Harvested the scrog after 81 days. Smells are grape from the grape biscotti sundae and a heavy fruit/bubblegum aroma from the pink runtz.
Drying will be a chore for a while to say the least, but I have a plan..
Normally I dry in my bigger grow room where I can control the environment. The room is occupied at the moment so I’ll dry these in the 3x3
vivosun tent at night that sits in the garage.
Temps at night in my garage are 50-60F & 60-70% RH, perfect for drying. During the day temps are 70-80F but in the bigger grow room lights are out during the hotter temps (8a-8p) and temps during lights out are 65-68F so, on the days that temps are over 68F in my garage I’ll hang them in the grow room until the sun goes down then back in the tent they’ll go. Shouldn’t be bad for a week or so.