No Name (Medical Seeds Co.) :: StrainReview :: Indoor :: No.12322959108456482 by Josinto
Plant-Profile about No Name (by Medical Seeds Co.)
This Plant-Profile is a individual expression by Josinto, uploaded at the 27.10.2016.
Information about the growth of the plants:
- Flowering Time Indoor
- Between 55 an 65 days (Average: 60 days.)
- Stretch after the initiation of flowering
- ±140 Percent
- Initiation of flowering onto around 25 cm. - Final Height onto around 60 cm.
- Growth Behavior
- Sturdy
- Fast
- Side Branches
- an average number; short to average as well as slightly above average strongness.
- The plants of this Cannabis-Strain...
- ...can be placed close together.
- ...do not need much care.
- ...are tolerant to over- or under-fertilization.
- ...are not vulnerable to fungal diseases.
- ...are not susceptible to mold.
- ...are tolerant of temperature fluctuations.
- ...have no problems with high temperatures.
- ...looks and grow more like a Indica.
- ...are well suited for very low growrooms.
- ...are well suited for a ScroG (Screen of Green).
- ...are a good choice for beginners.
- ...should not be heavily pruned.
- ...do not respond well to the pruning of the main stem.
- ...can build pre flowers into the growth period.
Harvest, Yield, Taste, Aroma, strength and effectiveness
- Yield / Quantity
- The crop of this strain is slightly above average.
- Buds / Leaves
- The ratio of buds to leaves is very good.
- Bud Structure
- The dried buds are rockhard and extremely compact.
- Strength / Lasting Effect
- The weed is very strong and long lasting.
- Tolerance Built
- quasi not any tolerance education.
Aroma / Smell
- The aroma / smell of this variety recalls onto / is
- Bitter
- Chemical
- Diesel
- Microbiological
- Alcohol
General Impression
No Name (Medical Seeds Co.)
(Indoor; No.12322959108456482 by Josinto)
is all together slightly above average
(On average 6 Points onto a scale between 0 and 10 !)
Additional Information
Josinto says
Nada del otro mundo, índicas clásicas, rápidas, bastante olor en el cultivo y al secar. Se nota la herencia cheese en el aroma. (27.10.2016, 01:34)