Day 99 - Finally got to chop a plant! Chopped the cheese, did a rough wet trim and hung it all in my diy drying chamber (see video above). I knew I was going to be chopping one before the other, so I threw together a cheap unit out of a garment box I bought from a moving company. -It came with a cross bar, so I cut the box and re-taped it the way I wanted it, to conceal everything proper. -Then, I drilled some holes in the sides for ventilation and taped some carbon filter from my air purifier overtop to keep pests and dust out. -Outside of the box, I've got a Coway air purifier pulling out the smell and adding a bit of air circulation (pulls air passively through the vents in the sides) . -For added flair 😉, I threw some velcro on the flaps and built a thermometer/hygrometer into the front to keep an easy watch. They will hang from some clip hangers I grabbed, for a week or so, or until they're ready. Then I'll do a dry trim and time to cure! Super Lemon Haze is still plugging along and getting dense. Smells great, and although the leaves show a past of issues, the buds are looking amazing. Can't wait 'till she's done! It's really nice to have the extra space in the tent now too. It was getting a little cramped. Day 105 - Cheese is doing well in the drying tent. Stems aren't snapping quite yet, so will need a day or two more. Drying chamber is working great. No smell whatsoever. Super Lemon Haze is STILL GOING and looking good. Done with nutes now and watching trichs everyday. Buds are beefing up. The leaves are starting to fade, but the look and colour of the flowers is wild. Can't wait for it to finish up. Should be sometime in the next week or so. Will post a final harvest for the cheese soon! Thanks for stopping by! 🥦