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- #1,981
I thought it was sort of cute.
Weasel Forges Ahead
- Thread starter Weaselcracker
- Start date
Pussycann willow...
MiOutdoorsman
Well-Known Member
That's a crazy looking plant! Hopefully it will have some potency
Kriaze
Well-Known Member
I missed if this was grown separate from your usual bunch Weasel, how small was the bulb?
That girl may surprise you, give her try and see how she smokes. Someone else had a plant like that awhile back, maybe Conradino.
And if not, check again after a 6month cure....
I agree 100%
MiOutdoorsman
Well-Known Member
I agree with you both on the cure! I grew couple autos this spring and wasn't impressed with the smoke. I tried it yesterday and it was really decent after curing for 5 months
Kriaze
Well-Known Member
I agree that any shit weed can rock after any amount of months worth of deprivation lol.
Big Sparks
Well-Known Member
That plant is funky looking, for sure. But yeah, ya never know... it may end up being some super high grade shit! Pardon my French. 
But seriously, you've come this far with her. Maybe she'll surprise you.
But seriously, you've come this far with her. Maybe she'll surprise you.- Thread starter
- #1,991
She was grown under a 600w bulb, Kriaze, along with two other tall ones. Six foot tall plants with that little bulb lighting the tops of them and not much else.
I don’t know that she’ll surprise me, but if she doesn’t that’s ok. I’m a sucker for interesting plants and just seeing that big fluffy critter makes me sort of happy. Though I’m not sure it was worth the wait, or the power bill, but wtf. Every grow is a lesson learned. Sometimes it seems like the wisdom gained is in inverse proportion to the amount of dope yielded, if you know what I mean. It’s when things don’t work out well that I have to think about it more. No more extra-tall bushy plants under my current lighting if I can avoid it.
Anyway I’ve been looking for a weak and nice flavoured bud I can spare for making wine with and this one might be the ticket.
I don’t know that she’ll surprise me, but if she doesn’t that’s ok. I’m a sucker for interesting plants and just seeing that big fluffy critter makes me sort of happy. Though I’m not sure it was worth the wait, or the power bill, but wtf. Every grow is a lesson learned. Sometimes it seems like the wisdom gained is in inverse proportion to the amount of dope yielded, if you know what I mean. It’s when things don’t work out well that I have to think about it more. No more extra-tall bushy plants under my current lighting if I can avoid it.
Anyway I’ve been looking for a weak and nice flavoured bud I can spare for making wine with and this one might be the ticket.
Its gonna blow your head off 
Tomster420
Well-Known Member
Make a massive cob out of it all haha
...maybe not all of it...but that's a very good idea...cobbed and cured for a few months seems intriguing...cheerz...h00k...
...
heya friend,, nice to see ya round agin,, cheers to ya
both me and the missus loved the look of the foxtail fillie,, beautiful,, specially in the sun. i got my bets on good smoke,, as near any sativa is, in my limited books
karma sent up there weaseley,, chat soon,,
both me and the missus loved the look of the foxtail fillie,, beautiful,, specially in the sun. i got my bets on good smoke,, as near any sativa is, in my limited books
karma sent up there weaseley,, chat soon,,
Tomster420
Well-Known Member
It would increases the potency so why the hell not?...maybe not all of it...but that's a very good idea...cobbed and cured for a few months seems intriguing...cheerz...h00k...
Yeah maybe not all of it but you get me 
lazyfish
Well-Known Member
I love the way it looks. I'll bet it will knock your socks off, too.
I also remember someone else growing something like that but I don't think it was @conradino23
Congrats on the beautiful plant, WeaselC. I would def cob a bit of that and your wine always sounded intriguing. You might have to remind me of the recipe....
Cheerz,
I also remember someone else growing something like that but I don't think it was @conradino23
Congrats on the beautiful plant, WeaselC. I would def cob a bit of that and your wine always sounded intriguing. You might have to remind me of the recipe....
Cheerz,
- Thread starter
- #1,998
I cobbed a little of the Ethiopian and a little of both of the GT x Thai Stick crosses. It’s a great way to turn fluffy bud into densely packed bud, and seems to give it a nice flavour cure- so I’ll dry some of that out in the next few weeks and have an early sample.
With both of the GTx’s in the drying box there was no room for the Ethiopian so I hung it in my wine storage room for a slow dry. Not a smelly plant so I can get away with it being there. In fact I’m not sure most people would even recognize what the plant even is, if they stumbled upon it. Just a bunch of lemon scented fluff... some strange sort of fennel-like herb maybe...
I think with a little toasting in the oven decarb it will make a good wine flavour.
I figured out that the wine I made from decarbed bid is much tastier than the batch made from raw bud. Which makes sense. The cooked bud has more of a sort of mellow nutty toasted flavour while the raw stuff is astringent and dank.
All I used to make the wine was a basic mix of sugar, bud, and wine yeast. With some wines I add tannins or citric acid to tweak the flavour- but I didn’t add anything in that case.
I keep trying to update things here but have been running all over chasing the salmon that are coming up the rivers now, picking plums and blackberries, wild currants, cranberries and mushrooms, and working a little. The girlfriend has me busy and I haven’t had those late night hours I used to spend on the forum. But that’s life- changeable. I am woefully behind on a bunch of stuff here and apologize to those people I haven’t replied to, journals dropped, etc etc.
With both of the GTx’s in the drying box there was no room for the Ethiopian so I hung it in my wine storage room for a slow dry. Not a smelly plant so I can get away with it being there. In fact I’m not sure most people would even recognize what the plant even is, if they stumbled upon it. Just a bunch of lemon scented fluff... some strange sort of fennel-like herb maybe...
I think with a little toasting in the oven decarb it will make a good wine flavour.
I figured out that the wine I made from decarbed bid is much tastier than the batch made from raw bud. Which makes sense. The cooked bud has more of a sort of mellow nutty toasted flavour while the raw stuff is astringent and dank.
All I used to make the wine was a basic mix of sugar, bud, and wine yeast. With some wines I add tannins or citric acid to tweak the flavour- but I didn’t add anything in that case.
I keep trying to update things here but have been running all over chasing the salmon that are coming up the rivers now, picking plums and blackberries, wild currants, cranberries and mushrooms, and working a little. The girlfriend has me busy and I haven’t had those late night hours I used to spend on the forum. But that’s life- changeable. I am woefully behind on a bunch of stuff here and apologize to those people I haven’t replied to, journals dropped, etc etc.
That is the craziest damn foxtail plant ever!
I wonder if it was just a bad genetics sample. I'd probably blame that on genetics unless it happened twice.
Spring and fall... the busy seasons for the natural sort of folk.
I vote for wine... just for the pure uniqueness of it.
In my world, I just pass grade 'B' bud to friends. Never heard a complaint.
I wonder if it was just a bad genetics sample. I'd probably blame that on genetics unless it happened twice.
Spring and fall... the busy seasons for the natural sort of folk.
I vote for wine... just for the pure uniqueness of it.
In my world, I just pass grade 'B' bud to friends. Never heard a complaint.
Cheers friend,, all good,, busy time of year for sure,, karma to them salmon up there,, life is a batch fer them too,, bears and boys and beers and all
CCheers friend,, karma sent to you as well
CCheers friend,, karma sent to you as well