
- Sour, Cheesy, Resinous
Acid Dough
Acid Dough is a balanced hybrid with a sour-citrus aroma and a cheesy, doughy undernote. It suits UK growers using indoor rooms or greenhouses who want reliable feminized plants.
- Sharp citrus aroma
- Cheesy resin yields
- Greenhouse friendly build
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18-22% |
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0.3-1.2% |
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Sour Diesel x Cheese |
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Hybrid (Indica-leaning) |
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Moderate |
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8-9 weeks |
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Indoor 70-100 cm; Outdoor 1.5-2.2 m |
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Medium-high (400-500 g/m² indoor; 100-250 g/plant outdoor) |
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Sour Citrus, Cheesy Dough, Earthy Petrol |
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Feminised |
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Mild Maritime; Thrives In Greenhouse Protection Against Damp Summers |
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Uplifting, Focused, Relaxed |
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Indoor / Outdoor (Greenhouse Friendly) |
About Acid Dough
Acid Dough is a balanced hybrid bred from Sour Diesel x Cheese that brings a sharp citrus top and a dense, cheesy resin core. You get compact, sticky buds that respond well to topping and low-stress training and suit indoor rooms and greenhouse setups across Britain. Flowering runs 8 to 9 weeks indoors and yields sit in the medium-high range with good light and ventilation. The effect starts cerebral and uplifting before settling into a relaxed body calm that fits afternoon or early evening use. Flavour leans sour and petrol with a doughy cheese backbone that many growers in Leeds and Brighton appreciate. Keep humidity under control and use a greenhouse if you grow outside in wetter regions.
Acid Dough is a balanced hybrid with clear indica influence. UK growers will find its compact, resinous buds ideal for resin and flavour work.
THC sits around 18-22%, placing Acid Dough in the mid-to-high potency bracket. That aligns it with popular strains often found in British collections such as Sour Diesel and Cheese.
CBD is low, typically below 1.5%. That low CBD level means many wellness-focused British users look to other options when they need higher CBD.
Genetics are Sour Diesel x Cheese in a straight cross. Those parents explain the citrus bite and the dense, cheesy resin profile.
This listing is for Feminized seeds. That suits many British seed collectors who want predictable female plants.
Growing difficulty is moderate and it rewards steady attention. Good ventilation and greenhouse setups handle British humidity well.
Flowering takes 8 to 9 weeks indoors. Outdoor growers in southern England will usually finish by late September in a decent season.
Yields lean towards medium-high indoors with around 400-500 g per square metre under strong light. Outdoor growers in Kent or Cornwall report 100-250 g per plant in a full season.
Indoors Acid Dough stays compact at roughly 70-100 cm and suits trained setups. Outdoors it stretches to between 1.5 and 2.2 metres in a full season.
It suits both indoor rooms and greenhouse cultivation. Damp British weather often makes a greenhouse the safer outdoor option to protect buds from mould.
Acid Dough prefers a mild maritime climate with warm, humid summers. It thrives in southern England and will do well in a protected greenhouse up in Scotland.
Effects start with a clear cerebral lift that brings focus and creativity. That leads into a mellow body calm which many UK users prefer for late afternoons.
Flavours combine sharp citrus acid with a doughy, cheesy base. The finish brings earthy and petrol notes that growers in Manchester and Bristol often praise.
Frequently Asked Questions
Common questions about this strain, covering growth, effects, and suitability for UK conditions.
Acid Dough is best known for its sour-citrus aroma layered over a cheesy, doughy base and dense, resinous buds.
Expect 8 to 9 weeks of flowering indoors under a proper light schedule and stable temperatures.
Yes. A greenhouse helps protect the crop from rain and high humidity that lead to mould in many British regions.
With good lighting and ventilation you should aim for 400-500 g per square metre under optimal conditions.
Indoors plants sit around 70-100 cm with training. Outdoors they will stretch to between 1.5 and 2.2 metres.
It responds well to a standard three-part nutrient programme with a slight reduction in nitrogen during late flowering.
It suits growers with some basic experience. Beginners who keep a steady environment and good airflow should do fine.
Watch for mould and bud rot in humid conditions and keep an eye out for spider mites in warm, dry indoor rooms.
Harvest typically falls in late September to early October in southern England, depending on the season and local microclimate.
It delivers a sharp citrus hit up front with a cheesy, doughy midnote and an earthy, petrol finish that lingers.
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