Biscotti Feminized

Biscotti Feminized at a glance

Biscotti Feminized is an indica-dominant photoperiod hybrid, roughly 80% indica, that crosses Gelato 25 with Sour Florida OG. THC sits at 22 to 24%. The nose is warm cookie dough over earth, and the effect starts cerebral and creative before the body settles into a relaxed calm.

Genetics

Gelato 25 passes on the frosted, tightly packed buds and a creamy sweetness; it descends from Sunset Sherbet and Thin Mint GSC, which explains the thick coat of trichomes. Sour Florida OG, a Florida-bred OG Kush phenotype, adds earthy OG depth, a sour edge with a trace of fuel and a sharper start in the head.

The indica side shows in the plant: a bushy frame, tight node spacing, broad fan leaves. If the indica-sativa split still puzzles you, our guide to indica cannabis seeds explains what it changes in a tent.

In our catalogue, Gelato x OG Feminized also pairs a Gelato with an OG, but it has its own numbers.

Aroma and effect

Limonene leads, followed by caryophyllene and myrcene, for 1.3% total terpenes. That adds up to a doughy, cookie-like sweetness with a citrus lift, a peppery edge on the exhale and an earthy base. The smell builds through flower and is loud by the last weeks.

The effect opens in the head, cerebral and creative, with a lifted mood and clearer thoughts. The Gelato side keeps that first stretch clear, so this is not an indica that nails you to the sofa. Then the body follows into a relaxed calm, gentler at the bottom of the THC range and heavier at the top.

Growing guide

Difficulty is moderate. Biscotti forgives mistakes in veg, but its dense buds invite mould when humidity and airflow slip in late flower. It reaches 100 to 200 cm and flowers in 8 to 9 weeks (56 to 63 days) after the switch to 12/12, indoors, in a greenhouse or in a sheltered garden.

Indoors: from veg to flower

Give the seedling a week or two, then only 2 to 3 weeks of vegetative growth before the flip to 12 hours of light, because the plant keeps stretching for the first two or three weeks of flower. Flowering then takes 8 to 9 weeks (56 to 63 days), a one-week window counted from the flip.

Left alone, Biscotti sends up one dominant cola, so use veg to spread it. Start low-stress training (LST) at the early nodes and top once or twice for an even canopy. Hold relative humidity near 55 to 60% in veg and under 50% in late flower, with an oscillating fan above and below the canopy.

A vapour pressure deficit of 1.2 to 1.6 kPa in late flower favours resin, and our guide to temperature, humidity and VPD gives the targets.

Feed lightly in veg and step up in mid-flower. Add calcium and magnesium, since the leaf tips show trouble first, and take only the big fan leaves that shade bud sites.

Outdoors in Quebec

Pick a sunny, sheltered spot with room to spread as a bush. Biscotti suits temperate and Mediterranean-style climates and finishes in early to mid-October, which along the St. Lawrence sets tight, resinous buds against cold, damp autumn days. Start the seeds indoors in late spring.

Late rain is the real threat to flowers this compact, so watch the forecast through September and be ready to cover the plants or cut early. Our outdoor growing guide for Canada walks through the season for this region.

Growing tips

From week eight, check the top buds with a loupe and cut when most trichomes are cloudy with a little amber; our trichome guide shows what to look for. The sugar leaves are so sticky that the trim is worth saving for hash.

Hang the branches upside down, in the dark, and dry them to the golden number of drying, 18/60/18: 18°C, 60% relative humidity, about 18 days, with air moving.

The dehumidifier runs without a break for the first 48 hours, and the room never climbs past 18°C. Finish in sealed glass jars and open them from time to time: the cookie notes deepen with the weeks.