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Malawi Style Cob Curing.

TaoRich

TaoRich

Member
Greets to all fellow cobbers from the bottom tip of Africa,

Respect and thanks to @Tangwena ...
... very helpful information
... kind and caring guidance
... and an attitude as smooth as as a well aged fermented cob toke

I'm an all natural, all organic, living soil, outdoor grower. Fresh kelp, fresh crap from multiple animals, insect frass from black soldier fly larvae, whole fresh prawn shells, spent brewers grains, earthworms, molasses, compost teas, fermented cactus brews, lactobacillus and so on, and so forth.

Biodiversity and microbial life, microorganisms and fungi. I tell people that "I grow soil, not plants".

I've been reading from the beginning, and broadening my understanding on the cobbling method - thanks Tangwena - and also the 'science' and processes behind what's going on in the ferment and age process.

During early Covid lockdown, we had a prohibition on any alcohol sales countrywide, so I learnt how to make a mean pineapple homebrew that put a grin on my face in small amounts, and slapped me silly after two quarts - that's our local name for a 750ml beer bottle.

So it's interesting for me to see how theses all share common elements:
- fermentation of whole foods and the breaking down into nutrients for my soil
- fermentation of pineapple for tipsy times
and of course
- cob fermentation

@repuk

This post of yours from way back is the best I have seen in terms of 'analysing the complex cob fermentation process'
repuk said:
Human kind from all corners of the planet had fermented foods since the dawn of time for several reasons:

- Preservation: When fridges didn't exist, keeping what you had was key to survive. Cabbage like ferments (like kimchi, sauerkraut) for example allowed vegetables to resist rotting, while keeping C vitamin, something essential to sailors which would die of scurvy otherwise (James Cook...).

- Enhancement: Get rid of toxins and unwanted elements, making it more nutritious and enjoyable, topping it with additional benefitial ingredients. (Probiotics, etc: Youghourt, Cheese, Iberian Ham :biggrin:...)

Both of them fit like a glove here: cobbing adds preservation, and refinement to the final product; being a drug, refinement and changes do not only apply to the smokability, edibility and aroma, but also the high, as just another organoleptic "perception".

Fact: Lactic acid deactivates decomposition/rotting processes.

I'm no biochemist by any means. But from common-sense, and the "sickly sweet" smells people is reporting (pickles, sweet vinegar, sausage or salami-like), I'd say there's heterolactic fermentation going on.

This will make sense, all the clorophyl and carbs from the buds are digested by anaerobic lactic bacteria, generating mainly lactic acid (salami, sausage-like smell) along with formic and acetic acid (pickle-like) which is then in turn either decomposed to gasses (CO2), and ethanol (that "ripe" smell) interacting and creating wonderful byproducts in the process.

I'm just guessing here, but possibly amongst other reactions, ethanol could act as a solvant of other products (terpenes? THC?) and the CO2 gassing / ethanol evaporation possibly transports and homogeinize those byproducts, fixing them to the cellulose remnants.

The fact that old aged cobs feel like "light wood" seems in line with this hypothesis.

Will research this more in depth, but I think that, relating to the refined cobbing method Tangwena advises:

- First stage: Initial Sweat on vacced containers creates the optimal environment for lactic bacteria to colonize and spread, in terms of humidity, lack of oxygen and temperature.

Lactic fermentation is an anaerobic process, so Oxigen is our enemy here.

- Second Stage: 1-2 week "fermentation stabilization". The process is slowed down and stabilized, possibly to allow the most desirable lactic bacteria to stablish and do their process along with chemical reactions; and allows for all this to happen homogeneously on all the matter.

- Third Stage: Drying, Ageing & Cureing. Stop fermentation, and let less desirable byproducts to dissapear. I suspect is here when the CO2/ethanol do their thing.
Click to expand...

So, I did a bit more reading and researching on Lactic acid and cannabis ...

I'll share an interesting link in my next post, I need to swop tabs.

Be right back.
 
TaoRich

TaoRich

Member
www.dinafem.org

Benefits of Lactic Acid Bacteria (LAB)

The organic cultivation of cannabis is becoming increasingly popular throughout the world, which could be linked to the fact that we’re becoming more and more aware ...
www.dinafem.org www.dinafem.org

This is really really interesting.

So here they are talking about the conversion of sugars to hexanoate by lactic acid during the growing process, and then the plant synthesising cannabinoid and terpenes from that hexanoate.

Benefits of lactic acid bacteria for cannabis plants​

When lactic acid bacteria metabolise the sugars, a substance called hexanoate is created, which is a short-chain fatty acid. The good news is that, in our case, cannabis plants produce cannabinoids and terpenes by synthesising hexanoate.

Therefore, by adding hexanoate to their grows, growers provide the basis for a higher number of more intense terpenes, flavonoids and cannabinoids. Another benefit of these bacteria is that they facilitate the assimilation of organisms present in the soil.

In addition, the natural symbiotic action of the microorganisms ensures effective protection against a great number of diseases produced by different types of fungi and harmful bacteria.

Lactic acid bacteria help cannabis plants become bigger, more resistant and productive, and also help increase their concentration of active principles.
Click to expand...

Now I reckon, in line with @repuk and his thinking, that the same process is happening during fermentation in the cobbing process.

The lactic acid in the plant material starts natural fermentation during the sweat, and that in turn 'digests' and makes more terpenes and cannabinoids available in the final smoke.

This is all really exciting for me, as I spend a lot of time and effort (and heaps of scavenger fun and much love) in upping the microorganism diversity and population levels in my soil ... which has been shown to increase terpene production in the growing plant and buds.

And adding lactobacillus serums in my compost teas and fermented plant and cactus juices is a big contributing factor. My plants smell super sweet and fruity. Next level goodness.

And then, the lacto fermentation in the cob helps with getting more terpenes available in the final cured smoke.

It's a circle of life.

{edit: grammar}
 
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TaoRich

TaoRich

Member
And, for those folks who want to compress little bricks for sweat and ferment, here's a cheap simple hack a mate of mine used years ago:

Caulking Gun


Start with a cleaned empty tube.

Make a snug seal metal plate that you can push into the tube, and slide all the way down to block the front exit hole.

Then just feed a small amount of your bud into the open back, fit the plunger in, and squeeze the trigger handle to compress all the way to the front. Take the plunger out, add more bud, and repeat the process.

You'll end up with a tube stick of compressed bud, which can be fermented whole, or you can slice into inch thick disk pucks before proceeding.
 
ProfessorLefty

ProfessorLefty

Well-known member
I’m on day three of the drydown (about 25 deg C and 60% rh)—started at 34g when I unwrapped it, currently 24g, expect it to get to around 15g based on how much the rest of the plant dried. Wet hay smell is gone, but it’s *really* sour now; Definitely some lacto fermentation going on there—at least I don’t have to worry about mold, lol
 
ProfessorLefty

ProfessorLefty

Well-known member
TaoRich said:
www.dinafem.org

Benefits of Lactic Acid Bacteria (LAB)

The organic cultivation of cannabis is becoming increasingly popular throughout the world, which could be linked to the fact that we’re becoming more and more aware ...
www.dinafem.org www.dinafem.org

This is really really interesting.

So here they are talking about the conversion of sugars to hexanoate by lactic acid during the growing process, and then the plant synthesising cannabinoid and terpenes from that hexanoate.



Now I reckon, in line with @repuk and his thinking, that the same process is happening during fermentation in the cobbing process.

The lactic acid in the plant material starts natural fermentation during the sweat, and that in turn 'digests' and makes more terpenes and cannabinoids available in the final smoke.

This is all really exciting for me, as I spend a lot of time and effort (and heaps of scavenger fun and much love) in upping the microorganism diversity and population levels in my soil ... which has been shown to increase terpene production in the growing plant and buds.

And adding lactobacillus serums in my compost teas and fermented plant and cactus juices is a big contributing factor. My plants smell super sweet and fruity. Next level goodness.

And then, the lacto fermentation in the cob helps with getting more terpenes available in the final cured smoke.

It's a circle of life.

{edit: grammar}
Click to expand...
I think there might be something to that—how do you keep the soil pH from going too low though? Does it just buffer itself back in range?
 
ProfessorLefty

ProfessorLefty

Well-known member
TaoRich said:
And, for those folks who want to compress little bricks for sweat and ferment, here's a cheap simple hack a mate of mine used years ago:

Caulking Gun


Start with a cleaned empty tube.

Make a snug seal metal plate that you can push into the tube, and slide all the way down to block the front exit hole.

Then just feed a small amount of your bud into the open back, fit the plunger in, and squeeze the trigger handle to compress all the way to the front. Take the plunger out, add more bud, and repeat the process.

You'll end up with a tube stick of compressed bud, which can be fermented whole, or you can slice into inch thick disk pucks before proceeding.
Click to expand...
Occurs to me you could do this with a length of pvc pipe and a couple wood disks as well
 
ProfessorLefty

ProfessorLefty

Well-known member
ProfessorLefty said:
I’m on day three of the drydown (about 25 deg C and 60% rh)—started at 34g when I unwrapped it, currently 24g, expect it to get to around 15g based on how much the rest of the plant dried. Wet hay smell is gone, but it’s *really* sour now; Definitely some lacto fermentation going on there—at least I don’t have to worry about mold, lol
Click to expand...
Omg, just chewed a tiny bit, it’s full of terps
 
Last edited:
TaoRich

TaoRich

Member
ProfessorLefty said:
I think there might be something to that—how do you keep The soil pH from going too low though? Does it just buffer itself back in range?
Click to expand...
I'm a believer in getting as much diversity into my soil as I possibly can ... and then letting everything fight amongst each other, and right its way into a balance. I don't do the measurements, or recipes, or digital monitoring.

That works for me in the fresh air, under a sunny African sky. I have no experience with any indoor or isolated environment. Don't try my shit in a clean grow room!

It doesn't seem to have hurt my girls none.

harvest-m2-dp.png


That's a 750 ml beer bottle for scale. Just harvested.

And another lady just freshly trimmed before being brought indoors to my dry cupboard.

IMG_20220426_075152.jpg


Apologies for being a bit off topic with the above.

I have however got skinny tightly compressed cobs on the go ... one each for 5 of my plants ... and one of a buddy's plant.

They did their primary ferment last week, and are now freshly vacuum sealed for 2 weeks of secondary fermentation at room temperature (12-30°C).

I will post pics when they are unwrapped from their mielie leaves when I do the first drying stage.
 
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