stinkybudz420
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Wiped the first few pages. Starts back up on page 3.
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Growing the seeds I've made . White Rhino x Blueberry
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Phytoplankton
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Humidity domes aren't necessary for seeds, just clones, and in fact once they sprout, a humidity dome can lead to damping off.
stinkybudz420
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Grow44DE
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@stinkybudz420 What can you tell us about the production of your seeds?
Without humidity domes, I had to free the seedlings from the not fully opened shell.
Humidity domes make germination considerably easier. Firstly, because the seed shell opens more easily. Secondly, because the plant needs less energy to do so.
Without humidity domes, I had to free the seedlings from the not fully opened shell.
stinkybudz420
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Grow44DE
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Did you just put together what you had? or did you do some selection process?
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stinkybudz420
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Time to sacrifice the weakest , and keep my legal limit . OTSS .
. OTSS .
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stinkybudz420
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Kept my favorite 4
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stinkybudz420
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Pasted from another site
The enzymes in seeds go bad over time and that is the main reason that old seeds don’t sprout, adding these enzymes back into the seeds makes a massive difference in germination rates and makes dud seeds somewhere around 1/15 chance of growing. but without the other enzymes the seeds, if really old, will only crack open and poke out the top of a root then stop because they lack these enzymes.
So if you take old seeds and after scuffing them with sandpaper or a seed cracker to allow easier moisture absorbtion you take and Put an apple, and ageing banana, sliced in half, in a sealable container, along with enough seeds to cover the bottom, but not layer on top of each other too much. Seal it and store it dark and room temp 48 hours.
The fruits will release ethylene gases and enzymes that will hormonally excite any potentially viable seeds, and it'll be humid in the container softening the shells.
24 hours into your seeds sitting with your fruit,
Take about 1 cup of Dry Beans. Put them in a jar and Fill about 1/4 of the jar with those dry beans then fill the rest of the jar up to about 2 inches from the top with clean water. Cover and let sit 24 hours. Strain out the beans and reserve the bean juice. Add about 2 tablespoons of Hydrogen Peroxide and a half tablespoon of honey in that bean juice mix. Then add your old seeds. The enzymes in the beans coupled with the hydrogen peroxide and sugar should give those seeds enough of what they need to begin to sprout. Most seeds of that age have lost their energy supply as it long ago dried up, the honey will give it energy. The enzymes from the beans help other seeds/beans sprout. The hydrogen Peroxide will further soften the seeds and clean up and prevent any molds and spores from occuring.
When planting the seeds we have to continue the enzyme supply during the first couple weeks of growth to ensure that they don't die off. We water with seed sprout tea to supply this enzyme flow.
To make the tea you Thoroughly rinse an ounce of alfalfa seeds in clean water to remove any dirt, dust or contamination. This is best done using a sieve under a running tap. This also helps to remove any abscisic acid, a growth-inhibiting hormone that occurs on the outer shell of many seeds.
Soak the seeds overnight in clean water then Drain and rinse the seeds in clean water after soaking and put them back into the jar.
They should be wet enough so that the seeds will adhere to the sides of the jar, but not sitting in water.
Rubber band cheesecloth to the jar, This gives ventilation while stopping any insects, or dust falling in. Placing the jar on its side allows for a greater surface area of the seeds to be in contact with the air.
Rinse and drain the seeds at least twice a day until the sprouting tails are as long as the seeds themselves. This usually takes a few days. Then blend the sprouted seeds in a food processor along with a cup or so of water. pretty much any kind of food processor will do the trick to a satisfactory level.
Separate the liquid from the seed pulp using the sieve, straining the resulting liquid into a container. The pulp can be composted or added directly to the soil surface as an enzyme-rich top-dressing.
Dilute the resulting liquid in water before using it to irrigate your plants. In the case of alfalfa SST, which is much more potent, use 20 litres to dilute the one cup. Then water as normal until further feeding is required.
The enzymes in seeds go bad over time and that is the main reason that old seeds don’t sprout, adding these enzymes back into the seeds makes a massive difference in germination rates and makes dud seeds somewhere around 1/15 chance of growing. but without the other enzymes the seeds, if really old, will only crack open and poke out the top of a root then stop because they lack these enzymes.
So if you take old seeds and after scuffing them with sandpaper or a seed cracker to allow easier moisture absorbtion you take and Put an apple, and ageing banana, sliced in half, in a sealable container, along with enough seeds to cover the bottom, but not layer on top of each other too much. Seal it and store it dark and room temp 48 hours.
The fruits will release ethylene gases and enzymes that will hormonally excite any potentially viable seeds, and it'll be humid in the container softening the shells.
24 hours into your seeds sitting with your fruit,
Take about 1 cup of Dry Beans. Put them in a jar and Fill about 1/4 of the jar with those dry beans then fill the rest of the jar up to about 2 inches from the top with clean water. Cover and let sit 24 hours. Strain out the beans and reserve the bean juice. Add about 2 tablespoons of Hydrogen Peroxide and a half tablespoon of honey in that bean juice mix. Then add your old seeds. The enzymes in the beans coupled with the hydrogen peroxide and sugar should give those seeds enough of what they need to begin to sprout. Most seeds of that age have lost their energy supply as it long ago dried up, the honey will give it energy. The enzymes from the beans help other seeds/beans sprout. The hydrogen Peroxide will further soften the seeds and clean up and prevent any molds and spores from occuring.
When planting the seeds we have to continue the enzyme supply during the first couple weeks of growth to ensure that they don't die off. We water with seed sprout tea to supply this enzyme flow.
To make the tea you Thoroughly rinse an ounce of alfalfa seeds in clean water to remove any dirt, dust or contamination. This is best done using a sieve under a running tap. This also helps to remove any abscisic acid, a growth-inhibiting hormone that occurs on the outer shell of many seeds.
Soak the seeds overnight in clean water then Drain and rinse the seeds in clean water after soaking and put them back into the jar.
They should be wet enough so that the seeds will adhere to the sides of the jar, but not sitting in water.
Rubber band cheesecloth to the jar, This gives ventilation while stopping any insects, or dust falling in. Placing the jar on its side allows for a greater surface area of the seeds to be in contact with the air.
Rinse and drain the seeds at least twice a day until the sprouting tails are as long as the seeds themselves. This usually takes a few days. Then blend the sprouted seeds in a food processor along with a cup or so of water. pretty much any kind of food processor will do the trick to a satisfactory level.
Separate the liquid from the seed pulp using the sieve, straining the resulting liquid into a container. The pulp can be composted or added directly to the soil surface as an enzyme-rich top-dressing.
Dilute the resulting liquid in water before using it to irrigate your plants. In the case of alfalfa SST, which is much more potent, use 20 litres to dilute the one cup. Then water as normal until further feeding is required.
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stinkybudz420
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stinkybudz420
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Long live the queen!
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