Gee64
Well-Known Member
I still think he had maize and goats head soup for supper. That's how ninjas roll isn't it?
Brandon's 2024 Grow Season
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JiggiLotus
Well-Known Member
That would be a cool ass mask! Goat head..hell yeah, there ya go, you got a Halloween costume. 
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- #83
Mycelium Farmer
Commercial Cultivator
Ahahah guys. I’m a tired ninja. 
finish harvest today
finish harvest today
JiggiLotus
Well-Known Member
I bet! That's a LOT!Ahahah guys. I’m a tired ninja.
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- #85
Mycelium Farmer
Commercial Cultivator
It would be a mushy mess!Your fresh frozen must go to extracts? Because I'd imagine freezing the fresh harvest buds without drying them would make for a pretty mushy result when thawing them out.
The fresh frozen never gets back to room temp until it’s in its consumers hands or depending on the cure style of the final product.
It goes straight from frozen bag into ice bath for removing of thricome heads using force of motion with water (vortex/paddling). The wet hash (thricome heads) harvested is then graded through several different size micron filter ice water bags ( 45u, 73-159u, and 160u). Those grades are kept separate and freeze dried in trays anywhere from 36-52 hours.
From then, the hash is kept cold and worked with in cold rooms. It can then be sold as is, to ‘melt’ or ‘full melt’ or for hash edibles.
or even cured from hash into piatella using a Spanish curing style that takes several weeks to months.
What I more commonly do is have the hash processors load the hash into micron filter press bags, and press the hash into rosin. From then I sell it as fresh press to distros, process it at low temp heat to make live rosin pens, or ‘cold cure’ it at 60-70 degrees and whipping for few days to a week. And then move it to distro’s as cold cure, a more stable product to work with. Ideally kept at fridge temperature when not consuming for term preservation, but not a necessity.
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- #86
Mycelium Farmer
Commercial Cultivator
Peep the last page of my posts from my 2022 thread in my signature, it has the results of the 2023 hash rosin cold cure in pictures for example
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- #87
Mycelium Farmer
Commercial Cultivator
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- #88
Mycelium Farmer
Commercial Cultivator
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- #89
Mycelium Farmer
Commercial Cultivator
Admist it all, gotta keep the nursery wet, plants transplanting, etc etc.
Also preparing for yearly inspection Friday
Also preparing for yearly inspection Friday
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- #90
Mycelium Farmer
Commercial Cultivator
Finished harvesting the two difficult beds. Made some bacon wrapped ranch seasoned fried green tomatoes from the garden for lunch for me and the two people helping me.
Taking them home and hanging the two gelato beds for dry harvest by myself tomorrow.
Taking them home and hanging the two gelato beds for dry harvest by myself tomorrow.
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- #91
Mycelium Farmer
Commercial Cultivator
No time for that this season. Sometimes I get stuck in the scrollies here and there in the bad weather and slow days of the winter. Hadn’t done any reel scrollies in a long time though.Or you could work in a factory - probably be easier.
But this seems better.
[Edit] Oh, hey! Do y'all spend a lot of time texting and watching reels on phones up there? I hope not.
Any time I’ve used to decompress or cool off has consisted of throwing YouTube videos of homesteading, farmings, and living organic soil related videos from all different random people.
Amazing the information out there and the shit people accomplish. Truly.
I’m impressed by your dedication man. Absolutely legendary! This is what dreams look like.
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- #93
Mycelium Farmer
Commercial Cultivator
Thank you!
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- #94
Mycelium Farmer
Commercial Cultivator
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- #95
Mycelium Farmer
Commercial Cultivator
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- #96
Mycelium Farmer
Commercial Cultivator
JiggiLotus
Well-Known Member
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- #98
Mycelium Farmer
Commercial Cultivator
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- #99
Mycelium Farmer
Commercial Cultivator
Any advantage to a night harvest or you just run out of daylight?
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