a day if you see that there is a lot of humidity with excess liquid. DAY 1:All good in the hood. Just the heads of the seeds are checking out how's the situation is around, couple of days we should be start seeing green stuff! DAY 2: Sbang! They're all out! I left them on the router with a dome on top and it worked perfectly! I'll switch ON the light tonight, probably dimmed down to 50%. DAY 3: Sun is back, temps raised up to a nice 18ºC, lot's of humidity, and yeah, the green stuff is out finally! DAY 4: They did appreciate the 18h light on, unfortunately temps drop a bit with light off, but nothing mayor. DAY 5: Situation look still, temps and UR stable. DAY 6: Finally showing some growth! It' been a pretty nice day outside and had higher temps and UR while light was off. DAY 7: Ready to begin a new week! I fed them with a shot glass each of water pH 6.2. See you next week fellow growers!