Sour Apple Auto

Cured properly and opened cold, Sour Apple leads with myrcene: a heavy damp-earth note with something sweet and overripe sitting behind it. Underneath it humulene adds a dry hop-like bitterness familiar to anyone who has stuck their head in a sack of English hops, and it reads mid-palate rather than on the first pass. This 81/19 indica tests at 24% THC, but potency is the least interesting number here: what separates Sour Apple from the others on the same shelf is how the aroma behaves across a cure, and that is a question of storage and patience rather than genetics alone.

Chasing terpene expression in Sour Apple pulls against chasing yield, and it is worth knowing which one you are doing before you start. The Myrcene/Humulene/Linalool profile does its best work in living soil, where the microbial side produces secondary compounds a bottle cannot. That is easier here than it sounds: decent peat-free compost and worm castings are a garden centre purchase in most British towns.

Through the 75-85 days seed to harvest of bloom, stop foliar spraying after week two — anything landing on developing trichomes is still there at harvest and you will taste it. The final three weeks decide which terpenes dominate the cured flower: nights held at 16-18°C push myrcene forward, while a warmer finish protects the lighter linalool notes at the top.

The cure is where most of the flavour is lost in this country, and the reason is the weather. A 10-14 day hang wants 15-18°C at 55-60% relative humidity, which a British autumn will not give you in a spare room — a temperature-controlled cupboard or a wine fridge set to 16°C solves it for the price of one wasted harvest. Then into glass, burped twice a day for the first fortnight. The humulene layer that makes this one worth growing does not appear until somewhere between weeks three and four in the jar.

Flowering: 75-85 days seed to harvest. Indoor yield: 450-500 g/m2. Outdoor yield: Up to 550 gr. Plant height: 40-100 cm. Rated intermediate difficulty.

Growers report euphoric, creative as the defining characteristics and our own notes agree. At 24% THC this indica sits where dose control starts to matter. A single bowl through a vaporiser at 185°C gives a manageable physical ease with the head still working, which is what most people want at the end of a day. Push the dose and it moves firmly towards sedation — the reason it tends to become a winter evening cultivar rather than an all-year one. The Myrcene/Humulene pairing leaves earth and faint sweetness on the palate, with fruit at the end.

Best suited to quiet evenings, a film, recovery after exercise, and the hour before sleep.

Primary: Myrcene · Secondary: Humulene · Tertiary: Linalool. This combination turns up often in cultivars that win things, and it is usually the one growers comment on when a jar is opened for the first time after curing. Myrcene anchors the aroma, humulene occupies the middle, and linalool sits behind both — which is the part that separates this strain from others sharing its primary terpene.

Sour Apple suits growers with the basics in place. Understand pH, rough nutrient ratios and light cycles before you commit to it; it asks for competence rather than expertise. Autoflowering genetics take the light cycle out of the equation, which suits balcony growers, anyone working around British daylight hours, and anyone who wants the whole thing over quickly. The April to October season accommodates a bloom of 75-85 days seed to harvest comfortably for outdoor growers across the country.