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Hash Artist

Active member
Headbanger bubble 73u, self pressing, showing maturation process and color change over 3 weeks time.
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Hash Artist

Active member
Wowisimo, real artist bro would love to know all the details wow!
Thx @awwc. This resin came from last years harvest. Fresh frozen organic outdoor material using ice water separation. The plant was a cross I created using Cinex female x Bangi Haze male. Smell is like pungent jack fruit. Cheesy and sweet fruit. The structure of this resin is incredible! Doesn’t seem to recrystallize or butter up. It’s closer to shatter with a snap-pull consistency. I took this photo after leaving it in a food saver vacuum bag for a few hours, no heat used. Gonna keep this pheno around as it produces great dry sift too. Also have a bunch more seeds of that cross to look thru.
 

island_organics

Well-known member
A little dry sift made from Balkh Afghan landrace variety. Trim and small buds were cured for nine months. Resin was collected from the 75u- 149u screens, and cleaned on the 75u by lightly carding and brushing. Pressed with a hot bottle and put away for curing. Aromas are fuel, spice and earthy hashish.
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@peace

Well-known member
Outdoor Malawi x Nepal Jam from 2022. 45 -120 u. Cured for 5 months before washing. The ball on the right is 54 g and smells like berries/ cheese/ hash. The other ball is a different plant and smells mainly like cat piss and florally lime, 18g. I kept the 120 - 160u separate with these plants, need to press it yet.

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coxnox

Well-known member
Veteran

subrob

Well-known member
ICMag Donor
Veteran
This is probably as good a place here to ask as any.
Let's pretend for a moment that someone I know had a connection in Asia, and had some genuine walked it down from the village himself Malana cream and lower grade hash balls on the way to him.
While its being given freely to his friends, slowly, as they go and visit him, what's the absolute best way for him to store it?
 

island_organics

Well-known member
This is probably as good a place here to ask as any.
Let's pretend for a moment that someone I know had a connection in Asia, and had some genuine walked it down from the village himself Malana cream and lower grade hash balls on the way to him.
While its being given freely to his friends, slowly, as they go and visit him, what's the absolute best way for him to store it?
Airtight and cold/ cool seems to be the ideal way for long term storage of any perishables. I’ve heard that storing hash in the refrigerator spoils it but whether there’s any truth in that is debatable. The Afghan’s used to store their hash in cold cellars for many years so i’d try to emulate that scenario if i was storing a large chunk.
 

island_organics

Well-known member
Pressing dry sift from last year’s outdoor crop. Sifted from several different phenotypes of an Afghani x Pakistani line of mine. Resin was collected from the 75-149u screens and cleaned using static tek. Beautiful aromas of diesel, dark fruits and pungent hashish. Just needs to be put away for at least three months and preferably six before i can get into it.
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