Looking great

Thinking this week I'm going to pull the amino acids. The tips seem to be curled down just a bit so I'll remove that and see if its a nitrogen toxicity. Other than that I think the plant looks good, the smell is hard for me to describe lol.

Finally cooled down this week, maybe 5mm of rain, not much. Did some light defoliating, lollipoping, really doesn't need too much this early, especially with the height the Hugel gives me, keeps the bottom nice and clean with great light penetration. 2 hours of drip irrigation, and weekly foliar spray of Neem, Kelp, Aloe, Epsom is all she's had. Still top dressing Gaia Green mix every 3 weeks, but I really doubt she even needs it. I gather it might make a bigger difference during flower but we'll see. Haven't fimmed or topped in 3 weeks, may just leave it, shape looks great to me. Will defoliate harder closer to flower or if it gets wet and rainy, but weather looks great. The trunk is getting HUGE, going to need a chainsaw to take this bad girl down come Oct!

Sorry for missing a few days of her grow guys! I'm so sorry about that, I like to always have6ny diaries updated. This lady hasn't really grow too much after I started training her but anyways. Her aroma is very sweet like a perfum, her sister smells the same too which is awesome news for me! She's being 100% organically grown with Biotabs organics! 💚🌱✌️

I made it to week 12 flower. Visual changes are, trichomes of top colas range from 15-30 amber, there's some purpling of the leaves from the cooler temps. After waiting longer then I wanted this week, I found a day to harvest comfortably(after record breaking heat)...I've harvested both plants already, and they are drying while suspended from hangers. Next week, and after the drying period I will have dry weight and more pics of the harvest. Temperature is 70-65°, and humidity is 45-50 during drying, and I'm going for a 6 day dry.

Hello my grower friends. As @xii_xii_mrgreen suggested me, I am sharing with you the recipe for Marrakech butter. It's cannabis butter made with all the leftover waist, curing, and leftover grinders. Each time a leaf is filled with resin, I put it aside. After a few sessions, I have enough to make ganja butter. For this tour there are cultural leftovers loaded with THC and almost as much CBD. It is also a good technique to fully use plants grown outdoors that have more leaves than indoors. Ingredients and utensils I live in an area that produces a lot of butter. I chose the best: echiré butter. https://www. echirelebeurredefrance. fr/ I saw some at Harrods, KDW and Corte Ingles. I only visit the top floor of these stores. Otherwise, choose a good, greasy, yellow butter. Gauze or compresses filter the mixture finely so as not to find small pieces of grass in the butter. This recipe is only valid for real butter and does not work with vegetable butter. Preparation Before rolling the recipe you can boil your ganja for 5 minutes to “clean” it if it is dusty. It must then be dried for at least 2 days. I do not do this so as not to degrade the good stuff and when cooling the impurities remain at the bottom in the juice, the butter is on top. Recipe THC and CBD are activated by decarboxylating ganja. You have to put everything in the grinder first, there are other faster techniques, but the grinder produces a fine cut. I used a bigger one than in the photo. Place everything on a wire rack with baking paper for 40 minutes at 110°C in the oven. It smells great, watch out for your neighbors. At this stage you can set some aside to season your pizza. Estimate the quantity compared to what you put into a hit. It is not necessarily a good idea to put it in a simmering dish because it changes the taste a lot. I melt 4 times the weight of the butter leaves in 4 times the weight of the butter in water. So here for 35g of leaves I melt 140g rounded to 150g of butter in 600g of water in a stainless steel saucepan. Heat until the butter. Add the leaves and mix gently. Cover a tiny amount of broth. The water stays below and should not completely evaporate. This is very important otherwise the butter or the leaves are burnt. It is necessary that the grease begins to isolate on the surface. It takes between 2 am and 3 am. It smells much less good than in the oven and disgusting, which is why I do not recommend putting it in stewed dishes. Allow to cool to room temperature. When the soup is lukewarm it must be filtered. To facilitate demolding, I recommend that you put plastic film at the bottom of a fully concave bowl, put gauze or compresses to refine the filtration. It's also easier to press the rest of the leaves. The fats will float on the cooking juices. When the bowl is cold, put it in the fridge. The next day unmold. I got 92g of Marrakech butter. Potency should be tested on an empty stomach and adjusted in small quantities every hour. Use Butter is ready and can be consumed immediately. It is perfectly digestible but the taste is not very good. In the form of butter, the best is to spread it on bread with a slice of smoked salmon on top, a few drops of lemon and serve a glass of chablis. Very good also spread on bread to accompany oysters. Probably its green, grassy taste is reminiscent of seaweed. It loses some of its flavor mixed with chocolate and spread. You can melt a little bit of it in the tomato sauce of your pasta or the soysauce of your rice especially if you eat fish: soysauce water nuoc mam 30 seconds in the microwave, melt only after a little butter in the hot sauce and pour over your rice. You can use it in all hot or cold culinary preparations in place of regular butter if you don't use it all, cut it into individually wrapped portions in cling film and put all of these portions in a freezer bag in the freezer. It holds up very well. Tell me if it is not clear, I will make as many changes to adapt the translation. Bon appetit. M assisted by Mister Z.

Trucking right along with no issues. Girls putting on weight and it's pretty cool to see other bud-sites fatten up with this light compared to my old blurple. Day 50 for the 2-gal and day 43 for 3-gal, cannot wait until harvest!! Gonna wait minimum 80 days for the 2-gal, maybe longer.

This is a cross between Critical (zamnesia seeds) and Girl scout coockies. i will veg and flower the best clone

Tag 24 !

Dank Berry is really starting to show her structure after multiple toppings. She’s growing bushy with lots of healthy green leaves and new shoots forming. Excited to see how many bud sites she will build up before the flip.

Three of the lower branches have been pollinated. She was fed the last of fox farms grow big...So far I am satisfied with the bud developments after the LST in just two weeks.

22. Oktober Alle drei Samen sind was geworden :) Gibt nicht viel zu erzählen außer das ich mich freue dass wieder etwas wächst :D 27. Oktober Es ist schon der erste Mist passiert 😅 meine Lampe war leider nur auf 1% Leistung eingestellt und ich habe es nicht gemerkt x) habe vergessen die Ei Stellung im Timer zu ändern. Das Endergebnis ist Spargel der sich kaum tragen kann. Aber noch ist nichts verloren

Flower starting to swell

**Week7 Bloom5** 5/4/24 Water 30L+Agsil21 8ml+Bloom160ml+Core100ml+Calboron10ml PH5.8 EC2.5 Hand feed last irrgiation 5L Stock+ThriveGens Enzyme 15ml PH5.9 300ml per pot tray Runoff 6/4/24 Water35L (0.3ec)+Agsil21 8ml+Bloom 250ml(1.3EC)+Core 125ml(0.7EC)+Calboron 15ml No refresh shot tray today Runoff Tray PH6 EC3.2 🏕️ PH5.8 EC 5.8 7/4/24 Water20L+Stock10L(1EC)+Agsil 8ml+Bloom160+Core80ml PH 6 EC2.5 No refresh shot tray Runoff Tray PH6.1 EC4.8 ⛺ PH5.9 EC4.8 8/4/24 Water20L+Stock10L+Agsil21 8ml+Bloom160ml+Core70ml+Calboron5ml PH5.8 EC2.5 (29D Bloom) Runoff Tray PH6 EC 4 🏕️ PH5.9 EC4.4 9/4/24 Water 25L+Agsil21 5ml+Bloom180ml +Core80ml+Calboron10ml PH5.9 EC2.5 Runoff Tray Ph6 EC2 🏕️ PH5.9 EC4.2 10/4/24 Water 30L+Agsil21 10ml+Bloom230ml(1.5EC)+Core 115ml+Calboron 10ml PH5.9 EC2.5 Thrivegen Enzyme flush 300ml per pot Runoff Tray PH6.1 EC4.7 🏕️ PH5.9 EC4.6 11/4/24 Water 30L+Agsil21 10ml+Bloom 250ml(1.7EC)+Core 110ml PH5.9 EC2.5 Runoff Tray PH6 ⛺️ PH5.9

Grow Diary – Day 88 (Flowering Day 68) Strain: Sour Frootz by Karma Genetics Plants: 4 clones Training: HST + SCROG Nutrients: Green House Feeding Bio Line – finished Lighting: LED at 50% (final phase) Date: June 8 Status: Harvest Day After 68 days of flowering and 88 days total, the Sour Frootz have reached full maturity. Today marked harvest day. Trichome Check: A final inspection confirmed the ideal moment—mostly cloudy trichomes with 10% amber, delivering the perfect mix of potency, flavor, and effect for me. Buds are fully resinous, and carry an intensely rich aroma: sour fruit, citrus, and that underlying gassy funk Sour Frootz is known for. Harvest Process: • Whole-plant harvested • Plants were cut at the base, intact, and hung upside down • Leaves were left on for a slow dry to protect terpene profile and promote even moisture loss • Drying environment set to ~17–19 °C with 50–60% RH • Complete darkness and steady airflow maintained This method should allow for a 7–14 day dry, depending on bud density and ambient conditions. After drying, a slow cure in jars will follow to fully develop smoothness, flavor, and complexity. Final Notes: • No signs of mold, pests, or stress at harvest • Natural fade complete; plants finished cleanly after flush • Aroma at harvest is deep and terpene-rich • Resin content is heavy – scissors and gloves were coated during harvest Next Steps: Drying will be monitored daily. Once stems snap, the buds will be dry-trimmed and moved into glass jars for curing (burping daily at first). Initial smoke test expected in about 10–14 days, with full cure developing over 4+ weeks.

Grower, ancora non l'ho provata.ma sono sicuro che è più che valida...vi farò sapere quando sarà pronta

Going fine week 3 12/12

It was a roller coaster ride guys but I started with four harvested I earlier got two ounce quick dry wasent flushed properly but these ones hav been there a some nice buds here n a hopefully will get a decent seed harvest stoned @chedderbob112 s2340420 don’t hav dry weight bud av went for fullness plant