OMM, I hope you don't mind me posting this, but this is what I use and it has worked and still works great for me. I was always concerned with overdrying and this lets me regulate that without issue.
@MissBud, I hope you were referring to me and if so thanks you are spot on in mho
I have posted this a couple of times, but not in my current journal. So here goes.
This is what I do and it has always worked so well for me and I always use glass jars that have sealable top
open air from 48 to 60hrs - depends on temp/humidity
seal'em up for 12hrs
open air from 24 to 36hrs - depends on temp/humidity
seal'em up for 6hrs - with this one I then put a hydrometer in there with them so I can get a good reading - I take notes at the beginning and then again at the end.
open air from 12 to 24hrs depending on last reading from hydrometer
seal'em up from 3 to 6hrs to watch humidity if good then leave in jars and burp until humidity becomes stable and then jar them for the rest of their lives which never amounts to much time as they are soooo gooood! LOL
I then like to ultimately let them cure for at least a couple weeks checking on humidity and burping as necessary to keep a stable humidity so below is what I use as my humidity
guidelines:
+70% RH - too wet, needs to sit outside the jar to dry for 12-24 hours, depending.
65-70% RH - the product is almost in the cure zone, if you will. It can be slowly brought to optimum RH by opening the lid for 2-4 hours.
60-65% RH - the stems snap, the product feels a bit sticky, and it is curing
55-60% RH - at this point it can be stored for an extended period (3 months or more) without worrying about mold. The product will continue to cure.
Below 55% RH - the RH is too low for the curing process to take place. The product starts to feel brittle. Once you've hit this point, nothing will make it better. Adding moisture won't restart the curing process; it will just make the product wet.
like 30 foot waves?
