Tangwena's Malawi-Style Cob Cure: Fermented Cannabis

SweetSue said:
Oooo..... dang sir..... :adore: Those flattened cobs look like what I was shooting for but missed with my Black D.O.G. buds that I did in a slab. Mine came out with a popcorn topography. Lol! I’ll see if I have a picture after I finish dinner.
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This whole process has a very touchy feely vibe to it, I'd compare it almost to artisan products, great air cured ham - Jamón Ibérico, sourdough bread making, even pottery etc. There's times when you are doing something and it just feels right. I had flattened the cobs a bit before the vac, but I always wondered about the fermentation juices that @tangwena talked about and having to wipe the inside of the bag of moisture before resealing. This is only my 4th cob and I have never had to wipe any moisture (fermentation juices) from my bags.
Well as i started to vac it, I just felt the urge to squeeze it and help it suck the air out, and when I saw the red juices bleed out I was both amazed and also felt happily in-tune with what I was doing, as if it was the right thing to do, so kept doing it. This was after the initial sweat and it needed more, so popped it back in to my cobatron for another few hours and when I next peeped most of the redish juices had been sucked back into the cob. Maybe what I am doing is totally wrong and I'm just high (again) but we shall see how it goes.

Oh and I don't take precise notes as I go along, so hours, times etc may vary :-)

Peace
 
I try to take notes, and then I get too buzzed and forget. :rofl:
 
I find if you can restrict the air flow in whatever container you are sweating it in the better. I have a plastic box, not too big, heat mat on the bottom, then an old towel, then the cob vac sealed and wrapped in a pre-heated damp towel, then just fill up whatever space is available with any insulating material and pop on the lid. I then but an old blanket or two on top, temp should increase for you. If your temps are still way down, then you can add a second heat mat, but don't stack them too close to each other as they can interract and cause hot spots.

Good luck
 
Night4wings20 said:
I've got my slow cooker on atm trying to stablize the temps with the lid slighty open. Your idea sounds less wasteful of electricity so i'll try it out :thumb: I only have one heat mat for now so I'll make do with what i have on hand :)
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I was the same with my first cob, couldn't get the temp high enough, so around 12 hours sweat at 27-30C, then I added another heat mat, waited an hour for temp to stabalise, moving the lid a little open etc, thought I had it ok and next morning temp was almost 50C, the center of the two heat mats that were in contact got very hot.
So, too cold a sweat followed by too hot a sweat, I reckon they kind of balanced out.

This is all part of the fun and give you a great touch-feel for the whole process.

Peace
 
I'm glad i'm only using VERY very early harvested plants. It was a kill 2 birds with one stone situation, the gnats were starting to get out of control (really affecting the flowering girls) and I wanted something to get a feel for cobbing. I'll see how i go with the one mat (I have the setup in front of the split system heater also to increase heat) if it still isn't enough I'll have to go get another mat but we shall see.
Worst case scenario i'll have the cob sweating at lower than reccommended temps, maybe have to go longer because lower temps? As you said it's all part of the fun of learning what to do/what not to do :)
 
@Night4wings20, If it were me and the temps had been lower than optimal I’d go a little longer.

Check after the 24 hr mark though, and if you’re getting that sweet smell you’re getting fermentation.
 
@SweetSue Thank you Sue, with @Pyr0 help i managed to find a better suited container and the cob has now been 'cooking' for 22hrs at 38-43c. I've been checking it every fewish hours to see what it looks like and it's going from green to yellow :thumb: I might have a golden cob on my hands by the end of this :high-five:

My partner and I have also noticed (first noticed at the 4ish hour mark) water droplets forming so i must have wrapped it up a bit too fresh.

This little experiment is just that...an experiment to play and see whats in store for me when i have some proper flowers to compress. Who knows maybe even these super early harvested flowers (probably 4-5 weeks out from finishing so yes that early) might yield better than expected results (hypothesis is that it won't get me/my partner that high because of the very early harvested flowers)
 
...Evenin'...Missus h00k was quite pleased with the re hydrated Purple Mexican cobs, as was I...and was looking forward to fresh produce to play some more...I recently harvested some auto's, which have become a precursor to my annual photo run...did up 2 cobs of Sugar Momma Auto's after 4 days drying in paper bags, sans husks(intriguing,but proven not necessary)...sweat for 36 hours, and fermented for a week...took them out yesterday for a couple hours, then resealed and gonna wait another week, till dry and cure...got a nice golden finish thus far, and a great sparkle in the sun...wanna take them a lil' further...just because I can...no shortage of product in house and more coming in 2 months...my passion for growing, highly outweighs our consumption...:laugh:...

...
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...cheerz...have a great weekend...h00k...
:rollit::passitleft:
 
So here is my 1st attempt at a cob. The strain is called Dreamtime and this is after 24 hours of 'cooking' (another 12 hours should complete the 1st stage of this journey :thumb:)
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Experimental (Early Harvest) Dreamtime cob 1st attempt

Note: The initial sushi mat compress wasn't good enough because the material isn't as sticky as it could be (very early harvest) so that's what it looks pretty scraggly :rofl:
 
dr.h00k said:
...Evenin'...Missus h00k was quite pleased with the re hydrated Purple Mexican cobs, as was I...and was looking forward to fresh produce to play some more...I recently harvested some auto's, which have become a precursor to my annual photo run...did up 2 cobs of Sugar Momma Auto's after 4 days drying in paper bags, sans husks(intriguing,but proven not necessary)...sweat for 36 hours, and fermented for a week...took them out yesterday for a couple hours, then resealed and gonna wait another week, till dry and cure...got a nice golden finish thus far, and a great sparkle in the sun...wanna take them a lil' further...just because I can...no shortage of product in house and more coming in 2 months...my passion for growing, highly outweighs our consumption...:laugh:...

...
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...cheerz...have a great weekend...h00k...
:rollit::passitleft:
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Outstanding work my friend. Hats off.
 
Okay friends here is my cob after another 12 hours of cooking (36 hours total). It still looks a little green compared to other cobs on this thread but like @SweetSue said "follow your nose", when i opened the zip-lock seal bag i got a waft of sweet hay or grass. It smells less 'green' than it did 12 hours ago so i think it's ready for the next stage :thumb:

Any hints/observations made that could help me in the future (other than I've already mentioned) are more than welcome :D
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36 hours of cooking should do it

:Namaste:
 
So I had a load of trim from various plants and a bottle of iso.

Then late last night (early hours of this morning) this kind of just happened.

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IT was a cob of Purple Mazar that hermied so I chopped it and just hung it in the corner a week ago. It was a bit too dry as a cob so this treatment should change that.

Peace
 
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