JustMeds
Well-Known Member
Can a little piece of a successful cob be used to seed the good micro's in a new cob? What things may survive the process that could or will be passed on?
Tangwena's Malawi-Style Cob Cure: Fermented Cannabis
- Thread starter SweetSue
- Start date
lazyfish
Well-Known Member
Hello Everyone,
Hello WeaselCracker,
A common practice in food industry fermentation is the introduction of active biology generally through the means of keeping an active culture of (yeast /bacteria) to introduce to whatever substrate you are fermenting. There is a standard "pitch rate" - the number of organisms needed to ferment said substrate. I used a bud from a live plant in by last cob to promote microbial activity. The microbes that do the cob job could be from the corn husks. It could be from fresh (wet) buds and they could also be on dried buds. I have seen people ferment cob with fresh buds successfully without corn husks which might hint that husks are not required and maybe do not make a big difference. (I don't know I have only recently made a few cobs and I am merely regurgitating what I have read). Personally I like the idea of using corn husks, it is more traditional and may have some underlying qualities that we don't understand or are yet to appreciate. I think at the very least they keep dust and other organisms off my incredible edible cob. You cover other foods, right?
Anyways... I don't know if rehydrating works or if we can reintroduce whatever organisms back to the dried buds to get fermentation to work. But I am giving it a few tries and I hope you do to. My rehydrated cobs are no less strong as when they went in but I am not yet convinced that the fermentation has worked or not.
I am actually formally studying fermentation science and chemistry at Oregon State University and this cob shit is off the charts. The closest information that I can find that comes anywhere close to describing what may be happening with cobs are a few studies that were done 50 or 80 years ago on tobacco and the results are null. No one knows what is happening here with cobs. Some people think it might be a lactic acid fermentation (and they are probably right to an extent) but that on its own would not contribute to the fact that the high changes. Fermentation is very complex and even the stuff in formal literature is obscure and somewhat not well understood. The other thing I read about that may pertain to cob science is composting. A lot of info is available about composting...aerobically and anaerobically but none of it is pertinent to cannabis or anything remotely made to consume by humans. Initially the one thing I worried a little bit about was botulism. BUT tangwena and others have been eating cobs for years. They had some very extensive conversations about this. They are convinced it is safe. I am mostly convinced (chewed and swallowed cob myself). I have not ever heard of botulism being in dried herbs or chewing tobacco.
BOTTOM LINE:
My sensible self thinks that it is important that the cannabis is still somewhat alive and has not dried. If it has been dried we have effectively killed the plant cells and rehydrating won't bring them back.
Rambling again....
Here are some cute baby Zamaldelicas for your time:
Hello WeaselCracker,
A common practice in food industry fermentation is the introduction of active biology generally through the means of keeping an active culture of (yeast /bacteria) to introduce to whatever substrate you are fermenting. There is a standard "pitch rate" - the number of organisms needed to ferment said substrate. I used a bud from a live plant in by last cob to promote microbial activity. The microbes that do the cob job could be from the corn husks. It could be from fresh (wet) buds and they could also be on dried buds. I have seen people ferment cob with fresh buds successfully without corn husks which might hint that husks are not required and maybe do not make a big difference. (I don't know I have only recently made a few cobs and I am merely regurgitating what I have read). Personally I like the idea of using corn husks, it is more traditional and may have some underlying qualities that we don't understand or are yet to appreciate. I think at the very least they keep dust and other organisms off my incredible edible cob. You cover other foods, right?
Anyways... I don't know if rehydrating works or if we can reintroduce whatever organisms back to the dried buds to get fermentation to work. But I am giving it a few tries and I hope you do to. My rehydrated cobs are no less strong as when they went in but I am not yet convinced that the fermentation has worked or not.
I am actually formally studying fermentation science and chemistry at Oregon State University and this cob shit is off the charts. The closest information that I can find that comes anywhere close to describing what may be happening with cobs are a few studies that were done 50 or 80 years ago on tobacco and the results are null. No one knows what is happening here with cobs. Some people think it might be a lactic acid fermentation (and they are probably right to an extent) but that on its own would not contribute to the fact that the high changes. Fermentation is very complex and even the stuff in formal literature is obscure and somewhat not well understood. The other thing I read about that may pertain to cob science is composting. A lot of info is available about composting...aerobically and anaerobically but none of it is pertinent to cannabis or anything remotely made to consume by humans. Initially the one thing I worried a little bit about was botulism. BUT tangwena and others have been eating cobs for years. They had some very extensive conversations about this. They are convinced it is safe. I am mostly convinced (chewed and swallowed cob myself). I have not ever heard of botulism being in dried herbs or chewing tobacco.
BOTTOM LINE:
My sensible self thinks that it is important that the cannabis is still somewhat alive and has not dried. If it has been dried we have effectively killed the plant cells and rehydrating won't bring them back.
Rambling again....
Here are some cute baby Zamaldelicas for your time:
Yet cannabis fermentation has been happening for a long long time. When I was a youngun' most of our bud was from Thailand and Jamaica, and it was brown and fermented. I loved that stuff. Later on in life I spent several years in Asia- and in Thailand in particular - and fermented bud was the norm. Sounds like it was with the South American and Mexican bud too- though I didn't personally get to see as much of that stuff.
Possibly hundreds of years of these practices and infinite tons of fermented cannabis produced and smoked and it seems like we know almost nothing about it.
Because of prohibition it often seems like we are huddled in basements trying to reinvent the wheel by the light of a candle.
Well I hope this experiment works.
My grow space is a bit maxed out right now which is why I've been holding off- but I think I'll have to just break down start a couple more sativa seeds for the cobbing future.
Possibly hundreds of years of these practices and infinite tons of fermented cannabis produced and smoked and it seems like we know almost nothing about it.
Because of prohibition it often seems like we are huddled in basements trying to reinvent the wheel by the light of a candle.
Well I hope this experiment works.
My grow space is a bit maxed out right now which is why I've been holding off- but I think I'll have to just break down start a couple more sativa seeds for the cobbing future.
- Thread starter
- #924
Hello Everyone,
Hello WeaselCracker,
A common practice in food industry fermentation is the introduction of active biology generally through the means of keeping an active culture of (yeast /bacteria) to introduce to whatever substrate you are fermenting. There is a standard "pitch rate" - the number of organisms needed to ferment said substrate. I used a bud from a live plant in by last cob to promote microbial activity. The microbes that do the cob job could be from the corn husks. It could be from fresh (wet) buds and they could also be on dried buds. I have seen people ferment cob with fresh buds successfully without corn husks which might hint that husks are not required and maybe do not make a big difference. (I don't know I have only recently made a few cobs and I am merely regurgitating what I have read). Personally I like the idea of using corn husks, it is more traditional and may have some underlying qualities that we don't understand or are yet to appreciate. I think at the very least they keep dust and other organisms off my incredible edible cob. You cover other foods, right?
Anyways... I don't know if rehydrating works or if we can reintroduce whatever organisms back to the dried buds to get fermentation to work. But I am giving it a few tries and I hope you do to. My rehydrated cobs are no less strong as when they went in but I am not yet convinced that the fermentation has worked or not.
I am actually formally studying fermentation science and chemistry at Oregon State University and this cob shit is off the charts. The closest information that I can find that comes anywhere close to describing what may be happening with cobs are a few studies that were done 50 or 80 years ago on tobacco and the results are null. No one knows what is happening here with cobs. Some people think it might be a lactic acid fermentation (and they are probably right to an extent) but that on its own would not contribute to the fact that the high changes. Fermentation is very complex and even the stuff in formal literature is obscure and somewhat not well understood. The other thing I read about that may pertain to cob science is composting. A lot of info is available about composting...aerobically and anaerobically but none of it is pertinent to cannabis or anything remotely made to consume by humans. Initially the one thing I worried a little bit about was botulism. BUT tangwena and others have been eating cobs for years. They had some very extensive conversations about this. They are convinced it is safe. I am mostly convinced (chewed and swallowed cob myself). I have not ever heard of botulism being in dried herbs or chewing tobacco.
BOTTOM LINE:
My sensible self thinks that it is important that the cannabis is still somewhat alive and has not dried. If it has been dried we have effectively killed the plant cells and rehydrating won't bring them back.
Rambling again....
Here are some cute baby Zamaldelicas for your time:
I'm gonna assume that fresh husks are going to do a much better job than dried ones.
Damn! That was a delicious read. My question is "dried to what extent?" Even at 62% I have lots of flexibility in my buds. I typically let them dry a bit before smoking.
So how dry is too dry? I'm hoping 75% with rehydrated will work,, but I know it'll at least be as good as the DC was before I started.
This is right up your alley buckaroo.
Are we keeping you up at night processing and trying to make sense of it all? 
- Thread starter
- #925
Hehehe! I'm looking at my own flowering spaces and rearranging my growing techniques to accomodate cobs while still keeping up with medicinal needs. I see many beautiful sativas in my future.
@Scottay, the day was going wonderfully, tea I the local coffee shop with the daughter followed by a gentle walk to the store for some groceries, appreciating the way these cob buzzes make me feel closer to the elements. It sometimes feels like the whole universe smiles with me. Lol!
I didn't have the brownie until we headed out from the coffee roaster's at three to get groceries. I was coasting along pretty sweet for a bit as we walked home. The day was bright, warm and sunny, and the company sparkling.
We stopped in the local Dollar General for milk and when asked to leave our bags at the front I declined the request and started back to the coolers, to be stopped and asked to leave the store. Evidently being treated like a suspected thief is a requirement to shop there. So I'll no longer be shopping there.
The employee that firmly insisted on leaving is the daughter's partner. Hmmmm...... Something of a buzz kill. Lol! We've spent the past hour crawling through the emotional minefield back to joy, but that's where we sit now, so it's time to reset that Carnival buzz.
That buzz from the cob lasted until 3 PM, a nice five hours, four of which were filled with a deep sense of "All is well." I'm liking where this is headed.
tangwena
Well-Known Member
Hi my friend very informative post you are on the right track. I dont think you can get good results from dry buds as you noted they are dead. Whatever is happening you need a live organism to start with.Hello Everyone,
Hello WeaselCracker,
A common practice in food industry fermentation is the introduction of active biology generally through the means of keeping an active culture of (yeast /bacteria) to introduce to whatever substrate you are fermenting. There is a standard "pitch rate" - the number of organisms needed to ferment said substrate. I used a bud from a live plant in by last cob to promote microbial activity. The microbes that do the cob job could be from the corn husks. It could be from fresh (wet) buds and they could also be on dried buds. I have seen people ferment cob with fresh buds successfully without corn husks which might hint that husks are not required and maybe do not make a big difference. (I don't know I have only recently made a few cobs and I am merely regurgitating what I have read). Personally I like the idea of using corn husks, it is more traditional and may have some underlying qualities that we don't understand or are yet to appreciate. I think at the very least they keep dust and other organisms off my incredible edible cob. You cover other foods, right?
Anyways... I don't know if rehydrating works or if we can reintroduce whatever organisms back to the dried buds to get fermantation to work. But I am giving it a few tries and I hope you do to. My rehydrated cobs are no less strong as when they went in but I am not yet convinced that the fermentation has worked or not.
I am actually formally studying fermentation science and chemistry at Oregon State University and this cob shit is off the charts. The closest information that I can find that comes anywhere close to describing what may be happening with cobs are a few studies that were done 50 or 80 years ago on tobacco and the results are null. No one knows what is happening here with cobs. Some people think it might be a lactic acid fermentation (and they are probably right to an extent) but that on its own would not contribute to the fact that the high changes. Fermentation is very complex and even the stuff in formal literature is obscure and somewhat not well understood. The other thing I read about that may pertain to cob science is composting. A lot of info is available about composting...aerobically and anaerobically but none of it is pertinent to cannabis or anything remotely made to consume by humans. Initially the one thing I worried a little bit about was botulism. BUT tangwena and others have been eating cobs for years. They had some very extensive conversations about this. They are convinced it is safe. I am mostly convinced (chewed and swallowed cob myself). I have not ever heard of botulism being in dried herbs or chewing tobacco.
BOTTOM LINE:
My sensible self thinks that it is important that the cannabis is still somewhat alive and has not dried. If it has been dried we have effectively killed the plant cells and rehydrating won't bring them back.
Rambling again....
Here are some cute baby Zamaldelicas for your time:
All the cobs I have made are strong dozens of differing effects but all strong in their own way.
IMO you def need fresh grass. Yesterday I chewed some GT cob from 2016 and spent a very delightful couple of hours listening to music and rolling around on my yoga mat inside my head. Riding wave after wave of absolute ecstacy its hard to describe but it cleans all the bad karma and negative thoughts and leaves you in love with every living thing its my pic me up medicine.
- Thread starter
- #927
Yes I have smoked all three chemovars, and have dried and curing buds of each for comparison. The Devil's Carnival turned out to be intense, making it a natural for this experiment.
tangwena
Well-Known Member
Hi Sue I cant wait to hear the effects you get from well cured fresh buds my friend. The difference in effect is very profound. I can see you are enjoying the long journeys into the alternate side of life.Hehehe! I'm looking at my own flowering spaces and rearranging my growing techniques to accomodate cobs while still keeping up with medicinal needs. I see many beautiful sativas in my future.
@Scottay, the day was going wonderfully, tea I the local coffee shop with the daughter followed by a gentle walk to the store for some groceries, appreciating the way these cob buzzes make me feel closer to the elements. It sometimes feels like the whole universe smiles with me. Lol!
I didn't have the brownie until we headed out from the coffee roaster's at three to get groceries. I was coasting along pretty sweet for a bit as we walked home. The day was bright, warm and sunny, and the company sparkling.
We stopped in the local Dollar General for milk and when asked to leave our bags at the front I declined the request and started back to the coolers, to be stopped and asked to leave the store. Evidently being treated like a suspected thief is a requirement to shop there. So I'll no longer be shopping there.
The employee that firmly insisted on leaving is the daughter's partner. Hmmmm...... Something of a buzz kill. Lol! We've spent the past hour crawling through the emotional minefield back to joy, but that's where we sit now, so it's time to reset that Carnival buzz.
That buzz from the cob lasted until 3 PM, a nice five hours, four of which were filled with a deep sense of "All is well." I'm liking where this is headed.
Wait until you get a really strong cob (Malawi?) that has been aged you will see what all the fuss is about.
On the right dose of the right cob everything you have experienced so far will pale into insignificance I assure you and you will see everything with new eyes its just euphoric bliss a world we like to call visiting Alice ha ha.
Thanks mate.
Ok that's it then I'm planting another couple seeds right one. I'll plant another GT and an Ethiopian this time. 
I've been smoking the GT cob which I started ten days ago. And it is a really lovely and happy high. I'm loving it.
a darn fine thread, indeed
the boys want in on this party too,, sativa a commin,, only a hundred and forty days away,, haha
don't tell em, but i have a sativa ready in less than three weeks,, i might pass a bit to the two of em,,
the boys want in on this party too,, sativa a commin,, only a hundred and forty days away,, haha
don't tell em, but i have a sativa ready in less than three weeks,, i might pass a bit to the two of em,,
dynamo1
Well-Known Member
Tried my cob of 10 days ago Sugar Plum, favorable impression on the cure, the dryer canary and the cob passed the taste test, pretty mild smoke. I'm not able to give a "high" test report as I started my day with Lambsbread concentrate
- Thread starter
- #932
Haha! The challenge I have is staying away from all the habitual canna delights I have laying around for continuous consumption. 
Weaselcracker, I’m pleased as punch to hear your report on the GT cob, lucky you. It’s definitely in my wish list, but might not happen until next year.
nivek, that’s so nice of you to share. They work hard for you.
I think I’ll try smoking some of the DC cob. For science, you understand.
Weaselcracker, I’m pleased as punch to hear your report on the GT cob, lucky you.
It’s definitely in my wish list, but might not happen until next year. nivek, that’s so nice of you to share. They work hard for you.
I think I’ll try smoking some of the DC cob. For science, you understand.
- Thread starter
- #933
So how does she smoke? Well, I don't remember ever having the smoke come back and caress me.
Oh guys, this is gonna take some adjusting to, don't you agree @Weaselcracker? Days smoking GT..... It has to have occured to you how the rest of the buds that can't be rehydrated will be used as give-aways and pain creams. Lol!
Of course, in your world everything can be rehydrated, eh?
Oh guys, this is gonna take some adjusting to, don't you agree @Weaselcracker?
Days smoking GT..... It has to have occured to you how the rest of the buds that can't be rehydrated will be used as give-aways and pain creams. Lol! Of course, in your world everything can be rehydrated, eh?
i have not read in here,, yet, tho i have not read it all,, but,, i am curious about moisture content,, and, well, does freshly cut bud provide a reading of 100% on the ole hygro??
i dunno, cuz i did not measure instantly the og kush plant i harvested, and washed, about 33 hours ago
but i did put some thirty hour old branches in a jar about 3 hours ago and am measuring how quickly one gets to 85%
preliminary report says i am already below the elixive 85
final report to come,, arfter
i dunno, cuz i did not measure instantly the og kush plant i harvested, and washed, about 33 hours ago
but i did put some thirty hour old branches in a jar about 3 hours ago and am measuring how quickly one gets to 85%
preliminary report says i am already below the elixive 85
final report to come,, arfter
JustMeds
Well-Known Member
If you re-hydrate some buds a thought I have for adding life...... We all always have a little defol that needs done. Place a couple nice fan leaves on the outside of the bud before rolling in the husk.
You ever consider how high we really like to be, and the plant production it takes to keep up with our high-powered personas?
I used to go through a ¼- to a ½-ounce per week, depending on whether or not anyone visited. That was my average rate of consumption for enough years to be counted as decades, plural. Admittedly, when I was actively growing that figure went up to jars per week, lol. But I still never went through all that much - and I most definitely didn't have that "more, more, more, too much is never enough" thing that users of other substances seem to have to deal with.
Last year, my brother bragged that he was spending around $875 per month on cannabis for him and his lady. (And that's bulk discount price - he tends to buy at least a lid, preferably a QP at a time.) And he's about the "stingiest" stoner I've ever known, so that is 99.999% just two people smoking it. I've been politely suggesting that they grow a plant or two in their closet for about 20 years now, lol. Just two of them in a three-bedroom house (that they own). But people's paranoia takes many forms. And one of their neighbors got busted in the '90s. He got busted after knocking the sh!t out of his old lady one time too many (I know, I know, ONE time is too many), and she finally pulled her head out of her butt and called LEO to come arrest him. But still, I can't seem to talk them into growing. They always seem to be hurting for money, too...
I was just reading an article over at Sensi Seeds' website titled "Cannabis in Malawi" and saw a picture of three Malawi Gold buds, one of which is in an open cob (corn husk), with a piece of the end cut off and displayed for illustration. I got a kick out of the coincidence, lol. Anyway, I read:
Sensi Seeds said:
I am wondering: Does the drying in place have any (possible) positive effect on the finished product, or is it more just a matter of convenience in a rural area? Does the choice of corn husk vs. banana leaves make any real difference? Does the choice of what to bury it in? (If so, I'd probably still vote for the NOT manure
.) And the burying, itself... This allows one to store the cannabis where it won't be disturbed for a time - but I also assume it is a lower temperature environment than above the surface. However, this is in an area with a very hot climate, AfaIK. So would the temperature underground (at the depths these things get buried at there) be lower - or possibly even higher? - than what y'all are storing your vacuum-packed cobs, at least to any significant... degree ( ) . And, if so, is that likely to be a help or a hinderance?
dynamo1
Well-Known Member
made a couple more cobs today, another Sugar plum and Critical Northern Light- Thread starter
- #938
Oh... I like that idea. It just might work.
- Thread starter
- #939
*Gasp!* I turned and BOOM! There were cobs staring at me.
Those are beautiful Dynamo.
What are you using to get them so beautifully formed?
This is just the paranoia in me speaking, rather than a criticism!
I like to stick links to government websites in between a set of CODE tags if the software supports such (as this one does), so that other 'noids don't end up accidentally accessing a government website without meaning to, and having as their "came from" data be a cannabis-related website. Like so:
Again, this is not criticism, as such.
Aside from that, lol, thank you for the link and information. Yes, there are many different varieties of yeast. I've gotten the impression that some are better than others for fermentation purposes. But home-brewers don't seem to reach for any random variety, though. I assume that there is probably one - or a very small number of - "best choice(s)" for cannabis fermentation and that, eventually, the variety or varieties might be figured out if enough experimentation is done.
I don't know how well (if at all) it relates to cannabis, but I found this article to be interesting:
BtW... IF I remember correctly, mold and yeast are both fungi, and the difference is: If it grows in multicellular filaments, it's a mold; and if it grows (or can grow) as single cells, it's a yeast. Which, if true, is kind of funny. We try to avoid the one but, apparently hope for the other, lol.
<SHUDDERS VIOLENTLY>
You know... Healthy people regularly encounter - and often consume - substances that could be harmful, even fatal to those with (for example) depressed/damaged immune systems. My lungs and bad tooth are probably like "ready to use" petri dishes (agar included). And cannabis is used by people with cancer and HIV/Aids.
In your reading, did you see any comments from people who have such issues, who've become "cob converts" without any negative effects from consuming them?
For those who are concerned, can anyone think of a good sterilization method for the finished product that won't be likely to damage either the cannabinoids or the terpenes?
I like to stick links to government websites in between a set of CODE tags if the software supports such (as this one does), so that other 'noids don't end up accidentally accessing a government website without meaning to, and having as their "came from" data be a cannabis-related website. Like so:
Code:
https://pubag.nal.usda.gov/download/24757/PDFAgain, this is not criticism, as such.
Aside from that, lol, thank you for the link and information. Yes, there are many different varieties of yeast. I've gotten the impression that some are better than others for fermentation purposes. But home-brewers don't seem to reach for any random variety, though. I assume that there is probably one - or a very small number of - "best choice(s)" for cannabis fermentation and that, eventually, the variety or varieties might be figured out if enough experimentation is done.
I don't know how well (if at all) it relates to cannabis, but I found this article to be interesting:
Code:
https://www.beeradvocate.com/beer/101/yeast/BtW... IF I remember correctly, mold and yeast are both fungi, and the difference is: If it grows in multicellular filaments, it's a mold; and if it grows (or can grow) as single cells, it's a yeast. Which, if true, is kind of funny. We try to avoid the one but, apparently hope for the other, lol.
<SHUDDERS VIOLENTLY>
You know... Healthy people regularly encounter - and often consume - substances that could be harmful, even fatal to those with (for example) depressed/damaged immune systems. My lungs and bad tooth are probably like "ready to use" petri dishes (agar included). And cannabis is used by people with cancer and HIV/Aids.
In your reading, did you see any comments from people who have such issues, who've become "cob converts" without any negative effects from consuming them?
For those who are concerned, can anyone think of a good sterilization method for the finished product that won't be likely to damage either the cannabinoids or the terpenes?