Haze growers...info needed

[DocLeaf]

hi all

foxtails result from too much heat. not genetics.

the plants stomata cannot breath and so the flowers are forced to produce gaps about which air can circulate.

this nug of Kachina has foxtailed under excessive heat- note the base sepals are tight, whereas those at the top have grown brittle/weak.


new/fresh stigmata are often reflective of sinsemilla, regardles of species, since the female plants role is to produce seed from fresh sepals, neither those that are withered or old. hence its survival factor takes control

this bubbledust plant sits at 60days+ bloom. while the lower flowers are ready to harvest, the top continues to produce new/fresh growth. these sepals die/wither upon harvest to a orange brown color.

hope this helps
dL

 

[Guest]

haze = food for the mind

haze = canes/sticks (to hold them up)...lol

haze = lots of fresh drinking water

haze = a good pair of scissors

haze = the best schaarjtes possible IMO

...feed your mind on them.

peace dL

Hi Doc,
Nice to see ya. All of this sounds right on the money , that's a nice picture of the cheese ya got going there, looks good enough to eat!lol

 

[Guest]

Well ,we may have a prob. 48 hours later no germination! OH,OH ...doesn't look good.

 

[DocLeaf]

hi WitchkIng,,, Ive just been informed that the strain is actually Kachina (a cheese copy?)..

 

[Guest]

Ive just been informed that the strain is actually Kachina (a cheese copy?)

Hello Doc,

The Kachina cutting is from a line of Skunk1 89 [cheese] x Trainwreck derived Inbredline I made a couple of years ago.

It was not meant to be a copy of the Cheese. Its a different plant and high entirely, I wanted a more complex high to the Cheese taste and got that I think in selected plants. The Cheese can be very monotone for me in the high, strong but flat when you have smoked a lot and the Trainwreck lines some of my favourite herb. So basically it is a combination of my two favourite Indoor strains.

Ive seen 'Kachina' around a lot of times now being grown as Cheese, but you can tell for sure with the cloning. Cheese survived 12 days in transit to Cannada when she was first sent stateside, and 80% cuts rooted in 48hrs. She is one of the easiest clones to manage mothers and cuttings with, never a problem rooting a cut which is why she is such a good indoor clone for the plantlet method, which is also when she gives her best. Kachina is harder and less reliable to clone.

Kachina also shows bananas late in flower, because of this, she is best taken around 50-55 days max.

To whoever is spreading this clone as Cheese, please stop doing so, there is no need, the Cheese clone was set free for all to enjoy years ago now. Eventually we hope she will reach all in pure form, hence theres no need for misnaming clones. The Kachina is also not good p1 material and needs to be kept as a standalone, not used in Hybrids.

All the bests, Flowers

 

[DocLeaf]

thanks for the lowdown hothouse

n.b. the clone wasn't sold to us 'Cheese',,,, rather it was sent as a random clone to work with

the 'cheese' label is then the result of my confusion.

the line is now gone...

peace n flowers
praise bless
dL

Here's some photos of your flowers dude

 

[zamalito]

A good friend gave me some "hazey cheese" (mystery haze female x bbc cheese male) or I like to call it Cheaze seeds. They're still in somewhat early flowering starting to take on odors. I've never smoked cheese so I don't know what its supposed to smell like but to me this is an ultra complex haze smell. Both females could pass as cuttings of each other. They're both structured like a cheese and very controllable definitely not a haze. This may end up being some of the nicest tasting indoor herb I've smoked. I think the bbc cheese may have much potential as a breeding male or at least the one that was used to breed this cross.

 

[Raco]

Are these fox-tails? :smile:
Cascadia

 

[DocLeaf]

A good friend gave me some "hazey cheese" (mystery haze female x bbc cheese male) or I like to call it Cheaze seeds. They're still in somewhat early flowering starting to take on odors. I've never smoked cheese so I don't know what its supposed to smell like but to me this is an ultra complex haze smell. Both females could pass as cuttings of each other. They're both structured like a cheese and very controllable definitely not a haze. This may end up being some of the nicest tasting indoor herb I've smoked. I think the bbc cheese may have much potential as a breeding male or at least the one that was used to breed this cross.

Yes my friend. (procreationists in the house, stand strong)

Hazy Cheese [hs] = Haze (bag seed) x Big Buddha Cheese




The smoke is complex with mix spices over mild cheese undertones.
The high is also unique

what is the structure like? please

praise bless
dLeaf

 

[DocLeaf]

Are these fox-tails? :smile:
Cascadia

No, those are just funny shaped buds :wink: good to see ya Raco

 

[zamalito]

That kachina looks very pretty. The leaves are widish and 5 fingered. I've never grown a cheese before but but this is not uncontrollable in the slightest and very similar to skunk 1's I've grown but a little more branchy. The flowers are still very premature and quite small but I will keep you updated as to what they look and smoke like.

 

[DocLeaf]

cool