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Grape Biscotti

Feminised

Grape Biscotti is an indica-dominant hybrid with sweet grape and cookie flavours and a strong relaxing effect.

Why choose Grape Biscotti?
  • Sweet grape aroma with rich biscuity undertones
  • Best suited to evening relaxation and sleep support
  • Performs well with good airflow and humidity control
THC 22-26%
CBD <1%
Lineage Grape Pie x Biscotti
Genotype Indica-dominant hybrid
Difficulty Moderate
Flowering 8-10 weeks
Height Medium, 80-140 cm
Yield Medium to high (around 450-550 g/m² indoor)
Taste Grape, Biscotti cookie, Earthy diesel
Seed Type Feminised
Climate mild southern
Effects Relaxed, Sedative, Mild cerebral uplift
Environment Suitable for both indoor and outdoor cultivation

About Grape Biscotti

Grape Biscotti is an indica-dominant hybrid prized for its grape and biscuit notes and dense, resinous buds. It carries high THC levels that deliver pronounced relaxation with a gentle cerebral lift, making it popular for evening use. The plant stays compact to medium height and benefits from training, careful humidity control and good airflow. In a mild southern UK climate it responds well outdoors when protected from heavy rain and indoors where microclimate can be tightly managed.

Grow Difficulty:

Growing Grape Biscotti is moderately demanding and benefits from steady nutrient management under a mild southern growing climate. It responds well to pruning and training but needs close attention to humidity and airflow.

Flowering Time:

Flowering usually completes in eight to ten weeks. Expect dense, trichome-rich buds by the end of the cycle.

Yield:

With attentive care yields can be medium to high, often around 450 to 550 grams per square metre indoors. Outdoor plants in a suitable season can produce substantial harvests when sheltered from excess rain.

Height:

Plants remain compact to medium in height, commonly between 80 and 140 centimetres. The structure is bushy with strong side branches suited to SCROG or LST methods.

Environment:

Grape Biscotti performs well both indoors and outdoors and is manageable in a home garden in Lincolnshire. Indoor grows allow tighter control of humidity and light while outdoor specimens thrive in a protected, sunny spot.

Climate:

In Lincolnshire, with its mild southern growing climate, Grape Biscotti benefits from warm days and cooler nights to build trichomes and develop complex flavours. Give plants shelter from prolonged rain and ensure good airflow to reduce mould risk.

Frequently Asked Questions

Common questions about this strain, covering growth, effects, and suitability for UK conditions.

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Choose seed quantity
Selected: 5 Seeds
£53.33 £40.00
£8.00 / seed • You save £13.33
Accepted payment methods
100% Satisfaction Guarantee • Secured Payments
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Questions & Answers

Customer questions and answers from the Urbanseedbank team. Submit your own question and we’ll respond after review.

5 questions Answered posts are shown first.
Common question Posted by Urbanseedbank Answered
Q
What's your go-to training technique for Grape Biscotti?
A
Verified answer
I prefer low-stress training and topping to create an even canopy. That gives good light penetration and reduces vertical stretch.
Common question Posted by Urbanseedbank Answered
Q
How do you handle humidity spikes in summer?
A
Verified answer
I jack down watering, increase ventilation and remove lower foliage to improve airflow. For outdoor grows I run temporary covers during prolonged wet weather.
Common question Posted by Urbanseedbank Answered
Q
When do you start flushing before harvest?
A
Verified answer
I usually begin a mild flush about ten days before harvest for cleaner smoke. Timing can be adjusted by trichome maturity rather than a fixed day count.
Common question Posted by Urbanseedbank Answered
Q
Any tips to boost resin production?
A
Verified answer
Keep nights slightly cooler, maintain stable feeding and avoid excessive late-stage stress. Some growers use a potassium boost during mid to late flowering.
Common question Posted by Urbanseedbank Answered
Q
How do you dry and cure for best flavour?
A
Verified answer
Dry slowly at around 15 to 18 degrees Celsius and 50 to 60 percent RH, then cure in jars at 60 to 62 percent RH. Patience during curing makes the biggest difference.

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