Malawi Style Cob Curing.

[Tangwena]

Bottom left is 40g of a friend's white widow, that's been made almost 2 weeks, I think,

Middle 2 are the Zac tributes I made on Monday.

I can see the change in color on the WW after 2 weeks already looking good brother.
Shit your going to have your hands full by the time the last cobs made ha ha.
Keeping track of whats where ect will be interesting not that that matters a lot once they are all sealed up.
Cant wait to see the others as they mature.

 

[Hombre del mont]

As you say brother, keeping track of what's what and how long everything's been "cooking" is difficult.

But it's a pleasant dilemma.

 

[Calle Minogue]

My first try after 3 weeks cure at 28C

UEL x Madagaskar Landrace

Friesland M33 x Nepali

I will not open them the next 3 weeks I guess. And then directly without opening into the aging box. What do you think?

 

[Hombre del mont]

@Calle Minogue , looking good brother; How's the smell?

As it's your first attempt, I'd suggest opening the bag a little more frequently to check the smell and to help you better get a feel for where everything is at.

As you skills develop, you may find that you don't even need to open the bag at all.

Before you put them into the aging box they ideally want to be dry; Not bone dry where they crumble but dry enough so as to halt the fermentation

 

[Calle Minogue]

How's the smell?

The first one is sweet and fruity. The other one is sweet and smells like coffee. Both really interesting. Have two of both. One Coffeetype cob I dried over night and vacuum seal again. Now It will stay at 19c till x mas

With the other ones I stay with weekly inspection. You are right should try to much with the first attempt


Tommorow I will roll a few More cobs. Excited AF

 

[Hombre del mont]

Tommorow I will roll a few More cobs. Excited AF

Awesome!

 

[Tangwena]

The first one is sweet and fruity. The other one is sweet and smells like coffee. Both really interesting. Have two of both. One Coffeetype cob I dried over night and vacuum seal again. Now It will stay at 19c till x mas

With the other ones I stay with weekly inspection. You are right should try to much with the first attempt


Tommorow I will roll a few More cobs. Excited AF

Looking good my friend excited as hell for you its always exciting making cobs.
Remember to check and surface dry a couple of times a month or at least once a month until Christmas.
The sweet smells are what you are chasing.

 

[Calle Minogue]

making cobs

 

[MrToast]

Calle
Lay a sheet of parchment paper down before you put in the sushi roller..works like a charm!

 

[Calle Minogue]

Ok I will try next time I did 3 today. Maybe a oz each.

Few more gram are hanging from todays cut Now I have just one tiny Scrog left this Outdoor Season.

Latest Pheno of UEL Sativa x Boa‘s Durban

 

[sneezydog]

That is a beautiful outdoor scrog... Just a little one, eh?

 

[goingrey]

One of those chairs would be my favorite place to sit. Aromatherapy.

 

[Calle Minogue]

24h hours done. The Cob on the first floor has maybe 2 degrees more so I will inspect it this eve.

 

[Lotto]

Let the fun begin. Details to follow.

 

[Tangwena]

24h hours done. The Cob on the first floor has maybe 2 degrees more so I will inspect it this eve.
View attachment 18770977

Perfect.

 

[funkyhorse]

Low tech third world style recipe for home made brick
Ingredients
1)Decent weed
For this step I am using 3 of the 4 girls from the winter grow (Seedsman Hz x Ohz90) x Northern Thailand 2008

2)After drying it for 6 days, it is cleaned from sticks and from most of the seed

3)Press it with your hands

4)Collect some bark from your banana tree

5)Wrap your weed with the banana bark

6)Patience and love. Place your brick in a hot place and wait at least 3 months before testing

Have a nice weekend everybody

 

[Tangwena]

Low tech third world style recipe for home made brick
Ingredients
1)Decent weed
For this step I am using 3 of the 4 girls from the winter grow (Seedsman Hz x Ohz90) x Northern Thailand 2008
View attachment 18771787
2)After drying it for 6 days, it is cleaned from sticks and from most of the seed
View attachment 18771789
3)Press it with your hands
View attachment 18771790
4)Collect some bark from your banana tree
View attachment 18771788
5)Wrap your weed with the banana bark
View attachment 18771792 View attachment 18771791
6)Patience and love. Place your brick in a hot place and wait at least 3 months before testing

Have a nice weekend everybody

Cant wait to see what results my friend thanks for taking the time to document it so well.

 

[FoxMcLoud]

@Tangwena New cobb started - Between the initial (24-48HR) HOT 104F sweat and the 1-2 week 77-86F mild sweat there was a day during transition where I accidentally allowed for temps to drop as low as 60F, quickly addressed when discovered- have you found that the lower temps will kill ferment and I need to drop it back into HOT 104F sweat for a certain period again? Its going steady at ~80F for the last day or so.

 

[Taima-da]

Nah, no need to worry at all... Once the cascade has started it will develop as long as there is moisture in the cob, just slower if temps go low... It's ok to have variation in the temp and can even successfully cob at low temp for the entire process, sweating just kick starts the whole shebang

 

[FoxMcLoud]

Thank you Taima-da, appreciate the feedback!