Grow Reports
Banana Kush Cake Feminized Grow Report
We conducted a grow report on Banana Kush Cake Feminized, which we introduced to our catalogue in 2021 as part of our Research collection and documented its weekly development until harvest.
We were thrilled with its dense bud structures, exquisite terpene profile with an abundance of limonene and caryophyllene, as well as an exceptional yield of 119 grams!
Flowering stage: 68 days
Total time, seed to harvest: 99 days
Final yield: 119 grams
THC content: 24.97%
Banana Kush Cake Feminized seeds (also available in autoflower seeds) are the result of crossing Banana Kush with Wedding Cheesecake. The flowers form into large colas, which need support in the late stages of growth. The terpene profile is composed of many aromas, and these same profiles can also be found within the flavour. Indica leaning effects will leave the mind and body relaxed.
This growing cycle was conducted in our indoor garden, illuminated by multiple 1000W Green Power Phillips HPS lights in a fixed position 300 centimetres over the soil surface. We used large, oscillating fans to move air within the garden space. Moving air below and above the Banana Kush Cake Feminized plants reduced pockets of moist, stale air in and around the canopy. An inline fan and carbon scrubber were used to extract and clean the air from the grow room.
Environmental conditions within the growing area are always essential to track and control. For our Banana Kush Cake Feminized, a steady temperature of 23 °C during the day and 21 °C at night was maintained. Humidity levels varied throughout the cultivation cycle, with the highest level being early in vegetation and the lowest just before the harvest.
All our plants are grown in BAC Lava Mix soil and receive Bio Grow nutrients throughout vegetation and Bio Bloom nutrients during the flowering stage. The Banana Kush Cake Feminized seeds were started and vegged under an 18/6 light schedule. After 31 days of veg, we changed the light schedule to a 12/12 cycle to initiate flowering. Because we started with feminized seeds, we did not need to sex the plants after changing the photoperiod.
Our Banana Kush Cake Feminized seeds were started in pre-moistened jiffy cubes. To prepare the jiffy cubes for the seeds, we used 100 ml of plain water, pH’d to 6.2, with a small amount of root stimulant added. Within 48 hours, we saw the cotyledon emerging from the jiffy cube hole. We waited three more days before the roots had stretched to the bottom and begun poking through the sides. Our water intake increased to 100 ml, which was poured around the stem before being transplanted into the final 5-litre container.
In week two, because we were still adding only a minimal amount of water and the root zone had not developed much, we did not apply water to the outer sections of our containers. We diluted the Bio Grow nutrients, which gave our final water an EC of 1.4 and pH’d the feeding solution to 6.
By week three, the vigorous growth and tight nodal spacing had given the Banana Kush Cake Feminized a bushy look. The large, emerald-green fan leaves overlapped and shaded the plant’s interior. As the canopy grew, so did the root zone.
Our volume of water increased to 200 ml, but we still focused our application on and around the main stem. We also released predatory insects to prevent damaging insects such as thrips, fungus gnats, and two-spotted spider mites from entering and establishing in the garden. We attached one sachet each of Neoseiulus Californicus and Ambylseius Swirskii to lower branches.
Week four saw the spacing between the nodes expand up and down the plant. Our Banana Kush Cake Feminized has grown from 17 cm to 27 cm over the past week. The side branching had rocketed out from the main stem and was now reaching outwards to capture more light. New growth was lighter, but as the leaves matured, they developed an emerald-green colour.
To support the additional growth and vigour, we increased the amount of Bio Grow nutrients we added to our water. The final EC was raised to 1.7, and the pH was 6.2 before applying. We were now applying 400 ml of water on the entire soil surface each time we watered. Another minor adjustment this week was dropping the humidity in the grow room by 5% to 60% .
After growing to 48 cm by week five, we made the decision to change the lighting schedule to 12/12 and initiated the flowering stage. This change was also accompanied by replacing the Bio Grow nutrients with the Bio Bloom nutrients. The EC of our feed solution was increased to 1.8, and the volume was doubled to 800 ml per watering. Our Banana Kush Cake Feminized was drinking heavily throughout the week to support the rocketing growth.
As week six progressed, we saw stigmas protruding from the top clusters of vegetation on each branch. This not only indicated that our Banana Kush Cake Feminized was successfully in the flowering stage, but the stigmas are also exclusive to the female plants, which we were expecting. The vegetation from top to bottom retained an even, emerald green colour, with no discolouration at the tips, which indicated that our nutrient levels were appropriate.
Another indicator that our Banana Kush Cake Feminized had completed its hormonal shift towards flowering was by the stretch. This is common during the transition, and our plant grew 25 cm to 73 cm. We continued feeding at the same EC and pH level, but the volume was increased to 1500 ml.
The stretch on our Banana Kush Cake Feminized continued into week seven, gaining another 19 cm from the week prior. The tips of each branch now featured a small cluster of immature bracts with hundreds of white stigmas. Even the node sites running down the branches were developing into buds.
The auxiliary branches had some immature side branches shaded from the light. We removed the immature material using our pruning scissors to increase the airflow within the canopy and send the energy spent growing them to the upper branches. It had been four weeks since we released our beneficial insects (Neoseiulus Californicus and Amblyseius Swirskii), which meant it was time to release more onto the plant by hanging sachets from the lower branch.
Week eight started by flushing our soil. We had been feeding our Banana Kush Cake Feminized nutrients with each feeding for multiple weeks. To avoid nutrient buildup or excess sodium in the root zone, we used 2500 ml of pure water, with a pH of 6.5 and an EC of 0.8, to flush the soil.
We removed the run-off water from the bottom of our drip trays to avoid the soil absorbing the flushed-out nutrients. After the initial flush to begin the week, we returned to regular feeding of 1500 ml. We used the Bio Bloom nutrients at an EC of 1.8, and the final solution was adjusted to a pH of 6.2. Our Banana Kush Cake Feminized was showing signs of less vertical growth and more flower growth, reaching a considerable 111 centimetres before the week’s end.
By week nine, the many blossoming buds on our Banana Kush Cake Feminized were beginning to bump into each other. As they continued to swell, small buds turned into chunky colas. A snowy white layer of trichomes was forming all over the flowers, giving this plant a shiny look under the high-intensity lighting.
The foliage remained emerald green, and new leaf formation had ceased. All the energy was now focused on flower production, and there was only a height gain of 1 cm from the previous week.
As the buds on our Banana Kush Cake Feminized continued to swell in week ten, we reduced the humidity level to 56%. We knew that we would likely be harvesting this plant in the following 3-4 weeks, and reducing the overall humidity lowers the chance that our swelling flowers, which are full of moisture, will encounter mould problems.
Although we removed some of the side branches from the under-canopy a few weeks ago, some bud sites were still not receiving enough light. Instead of leaving these undesirable, “larfy” buds on the plant, we removed them. This action not only sends that growth energy to the other branches but also prevents us from wasting time trimming them later.
Week eleven was when we first inspected the trichomes to check the maturity of our Banana Kush Cake Feminized. Stigma colour can indicate that the plant is reaching peak ripeness, but checking the trichome colour is the most accurate. Although we saw some brown stigmas, the majority were still white. Most trichome heads were still evident, but we did see areas where they began to get milky. This told us we still had over two weeks to go.
The bulking of the Banana Kush Cake Feminized flowers had reached a critical mass, and some auxiliary branches required support to stay upright. We used a combination of bamboo stakes for support and plant wire to secure the branches to those stakes.
Even though we were close to finishing this round, we wanted to keep the plants and grow room bug-free. We released another batch of the Neoseiulus Californicus and Amblyseius Swirskii to be safe by preventing any problems from starting.
Week twelve started with a soil flush. It had been four weeks since we last flushed the soil of excess nutrients. As we approach the end of growing our Banana Kush Cake Feminized seeds, removing nutrients and minerals from the soil is essential to improve the taste and burnability of the finished flowers. We began to notice a distinct floral scent emanating from the plants as we entered the growing area this week.
We inspected the trichomes once again to determine the upcoming harvest window. We saw fewer clear heads, more milky heads, and a few amber heads. Harvest was approaching, but not for a few more weeks. To maximize the biomass potential, we continued feeding our Banana Kush Cake Feminized flowers as usual for the remainder of the week.
On week thirteen, we reached the right combination of clear, milky, and amber trichome heads to begin with the final flush. Instead of flushing on the first day and continuing with nutrient solutions, we discontinued using nutrients. We gave our Banana Kush Cake Feminized flowers pure water until harvest.
The bracts making up the buds had continued to swell and add even more size to this impressive plant. The majority of stigmas had now turned brown and retreated back into the bracts, but a few white hairs remained. By the end of the week, the effects of the frequent flushing were noticeable in a fading of the colour on the leaves.
Week fourteen, and our journey with Banana Kush Cake Feminized, would end. Every branch was leaning from the weight of dense green flowers. The once emerald green leaves were now shades of faded green and yellow.
Trichomes covered every cm of the flowers and much of the surrounding leaf material. Floral odours were even more pronounced than the week prior. After 99 days from germinating the seed, our Banana Kush Cake Feminized plant was ready for harvest.
Before cutting our Banana Kush Cake Feminized at the base, we removed all the large fan leaves. Our drying area is environmentally controlled at 15.5 °C and 60% humidity, so the additional moisture of the larger leaves was not needed. Our goal with drying was to have a slow but steady drying period that lasted between 14 and 21 days.
Once our Banana Kush Cake Feminized was chopped down, the entire plant was brought into our drying area and hung upside-down. To circulate the air around the plants, we used a small fan positioned to not blow directly onto the plants while set on a low speed. The drying plants were kept in the dark, with the exception of when we came in to inspect the progress.
On day 19, we were satisfied with the moisture levels of the flowers. We decided to prepare our Banana Kush Cake Feminized buds for curing by first trimming the buds. The structure of the buds was compact, with small vertical stacks of swollen bracts. There were not many sugar leaves sticking out from the bud, which made trimming a quick task.
The manicured buds were then placed into glass jars, but the lid remained off for the first 24 hours. Because the buds were densely placed into the jars, additional moisture would accumulate, and the flowers would feel wetter than when trimmed.
We placed the lids on our Banana Kush Cake Feminized after that first day, then burped each jar every few hours for the first two weeks. Each time we removed the lid to burp our jars, we left the lid off for one hour. The smells that would greet us as the lids were removed grew in intensity with time, a good sign our cure was going well.
After the initial 14 days of curing in the jars, the moisture level in the buds’ centre reaches equilibrium with the buds’ outer portion. We sealed the jars of our Banana Kush Cake Feminized and let them sit in a cool dark place for another four weeks of curing. We then weighed our final harvest and sent a small sample to be tested for cannabinoids at a unique laboratory. The results were fantastic, and our Banana Kush Cake Feminized tested at 24.97% THC.
As the Banana Kush Cake Feminized developed, it gave off a floral scent. The smell was mild, but it became more pronounced and pungent in the final three weeks of flower. When the plant was hanging in our drying area, this scent had morphed into a sweet profile with earthy notes, but during the cure is when the complete profile came out.
The terpene profile from the adequately dried and cured Banana Kush Cake Feminized was multifaceted. There was a pungent, skunky odour that grabbed the nose’s attention. Caryophyllene gave the flower a muted, spicy, and peppery bite. The limonene terpenes were responsible for the burst of citrus in the aroma profile. Rounding out the complete terpene profile was a soothing scent of warm brown sugar.
As we tasted our Banana Kush Cake Feminized for the first time, we were surprisingly pleased that the terpene profile translated to the flavour profile. A skunky, lemony combination was the first of the flavours to hit our palate. On the exhale, smooth notes of brown sugar and pepper departed from our lips. The overall effects were relaxing for both the mind and the body. This strain had the desired characteristics of indica cultivars with a high THC percentage.
Having grown thousands of plants in the past, we consider Banana Kush Cake Feminized an easy plant to grow. It did require some staking towards the end of the flower, but that was due to the weight of the maturing flowers. In total, we harvested 119 grams of dried flower. Our plant finished at the height of 115 cm, which means it can easily be grown in small tents and outdoor gardens.
We finished with a beautiful plant that grew a sizeable main cola that rose above a plethora of smaller colas from the lower auxiliary branches. The buds were resinous and sticky to the touch, with each releasing heady aromas. To put the icing on the cake, our Banana Kush Cake Feminized was laboratory tested and had a significantly high THC level of 24.97%; it is a real heavy-hitter!
Banana Kush Cake is available as feminized or autoflower seeds. If you’ve ever had the opportunity to grow or consume Banana Kush Cake Feminized, we would love to read about it in the comment section below. Check out more articles at the grow report archive, and happy gardening!
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Disclaimer:
Laws and regulations regarding cannabis cultivation differ from country to country. Sensi Seeds therefore strongly advises you to check your local laws and regulations. Do not act in conflict with the law.
Our detailed grow report provides a comprehensive overview of the entire growth cycle of this White Biscotti OG XXL, from the initial stages of germination to the final stages of harvest. It covers all the critical aspects of growing, including optimal growing conditions, nutrient requirements, and pest management strategies.
Flowering stage: 91 days
Total time, seed to harvest: 63 days
Final yield: 127 grams
THC content: 23.47%
As part of our grow report series, we were excited to cultivate the White Biscotti OG XXL Feminized, released in 2024. Its parental lineage includes the heavy-hitting Wifi OG with the flavour-packed Biscotti, and we were looking forward to experiencing some incredible terpene profiles.
Throughout the cultivation cycle, we maintained consistent daytime temperatures of 23°C and nighttime temperatures of 21°C. We also adjusted the humidity levels throughout the cultivation cycle, starting with a humidity of 65%.
Our chosen growing medium was BAC Lava mix, and we opted to use Bio Grow and Bio Bloom nutrients exclusively. We used a 1000W Green Power Philips HPS to provide optimal light coverage. During the vegetation stage, we followed a standard lighting schedule of 18 hours on and 6 hours off. For the flowering stage, we switched to a 12/12 lighting schedule. To ensure proper air circulation throughout the canopy, we used oscillating fans.
In the first week of the cultivation process, we used an 18-hour light cycle and a 6-hour darkness cycle to promote vegetative growth. We placed the seeds between two damp paper towels to germinate and then enclosed them between two plates. This helps retain moisture and creates a favourable environment for the seeds to sprout. We kept the seeds in a warm and dark location and waited 27 hours for the initial sprout to emerge before moving them to our rock wool cubes.
At the end of the week, our White Biscotti OG XXL seedling had reached 6 cm, and its roots started protruding from its rock wool cube. This indicated that the plant required more space, so we transplanted it into a larger 5-litre container to give the root zone enough space to develop. We watered the plant with 100 ml of water on the third day, ensuring the soil was moist but not waterlogged. We maintained EC levels at 0.8 and a pH of 6, vital for growth and nutrient uptake.
In the second week of growth, our plant was focused on developing its foliage, stems, and roots. The cotyledon was thriving, and we could see the emergence of true leaves as well. We introduced Bio Grow with a high nitrogen content to support optimal growth throughout the vegetation stage. As we increased the water intake to 200 ml, the plant demonstrated robust growth and developed healthy foliage.
We have taken a proactive approach to Integrated Pest Management (IPM). To combat thrip larvae and two-spotted spider mites in our indoor growing space, we have released Amblyseius Cucumeris and Amblyseius Californicus. We used fans to strengthen our seedling’s main stem by gently rocking it, resulting in a more robust structure. By the end of the week, our White Biscotti OG XXL seedling had grown to a height of 15 cm.
In the third week, we observed significant growth in our plant as it elongated its internodes and increased in height by 26 cm. To aid its continued proliferation, we introduced Bio Grow nutrients to our plant for the first time and increased the nutrient solution volume to 400 ml. We combined the nutrients with water to prepare the feeding solution and adjusted the pH to 6.2, resulting in an EC of 1.6. The increase in nutrient solution facilitated the production of more robust leaves and stems.
As we entered the fourth week of our growth cycle, we were thrilled to see that our White Biscotti OG XXL had grown to a height of 32 cm, indicating that it was thriving under our care. To initiate flowering, we adjusted the light cycle to 12 hours of light and 12 hours of darkness at the beginning of week four. During this stage, the plant requires less nitrogen and more phosphorus and potassium for optimal growth, so we switched to Bio Bloom nutrients to prepare for the flowering stage.
In addition, we adjusted the humidity level to 60%, which is ideal for promoting healthy flower development. We also increased the E.C. levels to 1.7 and increased the water volume to 800 ml to ensure that the plants were receiving enough nutrients and water to support their growth during this critical stage of development. Overall, we are pleased with our White Biscotti OG XXL’s progress and look forward to seeing it thrive during the flowering stage.
We anticipated the accompanying stretch as we entered the fifth week. However, the stretch had not yet begun, as our plant had only grown by 38 cm. Despite this, the fan leaves looked healthy and responded well to the nutrient intake without discolouration. We increased the watering volume to 1000 ml to account for the increased growth. The EC levels increased to 1.8 and will remain the same for the rest of the cycle.
In the sixth week of the flowering stage, we noticed the emergence of tiny hairs from the internodes of our White Biscotti OG XXL, also known as pre-flowers. This is an exciting development as it marks the beginning of bud development. Our plant grew to 51 cm by the week’s end, and we adjusted the water volume to 1500 ml to support this new growth. Additionally, we have maintained our IPM strategy and added more Amblyseius Cucumeris and Amblyseius Californicus sachets.
Due to the ongoing stretch, we noticed a minor shift in the plant’s morphology in the seventh week, especially in the internodal spacing near the main stem, and our White Biscotti OG XXL had grown to 76 cm! The canopy was developing nicely, and lateral branches were almost level with the apical mainstem. To improve light penetration, we applied slight defoliation and allowed the plant to grow naturally. We also noticed the development and swelling of tiny stigma hairs at the internodal joints.
We initiated a flush day at the beginning of week eight, which involved using 1500 ml of plain water to eliminate any buildup of salt nutrients that could negatively impact the quality of the buds. In addition to the flush day, we defoliated to create a uniform canopy that allows better light penetration to the lower bud sites. Our plant had reached an impressive height of 98 cm, and the bud growth was thriving, with calyxes swelling dramatically.
Towards the end of the ninth week, we carefully observed the growth of our White Biscotti OG XXL and noticed little to no significant vertical growth. However, upon closer inspection, we observed that the buds had significantly swollen in size. The buds had become denser and heavier, indicating they were now in the final stages of development. The calyxes were swelling, and the pistils started emerging from the biomass. By the end of the week, our plant had grown to a height of 111 cm.
Vertical growth subsided as we entered week ten, and our White Biscotti OG XXL has grown 8 cm since last week. We continued our IPM strategy by hanging Amblyseius Cucumeris and Amblyseius Californicus sachets to prevent thrip larvae or other unwanted pests. We have lowered the humidity level to 56% to account for the developing biomass and prevent mould or mildew from forming. For optimal growth, we will continue to water with 1500 ml at an EC of 1.8 until harvest.
Upon noticing the amber colour of the stigmas, we decided to flush the plant one more time to ensure that any remaining nutrients were removed to prevent any harsh taste or aroma that could result from excess nutrients. After flushing, we focused on inspecting the trichomes to determine their ripeness. We carefully examined each trichome using a magnifying glass to check for its colour, size, and transparency, which helped us determine the ideal time for harvesting the plant.
In the eleventh week, the plant’s upper leaves were thriving under the lights, providing ample energy to encourage bud growth, and our plants reached 125 cm. Some of the flowers started to display a beautiful light purple hue, which we attributed to the expression of anthocyanins in the plant. As we examined the plant, resin glands were rapidly increasing, indicating the plant’s final stages of growth. White Biscotti OG XXL had slowed its vertical growth, directing all energy to bud development.
We could see the buds maturing well when we reached the twelfth week. Upon careful inspection, we could observe that the bracts had swollen, and the buds were covered in a thick layer of trichomes. We could tell that the plants had reached their final stage of development due to the abundance of trichomes on the buds. Throughout this period, we ensured the plants were flushed every day until harvest, and our White Biscotti OG XXL reached 128 cm by the end of the week.
After thirteen weeks, the buds had grown dense and resinous with vibrant colours and a robust aroma. The milky white colour of the trichomes indicated that the THC levels had reached their peak, and it was time to harvest. Our White Biscotti OG XXL Feminized reached a height of 130 cm and now showcases big, chunky calyxes that are closely packed together. The buds are very resinous, dense, and chunky, with dark purple hues, deep orange pistils and olive green foliage.
To ensure the highest quality of our cannabis, we pay great attention to the post-harvesting process. Once the plant is cut down at the stem, we carefully maintain a steady room environment to begin drying. Our plant was then hung upside down in our designated drying area for 21 days. We kept the temperature at 15.5°C and maintained a relative humidity level of 60% to prevent any potential mould or disease.
After achieving the desired dryness level, we removed excess plant matter and fan leaves from the buds. We created a clean environment before collecting our trimming scissors to remove excess foliage from our buds. This made them more attractive and easier to dry with less biomass. After trimming, we placed the dried cannabis in airtight containers to start the curing process.
We cured the cannabis for three months by regularly opening the jars to preserve its terpene content. During the first week, we burped the jars daily to allow fresh air to replenish and remove stagnant air. Then, after the first four weeks, we burped them once a week for the remaining two months. It’s important to remember that patience is a virtue when it comes to curing cannabis, so taking the necessary time is vital!
The pungent floral aromas become more intense in the final few weeks of flowering. Once the buds have been dried and cured, the scent of caramelised cookie dough helps to balance out the sharp, diesel-like aroma. Additionally, there are scents of fresh pine trees and exotic sandalwood with a slightly gassy undertone.
We ground our cured cannabis flower, rolled it into an unbleached paper joint, and shared it with friends. We experienced a rich and silky vanilla cream taste, followed by a contrasting fuel flavour at the back of our palette. On exhaling, an extra touch of diesel added a layer of complexity to the flavour profile. Initially, it produced a burst of cerebral euphoria that was cheerful and uplifting. Eventually, the effects mellowed out into a soothing full-body high.
In conclusion, our cultivation report on White Biscotti OG XXL Feminized highlights the strain’s exceptional flavour profile, characterised by a delightful blend of sweet, fruity, and floral aroma complemented by a distinctive creamy taste. The strain’s unique genetic makeup, derived from the fusion of Wifi OG and Biscotti contributes to its one-of-a-kind taste experience. Whether you’re a seasoned grower or just starting out, White Biscotti OG XXL is an outstanding addition to any garden.
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Disclaimer:
Laws and regulations regarding cannabis cultivation differ from country to country. Sensi Seeds therefore strongly advises you to check your local laws and regulations. Do not act in conflict with the law.
Explore our grow report detailing the growth cycle of Sweet & Sour Cream Automatic, from germination to harvest. This versatile hybrid, created by crossing Sour Florida OG and Gelato #420, showcases a compact size and abundant yields. Now, let’s delve into our detailed step-by-step guide; with any luck, you’ll pick up some expert tips along the way!
Flowering stage: 63 days
Total time, seed to harvest: 91 days
Final yield: 102 grams
THC content: 23.2%
In 2024, Sensi Seeds Research introduced Sweet & Sour Cream Automatic into their catalogue, a strain blending Sour Florida OG and Gelato #420. Anticipate a compact structure featuring short internodal spacing, sturdy branches, and vibrant green foliage. This cultivar typically forms a single large cola with minimal lateral branches, and we couldn’t wait to start our cultivation cycle with this exciting addition!
We cultivated the Sweet & Sour Cream Automatic in our controlled indoor growing space, maintaining a consistent temperature of 23°C during the day and 21°C at night. To optimize air circulation, we placed oscillating fans equipped with a carbon filter and intake fan. Throughout the various growth stages, we carefully managed humidity levels, tailoring them to the specific requirements of each phase. At the initiation of the cycle, we deliberately set the humidity at 65%.
For our growing medium, we used BAC Lava soil, supplemented with Bio Grow and Bio Bloom nutrients throughout the cultivation cycle. Opting for optimal illumination, we chose the 1000W Green Power Philips HPS light. In the vegetative stage, we maintained a lighting schedule of 18 hours on and 6 hours off, transitioning to a balanced 12 hours on and 12 hours off during flowering.
Our cultivation journey began by germinating our Sweet & Sour Cream Automatic seed in a propagation cube 80 cm below the grow light. As soon as roots emerged, we carefully transplanted our 6 cm seedling into a 3-litre pot filled with a BAC Lavasoil mix. Witnessing the onset of leaf development, our plant showcased robust cotyledons and two vibrant leaves.
We abstained from watering until the third day, when we poured 100 ml of water around the main stem to foster robust root growth. We carefully adjusted the pH to 6.2 upon watering, incorporating a root stimulant to achieve an EC of 0.8. Our proactive approach extended to pest management, as we introduced Amblyseius Cucumeris and Amblyseius Californicus predatory mites to address potential issues.
By the end of the second week, our Sweet & Sour Cream Automatic exhibited remarkable growth, doubling in size and reaching an impressive height of 11 cm. Evolving from cotyledons to broad-fingered leaves, the plant displayed distinct indica characteristics with multiple nodes and short internodal spacing. We increased our watering volume to 200 ml and elevated the EC levels to 1.4 in response to the heightened root development.
As a part of our organic pest management strategy, we introduced Neoseiulus Californicus and Amblyseius swirskii into our indoor garden. These beneficial predators play a crucial role in eliminating the risk of unwanted insects. Since our plant was still developing and we couldn’t hang them on the branches, we hung them on stakes close to the main stem.
As we progressed into the third week of cultivation, we adjusted our watering regimen to deliver precisely 400 ml of water, with a strategic emphasis on the base of the stem. Observing our Sweet & Sour Cream at this stage, it stood at an impressive height of 21 cm, exhibiting three well-defined nodes along its main stem. The plant’s growth was notably robust, characterised by luxuriant, dark green leaves that added to its overall vitality and visual appeal.
During the fourth week, the vigorous growth of our cultivation prompted us to enhance the solution volume to 400 ml, providing ample support for the expanding root system. At a height of 28 cm, our Sweet & Sour Cream displayed a more robust mainstem, adorned with an impressive array of over seven nodes, fortified by the continual gentle breeze from the oscillating fans.
This plant is an automatic strain, meaning it doesn’t require the traditional 12 hours on / 12 hours off lighting schedule to grow. However, we grew this plant alongside other varieties and anticipated potential vertical growth. Due to the limitations of our cultivation area, we delicately adjusted the light schedule to a balanced 12 hours on and 12 hours off to usher the plant into the flowering phase. We transitioned from Bio Grow to Bio Bloom nutrients to account for the elevated potassium levels.
In the fifth week, we augmented the solution volume to 800 ml per application, maintaining a strength level of 1.7. Additionally, rather than solely watering the base of the stems, we ensured comprehensive coverage of the entire soil surface. It had been a while since we introduced Neoseiulus Californicus and Amblyseius swirskii to our indoor garden. This time, as our Sweet & Sour Cream was more developed, we hung sachets from the branches in the lower canopy.
In its sixth week of growth, the apical main stem boldly extends beyond the lateral branches, and our plant has surged to a height of 46 cm. The dark green leaves proudly indicate an optimal nitrogen level, accentuating the plant’s health. As we transition into the flowering stage, the pre-bud sites are visibly swelling, adorned with tufts of emerging white hairs that lay the foundation for promising bud development, and we increased EC levels to 1.8 for the remainder of the grow cycle.
Sweet & Sour Cream reached 52 cm during the seventh week. Responding to its increasing needs, we’ve adjusted the water volume to 1500 ml. Notably, the tiny stigmas emerging from the bracts are showing continued development. The buds are now stacking on themselves, effectively closing the internodal spacing. Every lateral branch is flourishing, and it appears that we are poised for a substantial harvest.
Our plant underwent substantial vertical growth throughout the eighth week, extending impressively from its initial height of 50 cm to a remarkable 61 cm. The plant was a true sight to behold, with its dense and sturdy apical mainstem commanding attention. The buds had developed into a substantial size, with olive green hues and delicate white pistils.
The foliage was a lush and vibrant dark green, creating a beautiful contrast against the buds. And to top it all off, the leaves were pointing upwards in a prayer-like stance, as if in gratitude for the plant’s bountiful growth. To promote better airflow within the lower canopy, we removed larger fan leaves and introduced new Neoseiulus californicus and Amblyseius swirskii sachets throughout the canopy. We maintained consistent pH and EC levels and kept the water volume at 1500 ml.
In the ninth week, our Sweet & Sour Cream exhibited ongoing growth, expanding notably by 10 cm and attaining a substantial height of 71 cm. Notably, a delicate fragrance permeated the growing area, characterised by a distinctive and pungently sweet floral scent. The visual aspect of the plant appeared unrestrained and wild, with its limbs and fan leaves extending in diverse directions, creating an impression of exuberant and rampant growth.
As we reached the tenth week, our plant’s growth spurt stopped, and it stood tall at 77 cm. The plant was now focusing on developing its buds, and we could see the calyxes swelling and trichome production increasing. Additionally, the pistils on the plant were starting to change colour. During this week, our EC level increased to 1.8, where it would remain for the rest of the cycle, while the humidity remained constant at 60%.
The buds in the lower canopy have started to swell and are developing into larger-sized buds during the eleventh week. As the bud production was at its peak, we reduced the humidity levels to 56%. The buds displayed a captivating olive-green hue, adorned with a mesmerising glisten from the abundant trichomes. The sparse but noticeable amber pistils created a visually dynamic and aesthetically pleasing composition among the lush greenery.
Even though the growth cycle was almost complete, we decided to add another round of predatory mites to protect our Sweet & Sour Cream during the final weeks of flowering. A pest outbreak at this stage could be devastating, and by the end of the week, our plant had grown to 80 cm in height.
As we entered week twelve, the buds presented a pristine white appearance, veiled in a blanket of shimmering trichomes. Exhibiting a structure reminiscent of sativa strains, there was a subtle openness between the buds, allowing for adequate airflow, yet they artfully stacked upon each other. This unique combination of traits promised a harvest characterised by both quality and aesthetic appeal.
As the thirteenth week commenced, the eagerly awaited harvest period finally arrived. Throughout 91 days, our Sweet & Sour Cream Automatic underwent robust and vigorous growth, reaching a remarkable height of 84 cm. The dense clusters of elongated conical buds artfully entwined themselves, creating intricate and stacked formations with distinctive pointed calyxes and bright orange pistils, further adding to the visual allure of the plant.
Preparing for harvest, we assessed trichome colour with a jeweller’s loupe, targeting 70% milky white and 30% orange or amber. We removed large fan leaves to prevent excess moisture. Using pruning scissors, we cut the plant an inch from the base, separated smaller branches, and individually hung them. The plant was then transferred to a controlled drying area at 21°C with 50% humidity and hung upside down.
The buds were dried for 14 days to obtain a nearly crisp exterior while preserving moisture. To confirm the completion of the drying process, we performed a simple check by bending the small branches of the buds. They snapped when bent, indicating they were ready for the next step. This tip is helpful to ensure the buds are thoroughly dried.
After drying, we carefully trimmed off excess fan leaves and put the buds into air-tight containers ready for the cure. As a tip for beginner growers, it is recommended that you break larger colas into smaller buds before storing your dried flowers in airtight glass jars. For the first few weeks, we burped the jars daily and then weekly for the remaining three months. After weighing our harvest, we obtained __ grams. Lab tests revealed a THC content of 23.2% in our Sweet & Sour Cream strain.
A distinct floral fragrance delicately filled our grow room as the Sweet & Sour Cream entered its final flowering weeks. However, once cured, the intricate terpene profile unveiled a robust diesel aroma interwoven with subtle gas undertones and a potent skunky scent!
We ground our cured flowers in a grinder, grabbed an unbleached rolling paper and carefully rolled a fat joint, passing it around to our friends. As its flavour profile unfolds, subtle hints of sourness emerge, adding a layer of complexity to the overall taste. The strain revealed its rich character with a highly pronounced gassy flavour upon consumption, further intensified by prominent zesty citrus notes.
As the effects settled in, a pleasantly uplifting cerebral euphoria brought forth feelings of happiness, sparked creativity, and enhanced concentration. The experience’s notable potency was coupled with a delightful and pervasive sense of cheerfulness, fostering a laid-back and communal atmosphere for everyone involved.
Over a period of 91 days, we were able to yield an impressive amount of grams using our Sweet & Sour Cream Automatic. This particular strain was grown indoors and proved to be low-maintenance, yet remarkably robust throughout the entire cultivation cycle. With an impressive parental lineage and a delightful blend of sweet and sour flavors, the Sweet & Sour Cream Automatic is an excellent choice for cannabis enthusiasts.
Feel free to share any tips or questions about Sweet & Sour Cream Automatic in the comments below.
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Disclaimer:
Laws and regulations regarding cannabis cultivation differ from country to country. Sensi Seeds therefore strongly advises you to check your local laws and regulations. Do not act in conflict with the law.
Throughout our comprehensive grow report, we provide detailed insights and guidance for every stage of the growing cycle, offering a step-by-step walkthrough from germination to harvest. This report aims to equip cultivators with the knowledge and techniques needed to successfully cultivate and appreciate the full potential of Blueberry Bubblegum Automatic.
Flowering stage: 63 days
Total time, seed to harvest: 84 days
Final yield: 151 grams
THC content: 24.6%
Launched in 2024, Blueberry Bubblegum Automatic was thoughtfully crafted for Sensi Seeds Research through a backcross of Sunset Sherbert with Gelato #420, enhancing its unique traits. This strain amplifies Gelato #420’s aroma, yields, and euphoric effects, complemented by the stability and relaxation of Sunset Sherbet.
We chose BAC Lava Mix as our substrate during this cultivation cycle and utilised 1000W Green Power Phillips lights for optimal growth conditions. As the plants progress through their development, varying humidity levels become necessary. However, we maintained a humidity level of 65% during the initial stages with seedlings. Daytime temperatures were kept at 23°C, and nighttime temperatures dropped to 21°C.
Autoflowers are not influenced by changes in lighting, and theoretically, you can maintain them under an 18/6 schedule throughout their growth. However, since we were cultivating them alongside other cultivars, transitioning to a 12/12 lighting schedule can aid in their maturation and production with reduced stress.
During the vegetative phase, we employed Bio Grow and maintained a lighting schedule of 18 hours on and 6 hours off. As we transitioned to the flowering stage, we adjusted our nutrient approach by introducing Bio Bloom to meet the specific requirements. Simultaneously, we modified our lighting schedule to 12 hours on and 12 hours off.
We initiated germination by situating our Blueberry Bubblegum seed within a pre-moistened rock wool cube positioned 80 cm below a 600W Green Power Phillips light. After 72 hours, the sprout had successfully emerged. On the third day, we introduced 100 ml of water around the stem. Throughout this phase, we maintained a pH level of 6 for the plants, and the electrical conductivity (EC) commenced at 0.8.
As the roots began to emerge from the bottom of the rock wool cube, we transplanted our seedlings into a 1L pot. Creating a small pocket beneath the soil line, we nestled the cube and covered it with soil. To enhance root growth, we also supplemented a rooting hormone, our tiny seedling was beginning to reach upward for the light, with the first set of leaves just visible. By the end of the week, our seedling had reached 6 cm.
Throughout week two, we moved the new plants under their long-term light – the 1000W Green Power Phillips. Our Blueberry Bubblegum continued growing, with the stem reaching 16 cm. The increased developments led to increased water consumption, so we upped our small amount of water to 200 ml and raised our EC to 1.4. At the end of the week, we moved the plant into an 8L pot so that the root system could continue to expand.
In the third week, as we gained confidence in the well-established root zone, we adjusted our watering intake to 400 ml and modified our watering technique to cover a wider radius around the stem. All other environmental conditions remained unchanged. The plant exhibited robust growth, revealing multiple visible bud sites and broad fan leaves strategically maximising light absorption. As the plant reached this advanced stage, By the week’s end, the plant had attained a height of 32 cm.
Our Blueberry Bubblegum thrived throughout the fourth week, becoming more luxuriant each day. The unique trait of these Feminized Autoflowers is their ability to induce flowering independently. Transitioning to the traditional flowering phase, we adjusted to a 12/12 lighting cycle, introduced Bio Bloom, and raised the water volume to 800 ml with an EC of 1.7. The plants displayed an impressive appearance, with robust development, heightened aroma, and early stigma development.
As part of our Integrated Pest Management strategy, we introduced Neoseiulus californicus and Amblyseius swirskii to proactively ward off spider mites and other potential pests in the fifth week. These resilient predator mites, when consistently applied, prove highly effective in maintaining a pest-free environment for your plants. The plant’s structure was noticeably robust, prompting us to enhance our watering routine with 1000 ml of diluted fertiliser. As the week concluded, our plant reached 60 cm.
In week six, we upped our water volume to 1500 ml, and the lush green colour of the plant provided reassurance that it was receiving the appropriate nutrient ratios. The rapid growth slowed a little with biochemical processes in the plant shifting from vegetative to reproductive. The height by the end of the sixth week was 68 cm. Some of the “stretch” between the nodes we expected is visible, but overall, the plant was filled out this week.
Week seven was another solid week of development. We are delighted with the plant’s health and have dropped our humidity levels to 60% to avoid potential mould issues. Still watering with diluted nutrients, we gave the plants 1500 ml at pH 6 and EC 1.8. A slight aroma is evident in the growing area, and the bud sites continue to develop with a long, bright stigma covering the flowers. We saw more growth now, and the plant reached 84 cm.
By the conclusion of week eight, our Blueberry Bubblegum stood at an impressive height of 93 cm, highlighting its robust growth and well-established stature. The plant displayed a sturdy apical main stem, broad fan leaves, and increasing trichome development, showcasing the intricate details of its maturation process.
In week nine, we performed a gentle defoliation, removing older fan leaves obstructing light for the maturing buds. Given the rapid lifecycle of autoflowers and their limited recovery time from pruning stress, we kept this process to a minimum. During this time, the plant extended another 12 cm, reaching a height of 105 cm. The aroma intensified daily, and a multitude of trichomes became visible on the developing buds.
By the conclusion of week ten, the plant had attained a height of 117 cm. The majority of the buds were fully developed, requiring only further ripening. As a result, some ancillary shoots began to bear the weight of the buds. While there was the option for training to support them if they seemed at risk of breaking, the plant demonstrated resilience—bending without breaking. In the final weeks, we flushed our medium to eliminate any residual salts that might affect the overall flavour of the cured buds.
In week eleven, we closely monitored the trichome colouration and density. Throughout these weeks, we focused on identifying the characteristic cloudy colour that signals the flower’s peak maturity. While some trichomes were transitioning to a more clouded and less clear state, our target was to observe a ratio of 70% cloudy trichome heads with 30% amber for optimal harvesting conditions. To complement the increased biomass, we reduced humidity to 56%.
Blueberry Bubblegum showcased sizable flowers adorned with sticky resin, creating a dense and compact appearance. Amidst the flowering stage, vibrant orange pistils and hints of purple hues emerged, adding a visually striking contrast among the abundance of trichomes.
After closely monitoring the trichomes and confirming they met our specific criteria, we decided to wrap things up with our Blueberry Bubblegum, which had reached a final height of 120 cm. This decision resulted from a detailed and careful approach, considering both the optimal timing and the ideal height for the harvest. As we reached the end of week twelve, we delicately cut down the plants, ensuring they were harvested at the peak of their maturity.
Upon achieving the recommended trichome ratios, we harvested the entire plant by cutting it down at the base of the stem. Following this, we meticulously removed all the large fan leaves, hanging the plant upside down in a dark environment for a meticulous 21-day drying period.
During this time, we regularly inspected the plant, testing the branches for dryness by snapping when bent. Once content with the dryness level, the entire plant was carefully broken down into larger branches to facilitate trimming. We meticulously trimmed the dried buds, removing excess foliage to enhance the curing process and ensure optimal quality.
The buds were carefully placed in glass jars, kickstarting the essential curing process. To remove excess moisture, we left the lids open on the first day. Following this, we sealed the jars, and a meticulous burping routine was adopted, allowing air to escape for approximately one to two hours, 2 to 3 times daily, for one week.
Subsequently, for four weeks, the jars were opened once daily. To enhance the curing process, the buds were then transferred to a Cvault container for an extended 2-month period, maintaining a consistent 62% humidity level.
Blueberry Bubblegum began emitting pungent floral notes in the final weeks of flowering. However, post-curing, the aroma transformed into a sweet profile, embodying the essence of its “blueberry bubblegum” namesake, complemented by an underlying pungent scent with subtle hints of pine.
Its distinctive terpene profile showcases rich citrus notes complemented by herbal and peppery tones. Additionally, a subtle hint of diesel fuel adds depth to the overall aromatic experience.
Upon loading our vaporizer, distinct flavours of citrus, herbs, fuel, and pepper unfold in this strain, accompanied by a notable grassy undertone. Blueberry Bubblegum offers a calming and uplifting high, delivering a comprehensive full-body buzz. Its effects seamlessly blend complete relaxation for the body with a stimulated and inspired mental state. With a tested THC content of 24.6% we’re very proud of this grow.
Blueberry Bubblegum is an excellent choice for beginners or those desiring a high-yielding plant without adding undue stress to their daily routine. The outcome is a resilient plant boasting impressive and dense colas. As our Blueberry Bubblegum flowers matured during the meticulous curing process, they revealed an aroma perfectly aligned with the taste profile. The consumption experience is further enhanced by a delightful body effect, making it a gratifying for cultivators of all skill levels.
If you have any experience with Blueberry Bubblegum as a cultivator or consumer, please leave your thoughts in the comments section below. Thanks for reading, and as always, check out more articles like this in our grow report archive.
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Disclaimer:
Laws and regulations regarding cannabis cultivation differ from country to country. Sensi Seeds therefore strongly advises you to check your local laws and regulations. Do not act in conflict with the law.
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