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Day 36 Unbelievable.

After a few years of absence on the forums i felt I had to come back and give credit where credit is due. Totemic is truely bringing us fire genetics. Plants cultivated outdoors in winter I have had the chance now to test a lot of fem seeds by totemic lately and will bring my review on the other strains once the go into flower . For now I will speak about chocolate Gelato x slurricane Fems which I found contain a 99% successful female rate This cross is extreamly resistant to mildew with 13% showing signs of mildew , bare in mind it's winter. They are also exteamly pest resistant and had no issues with pests. There are roughly 9 phenotypes but that can be expected with them being S1. There's a good mix of sativa and indica dominant phenos . Whilst I do not normally enjoy sativa dominant phenos as a fair majority contain alpha pinene which is one terpine I really dislike flavour wise , I am finding the sativa dominant phenos are carrying high levels of mercene which is my favorite terpine and usually found mainly in indica dominant. Most of the plants are carrying the terpine profile of slurricane .There is one pheno occurring at a 8% rate that is a lower yielder which is the only drawback I found whilst not a big one as quality is on point . I also had a 1% mutant rate. I had a germination rate of 93%. I have spent a lot of money on imported genetics and I can honesly say that totemic brings us fire . I personally won't be cultivating imported genetics for a while . There is a noticeable difference in the way the plants handle our climate over imported genetics . Breede locally for our climate and putting our money back into our local community . Love what you doing totemic and keep it up. Ps I am not a tester for totemic I am just a guy that wanted to give them a go and was extreamly happy and they went way above my expectations

Here are the nominees for SOTM May (in random order) We'll try get the vote done ASAP with the voting panel @Bos @Orcanic #1 @Orcanic #2 @Pants @Stefan @The_StonedTrooper @Sublime Stirk @Twix Aphen @Weskush #1 @Weskush #2 GOOD LUCK!

I've just been informed, that the clone I have for the last week, is a Big B Cookies and Cream Cheese (with red x) That was a nice surprise, and it came with another one I really wanted to try grow organically after having tried some that was grown in hydro, was the Peanut butter breath. Excited for the rest of this years harvests.

Just repotted the 2 baby's into 40L pots.

Day 7 Week 6 Update Got nothing again ^^ how easy is growing, ehhh? Pot still to heavy to bother. I had some tech difficulties.. related to a USB hub.. to connect both cameras to the same charging port.. problem, the USB charging load is to much and sucks the cams dry slowly but steady. I have a bit of a busy time. Friend has cancer treatment and I spend time with her during chemo. Doing good, so that is worth the effort ^^ I thought I can clean up the cam tomorrow and see what it recorded.. other friend joined the Porsche Club and doesn't wants to go alone to the first track day.. so I tag along. There goes my Saturday hehehe I decided to wait another node on Sisa, didn't like the node spacing.

Man, you just don't realize.... You are one of the OG growers I have looked up to while I have been learning through the years... Thank you. Your feedback means the world to me, and I hope what I'm working on continues to improve the local industry as a whole

growing up i was never introduced to even the smell of weed... but i started when i was about 19 and loved the shwagg i was smoking... until i moved to JHB and was introduced to the cheapest shit under the sun.... it was way better than the kak i was smoking in Durban... i was just naïve, no shade on Durbs lol... anyways some time passed and i got a better job and found a secret indoor dealer. to date...i have never smoked better weed tan what i got from this oke... a blueberry ....that tasted like you just popped a fat blueberry muffin from mugg&Bean into your mouth... from the taste o the smoke to the aftertaste... hands down the best smoke iv ever had.... but from the same boy... 2 different cheeses... 1st was just called cheese... and my word it was cheesy... the smell was of a strong old cheese, also left a very cheesy taste on my pallet...and then 2nd was one called blue cheese... when i tell you guys that this shit smelled exactly like a stinky ass blue cheese... i mean it with every fiber of my body... so when okes come to me telling me they have some dank and its cheese... i ask to smell the bag and when i do i sadly inform them that this is not cheese at all. since the legalization of weed... i have found an abundance of good weed for sure!!!... but i feel that truly great weed is becoming very rare and sacred

Hey guys, So last month I posted a photo of my gummies in this forum. The support and feedback was great so thank you, thought Id tell you guys that I got my first sale yesterday, a nice store in my area bought a box to test them out with their customers! Some guys I remember commenting last time @Chris Jay @Naughty.Psychonaut @Adansonia digitata

Looking beautiful man

Probably Captain 420sa and Mr Totemic and probably some sponsers

These are most certainly the biggest plants at the moment? Right? Shewwww i'm excited to see all these buDZZZ

@420SA @CreX Whack this man a warning please.

In particular, me neither, but for some reason, on my journey through cannabis, am now searching for a cheese, or through the cheeses. Room 3 grew out last month, a UK Wotzit cheese, and that stuff... WAS, as you say, the correct pungent stank feet, not sweat. Smelling just like the bloody chip package as you open the cheese curls, but... The smoke was so unpleasant for me, I didnt even know what the high was from it. The smoke was like puffing of MSG genuinely, and had that salty after taste (no, it was organically grown) and that same MSG chip after taste. Very true to the chip, the taste, smell, smoke and aftertaste. But I'm not a smoker for that reason or lean that way in desired outcome of flavor and taste for my meds. The best, and ultimate cheese for me so far, for a high, is the BB CHEESE even though sweet, I like the full high. My most amazing smell so far, oh man, I'm not even playing here, as I dont when describing or giving an opinion, is that blue cheese Auto from Nirvana. Fok me, I can't stop smelling that jar and the taste, omw this stuff is orgasmic, and hope when cured, it's a good high to boot. Having more of those seeds, I cant wait for summer to come to grow them outside

Speak of the cheese, and the cheese will appear Bursting to be in this world, OSG Cheese and Barney's GZ.

Flip guys, I wasnt expecting to be in the running at all, bless you Family If I do for some reason win, I will of course share.

LOL! That cut came with some heavy restrictions. I'm hoping my Pineapple Chem selection will be straight fire, and that will definitely be given out.

Not my porsche... just taging along he isnt in the mood to go alone. But i restored 2 911, a 78 SC mk1 and a 84 carrera. Know the old models like my pocket. To me best cars in the world, you just feel the road so well. i have a 350Z convertible for sale if interested. He just bought his Porsche here and couldnt get bothered to sell the Nissan... needed garage space, so he just gave me the car... sell, keep, have fun with it somebody interested... is a track tool you can drive on the road. Has KW competition coilovers on, race clutch, breaks worked over and semi slicks. Drives like a kart. Got perfectly balanced on a scale at a racing shop near the track, 50/50. Coilovers are 45k alone... competition... not clubsport. Goes for 120k if interested. I havent put it on the market yet, to much fun to drive to put all into perspective... my rs6 c5 stands for over a year... cant move it, just to expensive. Wish i would be rich... i really do hehehe

You feel far behind.. Dude.. I'm getting nervous.. These guys got vegeing bushes that can win beaver hunt of the month and mine's looking like seedlings..

That is because the market is flooded with hype. Don't get me wrong, I have a few hype strains on my site as well. So I'm also guilty, but damn man... a good OG or Blueberry kicks seven shades of shit out of the super frosty, bland shit I see on the daily. Rant over

200k solar setup and a porsche. Mybruh you're too lani for us guppies (May I join trackday, don't have a porsche but can run fast)

so we got day 39 here, Zkittle Lemon Banana and the veg area

Yeah, that taste! You described it perfectly! It definitely had a salty thing going on. I wasn't wild about that taste either, and the high was too much behind the eyes for me. I'm not a fan of that feeling. I have a cut of Blue Cheese that will rock your world though. Not sure which breeder it is from though. It has a creamy berry taste. Almost like ice cream.

Agree with the above, Snap your fingers, next thing you know, its D Day

A quick midweek update. It's the only girl to show so far. These are f2's of a variety called Zain, from Gage Green Genetics. Its a cross between their ghost og/ad hoc and a male Malawi, from Cannabiogen (Ace Seeds). I threw away 2 males already and am still waiting for pre-flowers to show on the other 2 plants. I got a sample of this root stimulator from the grow shop. Its high in phosphate, along with amino and humic acids. I can't work out if it means 1-2 g per litre , or 0.5 g per litre? I will give it a go with the next round of clones and compare it against the kelpak and aminomix that I use now.

I just received 4* 3 Feminized seeds from @Totemicfrom the 420sa store. https://store.420sa.co.za/product/totemic-summer-2021-bundle/ Firstly R420 for 12 feminized seeds is fantastic but I was also really impressed by the packaging. Resealable bags, clearly labeled etc. Very very nice. Thanks @Totemicand 420SA

It would appear, that the Sugar Punch is living up to its name in a sense. Punching through the surface, next to the readily prepared hole, specifically there to grow out of, but it wasnt having it. Then the Baklava is probably tight in the seed shell, as it seems to be hanging the last day, but looks to show more promise this evening now (its there)

Nicely put. I also did an outdoor and found minimal issues with pests. Sent from my LM-X210(G) using Tapatalk

Thanks bro I appreciate it, but yes definitely, tooks weeks of testing and fails to find a good recipe that doesnt melt in the heat or go mouldy, like these last 6 months roughly so Im hoping people like them.

There is an update, the name is actually Cookies and Cream Cheese from Big B.

nicely done man! ladies are looking good!

I've been enjoying a blueberry muffin from room 4 lately, and so old school smelling, but my favorite of them all. @Golden-Gooseyou cant talk about that cut so highly, and not expect me to be very interested love the family and bless everyone's weekend Trooper

Damn... Dave!!! plants will be showing you their gratitude soon

WTF Mr Epsom salts. [emoji15][emoji109] Sent from my LM-X210(G) using Tapatalk

Wow very nice bush you got going there , looks like I'm far behind most [emoji51] Sent from my Hisense Infinity H50 using Tapatalk

Loving the facts guys, keep it coming. Nothing like a good discussion, especially on cannabis

I'd say that's half a gram per L. They should not have used fractions. Sent from my Redmi Note 7 Pro using Tapatalk

@FridgeI use a similar method but put the consol jar in the instant pot which works like a beast.

seems as though he is out! if he doesnt want to try harder then i guess we gotta call it sometime ey capn? @420SA

Hey @GreenGrow Garden Route, I only saw this now... For me smell was an issue too, when it came to decarb, but I found a way to decarb with next to no smell. Take your trim/bud, grind it down a bit. Fill it into one of these 1 liter consol preservative jars with those 2-part lids (screw-on ring and lid). Don't fill it up completely, maybe 80%. Flip the lid upside down and screw the ring on loosely. Meanwhile bring you oven to the desired temperature. Take a baking tray, put a towel on it and place your jar on top of the towel. The towel will prevent the bottom of the jar being in direct contact with the baking tray, which can get too hot even on a lower temperature setting. Decarb for 60 minutes and shake the jar every 15 minutes to ensure all the material will be "baked" evenly. This works for me. There's nearly no smell compared to just do it on the baking tray.

I rate its a combo of the fish ferts and the mildew, mold. Did you bud wash before you dried? Edit sorry I see you did. Must be the strong fish mixes. I've had it in the past but mine smelt of old biltong cos I used bone and blood liquid ferts. Sent from my SM-A715F using Tapatalk

What's happing growmies, not much to report except this is the final week before the ladies get the chop 🗡 I have changed my light schedule down to 6/18 from the start of the week (testing a theory that 6/18 can produce more trichomes by tricking the plant into thinking its close to dying) will also follow up with 3 days of complete darkness... So Just a couple of bud shots, will have a more decent update of the ladies once we harvest Blue Dream: Aurora: PPP:

Taken from another forum: The true origin of UK Cheese I recently went on holiday to the Canary Islands, a friend of mine gave me a copy of Weed World magazine to read while I was there (issue 56). To my surprise, was the article by Big Buddha Cheese? On reading this I decide to tell the story from the beginning. Back in the late 80’s early 90’s, a friend-of-a-friend of mine came back from the Sensi Seed Bank in Amsterdam with some seeds. Most of the plants were males but 4 of them were girls – 3 of the 4 were wankers and one was kind of OK. This plant was cloned and passed on to 3 or 4 different people who grew it alongside some Northern Lights and Silver Pearl plants in their well built grow rooms. I am 45 years old now and have been growing my own weed for about 25 years, 10 of them outside in the wild. My best friend and I decided that we would build ourselves our own grow rooms but didn’t see the need for getting too technical so, we made them out of anything we could lay our hands on – we called them “orange crates” coz that’s what they looked like. As for lighting, we went on a commando raid to a local disused cement factory and helped ourselves to some Sodium and Metal Halide 400’s. We made our own shades from some aluminium sheeting from a local scrap yard. Now all we needed was some nice cuttings. I managed to get some N/L and S/P plants and also one of the Skunks. Most of the other growers concentrated on the N/L and S/P because they are good all rounders. I think one of the Skunks went to Crewe and another to Cornwall. I quite liked the Skunk so I kept it going. Now over the next 7 or 8 years of constant cloning, the Skunk started changing – don’t know why – it just did. It started to get really smelly – I mean really stink. The smell would get everywhere and I was often creosoting the fence to try and mask the smell (a little tip there for Cheese farmers, creosote or burnt toast). Cropping was a nightmare and I wouldn’t even go out because people would often say “you stink”. I was giving some of this weed to my close friends and they all loved it and, as the taste was changing it seemed the strength was too. This weed had become so strong and so smelly that it reminded me of something I had smelt before, but I couldn’t think what it was. Then one day the penny dropped. When I was 17 or 18 and living at home with my parents, I would go out a lot with a friend who worked in a food essence factory. Some days I would see him and he would stink of all different kind of things: fish, beef, vanilla etc. He would bring me small test tubes of concentrated liquids home and use them in my fishing bait (the carp loved the vanilla). One day he put one under my nose and said “smell this one, its called blue cheese, and it’s a real minger”. This was the smell I had been trying to remember. The weed smelt just like it and so she was born. I gave the weed the name “Cheese”. The only cuttings I let out were to people who were incapable of doing their own cloning and only wanted a plant for their own garden in the summer months. Another close friend of mine, known as “Of the Hill”, came to me one day and asked me if I would do him 21 cuttings as he was building a big lab for the Exodus people in Luton. I was a bit unsure of this as I didn’t know ay of these people but, I did it for him because he is a good egg and has dug me out of plenty of holes over the years. Anyway, off he went with his cuttings and I didn’t here too much more about it, other than a good harvest festival was had. “Of the Hill” arranged for a cutting to make it’s way to a coffee shop in Amsterdam in 2003 (Home Grown Fantasy). It was cloned and put on the menu as ‘Cheese’ and went on to claim 3rd place in the cannabis cup in 2004. I recently met an American at a Hawkwind gig in London who had heard of the Cheese in Washington. He had come to the UK to see Hawkwind and smoke Cheese. His face lit up when I pulled a big fat Cheese straw out of my pocket! It’s kind of annoying really – I wish I could have put a patent on the word “Cheese” in the context of marijuana but, it’s kind of difficult when things are illegal. All over the place now I hear people calling all sorts of weed “Cheese” and I say to them “no mate, this is Cheese”. As for Mr Big Buddha? I have plenty of respect for him, but the Cheese is not yours no matter what you call it and, as for crossing her? She does need help –over the years she has started to show signs of stress. Growers will notice that some plants get brown spotty leaves during growing & flowering that results I leaf drop. I don’t know what the cause is, it’s not the soil, the water, the food, or the air quality (possibly a virus of some kind), so I suppose a cross of some kind to introduce some new vigour to her would be a good thing so, like I said, respect to Big Buddha for trying. So for nearly 14 years, the Cheese was living at only a couple of places but now it seems to be everywhere for people to enjoy. I don’t know what she has become – some sort of mutant freak, but she sure hits the spot and everyone who smokes her loves her to pieces. So there you have it – the truth about the origin of Cheese. You can all rejoice that I kept her going for all these years and now you all know how it came about its name. In the grand scheme of things it’s not very much, but I wanted to set the record straight. Wing Commander Blue

Day 6 of Week 6 Update Picture 0800

Girls got a feed today, 1ml fish, 1/2tsp molasses p/l, 2ml biodyne, 2ml fulvic extract. 2 and a half weeks to go. Did some further topping and cleaning up.

Oooh lovely stuff brother... I've got some advice on how to improve on those otherwise sick benders. Hit me up.

@CreX Just for you brother The leaves gets tucked each morning before work and again after work, I tuck in such a way that the bottom nodes are exposed to light. Tried taking this shot best I could, but you can more or less follow each branch and see they are happily climbing to the top. Also turning the pots every few days to try and keep uniformity.

i love the confidence!! stick around after the competition man, we could use some additional experience on the forum

Dropped the 3 seeds at 07.30 into filtered water around 27 degrees. Good Luck to all into the competition! Hope you have a blast...