Day 62- Right i think I've finally got BlackBerry Gum back on track, her deficiency hasn't gotten any worse and her buds are starting to grow again now
Today she got 4 Litres of water with 4ml/L BioBizz TopMax & 1ml/L cal-mag
BigBud got her first proper feed yesterday after her flush 4 Litres of water with 4ml/L Sensi Bloom A&B & 1ml/L cal-mag pH'd to 5.9 as the soil pH was at 7.2........run-off measured at 6.6 after so I'm hoping this big girls makes a turn around now her pH is fixed
Baby in the corner is my Girl Scout Cookie by FastBuds......watch is space for her journal still don't know what im doing with this one, any ideas?
Awww shel be fine some them buds lookin super fresh and white pubed so plenty time to go but some the oranges showimg us some are maturing rather quick... fear not as mifldgett looked completly done by her seedbank day 65 with the amount of harvest hairs(orange) an i chopped to experiment hahaha
Iv downed bertha she dryed up full plant to touch in 3-4 days so iv bagged her up but with and exception of leaving airflow to allow the last sneaky moisture to leave
Awww shel be fine some them buds lookin super fresh and white pubed so plenty time to go but some the oranges showimg us some are maturing rather quick... fear not as mifldgett looked completly done by her seedbank day 65 with the amount of harvest hairs(orange) an i chopped to experiment hahaha
I hope so lol now I've gone and snapped my GSC with no repair [emoji34] so got to get another in the soil, going back to dutch passion genetics!! Nice and strong lol
Iv downed bertha she dryed up full plant to touch in 3-4 days so iv bagged her up but with and exception of leaving airflow to allow the last sneaky moisture to leave
Iv downed bertha she dryed up full plant to touch in 3-4 days so iv bagged her up but with and exception of leaving airflow to allow the last sneaky moisture to leave
This site uses cookies to help personalise content, tailor your experience and to keep you logged in if you register.
By continuing to use this site, you are consenting to our use of cookies.