Tangwena's Malawi-Style Cob Cure: Fermented Cannabis

tangwena said:
@SweetSue Its the moist stalks in my opinion I have had mold start in whole colas as well.
Cut out as much of the stalk as you can.
Also if you like the smell and flavor of the buds now, stop all heat and go straight to vacuum sealed cure at room temp.
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I’ve already done so. It was like I could hear you in the back of my mind. :laughtwo:

Ok.... that makes sense. Mold was worst on the cusp of the branch. From now on I’ll clip the buds off and seal them up without branches. Thanks for the pointer. :hugs:

tangwena said:
I am getting unreal terpy tasty and powerful effects from my canary buds and whole colas with only 6 hours sweating and 6 days cold curing before drying to age.
Sensational sweet fermented fruit flavors and aromas. Devastating highs as well real seat of your pants flying high feeling.
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That’s exactly what I experienced coming out of the 6 days in 78°F. I’ll open in a week and try again. I’m really looking enjoying the flavors, and the buzz caught me and the other woman in the house off guard.

tangwena said:
I will be harvesting a micro grown Panama x Honduras in a day or so and will give it that treatment after 2 days drying.
I fully expect to have a candy bar of trippy euphoric energy at the end of 6 days cure.
Then I will dry it and do the aging for 4 weeks checking weekly of course.
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I can see this could become my favorite method. I just love the flattened buds, shiny on one side and ridged on the other. Those flattened buds don’t look or smell like cannabis. They travel incredibly well. I can casually toss them into my luggage and purse when I travel, and a little bit goes a long, long way.

I’m so glad we met. :battingeyelashes:
 
SweetSue said:
I’ve already done so. It was like I could hear you in the back of my mind. :laughtwo:

Ok.... that makes sense. Mold was worst on the cusp of the branch. From now on I’ll clip the buds off and seal them up without branches. Thanks for the pointer. :hugs:



That’s exactly what I experienced coming out of the 6 days in 78°F. I’ll open in a week and try again. I’m really looking enjoying the flavors, and the buzz caught me and the other woman in the house off guard.



I can see this could become my favorite method. I just love the flattened buds, shiny on one side and ridged on the other. Those flattened buds don’t look or smell like cannabis. They travel incredibly well. I can casually toss them into my luggage and purse when I travel, and a little bit goes a long, long way.

I’m so glad we met. :battingeyelashes:
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I feel a universal understanding with all users of this method when we discuss things on the forums its like a secret society we share the same love of this plant and the magic it can make happen.

Yesterday I was at a shopping center passing time before I picked up my car from a mechanic.
It was all i could do to stop myself from hugging every body I saw and telling them the good news ha ha.
It was like I could tell everything that was bothering them and knew how to fix it.
The biggest buzz was when I saw a happy person the aura and energy I picked up on made me feel so good for th
Stay cool sister I know you will ha ha
 
SweetSue said:
I swear Gazoo.... you have this way of finding the perfect accessory. :hugs: I’ve not checked into this product yet. Where do you get yours?
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I purchased them on the zone but see them listed at evilbay. I was cautious when I noticed they
said DO NOT EAT but have learned they are only IRON POWDER which absorbs the oxygen to make rust

Iron Powder for Oxygen Absorbers


Oxygen absorbers are usually a mixture of iron powder, sodium salt (table salt) and ... causing the iron particles to rust, effectively reducing the oxygen level in the ... No harmful gases are created and they do not remove the fresh smell and taste of ... Upon exposure to air, iron in the packet immediately absorbs oxygen and ...

I used the Cigar Tube to hold the packets from the COB (Dont think its needed BUT ) Noticed the suction from
the ABSORBENTS was enough to pull in the REDRUM in along with the oxygen :). After a day or two the bag is
fully sucked into the CIGAR TUBE and takes a lot of pull to try and pull it out while still sealed

oxy.png
 
I have my first ounce going through this process now. Yesterday was the 24 hours in a crock pot full of water on warm, and today there was no sweat to be seen. The seal was left unbroken and the package was put into a running computer and closed back up to ferment for a week. I also have from the same harvest an ounce that is now in the 2nd day of the low and slow cure and another ounce in a jar being burped down to 65. After a month, or so, I am going to have one good comparison story to tell you all. :peace::love:
 
Emilya said:
I have my first ounce going through this process now. Yesterday was the 24 hours in a crock pot full of water on warm, and today there was no sweat to be seen. The seal was left unbroken and the package was put into a running computer and closed back up to ferment for a week. I also have from the same harvest an ounce that is now in the 2nd day of the low and slow cure and another ounce in a jar being burped down to 65. After a month, or so, I am going to have one good comparison story to tell you all. :peace::love:
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WooHoo! Way to go Em! :high-five: I know you’ll gain great appreciation for both methods. I don’t dry low and slo here simply because we don’t have the accommodations. Once you try you won’t ever want to go back.

The same applies for cobbing, your latest obsession, whether you realize it yet or not. :laughtwo:

@tangwena, although I try to keep up with this mad race of a thread I can get busy, so if I miss you, have a marvelous time turning your pocket of the world on to the wonders of cobs and enjoying the art of fishing. :ciao:
 
Hi folks, here’s a pic update of my project, the two fat ones are about 40-45g each of critical kush wet before the treatment, the smaller ones about 15-20g each of phantom OG.

The two smaller ones were wrapped separately then bound very tightly in elastic together after the sweat. Those two spent 24 hours in water at 40°c because the bag leaked, the other two sweated normally. Both were wrapped 48 hours after chop so were very wet.

They have had 6 days at 26°. This was all done with baking parchment, twine and clingfilm (seran wrap) as I don’t have a vac sealer.

No sign of mould woooohooooo! But the smaller two had a strong ammonia smell which disappeared after about 5mins, now they smell like liquorice root. The fat ones smell like brewers malt.

The pics include 30x and 60x and the skeletons of my plants ( just because I was so proud of my 2nd grow ever)

May I ask a quick question to you experienced cobbers, they have come out of the ferment still quite damp and pliable, how do you guys go about drying them at this stage before jar curing?

Is there a fast way to dry them now as I don’t want to invite mould by leaving them to hang or sit around, they feel vulnerable.

Cheers dudes. FBE6E5E6-AE52-4725-A26F-AC8CB0782E9B.jpegFC898A2D-65E6-45BD-895D-F0F10E9EDAE4.jpegD39A1C38-25AA-45C3-95C7-613B232DD428.jpegFBE6E5E6-AE52-4725-A26F-AC8CB0782E9B.jpegFC898A2D-65E6-45BD-895D-F0F10E9EDAE4.jpegD39A1C38-25AA-45C3-95C7-613B232DD428.jpeg983B8EC0-930D-4BE2-A426-B76EB809FA2B.jpegF7E782BA-63FB-4DFF-823A-FA3715E200BB.jpeg7AED7C89-C536-4C7E-8499-1CF2B6762222.jpeg1661BCBD-8905-414B-A656-60798DB8D4B1.jpegC86A53B8-8188-4C51-B0E5-3D2F0C060EA2.jpeg40C19937-4341-4130-B2E5-546436F8DFC8.jpeg
 

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Stratholm said:
Also, you guys all eat the cob's, how are they to smoke?
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Good job on the cobs. :high-five: Let them surface dry and then seal them back up to begin curing. They get opened weekly for a bit more drying.

I weigh mine when I open the bags and don’t reseal until they’ve released around 1 gram of moisture. For example, the Carnival cob I opened today was 29.7 grams, and I dried it to 28 grams, then sealed it up.

Emilya said:
I am not eating mine, and you can't make me!
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You’re denying yourself the best part of cobbing, the incredible sense that the universe works in concert with you and all is well. Actually, more than well. :laughtwo:

If it’s taste that puts you off, one test run and you’ll get past that. The buzz is so worth it. Lol!

Stratholm said:
So are they a good smoke? Seems like eating them is quite potent, is the smoke the same? I really just like 1 good joint a night.
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The euphoric experience isn’t quite the same as smoking regular bud. It’ll be more potent, for one, but there’s also a different edge to smoked cob. It carries with it the same “All is well” sense that chewing does, but much less pronounced.

kazz said:
Yes, A potent, smooth smoke!
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Smoothest smoke ever. Often I’ll wonder if I really took the hit, to exhale a massive cloud of smoke.
 
Conquering mold.....

If indeed it’s really possible outside of cooking it, which I plan to do each time I combust a bit of ground fermented bud.

I do not recommend anyone consume moldy bud in any way, shape, or form. The most reasonable solution would be topical oil.

Let the choice to smoke or eat bud you know has mold be a personal choice. I personally have no fear that I’ll introduce something so exotic into my body by doing so that my hearty immune system would be stymied. I won’t hesitate to use my buds.

I did not immediately take Tangwena’s advice to clip the buds from the branch.

DDA 11 fermented buds showing mold

DDA 11 fermented buds showing mold

  • Media owner SweetSue
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This is the sad result of that decision.
I did, however, clean them up a bit with a bath of H2O2 until they were nearly done bubbling, and I’ll dry them completely before storage.

Mold reacting to H2O2

Mold reacting to H2O2

  • Media owner SweetSue
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3CC6DECF-EE13-47F3-A095-6AF7AF5C2310.jpeg

3CC6DECF-EE13-47F3-A095-6AF7AF5C2310.jpeg

  • Media owner SweetSue
  • Date added

H2O2 cleanse

H2O2 cleanse

  • Media owner SweetSue
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Peroxide soak

Peroxide soak

  • Media owner SweetSue
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DDA 11 fermented buds drying

DDA 11 fermented buds drying

  • Media owner SweetSue
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DDA 11 fermented buds drying

DDA 11 fermented buds drying

  • Media owner SweetSue
  • Date added

When life hands you cob lemons, learn to make a new type of lemonade. :cheesygrinsmiley:
 
Hi @SweetSue I'm feeling stressed reading these last few posts. I just want to say

"Don't Do It"

There are many kinds of molds and the black variety are apparently the most toxic. Please dont treat this with H2O2 and then consume it in any way. It could do a lot of damage, and I/we dont want that to happen to you (or anyone).
 
Oldbear said:
Hi @SweetSue I'm feeling stressed reading these last few posts. I just want to say

"Don't Do It"

There are many kinds of molds and the black variety are apparently the most toxic. Please dont treat this with H2O2 and then consume it in any way. It could do a lot of damage, and I/we dont want that to happen to you (or anyone).
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I hear you. I haven’t consumed any yet, but do you know of any way to make this mold-free?
 
Black mold is a toxin born of particular wood products. I don’t think that’s ever going to be a concern with cobs.
 
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