Malawi Style Cob Curing.
- Thread starter Thread starter Tangwena
- Start date Start date
I'm like you, but I always take my stuff down at the cloudy stage, because I feel that during long term storage, the amber will degrade faster into CBN than trichs which are in a state in which degradation hasn't occurred yet (if that makes sense?)
I'm just about your age, and my lungs aren't the greatest anymore, so I have been making tincture, as well as cob, and the tincture really kicks my ass with a big body stone, cob not so much-you might try the tincture for your ailments!
Sorry Tang, I didn't mean to derail the thread!
I think the next cob I make, I will use plants where the trichs are mostly amber, to see if the effect leans more to the body stone effect!
several of us have many of the same alements ,tobacco never again!
i have smoked several cobs early ,because i did the entire grow in cob ,this takes the harshness out of the smoke , i won't be long in takeing a break( from smoke) to where i get that good cob buzzz!Bangi Haze. Almost 6 months aged cob. 5 days dry, 4hr sweat. And a drier piece of brick 12 days dry no sweat. This is one of the 3 cultivars I bought last season specifically for cobbing and vac sealed the whole plant at various stages of drying. This cob is somewhere in the middle, I have a few darker and a few lighter. Chewed a small test piece about 25 mins ago and can already feel it coming on. Aromas are a beautiful pungent lemon/pine/menthol and tasted of spices when chewed. This is one I can't stop smelling the bags after openingHer genetic lineage is Congolese/Nepalese. She grew giant and was the queen of the garden last season without a doubt! My first landrace and Ace seeds grow, along with Zamaldelica Kali China and I must say they are both true beauties! Bangi is one of my favorites from last season for sure. The drier brick has been my favorite daytime smoke/vape the last few months while waiting for the cobs to cure.
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moose/MI
Well-known member
I don't know but I think so.
There's a ton of confusion.
Even more so with people growing the indoor hype strains.
Someone said something and then it got repeated but without important qualifying information included.
Then it got picked up and passed around like the kindergarten game. Post Office - I've got a secret, all those games where it goes around the room and gets all messed up.
The farther and farther the information about when to harvest by color got from the source.
The more it got misconstrued.
Personally I think it's gotten to the point of almost a hysteria where all the new people are counciled to pull their weed extra early.
Myself, I change strains for the different effects I'm looking for rather than take it early.
I try to grow each one to it's full potential and expression. (best medicine)
As much as the individual seasons will allow me.
I am an outdoor grower. So maybe that's the difference for me?
I also think Sativas tend to just keep chugging along and that throws a lot of people.
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With my indoor crop I'm usually trying to get 2 harvests in before summer heat shuts my tent down. So I tend to harvest early but I know with this crop I'm not going to have time for 2 so I'm going to let it go longer than usual. But as I was saying, I have no experience with maturing cannabis fully but will give it a go.
I can no longer grow outside as my home is in a mobile home park and it wouldn't fall within the legal growing requirements. I learned to grow outdoors and has a special place in my heart.
I've watched your postings and you have posted some tantalizing images of growing, flowers and cobs.
You do some nice work.
GreenAndFast
Well-known member
Opened the MTxOTH x ZxC yesterday. Smells funky and citric. Looking good, pulled a few seeds while she was out to lol
I gave the mango Thai candy bars a sniff aswell be t forgot to take a photo. So sweet and inviting. Can't wait to dig into them.
I gave the mango Thai candy bars a sniff aswell be t forgot to take a photo. So sweet and inviting. Can't wait to dig into them.
Noelani138
Active member
Hey y’all. When I found this thread on this website I had been looking for anyone that fermented ganja as a vinegar. I’m so glad I found out about curing using fermentation. I am still figuring out how to navigate this website but I started a new thread under the off-topic munchies section. There is so much on this site that I thought I’d post a copy of the new thread in case anyone is interested in making ganja vinegar along with me. I don’t know how to share the link. 
I’ve been brewing vinegar from everything that seems yummy since I found my first video on making vinegar from fruit scraps. I’ve had a lot of ups and downs and I’ve poured gallons down the drain as I learn.
I managed to make vinegar out of ganja but the batch failed. I decided to brew a new batch now that I know more. I thought some of y’all might be interested in brewing your own. The first batch I did I had tested at a local analytical company. Ganja vinegar contains no detectable levels of any cannabinoids and only traces of a couple of terpenes, which makes it appropriate for anyone who can’t have that in their bloodstream.
The only ganja vinegar I found online was ACV infused with vinegar, which makes it essentially only a flavoring. I wildcraft my vinegar, which relies on the yeasts that already live on the plant and in the environment for the first ferment stage that makes it a low abv countrywine. The second stage is where the acetic acid magic happens. The resulting vinegar has a spicy bite to it but the main flavor comes from the terpenes. That which you smell and taste in the weed emerges in such a delightful way in the vinegar. It is a taste like no other because of the fermentation process. I actually found this website when trying to look up anyone at all who has done this. I found the thread on the Malawi Cob fermentation curing process.
If you want to brew with me I started with this:
* Mix 4 gallons of clean water with 8 cups of quality sugar (I used Zulka cane) until it is fully dissolved, using a food grade 5 gallon bucket. Down size with the ratio of 1gal water to 2 C sugar. When I do smaller batches it is always in 1 or 1/2 gallon mason jars.
* I used 5 cups of somewhat packed trim that has notes of citrus, clove and pine.
* Stir it vigorously twice a day. Within several days it should start to ferment and bubble. As you stir it you are aerating it and introducing other yeasts and acetobacter. Stirring also degasses it. The carbon dioxide is a metabolic byproduct of fermentation and by stirring it you are essentially flushing the toilet for the yeast allowing a better environment for them to flourish. By stirring it you are also making it an inhospitable environment for some unwanted microorganisms like Kahm yeast.
* Keep the container covered with something breathable. I use towels that double as heavy duty cheesecloth. For smaller containers I use coffee filters and rubberbands.
I will keep posting as my brew progresses. If anyone wants to brew along with me reach out if you have questions or want help troubleshooting if problems come up.
I’ve been brewing vinegar from everything that seems yummy since I found my first video on making vinegar from fruit scraps. I’ve had a lot of ups and downs and I’ve poured gallons down the drain as I learn.
I managed to make vinegar out of ganja but the batch failed. I decided to brew a new batch now that I know more. I thought some of y’all might be interested in brewing your own. The first batch I did I had tested at a local analytical company. Ganja vinegar contains no detectable levels of any cannabinoids and only traces of a couple of terpenes, which makes it appropriate for anyone who can’t have that in their bloodstream.
The only ganja vinegar I found online was ACV infused with vinegar, which makes it essentially only a flavoring. I wildcraft my vinegar, which relies on the yeasts that already live on the plant and in the environment for the first ferment stage that makes it a low abv countrywine. The second stage is where the acetic acid magic happens. The resulting vinegar has a spicy bite to it but the main flavor comes from the terpenes. That which you smell and taste in the weed emerges in such a delightful way in the vinegar. It is a taste like no other because of the fermentation process. I actually found this website when trying to look up anyone at all who has done this. I found the thread on the Malawi Cob fermentation curing process.
If you want to brew with me I started with this:
* Mix 4 gallons of clean water with 8 cups of quality sugar (I used Zulka cane) until it is fully dissolved, using a food grade 5 gallon bucket. Down size with the ratio of 1gal water to 2 C sugar. When I do smaller batches it is always in 1 or 1/2 gallon mason jars.
* I used 5 cups of somewhat packed trim that has notes of citrus, clove and pine.
* Stir it vigorously twice a day. Within several days it should start to ferment and bubble. As you stir it you are aerating it and introducing other yeasts and acetobacter. Stirring also degasses it. The carbon dioxide is a metabolic byproduct of fermentation and by stirring it you are essentially flushing the toilet for the yeast allowing a better environment for them to flourish. By stirring it you are also making it an inhospitable environment for some unwanted microorganisms like Kahm yeast.
* Keep the container covered with something breathable. I use towels that double as heavy duty cheesecloth. For smaller containers I use coffee filters and rubberbands.
I will keep posting as my brew progresses. If anyone wants to brew along with me reach out if you have questions or want help troubleshooting if problems come up.
Taima-da
Well-known member
There is a guy around here who apparently brews psychoactive canna-bucha. I'm yet to see it in person but am keen to. I'd like to see a batch brewed using cob.
Thanks for posting your fermentation tech.
Some of the smells from the cobbing process are so unique and alluring, it might be worth trying a batch of vinegar with pre fermented material (?)
Thanks for posting your fermentation tech.
Some of the smells from the cobbing process are so unique and alluring, it might be worth trying a batch of vinegar with pre fermented material (?)
Noelani138
Active member
It’s so tasty, I think it would be good in a vinaigrette on an arugula salad, or in place of lime juice in a cocktail. Once this batch is done I’m going to do a bit more experimenting. It is spicy but the strain you use will give it the true flavor from the terpenes.Welcome!!!How do you use your vinegar?? Can you just drink a bit or in recipes??
Noelani138
Active member
That’s a great idea! The cobs are so fragrant. I don’t have many cobs yet but I think it would be worth it to do an experimental quart jar of vinegar to test it. If I do I’ll post something about it. I mostly have big bags of trim that are getting old and I’m not sure what to do with it all. Cheers.
lay in there with em you will win ,for it takes several trys to get certian plants to come on strong!
Tmik
Well-known member
look at this cute little guy. 1.5x1.5” cube mold. We’ll give it a try.
I use a bench vise to squeeze the molds. I tried standing on a mold and that didn’t work all that well. This really presses them well.
the 2x4 mold is what I normally use.
They go into a little yogurt maker at 108f for a couple days. I put in some water and then something to keep the pouches out of the water or the vac bag loosens up too much. I suppose you could hold them at what ever temp you want for as long as you want. I also use this to sprout seeds at 80f.
I use a bench vise to squeeze the molds. I tried standing on a mold and that didn’t work all that well. This really presses them well.
the 2x4 mold is what I normally use.
They go into a little yogurt maker at 108f for a couple days. I put in some water and then something to keep the pouches out of the water or the vac bag loosens up too much. I suppose you could hold them at what ever temp you want for as long as you want. I also use this to sprout seeds at 80f.
moose/MI
Well-known member
I'm over the moon.
Many years ago during a life upheaval I hid a small batch of pictures from my younger days.
Over 40 years ago now.
The question was where?
I've been thinking hard about it the last 4 years and yesterday I remembered.
Couldn't wait to share a couple
Outdoors 42.2N
Some Mexican that came through around 79. We hadn't seen any in years because of them spraying paraquat.
Columbian had taken over.
So this was a special treat.
No jar of seeds unfortunately
What was I thinking?
I'll have to renew my library card to scan the old slides.
I'm actually pretty impressed.
In your memories you like to tell yourself you had it going on "back in the day".
Just a quick glance through the old slides and maybe some of that is justified.
Many years ago during a life upheaval I hid a small batch of pictures from my younger days.
Over 40 years ago now.
The question was where?
I've been thinking hard about it the last 4 years and yesterday I remembered.
Couldn't wait to share a couple
Outdoors 42.2N
Some Mexican that came through around 79. We hadn't seen any in years because of them spraying paraquat.
Columbian had taken over.
So this was a special treat.
No jar of seeds unfortunately
What was I thinking?
I'll have to renew my library card to scan the old slides.
I'm actually pretty impressed.
In your memories you like to tell yourself you had it going on "back in the day".
Just a quick glance through the old slides and maybe some of that is justified.
Canary style I love doing it that way you get some stellar cures like that.
looks like it should make a great cob ,the wait time is kind of rough ,tryin to get enough that the supply don't run out!i have some cobs that go back to my first cob grow in 23 these set my head right up, great high it's a better high than the jar cured bud !
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there are a whole country of outie growers here abouts!
