OldNorth

<span class="link_user">@Itslegalnow</span>, Hey sorry for such a late reply I kinda forgot about the diary :expressionless:. I probably lost around 20-25% to mold...not so nice but could&#039;ve been worst. Overall I&#039;m happy with how it went and I definitly learned a lot as it was my first grow on such a scale. I take two main lesson from the harvest that I will share becayse it might be useful for other people. 1-Harvest every plant of a particular strain at the first signs of mold on that strain. I tried to remove the spots of mold that I saw and let the rest of the plants go a couple extra day so that they would be fully ripe , That was a huge mistake because often the mold starts in the middle and grows outward. So it is very likely that if you see a spots on 1 branch, there are some other that have started to mold from the inside and I would probably have saved more if I had harvested right away. 2-It&#039;s better to harvest one week early then 1 days too late. I wanted to let them ripen to about 30% amber trichome. To get there, I let them go through an entire day of rain so they could get another 4-5 days of sun. I ahould have harvested them before the rainy day, even if that meant harvesting when they were not fully ready, because it is after that rainy day that the mold started popping up everywhere.

@@hillman, Yes fore sure! Give me about two weeks and we can get on the topic a little bit seriously. I am by no mean an expert but what I have use so far seems to work decent and is actually quite simple to make/use.

@@hillman, Yes I am experiencing the same thing. I would still say that it is a fairly resistant strain to mold but you have to keep a close eye on it and not feel bad to harvest it a week earlier than what would be ideal. I would have save quite a few top colas if I had done that. Live and learn! It is suppose to rain for the next two days here, so I am about to go on an all-nighter harvest session. Should be interesting! Thanks for the comment and our sweet tooth looks amazing by the way.