Have you seen a can that puffed up and when opened was all rotted? With no air.
-SamS
That's botulism. Don't eat it.
Signs of Botulism in Canned Food
Have you seen a can that puffed up and when opened was all rotted? With no air.
-SamS
Hi
Best way I've found, you use drying weed and no heat at all.
You harvest normally and hang the plants to dry. After 4-5 days of drying at 60-70% RH or 3-4 at 50% RH you take the stems and leaves out and press all the weed into any container that allows you to apply pressure.
I use a mason jar with a piece of wood and the leg of the bed to do the pressing. After that you just close the jar, put it in a dark and fresh place and wait for some days.
3 days is the minimum. I've done up to 2 weeks and I got really black strong shit. 3 days appears to be a little incomplete, but you can still have some of the original green weed smell.
It is nice to use mason jars because you can see if the mould is growing. It shouldn't.
After some days, you take it out and separe and extend the buds for a proper airing and drying. After some few days of drying it should be ready.
The pressure breaks the plant's cells and mixes all plant fluids with the smashed trichomes. It should help to avoid mould growing.
If you try this, don't use all you weed for the first run
Good luck.
I have gotten dark brown/black mexican brick with red hairs that look much like the pictures here. I remember I always associated brown/black with schwag but there have been exceptions. I know the mexican growers tend to brick the weed while still slightly wet, then it is often wrapped in plastic and sits inside a hot semi trailer until it crosses the border. I wonder if some batches are moist enough to go through fermentation in those hot semi trailers?
Yeah 90% of people think the same way, if it's brown it's shwag and if it's green it's KGB. But my photos are of the finest quality tropical (high altitude) 22 week sun grown Colombian land race. This is in noway cartel made and has never left this country. Although Spanish is spoken in both Mexico and Colombia, they are very different countries with different cannabis. Now days there is no fermented export cannabis coming out of Colombia, bunch of green (pretty) crippy that is as boring as apple pie is all.
red rider
I don't think they would intentionally ferment the bricks, I went to mexico in the late 90's and the buds were bricked slightly moist wrapped tightly in many layers of plastic. Then it would sit in the back of a semi trailer in full sun for days before crossing the border. I have gotten Mexican brick that had a earthy smell, smooth taste, and a euphoric happy buzz from brown earthy brick weed and wonder if it could be fermented?