Tangwena's Malawi-Style Cob Cure: Fermented Cannabis

Alrighty Cobonauts, here is the second Destroyer cob, dried an extra day, sweat @ 104f for 24hrs. It had no moisture inside so I left it sealed and placed both cobs in the Tron’.

What a beautiful color, I’m now wishing I had done a larger second Cob... but that’s ok. I still have a lot from those two small Panama plants back in October 18’

Destroyer Cob

Destroyer Cob

  • Media owner dajerm119
  • Date added
24hrs @104f
This is lower part of branch, dries an extra day.

Destroyer Cob

Destroyer Cob

  • Media owner dajerm119
  • Date added
24hrs @104f
This is lower part of branch, dries an extra day.

Destroyer Cobs

Destroyer Cobs

  • Media owner dajerm119
  • Date added
Comparison, one day extra drying for the golden.
 
dajerm119 said:
Alrighty Cobonauts, here is the second Destroyer cob, dried an extra day, sweat @ 104f for 24hrs. It had no moisture inside so I left it sealed and placed both cobs in the Tron’.

What a beautiful color, I’m now wishing I had done a larger second Cob... but that’s ok. I still have a lot from those two small Panama plants back in October 18’

Destroyer Cob

Destroyer Cob

  • Media owner dajerm119
  • Date added
24hrs @104f
This is lower part of branch, dries an extra day.

Destroyer Cob

Destroyer Cob

  • Media owner dajerm119
  • Date added
24hrs @104f
This is lower part of branch, dries an extra day.

Destroyer Cobs

Destroyer Cobs

  • Media owner dajerm119
  • Date added
Comparison, one day extra drying for the golden.
Click to expand...
I’ve thought this would be a good strain to cob. Will be very interested in the report after she’s ready.
 
Oh my gosh guys..... I skip a day or two traveling and getting re-acclimated with the routine and you guys blow me away! A 20” cola! Damn! Way to go @dajerm119! :high-five: Then you follow it up with documentation of how we get two effects from the same plant by doing nothing more than wait one more day. How fortuitous. :slide:

And @lazyfish .... such beauty from the colorful buds. :goodjob:

This week I’ll be testing early-harvest buds, searching for the potential of increased energy. That won’t leave much room for cob appreciation until I head back to the roost next week. I’ll do my best to keep up with the runaway joy in this room. :hugs:
 
Mr. Magoo said:
I’ve thought this would be a good strain to cob. Will be very interested in the report after she’s ready.
Click to expand...
I’ll be sure to report back! I’m quite excited...

SweetSue said:
Oh my gosh guys..... I skip a day or two traveling and getting re-acclimated with the routine and you guys blow me away! A 20” cola! Damn! Way to go @dajerm119! :high-five: Then you follow it up with documentation of how we get two effects from the same plant by doing nothing more than wait one more day. How fortuitous. :slide:

And @lazyfish .... such beauty from the colorful buds. :goodjob:

This week I’ll be testing early-harvest buds, searching for the potential of increased energy. That won’t leave much room for cob appreciation until I head back to the roost next week. I’ll do my best to keep up with the runaway joy in this room. :hugs:
Click to expand...
Thanks Sue, just doin this cob thing... too much fun not to share what we do and how. Can hardly wait to compare the two!
I didn’t weight any of that before going into cob, I figure after it’s done fermenting I should be able to get a “dry” weight.
 
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drift said:
Top 8 Panama, 3 Carnivals and 2 small Tut been curing for about a month. I have two Panama dark color and carnival and Tut ^ Panama golden color cant wait to try.
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I have a volunteer over here ....ME ha ha beautiful looking cobs man that Panama is going to be good its the only one I know, but I am sure the rest are great as well.
As we west Aussies used to say " styling bro"
 
Heyho yall
Working on my second cob
The strain is an artisanal organic Notill NY Diesel x Purple Haze
( a unexpected seeding in my grow Chamber)
I used fresh corn shucks
I can get fresh corn year round here
( gotta love the heb...)
I bud washed (lemon juice and bakeing soda) the plant then hung it for 24 hours
I then took 15 grams wet bud and formed the “turd”
Wrapped it with corn shucks and cooking twine.
Vacuumed sealed it.
Oohhh did I forget to add that I added a nice filling of kief I had laying around???
Anyway...
My “ mini” cobatron is a small reptile heating pad with a plastic bowl on top with 2 towels on top of that.
Even though I have it set at 104 for the 24 hour sweat it will only get up to and stabilizes @ 98 degrees.
No problem for the fermentation for it will stabilize at 83 degrees, but how will it effect the sweat??
Do I need to let it sweat longer than 24 hours??
I’ve sllready ordered a bigger heating pad but
How important is the 104 degrees in the sweat???
Is there. A tolerance bandwidth???
Pax
 
neikodog said:
If you get water droplets I'd say you are good to go. You may try adding another towel over the bowl. When I did it like that it took about 3 bath towels over the dome to get it to hold above 100 degrees.
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Same here Pax. I used my heaviest towels. Once I got it to temp it maintained nicely. The dehydrator made this step so much easier.

What the sweat is meant to do is jumpstart the fermentation process, so if you got moisture and you got the shift to sweetness in smell you’re on your way IMO, and can jump into fermenting.

Welcome aboard Pax. You thought you knew cannabis. Prepare to be surprised. :battingeyelashes: :green_heart:

drift said:
Top 8 Panama, 3 Carnivals and 2 small Tut been curing for about a month. I have two Panama dark color and carnival and Tut 4 Panama golden color cant wait to try.
Click to expand...

D-A-A-M-N! drift..... well done buckaroo. :high-five: I’m assuming you’ve tasted at least one bit by now? So....?
 
lazyfish said:
I have been pretty lazy with my temps these last couple times. As long as I see the sweat and I am between 95 and 110 degrees, I am happy.

Cheers,
Click to expand...

Exactly! :thumb:

I’m the same way with my low and slo. In the beginning I was almost anal about getting temp and humidity stable. Now I toss them in there and know they’ll be ok.
 
Ya! And I am not saying that quality suffers at all. I just check and smell and when they are "done", I pull them out for the next step.

Did you know that sourdough bread is very dependent on temperature to produce various flavors. Hot temps will contribute a sweeter flavor from lactic acid bacteria, and more sour flavors come from cooler temperatures where acetic acid bacteria like to grow. I wonder if different flavors or effect would come from different "fermentation" temperatures?
 
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