Grow Journal of the Month: Jan 2019
So I guess that’s a no? No one here has tried cobbing a CBD strain? I don’t have any fresh, but was thinking next time I grow out a CD-1 I could cob some.
Amen to that. I can’t see myself slowing down. It was like that before cobs, but with cobs, as the lady of the home I’m staying in says, “Everything just feels good.”My Doctor was asking me a lot of questions regarding chewing cobs today I think he is seeing an opportunity to branch out into herbal treatments. I told him all retirees should get into it it makes you feel alive and tuned in instead of sitting on the sidelines watching it all happen.
Its like a wine maker making wine you take your grapes grown the best you can apply yourself and wonder at the thing you create.Amen to that. I can’t see myself slowing down. It was like that before cobs, but with cobs, as the lady of the home I’m staying in says, “Everything just feels good.”
I vacuum-sealed the apical cola of my last DDA harvest. DDA grows fluffy buds. A shorter sweat is in order.
It wasn’t weighed going in, so I’ll do that when it comes out tomorrow for the first of many drying cycles.
I also forgot to seal a knife in here, but a cup works just as well and doesn’t require more bag space that’ll eventually be cut off anyway.
My alarm is set for 2 AM. Those buds’re smaller than they looked at harvest, so I’m cutting the sweat to 11 hours. I’ll probably ferment for only 6 days.
Tasty fermented buds. Potent, uplifting bud bites that still smell of berry. How do you not love a thing like that?
So now I’m wondering which of my many journals you were headed to? With 69 different rooms to maintain some will occasionally be quiet Bode. I’m still busy as can be.Highya SweetSue,
Everything alright down here? Been kinda quiet. Hope you're well!
Edit Posted in wrong journal. Sorry
Sugar sugarThe Carnival 6.1 cola finished its first week of the cure. Smells right on target, and by gosh, if it doesn’t look like it’ll go golden after all.
After it dropped to 30 grams I sealed it up again for week 2.
Ok... that’s a new twist. I’ve not investigated em-1. What would be the expected benefit? In what way might this change the effect we’re having now? This is all so new, and there are many directions we can explore.Thanks for posting this thread Sue. I got through the first 10 pages so far and was thinking... Does anybody use effective microorganisms like em-1? I would think that washing the corn husks with this could have a positive influence on the fermentation. Any thoughts?
This is an interesting thought!Thanks for posting this thread Sue. I got through the first 10 pages so far and was thinking... Does anybody use effective microorganisms like em-1? I would think that washing the corn husks with this could have a positive influence on the fermentation. Any thoughts?
This is an interesting thought!
I study Fermentation Science.
Something interesting I have learned is the history of fermentation. It first happened spontaneously. Some guy eat some rotten fruit or some old grain soup or something and got drunk. It caught on even though it was gross and mysterious. Through trial and error people slowly came to realize why some brews went sour and some didn't some taste good and some didn't. We realized what yeast were, what bacteria were and their roles in food production.
There was a tribe somewhere, sometime... I am not good on specifics... But they made a fermented drink in a special ceremony. The final step was to dip an old item into the brew. It was handed down for generations, wrapped up in a very special place and was infested with bacteria and yeast. They repeatedly, without knowing it, inoculated their brew. To them it was magic. They didn't know why it happened. Now it is science.
Today we make beer, soy sauce, MSG and all kind of other things through fermentation. We know what and how the organisms work, their function and role in food production. A lot of fermentations happen because of native yeasts and bacteria that occur on the plant/substrate itself.
What we are doing here is magic. We don't know what is happening. I think it it may be some kind of fermentation, or enzymatic reaction. We happen in a perfect temperature range to increase fermentation and enzymatic actions! Whatever it is, it's wonderful.
We have only just scratched the surface here. Tangwena has always applauded new ideas and creations. I might not recommend using that em stuff, though. It does not seem to be designed to eat. Most likely food safe... There are many other products out there that produce almost any microbe you want. You might look into homebrew stores, cheese making websites, etc.
More than likely we are getting closer to what happens with tobacco curing. Tang posted a lot of info about that, as well. Unfortunately a lot of what is known about tobacco processing is held secret by those big companies. I wonder if they are inoculating with anything? I have not seen any small time cigar making process do anything like that. But they are not working with cannabinoids.
Strange stuff..... Sorry to ramble..
Hey there CannaFish, with sauerkraut, Kim-chi, etc... those use the natural bacteria to ferment the cabbage. Now the beer is started with yeast, and Kefir with "grains" that I think are bacteria and yeast clumped together. They all ferment great with no additions!Yes, I was just using EM-1 as an example. I don't know the names of the microorganisms that are used to facilitate fermentation in traditional products like Kim-chi, Sauerkraut, Beer, Chicha, Kefir, Natto, Miso, etc...
But since there is fermentation going on in the cob, I thought why not use an inoculant that has been proven in the past?
If I ever get around to cobbing, I'll look into some kind of inoculant as well. I have some Durban in the pipeline I wouldn't mind trying with first.
Has anyone done a close up macro shot of the cobbed buds? I'm curious to see what is going on with the resin glands. Are they intact and normal looking or are they ruptured?