Wedding Cheesecake Feminized Grow Report

Flowering stage: 56 days

Total time, seed to harvest: 92 days

Final yield: 72 grams

THC content: 22.72%

To create Wedding Cheesecake Feminized, our award-winning breeders combined three highly potent and popular cultivars; Cheese, Girl Scout Cookies, and Cherry Kush. The entire process is documented, providing growers with a roadmap for growing this plant to its fullest potential, and we were excited to get this cultivar started in our indoor garden.

Oscillating fans provide sufficient air circulation, moving air above and below the canopy. This combination prevents stale, moist air from gathering in the canopy or corners. We also exhaust the air from the room using inline fans. The inline fan sends the odorous air into a carbon filter, which scrubs it of odours to help keep our grow room discreet.

We started our Wedding Cheesecake Feminized seeds under a 600W HPS bulb at a distance of 1m, but the leading light used for this grow a 1000W Green Power Phillips HPS system. This light was permanently fixed 3m above the soil surface. 

We used BAC Lava Mix as our medium for this cultivation, and Bio Grow and Bio Bloom nutrients were supplemented throughout each growing stage. Water and all feed solutions were pH’d to 6.2 before hand-watering our Wedding Cheesecake Feminized plants.

Environmental controls were the last thing to get dialled in before we started our cultivation cycle. By maintaining temperature and humidity, we can adequately manipulate growth and nutrient uptake to push our Wedding Cheesecake Feminized to its fullest potential. 

The daytime temperature was maintained throughout the cycle at 23°C and 21°C with the lights off. The light schedule for our Wedding Cheesecake Feminized was 18 on/6 off during the vegetative stage and 12/12 during flowering.

In week one, we placed our Wedding Cheesecake Feminized seed between moist paper towels enclosed between two plates. For the first 24 hours, it remained in the moist environment, and by the second day, a white tap root was showing. We removed our seed using tweezers and moved it into a 1-litre container. 

The humidity should always be highest during the seedling stage, and we had ours set to 65%. Within 24 hours, our Wedding Cheesecake Feminized seed had sprouted through the soil and began reaching for the light. On the third day, the soil looked slightly dry, and we added 100 ml of water with a rooting hormone directly around the stem.

It is never too early to deploy a pest management strategy, and we had enough vegetative growth at week two to start making our seedling an attractive target. Being proactive, we released two types of predator insects. We used Neoseiulus Californicus and Amblyseius Swirskii to hunt and eat any populations of fungus gnats, aphids, or thrips.

We transplanted our Wedding Cheesecake Feminized into an 8-litre container to support new growth. This will let the roots grow and explore the extra soil mass. We subsequently increased our solution to 200 ml per watering and poured it directly at the base of our plant. As the root zone developed, we introduced Bio Grow, and the final EC of our solution was 1.4.

In week three, our Wedding Cheesecake Feminized started to thrive. We continued with the Bio Grow nutrients at an EC of 1.4. The volume of solution was increased to 400 ml, which was applied at the base of the stem. Our plant had its first set of true five-fingered leaves and auxiliary branches growing from the lower nodes. 

In week four, our Wedding Cheesecake Feminized had grown from 15 cm to 31 cm. The colour of the leaves was bright, light green. The fingers of the leaves were thin and elongated, and there was much more foliage, indicative of a more extensive root zone. The extra foliage created more moisture in the air, so we adjusted the room humidity levels to 60% to offset the increased transpiration. We doubled our feeding volume to 800 ml and increased nutrient intake, with an EC of 1.7.

Our fifth week recorded another significant increase in the plant height and canopy size. Our Wedding Cheesecake Feminized had reached 41 cm, and we decided to flip our plant into flower. To do this, we reduced the number of light hours the plant received. Instead of 18 hours daily, the light was changed to 12 hours on and 12 hours off. It had also been four weeks since releasing sachets of Neoseiulus Californicus and Amblyseius Swirskii, and more sachets we hung on the lower branches.

Week six saw increased height, and we saw more internodal spacing around the middle of the plant. However, the upper internodes remained tight as they went through the initial stretch of the flowering. The lower branches reached outward to capture unobstructed light from above, and leaves now had a darker, emerald-green tone.

Because we started flowering last week, we switched from the Bio Grow to the Bio Bloom nutrients and supplemented our Wedding Cheesecake Feminized 1500 ml solution with a final EC of 1.8. The growth and the plant’s colour indicated that we were supplying the proper levels of nutrients.

Week seven was exciting; stigmas started to emerge, and we finished the week with tiny round clusters of stigmas adorning every branch and node. Our Wedding Cheesecake Feminized was starting to develop bracts and stack into developing buds and colas.

New foliage on the plant continued to express thin, long-fingered leaves, which seem to represent a small portion of sativa genetics in the lineage. We removed a few of the lower, larger leaves around the base of the plant. Those leaves were trapping moist air from the soil, potentially leading to mould issues. 

In week eight, all of our parameters involving feeding, environment, and lighting stayed consistent from the week before, but we noticed a reduction in week-over-week vertical growth. Considering these factors, we determined that the plant was now shifting its growth energy into bud production.

A good IPM plan involves scouting the plant each day for plant-damaging insects. This involves looking closely at the underside of leaves, which is often a bug’s favourite spot to chill. We have not seen any plant-damaging bugs so far, but it has been four weeks since our last application, and we released another sachet for each predator insect. 

The size of our main cola at week nine was impressive. Our Wedding Cheesecake Feminized still had weeks to go, but the terminal cola was nearly as tall as a drink bottle. White stigmas stood out everywhere, forming puffy balls on the tips of each branch. Upper and mid-level bud sites received unobstructed light from above, which fueled the impressive growth.

Although we did a small amount of defoliation on the lower portion the week before, many branches still were not receiving enough light for strong flower production. We selectively pruned some of the lower limbs. By removing them and the emerging bud sites, we redirected the energy that would be used to grow them to other branches. This redistribution of growth hormones improved the growth elsewhere on our Wedding Cheesecake Feminized.

By week ten, it was clear that the energy our Wedding Cheesecake Feminized harnessed through photosynthesis and nutrient uptake was focused on flower growth. Vertical growth increased by only 2 cm, but if our eyes were not fooling us, it seemed like the main cola gained more than 2 cm in girth. The bracts on our Wedding Cheesecake Feminized were beginning to swell quickly, and buds from top to bottom had a desirable bract-to-leaf ratio.

To start week eleven, we reduced the humidity in the room to 56%. The buds on our Wedding Cheesecake Feminized were getting large and dense, producing excess moisture. We kept the air circulating in the grow room and an eye on the humidity at the canopy level.

It had been four weeks since our last application of Neoseiulus Californicus and Amblyseius Swirskii, but we decided not to apply more. The stigmas on our Wedding Cheesecake Feminized were beginning to turn brown, the bracts were becoming very swollen, and after inspecting trichomes, we saw a few amber heads. Sure signs that a harvest may be only a few weeks away. 

Week twelve began by inspecting the trichome heads; we identified 20% clear, 5% amber, and 75% milky. Experience told us we had less than 14 days remaining, and a pungent floral aroma was increasing daily. We stopped using Bio Bloom and flushed out the medium by pouring a large volume of water over the soil, which helped our Wedding Cheesecake Feminized to deplete all its stored nutrients before harvest.

Week thirteen, and the room was now filled with a sweet and pungent smell reminiscent of a floral bouquet. We continued flushing the soil and inspecting trichome heads daily. There was some slight fading in the foliage, so it was presumed that the flushing was having an effect. Towards the end of the week, we saw the desired ratio of trichome head colour and decided to harvest.

The buds had an even distribution of trichomes across the surface, and trichomes littered each of the surrounding sugar leaves. Our plant stood 87 cm above the soil with a beautiful terminal cola that we could not wait to sample!

Before harvesting our Wedding Cheesecake Feminized, we prepared the drying room with a climate of 15.5°C and humidity at 60%. A slight breeze is moving below the plants but not directly on them. Plants are stored in complete darkness. All of which helps the preservation of terpenes and cannabinoids.

We removed the large fan leaves and anything else that did not have trichome coverage. They served no purpose and contained moisture and chlorophyll, which we try to eliminate through drying. Our Wedding Cheesecake Feminized was cut at the base of the stem and brought into our drying room, where it was hung upside-down from a rack.

As we entered the drying room daily to check the environmental conditions and moisture levels, the smell of the hanging plants began to morph. The original sweet floral scent was merging with a thin layer of organic-rich odours. Inspecting the plant to determine when to trim and cure, we gauged moisture by how easily branches snapped or bent. We also were looking for a slightly dry outer layer to the buds.

After 18 days of hang drying, we determined that the plant was ready to be trimmed and jarred. Thin branches snapped when bent, and when we gently squeezed the buds, we felt the dense, moist centre through the dryer outer surface layer. Branches were removed from our Wedding Cheesecake Feminized and trimmed individually. The trimmed buds were placed in glass jars, and the trim was collected for bubble hash.

Although the jarring portion of the curing process had begun, we waited 24 hours before sealing the jars. Moisture from the centre of the buds condenses and rehydrates the slightly dryer outer layer. If the jars were sealed immediately, that trapped moisture might create too much moisture, which would be undesirable. Once the jars are sealed, they are opened multiple times per day for the first two weeks and allowed to remain open for one hour each time. 

The aroma grew more potent, and the buds appeared denser. After the initial two weeks, we switched to burping the jars once per day. We kept the lid off for one hour, sealed the jars of our Wedding Cheesecake Feminized flower back up and returned them to the dark, climate-controlled drying room. 

At the end of our six-week curing period, we collected all the dried Wedding Cheesecake Feminized flowers to be weighed. Our final harvest had reached 72  grams. A small portion of that harvest was sent to a professional laboratory assessing cannabinoid and terpene values. When our tests returned, we discovered our Wedding Cheesecake Feminized had a THC level of 22.72%.

The aroma of our Wedding Cheesecake Feminized remained discreet through the early stages of flower, but in the last few weeks, it began developing a distinct odour. This aroma continued to grow in strength through the drying and curing phases. At each step, it seemed to gain another layer of delicious complexity. Be assured that the final terpene profile of Wedding Cheesecake Feminized will be a trendsetter.

The first wave of scents provides a sweet berry odour with a sharp but sweet citrus scent. As the nose enjoys the sweet side of the terpene profile, earthy notes balance the profile. Adding a layer of complexity are subtle notes of exotic woods. Some phenos add a pungent skunk element to the mix. The flavour profile of Wedding Cheesecake Feminized is identical to the terpene profile and leaves a lasting impression. 

Effects from Wedding Cheesecake Feminized are immediate and represent the hybrid lineage well. Qualities from both indica and sativa heritages combine to form this experience. True to the sativa sides of both GSC and Cherry Pie, the initial effects are uplifting. A sense of euphoria washes over the mind and body. The predominantly indica heritage slowly takes hold as the initial effects give way. A heavy body stone creeps up and leaves the user fully relaxed.

When conducting a grow report, one of our many goals is to gauge how easy a plant would be for a new grower. With thousands of grows behind us, we feel confident saying Wedding Cheesecake Feminized is an easy-to-grow plant for gardeners of any level. 

Our plant finished in 92 days from seed-to-harvest, grew to a size of 87 cm, and produced 72 grams of dry flower. However, if we were looking to grow this strain again and want to substancially increase the yield, training techniques such as topping, lollipopping, sea of green or screen of green would be ideal.

The terpene and flavour profiles are something to be experienced by growers, new and old. Wedding Cheesecake Feminized was an easy-to-grow plant with no special requirements. The branches were sturdy and able to support the weight of the growing buds. No training was needed. Another advantage is that these seeds are feminized, meaning that growers only plant flower-producing plants. It is a perfect addition to any garden! 

Have you grown Wedding Cheesecake Feminized? What did you think?