Great video.
Bud washing. You need two to three buckets, which really only means you need basins your branches will fit into. Some of us use buckets, others use basins or just sinks (if you have two side-by-side that works well too).
If you're using three, you want all three with room temperature water. There's been a lot of discussion on the temperatures lately and this is what we've essentially settled on.
- first one has water with lemon juice and baking soda. The ratio was 1 cup of both added to five gallons of water, so figure out what works best for the size containers you're using.
- second and third buckets are just water.
The process is simple: dunk the branch all the way into the first basin or bucket and very gently begin a swirling and dunking motion meant to work loose anything caught in the buds. You won't harm the trichomes.
After doing this for 15-30 seconds lift out, let it drip a moment and go directly into the second bucket. Repeat the process. Then do the same in the third bucket.
Many growers eliminate one of the buckets and only work with two. That works best if you can change your water frequently. If you're doing small harvests you probably won't need to change the water. Use your best judgement as to the cleanliness of the water.
You're probably going to be surprised at what washes out of your clean buds. I only know of one grower who abandoned bud washing. If you need any more explanation let me know.
Doc Bud recommends that for the first 24 hours after bud washing you leave it in a room that gets light. Not that the light needs to be on constantly, just that it needs to be a room that gets light. The plant will continue the process of photosynthesis even after you chop it, and this may help to modulate the chlorophyll taste.