Actually, on second thought... 45C would probably be better and more in line with F recommendations... cheerz... h00k...
Tangwena's Malawi-Style Cob Cure: Fermented Cannabis
- Thread starter SweetSue
- Start date
lazyfish
Well-Known Member
Could you imagine doing 10 cobs at 10 different temperatures? 
- Thread starter
- #183
Could you imagine doing 10 cobs at 10 different temperatures?
I can see someone trying it. Lol! I'll probably move the cobs into one of the tents tomorrow. It'll be warmer in there. I only heat the apartment to 73.
JustMeds
Well-Known Member
Could you imagine doing 10 cobs at 10 different temperatures?
Give her time..... LOL
- Thread starter
- #185
lazyfish, when do your cobs finish fermenting?
- Thread starter
- #186
My first new subscription in over a year, and I can barely keep up with it. Either I'm getting older and slower, my weed is getting better, or it's one of Sue's threads.
It's probably all three.
It's probably all three.
repuk
Well-Known Member
The suggested target sweat, 24h @ 40C/104F, is enough for the sweat to get fermentation started and easily control it.
If you use higher temps and longer times, all processes will happen way faster, and the chance of missing the specific fermentation/curing increases exponentially. The goal is get it done at that baseline reaching a predictable result, so that we learn to predict how it evolves in the future to experiment yourself.
If any of the stages is overdone, specially the Sweat, you'll be losing terpenes.
From tangwena's words, the darker the cob, the more narcotic, but not Sleepy narcotic, I'd say introspective narcotic; you simply go to a different dimension, or for an extraterrestrial trip
@SweetSue: Speaking of that, I updated the diagrams, think the one here is outdated...
- Thread starter
- #189
Good morning repuk. 
Is it linked in your signature? I checked a couple days ago when you mentioned an update, and it gave me the same page. I thought you might still be working on it. I’ll check now.
I can have my favorite admin switch the first post out to reflect the change, when he has a moment to breathe. Until then we can post it here.
Is it linked in your signature? I checked a couple days ago when you mentioned an update, and it gave me the same page. I thought you might still be working on it. I’ll check now.
I can have my favorite admin switch the first post out to reflect the change, when he has a moment to breathe. Until then we can post it here.
Boy Sue, I can feel your excitement from here. I'm eager to get started, just need a plant to finish. So a clarification.......after the sweat when you dry them, do you unwrap the cob to dry or wait until the husk is dry to the touch leaving them wrapped up?
- Thread starter
- #191
Lol! I am just a wee bit excited Neiko. Hehe! Tangwena just explained to me to open the cobs after the sweat to get a feel for how they're going. I missed that step, but the odor assured me that fermentation was underway. Next cob I'll open and examine. I suppose I could do that today. OK, I'll open them and take pictures. I want to get them into a tent for more warmth anyway.
I went back and got the updated flow chart. I'll have Teddy switch out the first post when he can find breathing space. repuk revised the sweat step.
DrDoob
Well-Known Member
Damn it Sue, I was totally against this... Waste one to two ounces of perfect nugs on nasty fermented weed? No, thanks! Like others have said, I’ve seen way too much bricked fermented weed to want to ever see anything like that again. Although I think they mostly started their cure process in the false bottom of a gasoline tank, which obviously changes things.
But alas, your infectious enthusiasm! I’ve just read more about it and couldn’t help but join along, just ordered the Foodsaver. Will hit up the store for tamale wraps before it arrives, I think they have them in just about every grocery store here.
How much do you prepare the herbs? Do you just throw in a couple nugs and roll it around or do you grind it up a bit then fill the tamale skin? How tightly do you pack them? What about stems, does everything have to be completely removed?
But alas, your infectious enthusiasm! I’ve just read more about it and couldn’t help but join along, just ordered the Foodsaver. Will hit up the store for tamale wraps before it arrives, I think they have them in just about every grocery store here.
How much do you prepare the herbs? Do you just throw in a couple nugs and roll it around or do you grind it up a bit then fill the tamale skin? How tightly do you pack them? What about stems, does everything have to be completely removed?
MaddHacker
Well-Known Member
Swwweeeeet, i have been following your posts for about for over a year now Sue... I am definately gonna take a few buds off each of my higher quality girls and try that, my harvest time outside that is, is October so should make for a Merry Xmas gonna write this method down in my book of "secrets" to pass on to noobs later on THX as always
- Thread starter
- #194
Damn it Sue, I was totally against this... Waste one to two ounces of perfect nugs on nasty fermented weed? No, thanks! Like others have said, I’ve seen way too much bricked fermented weed to want to ever see anything like that again. Although I think they mostly started their cure process in the false bottom of a gasoline tank, which obviously changes things.
But alas, your infectious enthusiasm! I’ve just read more about it and couldn’t help but join along, just ordered the Foodsaver. Will hit up the store for tamale wraps before it arrives, I think they have them in just about every grocery store here.
How much do you prepare the herbs? Do you just throw in a couple nugs and roll it around or do you grind it up a bit then fill the tamale skin? How tightly do you pack them? What about stems, does everything have to be completely removed?
Got you Doob.
I got Tead and Rifleman excited enough to join the fun too, despite their aversion to these fast-running threads. 
You trim your buds as you normally would, cutting them from the branches. repuk suggested a sushi rolling pad for the compression step, and I may search one out to see how much better it'd work, but I simply smashed them together and rolled it in the husks. You want an even cigar shape.
Loose buds, squashed together and rolled as tightly as possible.
Well hello Madacker.
And this is what drew you from the shadows? Mmm.....a man after my own heart. 
Welcome to our latest brainstorming endeavor. I'll be starting a grow with Timber Lights in late May, and it's gonna have a Columbian Gold that should be cob cured by my birthday in early December.
That's gonna be extra-special fun. Before I run off to lunch with my senior friends, I'll share my pictures of the sweated cobs. They look perfect to my untrained eye.
#1
#2
They'll rest on the floor of my Timber tent.
It's maintaining the perfect temperatures for fermentation.
The smell....... Whoa! And they've just begun the process. Tangwena assures me they'll be a fragrance I'll want to repeat over and over again.
Running late. I'll be back later.
I stepped in something that looks like that!
...looking good!!...cheerz... h00k...
...looking good!!...cheerz... h00k...- Thread starter
- #196
DrDoob
Well-Known Member
Yeah those new photos kind of make me regret my 4:20 am purchase. If I knew they were supposed to look like that I’d just feed a few buds to my neighbors cat and follow him around for a few days.I stepped in something that looks like that!
Kidding as usual, I think if I have enough energy after work, I should have some nice fresh 1 day dried OG Kush to roll up a couple tamales with by the time my delivery gets here. Lol, I’m not really as excited to actually smoke one as I am to just jump on the Sue Train and roll with the unbridled enthusiasm.
Years ago, I'd use a piece of bread to add a bit of moisture to purchased buds (always seemed to look for the driest when I had to buy, lol, as I hated paying $50-$70 (been a while
) per quarter-ounce for water). Didn't take long, and didn't appear to affect the taste. Bread seems to have a relatively high moisture content (which is probably why it turns to blue mold so easily) for all that it LOOKS like it's composed of air and dryness. And - as everyone who has forgotten to put the twist tie back on when making one's sandwich knows - it sure seems to give up its moisture quickly.Off-topic content: I once caught the gorgeous little head case that I used to be hooked up with just as she was about to eat the last of a hot dog on a ferociously-moldy bun, and she didn't get sick from it. And my hillbilly buddy once bought several pounds of fresh, homemade sausage very early in the morning, took it home, fried himself some... And forgot to stick it in the refrigerator. Someone else in his house saw it the next day, assumed it has only been out of the refrigerator a half hour or thereabouts, and stuck the sack in the fridge. So my buddy, not realizing that the sausage - homemade from fresh-butchered pig, with no special preservatives - had been at room temperature for upwards of 20 hours, fried some the next day, too. Wasn't until he was finishing up that he was told not to leave the sausage out again "like he did earlier." He said that he hadn't touched it since the previous morning when he brought it in, fried some of it, and <OOPS!>. He didn't get sick, either. So it is clear to me that mold and such doesn't seem to bother some folks. But my lungs probably look like a petri dish full of agar.
BtW, you have one of those seal a meal "vacuum" bag devices? Have you ever used it for long-term bud storage?
My uneducated guess would be "heavy," as in stonier. If so, I'd attribute it to the same reason that bud that is harvested too late seems stonier, albeit weaker in absolute terms (trichome degradation). But, again, that is just a guess - and I would be delighted to be wrong.
Ah, my brother from another mother, thank you. I've sort of been here, just at a low mentally/emotionally/etc., and - coupled with all the recent forum changes - I have had some difficulty in communicating. I was just thinking of you the other day when I read of more murders on the Mexican beaches. Looks like more towns down there are going the way that Acapulco did, sadly. Glad you're still alive and kicking. (Found myself thinking about... uh... "Leaks," too, and hoping that he's well - and had a curious recall of Kwak or Kwan or whatever his name is that posted that photo of himself at the bank with the (several hundred thousand dollars?) cash in the open duffel bag, on his way to pay his coder, and wished that I'd put more effort into educating myself properly when I still had lots of functioning brain cells, lol. )
Are you still South, or have you returned to your lakeside paradise? (From your oceanside paradise
.)Thanks again for everything, bro, and if you run into any of "the gang" online, let 'em know that "S" remembers most of them fondly.
My first new subscription in over a year, and I can barely keep up with it. Either I'm getting older and slower, my weed is getting better, or it's one of Sue's threads.
It's probably all three.
Yes. But the forum traffic does seem to have increased almost exponentially from what things were like five or six years ago. That's a good thing - but it does leave me feeling like I tried to catch a train by grabbing hold of it while it wizzed by at 70mph.