Recent content by BuzzzD

I find just a dab of butter a few times during the first 15 minutes makes it bearable.

That's good to know. How do you rehydrate?? Asking for a friend!!!:high-five:

Not to be a downer, and I'm not sure, but I've been told that rehydrating may not work because the little gizmos that cause the fermentation have been killed by the initial curing. It will still work by smoking but if you chew it may not have the same effect. I mostly chew mine....but I hope...

Hey Germ.....I've been pondering the same idea - I have tried sprinkling in some brown sugar but haven't noticed any difference other than the brief taste of sugar at first. I was hoping it might add to the fermentation. Be sure and let us know how it works out.

In my limited experience...I chew it for as long as possible until it is gone....I aim for 45 minutes. Eventually it gets swalowed. I also cannot take the taste so far so I add a dab of butter or margarine a couple of times during the initial chew (don't do this if you also have chewing gum in...

Could be baby ladybugs.

It's pretty much all spelled out in the chart at the beginning of this thread.

I hear ya!!! I cut mine into 1" dia.x 1/8" thick "coins" and dipped them in chocolate - that helped get you going but I still added a dab of butter from time to time!! I found that by chewing the high seemed to last hours and hours!!

Hey Man - I am an almost complete novice at this cobbing but I am under the impression that you should only hang dry for a few days and then compress and sweat. You need the stuff inside to be alive and moist to do the fermenting process. I have only chewed my cobb - I didn't like the taste but...

Hey Chungo - I have two cobs underway as well - they are now sitting in my sweat box in their pressing molds. I was going to shrink wrap them but can't get it to work. I'll get pics soon. Hoping for the best. I really enjoyed my last feable attempt with "too dry weed" - this is about three days...

I have been going more and more to making dust. I harvest, dry until it is ready to jar but then go directly to the toaster oven to decarb. Then, with mortar and pestle, grind it and then put thru a flour sifter. I then keep it in the freezer until needed. I'm going to start adding enough...

Just wondering if there are any issues shipping to Canada??

:welcome:The more - the merrier!!!!

Lots of good info.....had these in the back of my mind for awhile......just getting on the list.

I would think they would need to be at about 70% rh and then compressed and sweated. Then the fermentation can begin. But having said that.....I'm flyin' by the seat of my pants and have veeeeerrrry little experience.