There is lotsa misinformation floating around here,first off Anybody who sells product is a pro grower,regardless of who the customers are.
With that said im a pro grower that fits the definition of a grower who supplies med clubs,i do not flush my plants,i tested flushes vs non flushed with customers not knowing which was which & not a single person could reliably tell a difference so i gave up flushing,if your feeding the plants properly & not excessively there is no benefit from flushing.
Any bud that needs to flush out a bad taste was grown poorly & or overfertilized,plants do not need to look burned to be overfertilized ,only severly over fertilized plants show a burn the rest taste like crap,learn about fertilizers as well as what micro & macro nutes plants need & how to apply each nute at the appropriate time,once you learn exactly how to feed plants you can use the time wasted on flushing to build more bud weight.
Here's another head spinning confession,i do not slow dry nor do i (cure) my product,i use bud dryers that put my product on the shelves 4 days after trimming.
Once again overfertilization by growers who follow manufacturers feed charts has created another time wasting step to the process,dont anybody find it odd that out of everything grown & consumed in the world only mj growers flush & cure their harvest ?
As luck would have it our friends in the mj fertilizer industry just so happen to sell flushing chemicals designed to get rid of the other chemicals they told us to feed our plants at obscene levels as high as 1,500 ppm's.
The main objective of curing pot is to remove chlorophyll beacuse chlorophyll is where the harshness comes from,if grown properly there should be very little chlorophyll left,fertilizers & the compounds that make them up do not dissipate.
Before anybody claims to be a connaseur & that their pallett is sensitive enough to detect minor differences do some googling,read up on how the California wine industry made the worlds best french wine connaseurs look like morons,when all visual stimuli was taken away along with any info allowing any taster to know anything about what they were drinking not one professional wine taster could tell a single difference,same goes for smoke.
Once i was taught that less is more my grows increased in quality,i'd take the pepsi challenge any day with my unflushed & uncured product vs anybodys flushed & slow dried/cured smoke,infact the customers at the co-op i supply take the test for my product daily with zero complaints .
Dont even get me started on soil & the bullshit lies they purport with seudo science as a back up,anybody can ammend standard off the shelf home depot potting soil to be just as effective as anything in the fox farm line up for about $3 for a 40lb bag instead of the $30 fox farm charges.
As for the whole wine ordeal : France's grape population was almost wiped out a while back and as much as it pains them to admit it most of their grapes are currently california strains that were donated when disease almost ruined their entire wine industry. At this point if the process used was the same the outcome would be almost identicle. Anyways would like to see your mixture for turning home depot soil into fox farm for 3$/40lbs 
