It basically is quick "curing" for taste, as it destroys chlorophyll. Makes the smoke very smooth, but not stronger, smell even suffers.
A proper long cure (6 months) is way better.
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Traditional Sativa Pics
- Thread starter Rinse
- Start date
A proper long cure (6 months) is way better.
Looks like its African time well here is some Ghanian Sativa I scored in Blackstar coffeeshop Amsterdam.
Totally laid back high, and great earthy taste.
And here is some Zambian bud I grew in 2011 outdoor in England, spent her last couple of weeks in a greenhouse.
Clearly given the non-fermented "western" cure.
Alert, trippy high with no anxiety or "edge", I miss this stuff a lot, really made you focus on one thing and forget everything else, creativity weed.
If done properly, I do think fermentation produces a stronger smoke, does something to the cannabinoids, possibly converts the acids into active compounds more thouroughly than a normal cure.
Certainly in the case of African style herb burying it is known to produce a stronger smoke.
Totally laid back high, and great earthy taste.
And here is some Zambian bud I grew in 2011 outdoor in England, spent her last couple of weeks in a greenhouse.
Clearly given the non-fermented "western" cure.
Alert, trippy high with no anxiety or "edge", I miss this stuff a lot, really made you focus on one thing and forget everything else, creativity weed.
If done properly, I do think fermentation produces a stronger smoke, does something to the cannabinoids, possibly converts the acids into active compounds more thouroughly than a normal cure.
Certainly in the case of African style herb burying it is known to produce a stronger smoke.
P
pangolin
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Interesting thread.
Now although I love sativas, and miss the old stuff, I am not a big fan particularly of the brick taste. Some of the stoniest herbs I have ever smoked come out of a brick, but it had a polluted code "unsafe" taste to it. I envision how mishandled the stuff must have been to cross international borders. When the California home-grown really took off commercially the new smells of fresh herbs educated everyone a bit, at least the lions share. It amazes me that people would seek out and even replicate that rough treatment, but different strokes turn the world.
Again, thanks for the thread.
Now although I love sativas, and miss the old stuff, I am not a big fan particularly of the brick taste. Some of the stoniest herbs I have ever smoked come out of a brick, but it had a polluted code "unsafe" taste to it. I envision how mishandled the stuff must have been to cross international borders. When the California home-grown really took off commercially the new smells of fresh herbs educated everyone a bit, at least the lions share. It amazes me that people would seek out and even replicate that rough treatment, but different strokes turn the world.
Again, thanks for the thread.
here is a 3 diffrent kinds of sativa buds i got over the last month. they all were yummy. with a very smoth tast and great sativa buzz. 
the 3 pix on the top r of the same buds. the two on the bottom r of two different kinds of buds. also under my micro scope I can see a good amount of trich on the flowers. yea.
the seeds I get from these flowers over the past year have grown some of the finest herb I ever had.
the 3 pix on the top r of the same buds. the two on the bottom r of two different kinds of buds. also under my micro scope I can see a good amount of trich on the flowers. yea.
the seeds I get from these flowers over the past year have grown some of the finest herb I ever had.
Where are those from? I mean origin of sativa?
M
MrSterling
"Origin of Sativa" would make a great prog/psyche band name.
here is a 3 diffrent kinds of sativa buds i got over the last month. they all were yummy. with a very smoth tast and great sativa buzz.
the 3 pix on the top r of the same buds. the two on the bottom r of two different kinds of buds. also under my micro scope I can see a good amount of trich on the flowers. yea.
View Image
the seeds I get from these flowers over the past year have grown some of the finest herb I ever had.
Nice bro, I like the colours on the middle bottom pic, you have any idea where that stuff comes from?
I've been smoking the lemon I showed in my previous post, now its dried a bit it has improved, definite lemon citrus smell when you break open a bud. Had a smoke with some friends the other night, no one wanted the spliff after it was 3 quarters smoked because we were too wrecked.
O
Old_Headbanger
Sweet thread.
It's funny, I've never even seen Thai or Cambodian, African or anything from that side of the world. It's always been the Mexican sativas for brick weed over here. Some really good, some not so good.
It's funny, I've never even seen Thai or Cambodian, African or anything from that side of the world. It's always been the Mexican sativas for brick weed over here. Some really good, some not so good.
Here is some Mexican brick weed pics. First as it was smuggled in and then when it was grown out. I think maybe some Thai or Colombian in it. Took twenty weeks to flower. That is longer than usual Mexican sativa. There are some old stories about Mexico producing some very good thai hybrids in the early 80s. Lots of good 'lumbo ended up in Mexico too. Who knows. Just name less brick weed.
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Hey mota, that mexi looks potent I must say, lots of resin, 20 weeks is long for mexi strains, I've always been keen on one day finding an early mex to breed for northern climates.
As for Dutch weed, it has unfortunately spread far and wide,
however as far as I can tell, most of the import I've acquired has been pretty pure. No Dutch sweet/cheese smell just dark sativa aroma's soy sauce, pepper/herby etc. Also when I've grown the seeds they've shown pure sativa phenotypes all the way, thin leaved plants that like to get tall and not even chuck out pre flowers.
Two samplings of weed from my african trip last year. I didn't take any pics of the kenyan stuff as it wasn't worthy but I wish I got shots of the malawi cob and the transkei. Theres a couple of shots of plants in veg in the album.
This was a gift from one of the gardeners in Lesotho apparently they pick some early before the main harvest just to get them through. This was in Feb about a month too early. Apparently not the real Matekoane
This was in the far north of Mozambique and it was killer, very up giggly high but a bit too spaced out for my liking. I couldn't really function but apparently the locals like it to help them keep working. Didn't have a name just asked for something like fumar muito bom
This was a gift from one of the gardeners in Lesotho apparently they pick some early before the main harvest just to get them through. This was in Feb about a month too early. Apparently not the real Matekoane
This was in the far north of Mozambique and it was killer, very up giggly high but a bit too spaced out for my liking. I couldn't really function but apparently the locals like it to help them keep working. Didn't have a name just asked for something like fumar muito bom
The smell of the mozambique was earthy. It must have been almost a year old given the season (unless they get two in up there) There was also some hash up there which apparently had come down from ports further north. The weed in the picture blew the hash out of the water for potency.
The Lesotho sample smelled very green and uncured- probably picked within the week. It had an effect but was quite mild no doubt after proper ripening it would be great stuff though.
The Lesotho sample smelled very green and uncured- probably picked within the week. It had an effect but was quite mild no doubt after proper ripening it would be great stuff though.
Hi Inquest, I wish I kept the seeds, but I was rushing for the airport on the return and it slipped my mind.
Kerala is beautiful and the locals friendly, I would recomend it to anyone who likes weed and food, they have red bananas and red coconuts, also papayas grow everywhere.
Just thinking about it makes me want to go back.
Kerala is beautiful and the locals friendly, I would recomend it to anyone who likes weed and food, they have red bananas and red coconuts, also papayas grow everywhere.
Just thinking about it makes me want to go back.
