The majority of the Candyman Skunk offspring will look more sativa dominant than they likely are, on the inside. This is a morphology trait of some very well known “weirdo” killer hybrids, like Williams Wonder, for one example. One of the subtle traits/expressions I would be watching for here, is the leaf morphology. Individual females with a sativa dominant morphology, that express wider leaf blades are more likely to pack higher resin production—however, while I believe this is a linked trait/gene expression, Mother Nature cannot be confined, heh heh.
Male Breeder(s) Deets: 1 superior male Candyman Haze was the paternal P1 in this cross. I was trying to inbreed the Candyman Haze, but didn’t get the female pheno I was looking for. But this male is a badass. Very stinky, high resin production potential, outstanding vigor, heartiness, and adaptability. This morphology of this male is consistent with the largest yielding females.
Female Breeder(s) Deets: 2 very smelly sexy Red Russian Skunk individual females were the maternal P1s in this cross. I had test ran some of my “F2” Skunk and got two super funky and very skunky females. Damn good yields, superbly resinous, and highly resilient. Nothing seems to bother these females much, drought tolerant for reals, and aren’t fussy about a damn thing I could find.
Please do not sprout these on a 24/0 photoperiod and KOS recommends 16/8 for sprouting and until 30 days old. Then switch to 18/6. Using a flowering photoperiod of 12/12 on sprouts for their first 10 days above ground, then switching them to an 18/6 photoperiod will allow you to easily sex them at 30 days of age—give or take 3 days.
Always allow plants to get at least 55 days old from sprouting, before starting to flower for maximum resin production. Plants grown from seed work much better outdoors in the ground than clones do. Alternately, clones work much better in containers than plants from seeds do. Sprout seeds in ambient temps of 70 – 85 deg. F. Obviously KOS always recommends organically growing our gear in living soil for the full appreciation of smells and flavors, among many other reasons—cheers!