Acid Dough

Acid Dough is a sativa selection from the Congo line. Known for pineapple, earthy, strawberry aromatics.

Acid Dough is a sativa selection bred out of the Congo genetic family. Photoperiod cuts typically finish flowering in 9–10 weeks (~70 days) under indoor or greenhouse lighting.

Aroma and flavor

Jars of Acid Dough are most often described as showing tropical pineapple, earthy, soil-like depth, sweet strawberry and sharp fuel and diesel. Chemotype data points to earthy, herbal myrcene, peppery beta-caryophyllene and bright, citrus-forward limonene as the primary aromatic drivers, with batch-to-batch variation depending on cultivation and curing.

Reported effects

Consumers commonly report an active, energetic lift, a lifted, positive outlook and creative, associative thinking, making Acid Dough a frequent pick for daytime sessions, creative work, or social settings. The most commonly noted downsides are dry mouth and dry eyes.