Big Buddha Bubble Cheese was originally developed by British Mr. Cheese by using old school Bubblegum crossed with Exodus Cheese Original. This clone was then accidentally crossed to a reversed Bubba Kush with the seeds resulting into the Bubble Cheese clone. This cannabis is stout, fat headed and packed with all the qualities that make her such a popular botanical specimen. Bubble Cheese seeds from the Big Buddha are not difficult to grow, they are mostly indica and, like any other Big Buddha indica seeds, show a good stress and disease resistance. They sprout in a day after a usual soaking and, once seeded, produce strong seedlings. Young plants of Bubble Cheese respond well to all growing methods. Which one to choose is entirely your choice. Mature plants are stout and fat with a slender, indica leaf pattern and have a good arm branching to support the pungent, full heavy buds. The maximum height of 130 cm makes Bubble Cheese ideal for indoor growing, she is perfect for closets and windowsills. Plants growing outdoors show good results too and can definitely bring a variety into your marijuana garden. Bubble Cheese cannabis seeds produce flowers in 8 weeks, which then turn into really dense buds, with the calyxes pressed together and covered with long sticky hair full of THC (16-18%). These females famous for producing the biggest and most resin-dripping buds should be really given the full nine weeks to reach their best. The plants of this cannabis variety has high amount of CBD and therefore produce marijuana with a corporal high, a strong body and mind relaxation. If compared with a wine, this indica is a heavy red one. Each plant of Bubble Cheese can produce up to 125 gr. of dried product with a fruity, hash lovers' delight with the addition of the Bubbas 'kick ass' Kush, the taste of the Bubblegum, Cheese, and Kush. The cured marijuana has a long shelf life and will please you for months and months.
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