Slowpuffer
Well-Known Member
How's that 6 lb. weight limit doing about now. I think i'd dig me a hole and bury my cured stuff in one of those plastic storage bins, till i could figure out what to do with it. You can get 50 lb. in one of the big ones. Especially if you vacumm seal it before you put it in the plastic bin. Shrink wrap that baby, bury it about 2 foot below the lid, and plant some rose bushes on top !! Just a thought ??Wow, it's been one wild harvest. First and second cutting is in the curing room and thirdsies I gave to my caretaker as his interest in the grow. The OG Kush surprised even me with their yields--final tally (including the 4 broken branches a couple weeks before harvest) reveals 15lbs per plant of half trimmed buds. I don't have a count on the Island Skunks or the Juicy Fruit as they're still going through a very slow dry in an experimental method. I can't do my usual custom micro-cure due to the inability to do my usual trim plus the sheer volume that came out of the garden. Instead, I've turned my curing room into a giant humidor and am crossing my fingers that the leaves don't ruin the taste of the buds.
Leaves are a pain in the bum. They have a whole different texture to the flower--kinda like wax paper--and restrict the flow of vapors within the bud. Generally, I want all leaves trimmed from the bud at the base of the petiole before it wilts after cutting. But this year, after being told by LEO that I couldn't employ trimmers, decided to go with that flow and see if a good cure can be accomplished with minimal to no trimming.
It's been scary.
Especially with the Juicy Fruit. Those colas are tight, monstrous and full of leaves. Maintaining and managing the correct relative humidity for drying and then curing has been a real trick to accomplish. So far, no mold or bud rot. I've held my breath until I've turned blue. I guess it's time to exhale because they got through the process well enough to go into sealed tubs, but I still monitor them several times a day. Interesting fragrance as they cure--sorta like a creamy lemon curd or pudding--makes the mouth water for citrus. Not dry enough to give it an honest taste test as there is still alot of chlorophyll to off-gas, and without trimming, this is taking a long time. To be fair, I did trim a whole tub full to do my Ambrosia cure with, and it's really turning out nice. But the most of these flowers are hirsuit with all of their leaves intact, and so keeping them from wrecking requires not only vigilance, but the ability to turn it back from the edge before the wrong chemical exchange makes the whole crop rot or mold.
Bud and nug pics soon, I promise....