Mô tả
Giới thiệu về giống CHEESE - AUTO™
Loại hạt: Auto
This indica-dominant hybrid, born from the tantalising combination of Cheese and Super Auto #1 genetics, is an exceptional weed strain that's sure to impress.
Is Cheese Auto Indica or Sativa?
The Cheese Auto strain by Barneys Farm is 30% Sativa 70% Indica.
What is the best way to store my Cheese Auto strain seeds?
To properly store Cheese Auto seeds, it is recommended to keep them cool and dark in an airtight container ideally in a refrigerator with proper labeling and dating, avoiding freezing.
What is the best method to germinate Cheese Auto strain seeds?
There are numerous techniques for germinating Cheese Auto cannabis seeds if it is allowed in your location. The paper towel method is a common method in which the Cheese Auto seeds are placed on a damp paper towel and covered with another damp paper towel to keep them moist. After that, keep the paper towel in a warm, dark spot and check on it every day to ensure that it remains moist. When the Cheese Auto seeds have germinated, gently place them in soil or similar growth media.
What is the best temperature for germinating Cheese Auto cannabis seeds?
Cheese Auto cannabis seeds germinate in temperatures from 70°F-90°F (21°C-32°C) Temperatures below 70°F (21°C) and above 90°F (32°C) can prevent or compromise healthy germination. Low temperatures delay or even stop germination. High temperatures can cause poor germination, stunted or slow growth also increases the possibility of seedlings drying out.
Thông số kĩ thuật của giống Cheese - AUTO™
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Loại hạt: Auto
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Di truyền học: Cheese x BF Super Auto #1
- Indica: 70%
- Sativa: 30%
- Năng suất indoor: Lên đến 500gr/m2
- Năng suất outdoor: Lên đến 200-300 gr/cây
- Chiều cao indoor: 80-110 cm
- Năng suất indoor: Lên đến 450-500 gr/m2
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Chiều cao outdoor: 90-120 cm
- Năng suất outdoor: Lên đến 150-220 gr/cây
- Thời gian thu hoạch: 65-70 ngày
- Hương vị: Sweet, skunk, Spicy Aged Cheese
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Mùi hương: Earthy, Pungent Cheese, Skunk.
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Hiệu ứng: Relaxed, Happiness, Stimulating, Creativity.