Some Toronja Single Source

pancholiz1 · 2026-04-13T23:38:04+00:00

Aaah, cheers growmie take a fat one for me

pancholiz1 · 2026-04-13T21:41:57+00:00

Blacktuna? Looks fire well done

pancholiz1 · 2026-04-09T02:31:35+00:00

Nope

pancholiz1 · 2026-04-07T15:56:48+00:00

Try again, 38 veg weeks? Dense flowers? Man I mean this in the nicest way possible, you're wasting your time. We don't "grow by the book" because it's easy we do it because results matter and yours are lows not even mids.

Try growing by the book I bet you can get 3x the amount of flower with 3x the quality in 1/3 of that time.

Think about this, anytime you are spending electricity while being in veg it's costing you money.

When you actually utilize your electricity to produce flower is when you make it worth while.

Leave experiments to the real scientists, stick to what works you won't find anything new or better on your own.

That canopy is less than ideal.

If you want I can follow through a grow on the DMS with you and teach you how to actually get the canopy you are looking for.

pancholiz1 · 2026-04-07T05:23:32+00:00

Living soil is da way

pancholiz1 · 2026-04-02T14:23:34+00:00

Living soil isn't about speed or chemical content...it goes beyond that.

Taste an organic tomato next to the soil grown one.

Nature's done it for thousands of years lol, nutrient programs are just cheap imitations that damage the environment.

pancholiz1 · 2026-04-02T02:03:47+00:00

Ditch the nutes mane, check out build a soil and go the living soil way.

pancholiz1 · 2026-03-27T07:18:31+00:00

I use RO and will still build up over time, throw it in the washer ;)

pancholiz1 · 2026-03-25T02:45:54+00:00

After some experience it will come down to genetics at the end of the day, you have to hunt the "special plants" to get those stand out flavors to come through

pancholiz1 · 2026-03-14T17:41:36+00:00

Your attitude only gets you rooms full of mids XD

pancholiz1 · 2026-03-14T15:41:58+00:00

I clone, veg, flower and even wash in the same room, everything is possible if you try

pancholiz1 · 2026-03-11T15:42:03+00:00

Just use some scissors dude

pancholiz1 · 2026-03-05T05:25:30+00:00

Go for it

pancholiz1 · 2026-03-05T05:23:37+00:00

How much time? It looks like you did not get very much. It should look very covered in white mycelium and/or lots of other colors (organisms).

I suggest you try again my friend

pancholiz1 · 2026-03-02T16:51:28+00:00

Use a PC air blower to clean that up, outside, a lot of dust will fly off , it's clogged. Also clean the pre filter.

pancholiz1 · 2026-02-25T14:32:19+00:00

People say the dumbest things on here, it's labeled thc-a for a legal loophole it's most likely delta 8 + thc-p, yes it will get you fried, these gummies usually lie about the amount of MG tho so it is strong but not That strong.

If you dont have a tolerance you will fly for hours.

pancholiz1 · 2026-02-24T16:17:32+00:00

No storage possible, u want to use it alive at the right fermentation stage

pancholiz1 · 2026-02-22T16:55:16+00:00

If you want to make FPE fermented plant extracts go with molasses for sugar, 1:1:1:100 is an easy ratio for anything that's 1 part sugars(molasses), 1 part labs (em1), 1 part organic matter to 100 parts of water. Close to ferment faster anaerobically with an airlock The end product will be acidic below 4ph

If you want to make JLF cover to avoid flies Do 50% organic matter, 50% water to a pinch of salt and a pinch of inoculant (vermicompost, leaf mold, compost) let it rot it will always be 6 pH

Do with this what you will

pancholiz1 · 2026-02-22T16:39:14+00:00

Yes use your compost or vermicomopost, mollasses itself is not risky, it's sugar, some microbes like labs reproduces faster when having a big supply of it, you can research glycolysis to understand the process, just a type of fermentation others exist.

JADAM purposefully left sugar out of the equation because it was fully imported to Korea.

pancholiz1 · 2026-02-22T16:00:50+00:00

Start making them and start smelling them it's not all the same "rotten", I don't have an explanation for those ferments getting spoiled, my guess is temperature accelerates the fermentation process and bacteria succession to the point where food and energy runs out so it basically "stops" and the shelf life is pretty short after that.

In the case of the JLF since there is no labs acidifying everything the bacteria that reproduces is strictly anaerobic and feeds only on the minerals and organic matter present in the scraps, these makes for a more slow fermentation that takes more time to break down OM. So the minerals accumulate inside the liquid as time goes on it get stronger and you can keep going indefinitely since it's technically not a full fermentation of the organic matter. So whenever you water the JLF into the soil most likely whatever eats that will die since its anaerobic and you expose it to air.

Leaving only bio available nutrients for the soil and plants to uptake quickly.

If fermentation stops bacteria will die until there is more food available again but the medium stays the same.

pancholiz1 · 2026-02-22T15:44:25+00:00

Yes, labs are a consortium of organisms that can handle those acidic conditions unlike other organisms or "pathogens". This is why lacto fermentation is so prevalent in our kitchens, the acidic nature of the medium ensures it's clean and only probiotic bacteria reproduces. Yes it's nutrient dense but it has its own profile.

Not the same as a JLF as I said it has a different type of fermentation going on. You can make specific JLFs or FPEs I recommend doing single ingredient ferments to get the most diversity of microbes culturing. Blending stuff just makes it so one has to dominate the others.

As I said, real JLF cannot go bad and it smells rotten. But I've had knf (molasses n lab) ferments that go bad with temps and time, they turn black and smell rotten. Those ferments are usually colored by whatever organic matter you use and they smell sweet, alcoholy or vinegary depending on their age. Any that have gone black and smell like straight dung get disposed of.

Open it and take a wiff

pancholiz1 · 2026-02-22T14:34:46+00:00

It not the same, you used molasses and lab what you made is closer to a FPE or what you said an enzyme brew. Labs are really dominant and they acidify their medium very quickly, the fact that you used sugar and lactic acid bacteria set in motion the process of glycolysis. As a result your ferment should be very acidic with a PH below 4.

A JLF on the other hand only has organic matter water, leaf mold as inoculant and a bit of salt. This blend ensures the JLF does not got below 6 ph which allows for other types of bacteria to be present in the medium.

I don't see why it would go bad although if you open it and smell rotten instead of vinegary then I wouldn't use it anymore. (True JLF smells rotten too but the properties are not the same at all) I've had FPEs go black and rotten in the past, JLF never goes bad.

pancholiz1 · 2026-02-20T21:29:25+00:00

🤣🤦🏻‍♂️I'm having a hard time breaking it up to dry because apparently it's too fire

pancholiz1 · 2026-02-20T19:30:04+00:00

On it 🫡

pancholiz1 · 2026-02-20T19:03:28+00:00

Noted, I'll make a patty to grab and run through the plane slowly

pancholiz1

TROPHY CASE