its been 24 hrs and its still floating like a turd. i do appreciate your willingness to give me reassurance, but i was waiting to hear from the mephisto gang to find out the age of these double grape seeds
generally, floaters end up being turds, sadly..maybe they can send me a replacement or something? dunno..
I'm just catching up on threads so this is probably addressed down the road. I drop seeds in dist. with a few drops kelp. Not knowing any different, if after 24hrs. the ones floating get bopped until they sink. I peer into cup with flashlight looking for tail, when found they get poured onto a plate with folded paper towel on top, last fold of towel goes over, excess water drained and gently pressed, into ziplock she goes and placed in a warm place. Any seeds that haven't popped 8-12 hrs. of being sunk gets same treatment. Hope I don't curse myself for saying this but, I've had 100% germ with Meph. beans so far.
I had one Auto Cush that took a good week to crack in ziplock bag, but she did and grew to be a little beaut! Patience is a virtue when it comes to germing. Have faith.
Also, I'd like to add that she might have been an older seed, recieved as freebies a good while after they were pulled. She even took awhile to pop from soil. I've got a few left that needs to be germed and hit with sts to preserve soon, just need to get some and do it.
As of this morning, I have had 100% germination rate of every Mephisto strain I just started. And almost that.... minus one.... Of another guys strains that I'm starting. I think it will still pop through the soil though.
I have two of each of the following, up through the soil now..... Mango Smile, HubbabubbaHaze, Double Grape, and Sour Stomper.
Wicked Pissah Seeds, two of each up through the soil: Hawaiian Skunk #5, Northern Skunk, Cherry Pebbles, Cherry Dream. I'll take a picture of them once they have a little more growth.
Winter is rough on a lot of people, germinating. Watch those temperatures, I believe that 76- 85 degrees F, is ideal. JMHO
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.