Very nice!!
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Fingers crossed for a female 
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Nice work 
How has it been stored? 
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Vacuum container in a brown bag inside a storage fridge.
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Thanks for sharing buddy 
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That’s one fat azz tail!!! 
How did you do it My Brother?
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Cnut & Yucca
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There was more to it now I had my coffee.
• H2o2 bath 4 hrs
• Dry and scuff
• Yucca & cnut
Just put into a cup. Had to pry shell back to allow it to break free so no helmet. Then pushed shell back together and planted.
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Freeze Alert Thursday night 
O what will you do 
Do you own any warm clothes 
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Yes a couple pairs of jeans and my fishing jacket. Luckily day are 55+ but gonna just be a few days before back into the 70’s. I think winter finally blinked here.
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That sounds like a awesome go there
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I’m watchin closely on this strain!
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When I get the email for release, it’s going down. I’m sure the release will be sold out quickly.
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Ill throw some bucks at a pack ,gonna get the proper kush that we talked about as well. Should have funds to do both by then 
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Ima Trekkie and the new series intro is up my alley
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I have 40 of the Jesus still that Sativa Kush.
“After 2 years of testing Kush mother plants the Hells OG Cut was by far the best. Combined with the legendary effects of JTR Jesus OG Kush is what we feel a sour Kush should measure up to.”
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Banana Pineapple Enzymatic Chelated K Extract
Ingredients (1 gallon / 4 L)
• 6–8 banana peels, chopped
• 1 cup fresh pineapple (core REQUIRED)
• 1 tsp citric acid or ¼ cup lemon juice
• ½ tsp ascorbic acid (optional but improves stability)
• 1 tsp potassium silicate (optional but synergistic)
• Dechlorinated water
Extraction process:
Cold Enzyme Soak
• Combine all solids + acids
• Add water to cover
• Hold at 95–110°F (35–43°C) for 6–8 hours
This is the sweet spot for pineapple activity. A seedling mat or warm works great. Do NOT exceed 120°F or you’ll denature the enzymes.
After soak use an Immersion blender or Mash aggressively for 2–3 minutes. You should smell a bright, fruity, slightly acidic but not a fermented. Strain through measure cloth, pressing out solids. Most of the K is chelated in the liquid now. Optionally, leave to decant overnight and siphon off.
Stabilize: (optional but recommended)
Add 1/2 teaspoon calcium carbonate, oyster flour, or powdered up egg shells. This buffers acidity and prevents Ca/K antagonism later.
Final pH target: 4-5
At mixing time:
Add 1/4 tsp Yucca extract for faster uptakes
Add 1/8 tsp Potassium Sulfate for an additional density push and S for terpene production
Application Rates (Cannabis):
Soil & Living Systems
• 1–2 tsp (5-10 ml) per gallon
• Late veg to mid flower
• Works beautifully alongside gypsum or oyster shell
Coco/Soilless Mediums
• ½–1 tsp per gallon
• Add to base feed
• Keep solution pH 5.8–6.2
Foliar (Transition through week 3 max)
• ¼–½ tsp per gallon
• Lights off only
• Rapid K response during stretch
Storage
• Refrigerated: 2–3 weeks
• Frozen in cubes: *3+ months*
No fermentation = limited shelf life unless frozen.
Advantages over old KNF ferments:
• Not sugar heavy
• No microbial swings
• Immediate availability
• Zero PPM/EC spike
• Precise dosing
• Compatible with salts & organics
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