Biscotti
Biscotti
This growlog documents the journey of a Biscotti strain, from its germination on March 4th, 2023, through its seedling, vegetative, and flowering stages, culminating in drying and curing. The grower meticulously managed nutrients and environmental conditions within a 4x2 indoor space, utilizing LED lighting. The plant transitioned through its life cycle, entering the flowering stage on June 19th and beginning the drying process on August 15th, before moving into curing on August 20th, marking the successful completion of its cultivation.
Pergunte à IA sobre este growlogCultivo
Estágios
Ambiente
Meio
Tipo
Notas
Organic Mechanic 110 blend
Gráficos
Frequência de ação
Tipos de ações recorrentes ao longo do cultivo
29 ações
Cronograma
9 gal. 6.46ph
9 gal reservoir top-up 6.4 ph
Reservoir top up. 9 gal 6.4 ph
9 gallons added to reservoir
6.4ph full nutrient reset, cleaned out reservoir to transition to full bloom regimen.
Switched infrared to lvl2
Topped up reservoir, transitioning to full bloom. 6.4 ph
6.6 gal autopot
6.36 ph
6.3 ph veg nutrients
6.3 ph
6.3 ph veg nutrients
6.2 ph veg nutrients bottom fed
Diatomaceous earth powder. Broadcasted on leaves and soil.
Micronized sulfur
6.27 ph. Bottom fed
Microbes
6.3ph bottom fed
6.3 ph bottom fed
Bottom fed 6.29 ph
Solo cup to 2 gal
Watering 120ml daily
6.3 ph
5th to 4th node
6.2 ph
Purecrop1