after trimming and placing in jars i know the sweet spot is around 55% rh. Was wondering if I'm already in that sweet spot when jarring do i still need to open jars daily or do i leave it close as long as it doesnt get too moist as to hit mold range. Same with if its too dry say 45%. Am i still going to open jar daily?
cure process question
- Thread starter ag843
- Start date
_MrBelvedere_
Well-Known Member
If you can break a stem easily (it does not just bend) then you don't need to worry about burping it daily... It is optional and not something to worry about. But burp it every once in while as cheap insurance.
Captain Ron
Well-Known Member
Burpin that pruno!
okay
qwizoking
Well-Known Member
I just posted this elsewhere..might as well
So basically
A percent of moisture is required to keep stomatas open and maintain gas exchange. Think of it like a cutting, its still alive. 40% is about the lower limit. During this process respiration and hydrolysis break down the plant...
Causing
Reduction in Chlorophyll content, doesn't taste like smoking veggies
Reduction in plant starch content,and sugars, creating a smooth smoke that will just expand nicely in your lungs, won't even feel it go down
Reduction in nitrate levels,less carcinogenic, always good right and cleaner taste/high
polycyclic aromatization and oxidation of terpenoids altering the flavor profile more robust with a lower ppm sensory threshold , less perfumey even soapy or "green" from corresponding aldehydes and ketones
Reduction of and consistent moisture content, even slow burn and no smoldering or black ash unwilling to burn
This is an aerobic process obviously, you dont want to just jar at the right rh.
Mold of any type wont typically grow under 60%. You want as much moisture as possible without it molding and good airflow, along with low temps- low 70's. Higher temps volatize terps and speed the bacterial break down of the plant, thats what makes brick weed yellow then turn brown and can give a foul odor, you want the plant to break it down.
The hay smell is of a similar process. But from a lack of oxygen, doesnt matter when you chop or what strain. It should never smell like that. Ever. My plants smell like dank all the way through. the "hay" smell is from nitrogen sugars cellulose, starch, etc breaking down anaerobically with the high moisture content. It begins to ferment. This releases ammonia and acids giving the foul odor.
Up rh (instead of jarring and burping) lower temps, and increase airflow is the general prescription.
So basically
A percent of moisture is required to keep stomatas open and maintain gas exchange. Think of it like a cutting, its still alive. 40% is about the lower limit. During this process respiration and hydrolysis break down the plant...
Causing
Reduction in Chlorophyll content, doesn't taste like smoking veggies
Reduction in plant starch content,and sugars, creating a smooth smoke that will just expand nicely in your lungs, won't even feel it go down
Reduction in nitrate levels,less carcinogenic, always good right and cleaner taste/high
polycyclic aromatization and oxidation of terpenoids altering the flavor profile more robust with a lower ppm sensory threshold , less perfumey even soapy or "green" from corresponding aldehydes and ketones
Reduction of and consistent moisture content, even slow burn and no smoldering or black ash unwilling to burn
This is an aerobic process obviously, you dont want to just jar at the right rh.
Mold of any type wont typically grow under 60%. You want as much moisture as possible without it molding and good airflow, along with low temps- low 70's. Higher temps volatize terps and speed the bacterial break down of the plant, thats what makes brick weed yellow then turn brown and can give a foul odor, you want the plant to break it down.
The hay smell is of a similar process. But from a lack of oxygen, doesnt matter when you chop or what strain. It should never smell like that. Ever. My plants smell like dank all the way through. the "hay" smell is from nitrogen sugars cellulose, starch, etc breaking down anaerobically with the high moisture content. It begins to ferment. This releases ammonia and acids giving the foul odor.
Up rh (instead of jarring and burping) lower temps, and increase airflow is the general prescription.