Grow Reports
Blackberry Cake Feminized Grow Report
Blackberry Cake Feminized is a sturdy, high-yielding plant for gardeners of all levels. We achieved an exceptional yield and were amazed at its cannabinoid content. Its exotic terpene profile offered a sweet earthy scent with zesty citrus and creamy dessert. With euphoric but relaxing effects, this strain is ideal for enjoying time with friends and family.
Flowering stage: 72 days
Total time, seed to harvest: 99 days
Final yield: 167 grams
THC content: 29.5%
Our latest grow report features Blackberry Cake Feminized, and we’re happy to share the details of one of our favourite plants to grow with you! The strain was created as part of our Research program, exclusively by Sensi Seeds. The genetics were masterfully selected from a cross of; Wedding Cake, Durban, and Black Domina.
Our Blackberry Cake Feminized was grown in our indoor growing area, using BAC Lava Mix soil, and fed Bio Grow and Bio Bloom nutrients. During our seedling and vegetative stage, our light schedule was 18 hours on / 6 hours off. This was changed to 12/12 during the flowering stage. Having feminized seeds worked to our advantage, and there was no need to sex them during early flowering.
A 1000W Green Power Phillips HPS bulb and reflector were hung from the ceiling three meters above the soil. Various oscillating fans were positioned at different heights to help circulate air within the grow room and canopy. An inline fan was added to exhaust the stale air from the grow space. The inline fan exhausted into a carbon filter, which removed odours emanating from the plants in the flowering stage.
We kept tight control of the environmental parameters. This ensured maximum growth efficiency and promoted the best yield possible. The grow room temperature was steady at 23°C during the day and 21°C at night. Humidity in the room was set at 65% to begin our grow, but was gradually reduced during flower.
We placed our Blackberry Cake Feminized seed into a pre-moistened jiffy pellet to germinate. As the cotyledon emerged from the hole, the jiffy pellet was moved into a 1-litre container of soil and placed 80 cm under a 600W Green Power Phillips HPS bulb.
Watering wasn’t required until the third day when we poured 100 ml of water and root stimulant; pH’d to 6.0, around the base of the stem, ensuring maximum uptake. The roots were young and hadn’t yet reached the edge of the container. By the end of the first week, our Blackberry Cake Feminized had reached 3 cm.
Week two was a busy week for our Blackberry Cake Feminized plant. The roots started to protrude from the bottom of our 1-litre pot, so we transplanted it into a 5-litre container. Now that some roots were established, we introduced Bio Grow into the feeding schedule with an EC of 1.4.
As part of our proactive IPM routine, we released two beneficial insect types to prevent outbreaks of thrips, fungus gnats, and two-spotted spider mites. The first, Neoseiulus Californicus, controls harmful mites, namely the two-spotted spider mite. The second beneficial insect was Amblyseius Swirskii, used against thrip and whitefly as a general predator.
In week three, our Blackberry Cake Feminized now stood at 20 cm and was developing a healthy root zone. We increased the water intake and gave our plant 200 ml of water applied directly around the stem. The plant has shown promising signs of progress and has already developed five nodes. Large, broad-bladed, emerald-green leaves reached out from each node towards the outer rims of our containers. The stem gained girth, and all indicators pointed to vigorous growth.
By week four, our Blackberry Cake Feminized had reached a height of 32 cm. We knew this strain would explode with growth when transitioned into flower, so we decided to make the transition now and change the lighting schedule to 12 on / 12 off. This was also when we adjusted humidity levels, which were reduced to 60%.
We discontinued using the Bio Grow nutrients and transitioned to giving our Blackberry Cake Feminized plant Bio Bloom formula. The nutrients were added to our water, and we adjusted it to a final EC of 1.7 before applying it to the root zone. The watering volume increased to 400 ml, which was spread evenly over the soil’s surface in the container.
As predicted, towards the end of week five, our Blackberry Cake Feminized exploded with growth. It was now consuming water very fast and subsequently increased to volume to 800 ml, which provided a little more time in-between waterings. It is best not to wait until the leaves droop to water the plant; the goal is to be ahead of that point. The nutrients were bumped up, and the final solution had an EC value of 1.8 before application.
Many auxiliary limbs grew rapidly and now stood out from the main stem. The internodal spacing had remained tight, but each limb extended far enough to capture unblocked light. A few leaves on our Blackberry Cake Feminized had turned a lighter colour, but this was due to the fast growth. As they matured, they would turn a healthy emerald green.
My goodness! When we measured our Blackberry Cake Feminized in week six, it was 87 cm tall. That was a 30 cm increase from the week before. This was go-time. Our plant was hitting its stride. We increased the solution volume to 1500 ml per watering to support that growth. We adjusted the solution pH to 6.0, and the final EC was 1.8.
As a precaution against micro-climates forming in the under-canopy of the Blackberry Cake Feminized, we removed some of the extra growth. Lower branches and many of the larger sun leaves were removed. This opened up the structure of the plant and allowed more airflow. Removing lower limbs also helps divert growth potential to the upper limbs that receive more light.
It had been four weeks since we last released sachets of Neoseiulus Californicus and Amblyseius Swirskii. We had not noticed any pest damage to our Blackberry Cake Feminized, but that doesn’t mean the potential didn’t exist. To mitigate that potential against thrips, fungus gnats, two-spotted spider mites and more, we placed another sachet of each beneficial insect on our plant.
In week seven, our Blackberry Cake Feminized continued to thrive in the conditions we provided. We registered another 25 cm of growth and saw the emerging stigmas form into small puffballs that would later form buds. To anticipate for bud-development, we used gardener’s stakes to help support the weight.
As we have been using large concentrations of supplements, we started this week by flushing our medium. Running the pure water through the soil removes built-up salts and excess nutrients. After the flush, we resumed regular feeding with nutrients for the remainder of the week.
By week eight, our Blackberry Cake Feminized now stood 147 cm tall. That was nearly five times the height when we placed her into flower. A significant part of this growth was that the structure remained tight. There were now dozens of branches with multiple bud sites on each. Blackberry Cake Feminized has the potential for an excellent yield, and we managed to flip our plant into flower at the perfect time.
In week nine, the vertical growth had almost stopped. Our Blackberry Cake Feminized was now working full-time to grow and stack flowers. A few lower limbs were not reaching high enough to get unobstructed light, so we removed them, sending more energy to the upper limbs for optimal growth. Our Blackberry Cake Feminized had a massive terminal cola that towered above the lower canopy. We knew that this Blackberry Cake Feminized still had several weeks of growth remaining, and to our delight, there was no exposed stem; the buds had already filled in the internodal gaps.
In week ten, while scouting our Blackberry Cake Feminized plant as part of our regular IPM routine, we determined that the foliage was still too thick, and we removed a few more auxiliary branches and more fan leaves.
The buds were becoming denser, and removing excess foliage helped improve airflow within the canopy, reducing the potential for botrytis. We also reduced the humidity in the room to 56%. It had been four weeks since we released Neoseiulus Californicus and Amblyseius Swirskii, so to be thorough, we hung another sachet of each on the lower branches.
We started week eleven by flushing the soil using pure water and disposing of the run-off. After the flush, we continued with regular feeding at 1.8 EC. The side branches were now beginning to fall over under the pressure of the developing buds and used more stakes to support the branches.
Week twelve marked the first time we experienced a distinct and identifiable odour as we entered the growing area. Our Blackberry Cake Feminized was letting out a pungent floral scent that filled the air. Thanks to the extraction fan and carbon scrubber, you couldn’t detect the odour outside the grow room.
Vertical growth had stopped, and the dense buds were now stacking up on each other. This gave the flowers an open structure favoured by extraction artists. The majority of stigmas were still whites, but we did detect some swelling in the bracts, which is an indicator of an upcoming harvest.
Week thirteen began by using a jeweller’s loupe to inspect the trichome heads to help guide us on when to harvest. After inspecting buds from the plant’s upper, middle, and lower portions, we determined that this plant was likely to reach peak ripeness within the next 14 days. We saw mainly milky heads, with roughly 12-13% clear and 7-8% amber. Within the next two weeks, the clear and amber heads would likely become an even ratio, and that is when we wanted to harvest.
The goal is to let the plant consume all stored nutrients before harvest, which is thought to create a smoother taste during consumption. We eliminated our Bloom nutrients in the final weeks and used pure water at every feeding. This would help wash excess nutrients from the soil and cause the plant to rely on its stored nutrients.
The final week for our Blackberry Cake Feminized was week fourteen. Towards the end of the week, our efforts to flush the soil were visible on the leaves. Once an emerald green, the large fan leaves now exhibited a yellowish tint indicating a lack of nutrients. The stigmas had mainly retreated into the swollen, trichome-covered bracts.
The desired ratio of 80% milky, 10% clear, and 10% amber trichomes head is what we found when inspecting flowers from a few areas of the plant. Over this past week, the floral scent grew louder, and after 99 days, we decided to harvest the Blackberry Cake Feminized.
Controlling the environment in your drying area is one of the most critical steps post-harvest. Throughout our 14-day drying period, the temperature was a steady 15.5°C with a humidity level of 60%. All large fan leaves were removed to avoid excess moisture, and the plant was hung upside-down in complete darkness. Oscillating fans were used to move air throughout the branches, avoiding the build-up of moisture and the conditions of the dry room were checked multiple times daily.
If the flower contains high levels of moisture before it’s jarred, then it could increase the probability of botrytis, whereas If the flower is too dry, it is hard to rehydrate. After the first close inspection, we felt it would still be a few more days until the Blackberry Cake Feminized buds would be in the desired range. By day 18, the moisture levels were where we wanted them, and it was time to trim!
Once our gloves were on, branches were removed, leaving enough stem to comfortably trim the flowers without touching them. Trimmed buds were placed loosely into the glass mason jar, and the lids were left off for the first 36 hours to begin the curing process, which helped remove excess moisture. Excess trim was collected to make hash with.
Although the centre of the buds retained moisture, the outside layer was slightly crispy before we sealed the jars. For the first two weeks, the jars were opened several times a day and vented for one hour at a time. Every time one of the jars was opened, an increasingly sweet and pungent floral scent would fill the room. For the following four weeks, each jar was opened for an hour daily, and we were looking for optimal humidity levels of between 55 and 65%.
A sample was sent to a third-party laboratory for cannabinoid testing, and we were astonished when its THC levels were recorded at 29.5% THC. High-yielding and potent, Blackberry Cake Feminized is an excellent addition to any garden!
Blackberry Cake Feminized exhibited a variety of flavour profiles throughout each stage of the cultivation cycle. The scent was mild until the final three weeks of flower when it developed a floral bouquet. It’s not uncommon for the terpene profile to mature throughout the drying and curing stages. As the plant was hanging, an earthy tone began to intertwine with the pungent floral aroma.
When we opened the jar after the six-week cure, several aromas greeted our receptors, and each had a boldness that gave the overall profile richness. Detectable were loud earthy notes combined with subtle hints of pine, slight floral notes could be detected in the background. One surprising addition to the terpene profile was the refreshing citrus scent that developed during the cure.
Our Blackberry Cake Feminized had a delightful taste worthy of the its name. The depth of the flavour profile took us by surprise. There is a layer of creaminess in the flavour of Blackberry Cake Feminized that makes it feel like an indulgent treat. Finally, a hint of spice adds some balance to the sweet and citrus flavour palate.
Effects from our Blackberry Cake Feminized could best be described as relaxing with a gentle sense of euphoria, and demonstrated effects from both the indica and sativa lineage. Some people reported an increased sense of creativity, but overall, the effects were uplifting and comforting.
Blackberry Cake Feminized was an undemanding, easy-to-grow plan, with a duration of 99 days from seed to harvest. We loved that the seeds were feminized, which allowed us to save time on sexing! It was a heavy-yielding plant, and produced excellent buds from top to bottom. Bracts stacked on each other to create trichome-covered towers that topped each of the dense flowers.
Our Blackberry Cake Feminized, reached a height of 147 cm, and once our flowers were cured, we weighed our harvest and produced 167 grams of consumable flowers. The effects were substantial, and a third-party laboratory confirmed that our Blackberry Cake Feminized had a THC level of 29.5%. If growers have been looking for a fun and easy-to-grow strain that produces large yields and strong effects, Blackberry Cake Feminized is the right choice.
Do you have a strain that you want to see us do a grow diary for? Drop your suggestions in the comments below. Until then, have fun in the 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.
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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