I can not tell you how and where, but I separated the feminised seedplants and a clone from the regular seed plants. I did so because on of my plants started flowering early, the Blue Mystic, from regular seed. I decided to black out the plants, so I made a dark room, and cut their light to 12 hours a day by just putting them in there every evening.
This a Blue Cheese plant, grown out of an imported clone, from Holland. It is a powerful strain, but it is not a big yielder, the buds are compact, but small. The smell is wild, the taste will be great.
Blue Cheese bud, small and smelly.
A Blue Mystic bud, this plant produces nice, dense buds, and the smell is OK too…
The main bud of the Blue Mystic.
A trimmed Blue Mystic bud.
The Blue Mystic, ready to hang and dry.
This is a Blue Cheese bud, grown indoors by a friend, also from Dutch clones. I am smoking this bud as I type this. It tastes great, smells like old school skunk and it pleasures my mouth and nose in the best possible way. We have a mother now, but growers are not so content with the yield, only 65 grams of two plants. No difference in yield with the Cheese itsself. A great smoke, that’s for sure.