Manipulation of Thiols

Buckeyetoker

In Bloom
I remember back in the early 80’s, asking the old guy what that weird can was for… turns out they used to burn sulfur! (Some still do).. It wasn’t just for pest control apparently.. But that was “bro science”.. Any weight to it, I don’t know as I don’t have a burner, but it might be something to look into.. I’m pretty sure we still dont know exactly what all the stomata does, I mean ya, we have a solid idea, but there is always an unknown.. Who knows…
Many studies I've read say that plants pull sulfur from the air.
 

Psychobilly

🧀Muenster
I thought the cheese was a skunk #1 pheno.

It is. Back when this was illegal they bred the stink out to make it less easy to tell and eventually Cheese came out probably from this selective breeding, but only Big Buddha Cheese was crossed with an Afghani to settle down that smell, so in theory the more acrid smell potential is still there in the original Cheese plants and the crosses.

Blue Cheese I know for sure has these genes; I'm not kidding when I say this:

The plant I had last season barely had any sweetness from the Blueberry side, as it mainly smelled like....

OK so imagine someone has Blueberry Yogurt but they're like Dark Helmet and hate Yogurt, so they toss it out the window. Now imagine it's Summer time and it's hot and a female Cat pees on that Yogurt. Now imagine a Skunk sprayed all that and it sat in the Sun. That's seriously what she smells like. Skunky Dunk has beans of this and I'm hopeful he finds that exact pheno again as she's so pungent that my nose even was almost overwhelmed. Believe me that's saying something; when someone on here is like "this weed smells like a dead raccoon got peed on with BO" my first thought is "ohhh I want that!" Lol.
 

Psychobilly

🧀Muenster
Yes, Ive been following and conversing with him for quite awhile about this subject. Hopefully you'll find a cheese pheno that will help the madness we've put ourselves in :LOL:

Hehe thank you :) I do have a very nice Susie Cream Cheese that went from a slight Strawberry Limburger Cheese, to straight Limburger Cheese, to Mozzarella which is just lovely!

I plan on popping UK Cheese this upcoming season and I have Black Cheese too, and ohhhh am I itching to get at least one of each wet lol.

I do still feel like there's very solid Skunk profiles available somewhere in the Cheese pheno, as those smells weren't bred out other than the Big Buddha Cheese one of course.
 
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