Sungrown Organic Mimosa Evo bubble

[moose/MI]

It was a good grow. Planted late early June. Still produced an awesome plant.
Harvested October 10th. 42°N

Full spec 159-45u. Pizza tek in a wine cooler. It's been drying 5 weeks since I washed it. Been reseived several times.

I've been enjoying smoking the bubble in my dynavap. The flavor and aroma carries through from flower to the hash.

I pressed 37 grams today using a hot water bottle. It started melting on contact. Always a good sign.
Came together easily. I worked it out and folded it back on itself 4 times with a working time of about an hour total.

Rolled one last time, cut in half and made my cannoli. Back into the wine cooler for further curing for a few weeks. Then I'll roll it into a temple and stash it!

 

[Creeperpark]

It was a good grow. Planted late early June. Still produced an awesome plant.
Harvested October 10th. 42°N

Full spec 159-45u. Pizza tek in a wine cooler. It's been drying 5 weeks since I washed it. Been reseived several times.

I've been enjoying smoking the bubble in my dynavap. The flavor and aroma carries through from flower to the hash.

I pressed 37 grams today using a hot water bottle. It started melting on contact. Always a good sign.
Came together easily. I worked it out and folded it back on itself 4 times with a working time of about an hour total.

Rolled one last time, cut in half and made my cannoli. Back into the wine cooler for further curing for a few weeks. Then I'll roll it into a temple and stash it!

Thanks, friend for sharing your work with us. That looks awesome.

 

[dimodz]

yeah for soil to bubble hash and know let age for some months

 

[kro-magnon]

That's beautiful, I have never been able to really age my Hasch because I don't do enough at a time. Only once I transformed one outdoor big enough plant to make a nice 25g ball, I was able to keep her for several month but I didn't work it as I should have so it kept a very soft and sticky texture. I was still extremely happy with the result I got but now I know how to make some better haschich. Mt last run with my LED grown trim was my better so far, fresh frozen is making some excellent material for bubble bags.

 

[moose/MI]

That's beautiful, I have never been able to really age my Hasch because I don't do enough at a time.

Yes, this was a dream season.

 

[kro-magnon]

Good for you, it must be a nice feeling having as much tasty hascich to smoke. It was by dry sieving the plant matter, that's what means those numbers you gave no ? I'm used to bubble hasch method, the few times I tried dry sieving the return was very low, around 5% with the iced water method I can get around 10% but the quality of dry sieve is better I think, the taste is better.

 

[moose/MI]

Good for you, it must be a nice feeling having as much tasty hascich to smoke. It was by dry sieving the plant matter, that's what means those numbers you gave no ? I'm used to bubble hasch method, the few times I tried dry sieving the return was very low, around 5% with the iced water method I can get around 10% but the quality of dry sieve is better I think, the taste is better.

It was bubble washed. I saved the " heart" so to speak. Anything smaller than the 160 bag and I used the 45 as the catch bag.

 

[RightOnTarget]

Looks delicious!

 

[moose/MI]

Came back to the mimosa evo cannoli after another 5 weeks of curing in my wine cooler at about 37%/53°

Warmed it back up. Wedged the air out of it well and rolled a 35 gram templeball.
Wrapped it in real cellophane and a small ball jar.
Sungrown organic full spec 159-45u.
Back down into the hash cellar .

Vaped some in my dynavap and I'm impressed. It's got the smell, flavor, it's melty. Checks all the boxes