What's new

Malawi Style Cob Curing.

Shua1991

Well-known member
IMG_20250113_202410.jpg


IMG_20250113_202336.jpg


Smoked some more of this "Mango Ginger Beer" pheno. Benefited greatly from fermentation. She provides a crazy headstone, dizzying with immediate shit eating grin, I only need a single bowl to get the desired effect. Before bedtime meds 😴 with a sharp flavor which lingers on the palate after smoking. Green Mango and ginger beer tastes, spicy and earthy, mildly fermented(IPA?)
 

moose/MI

Well-known member
Thanks for including the moisture meter pics.
I'm used to doing the 11- 12% then into the Grove bags.

Have you come across numbers you like after harvest and after fermentation when drying to seal for a month.
Then you hit 12%?
Not yet. But I hope to. 😃

Just collecting data as I go right now in hopes I can make some sense of it after I experience the effects.
Each cob has it's own file that I keep all the pictures and notes of the processes on.
Plus I have my posts here that I can go back and reference.

I do a lot of long term flower curing with Grove bags.
I get a hashy cob like result just going by all the descriptions here.
I look forward to being able to compare the processes.
See where I might combine the two. 🤔

I've used the Grove bags for 3 seasons now and have run about 15 pounds through them. A lot of different strains.
I have a lot of data on that end to draw from. They are essential to my process now.
 

sickzone

New member
Not yet. But I hope to. 😃

Just collecting data as I go right now in hopes I can make some sense of it after I experience the effects.
Each cob has it's own file that I keep all the pictures and notes of the processes on.
Plus I have my posts here that I can go back and reference.

I do a lot of long term flower curing with Grove bags.
I get a hashy cob like result just going by all the descriptions here.
I look forward to being able to compare the processes.
See where I might combine the two. 🤔

I've used the Grove bags for 3 seasons now and have run about 15 pounds through them. A lot of different strains.
I have a lot of data on that end to draw from. They are essential to my process now.

I look forward to your results.
Right now I have 1 plant hanging waiting to dry for my first fresh cobs and another due in around 10 days.
Itching to get this started.
 

Baba Karuna

Well-known member
Just opened up and some Cretan 🇬🇷 x Sinai 🇪🇬

I ran out of corn husks mid project and switched to unbleached parchment paper. The smell is very intense, piney, cedar, hashish and very fresh. Kind of like Irish Springs soap mixed with hash. Haven’t tested her out yet but I’m looking forward to it 😋
 

Attachments

  • IMG_0873.jpeg
    IMG_0873.jpeg
    1.9 MB · Views: 12
  • IMG_0875.jpeg
    IMG_0875.jpeg
    2 MB · Views: 11
  • IMG_0876.jpeg
    IMG_0876.jpeg
    1.9 MB · Views: 10

Baba Karuna

Well-known member
Maybe creating salt of fatty acid renders it water soluble , and so orally active sublingualy. I've had soapy ones when I started cobbing that didn't taste the best but worked really well after a good rest.
Thanks for that post!
Whenever I have had soapy flavors come through the effect has always been quite potent. Even if I have multiple varieties fermenting together (same conditions) some will come out soapy and others won’t. The effect is great either way, but the flavor may not be as enjoyable. I personally like the soapy expressions, especially when the plants exude the soapy/shampoo smell while growing. My wife isn’t a big fan but others love it 😎

🪷Om Āyuşyamastu🪷
 

sickzone

New member
Decided to open my practice cobs from last week.
3 year old dry amnesia that was stored in Grove bags.
1 cob was on a seedling mat at 82f and the other on router at 77f.
First sniff was amazing compared to the smell in Grove bag.
Didn't expect such an improvement on old weed.Sort of a very mild fruit smell.
Can only imagine what fresh cobs are like.
Both cobs measured only 5.7 on the moisture meter.
20250117_093258.jpg
20250117_093210.jpg
 

Latest posts

Latest posts

Top