Some tops just starting to flower.
So the smell of the ferment is building. With the plants in the tent, the filter takes away all their smell.
But now when I enter my room there is a distinct smell of fermentation.
I don’t have a CO2 meter, and some were trying to tell me that a wine ferment doesn’t make enough CO2 to make a difference. I can tell you the bubbler on my ferment is making like 3 big bubbles per second now! It will gradually slow down, it is at max bubbling now. Without a meter to measure I can’t prove how much CO2 is wafting around in my closet now. But my eyes say that is a lot of bubbles coming out, and my nose says the ferment is well established now. Let’s see what my plant says in a few days. The defoliation and pinching she got yesterday had to be pretty stressful. These pics don’t show any really sad parts of the plant right now. I expect the bud development in the next couple of days to really take off as the plant adjusts and starts to pile on the white hairs. Time will tell. I got some deep dark green alcohol that has a unique taste to it. Makes me want to make some kind of mint-flavored milkshake made with vanilla ice cream, some fresh mint leaves and a shot or two of my green alcohol! I did try like 5 droppers full of the green alcohol with some water added. I could tell there was a little thc kick from it, but a mint green milkshake with a couple of green shots in it sounds like a nice relaxing drink that might help me sleep better.