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Malawi Style Cob Curing.
- Thread starter Tangwena
- Start date
jgaf
Member
Opened up my cob after 24 hours, it wasn't wet but more gooey/sticky and has an absolutely amazing and rich sweet smell. Gave it a quick pat down with some tissue and have it resealed now for two weeks at room temp. The cobbed buds smell a lot stronger than buds from the same plant I am drying/curing the normal way at this stage.
Trying a low tech version while still following Tangs flow chart. Used a banana leaf to wrap for initial sweat and ferment. Unwrapped and dried a bit, then re-wrapped in parchment. Now, under a few weights for the final rest. Smells interesting, like silage/haylage but a little sweeter and spicy if that makes sense, herbal for sure.
Could have used corn husks since I’m surrounded by cornfields and Mexican stores but since the banana was on my patio, the lazy way out won.
Could have used corn husks since I’m surrounded by cornfields and Mexican stores but since the banana was on my patio, the lazy way out won.
gumzgi
Well-known member
i had a small cob that i forget about it and found it today , i know it was cobed when almost dried , it was never opened until now , 3 months old , i did dried it for like 30 minutes in 28c i think i dried to long but its ok , its very spicy in the nose smellin like musky leathery, now its restin at 60rh then il seal it again
