Frankster
Supporter
Never trust a doctor who's plants have died.
- Posts
- 5,188
- Reactions
- 16,483
- Joined
- May 26, 2020
- Points
- 313
It was suggested that I kinda hijacked another thread of wolfs, so I'll continue it here.
This subject is of great interest to me. The thread can be found here:
I've checked my propagation rates, and I'll share some photo's here. You can have great genetics, but if they don't grow for the guy receiving them, he's going to be mad, and not leave good feedback, that's detrimental and counterproductive, so I've developed stringent testing protocols to make sure things are done properly, and propagation rates are high.
One thing I've noticed, it typically takes a few weeks for most of these strains to stratify and become fertile, there generally not that way straight off the plant. Once they become stratified, they get refrigerated.
Storage Temperature: 6c (43f) to 8c (46f) / Germination temps: 24C (75f)
Hence, the most expert growers have a refrigerator just for this purpose, with low temperatures being constantly maintained. The same is true with regards to humidity: if you do not want your seeds to suffer any damage it is advisable to keep them in places with a relative humidity of around 20-30%
To keep your seeds in a cool place you'll only have to make some space for them in your fridge at home. (if it is a no-frost model, and in the fruits and vegetables crisper, even better), though ensuring that it is dry enough for their proper preservation will be a bit more complicated.
Humidity via pearls of silica gel inside a sealed bag so that, even if the outdoor humidity rises, or the temperature varies, we can be confident that the air is completely dry inside.
Azomite is also a nice mild desiccant that will control humidity, and will benefit rapid root production prior to sprouting, I like to use this even better. It's a pre-existing enhancement that should give the seeds a quick start and higher success rates. Notice how some of the starts got real long and grew right thru the napkin, that's GROWTH.
I also like to hit them with a tad (1/4 tsp) per liter, Rapid Start after transplant.
This subject is of great interest to me. The thread can be found here:
I've checked my propagation rates, and I'll share some photo's here. You can have great genetics, but if they don't grow for the guy receiving them, he's going to be mad, and not leave good feedback, that's detrimental and counterproductive, so I've developed stringent testing protocols to make sure things are done properly, and propagation rates are high.
One thing I've noticed, it typically takes a few weeks for most of these strains to stratify and become fertile, there generally not that way straight off the plant. Once they become stratified, they get refrigerated.
Storage Temperature: 6c (43f) to 8c (46f) / Germination temps: 24C (75f)
Hence, the most expert growers have a refrigerator just for this purpose, with low temperatures being constantly maintained. The same is true with regards to humidity: if you do not want your seeds to suffer any damage it is advisable to keep them in places with a relative humidity of around 20-30%
To keep your seeds in a cool place you'll only have to make some space for them in your fridge at home. (if it is a no-frost model, and in the fruits and vegetables crisper, even better), though ensuring that it is dry enough for their proper preservation will be a bit more complicated.
Humidity via pearls of silica gel inside a sealed bag so that, even if the outdoor humidity rises, or the temperature varies, we can be confident that the air is completely dry inside.
Azomite is also a nice mild desiccant that will control humidity, and will benefit rapid root production prior to sprouting, I like to use this even better. It's a pre-existing enhancement that should give the seeds a quick start and higher success rates. Notice how some of the starts got real long and grew right thru the napkin, that's GROWTH.
I also like to hit them with a tad (1/4 tsp) per liter, Rapid Start after transplant.
Attachments
Last edited: