What Gives Dispensary Weed That Crisp Or Coolness When Smoked??

i've found that on a small to medium sized plant you need a minimum of 5 days hanging, i like another 4 to 5 days brown bagging it, then at least another 2 weeks of burping. if you rush it, you get weed that smells like alfalfa, no matter what genetics you started with.

I'm always proud to see my product in the disp. window,

along with the point of sale crap that cost me another 30%

I pass by a week later, they got my competitors weed in the window now

with me at 5% off, then 10% then another 5% ...Ouch !!! that hurts

another week, both the opposition and me are now 25% of retail

reminds me to talk more to my competitors

good luck

whitebb2727 said:

That's fine. Not up to my standards but some don't care.

At a minimum I want a month.

It needs time for chlorophyll to break down.

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Well my standards are the markets standards. I probably won't smoke more than a gram of this stuff.
So what do you think? Is 2 or 3 weeks cure good enough for the masses?

vostok said:

I'm always proud to see my product in the disp. window,

along with the point of sale crap that cost me another 30%

I pass by a week later, they got my competitors weed in the window now

with me at 5% off, then 10% then another 5% ...Ouch !!! that hurts

another week, both the opposition and me are now 25% of retail

reminds me to talk more to my competitors

good luck

Click to expand...

Can I ask what growing method do you use. I'm a newer grower and always looking for ways to improve what I'm doing. Also what strains do you grow? Thanks

whitebb2727 said:

That's fine. Not up to my standards but some don't care.

At a minimum I want a month.

It needs time for chlorophyll to break down.

Click to expand...

From my experience when you speed dry buds it makes them more harsh but not horrible to the point of its worthless, I agree a cure should be used, my total drying/curing process takes nearly 1 month, but I have smoked some buds I accidently left on my drying rack and they were fire just like my buds after cure so I think you are going a bit overboard.

2 months aint shit....some cure for up to a year...

bgmike8 said:

Well my standards are the markets standards. I probably won't smoke more than a gram of this stuff.
So what do you think? Is 2 or 3 weeks cure good enough for the masses?

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That depends on the supply around you. I can't answer that. In my area it would sell as fast as it was cut. In other areas it depends on how long others are curing.

In my opinion, it needs at least a month but it might sell with a 2-3 week cure. If it doesn't, then it will cure longer anyways.

Yodaweed said:

From my experience when you speed dry buds it makes them more harsh but not horrible to the point of its worthless, I agree a cure should be used, my total drying/curing process takes nearly 1 month, but I have smoked some buds I accidently left on my drying rack and they were fire just like my buds after cure so I think you are going a bit overboard.

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How am I going overboard? Its my personal preference. I prefer that it dry over 4-7 days and cure minimum of a month, preferably two.

That's about standard for a lot of people.

some are fine with a cheap bottle of Jack
i like to sip neat and enjoy, nit take shots...i dont mind spending $200 on a bottle vs 20

but both get you fucked

"known for a smooth mild taste"
sounds like a Budweiser add.. which also sells well

its just your target dem
people take a hit of my shit and say they felt like it wasnt even lit, blowing massive clouds, smooth, not the slightest cough and a palpable lingering film of flavor thats more complex, robust

some people just want weed though..




but im trying to change the game, quality for less.
it cost me $.27-.38 to produce a gram after all overhead.. why should quality cost so much.
i sell cuties all day for 2 bills. zips for 50-100

some people have different ideals..sell as soon as they chop dont really spend the time and effort to grow a pristine plant just get bud...but you know, whatever

im a lil throwed so ill quit ramblin

qwizoking said:

some are fine with a cheap bottle of Jack
i like to sip neat and enjoy, nit take shots...i dont mind spending $200 on a bottle vs 20

but both get you fucked

"known for a smooth mild taste"
sounds like a Budweiser add.. which also sells well

its just your target dem
people take a hit of my shit and say they felt like it wasnt even lit, blowing massive clouds, smooth, not the slightest cough and a palpable lingering film of flavor thats more complex, robust

some people just want weed though..




but im trying to change the game, quality for less.
it cost me $.27-.38 to produce a gram after all overhead.. why should quality cost so much.
i sell cuties all day for 2 bills. zips for 50-100

some people have different ideals..sell as soon as they chop dont really spend the time and effort to grow a pristine plant just get bud...but you know, whatever

im a lil throwed so ill quit ramblin

Click to expand...

I was just wondering what method do you use to grow. Im always trying to improve my ways. I'm just finish up my first DWC grow after growing in only soil past 2 years indoor and out. And I dig your idea about quality weed not costing arm and a leg

it really doesnt matter man
personally i do like organic, you get alot besides just necessary nutes.. think about what all is in blood or bone for example. hormones aminos etc. you wont get that ih a specific synth fert. i usually do a combination of organic and synth, i make my soil, compost fans and stems from.last crop..i like to always use certain things like molasses but you can obviously go the extreme in anything you do

with that said i grew in mg for years and got some of my best bud out of it.. ive also had the opportunity to test an entire line of "vegan" organic products.. both produced amazing bud after figuring out the ins and outs of each. what i woyld suggest is read alot of studies, yiu can look at tobacco fpr examle and see what each nute does as far as flavor burn qualities yield etc just one example.. domt just follow a routine know what your doing anf why

i mostly grow landrace sativas, but thats my preference i also grow lots of current genetics and hybrids. theyvall react differently to environment, light spectrum, outout..nutes, water etc

qwizoking said:

it really doesnt matter man
personally i do like organic, you get alot besides just necessary nutes.. think about what all is in blood or bone for example. hormones aminos etc. you wont get that ih a specific synth fert. i usually do a combination of organic and synth, i make my soil, compost fans and stems from.last crop..i like to always use certain things like molasses but you can obviously go the extreme in anything you do

with that said i grew in mg for years and got some of my best bud out of it.. ive also had the opportunity to test an entire line of "vegan" organic products.. both produced amazing bud after figuring out the ins and outs of each. what i woyld suggest is read alot of studies, yiu can look at tobacco fpr examle and see what each nute does as far as flavor burn qualities yield etc just one example.. domt just follow a routine know what your doing anf why

i mostly grow landrace sativas, but thats my preference i also grow lots of current genetics and hybrids. theyvall react differently to environment, light spectrum, outout..nutes, water etc

Click to expand...

Cool I appreciate you sharing your knowledge

qwizoking said:

it really doesnt matter man
personally i do like organic, you get alot besides just necessary nutes.. think about what all is in blood or bone for example. hormones aminos etc. you wont get that ih a specific synth fert. i usually do a combination of organic and synth, i make my soil, compost fans and stems from.last crop..i like to always use certain things like molasses but you can obviously go the extreme in anything you do

with that said i grew in mg for years and got some of my best bud out of it.. ive also had the opportunity to test an entire line of "vegan" organic products.. both produced amazing bud after figuring out the ins and outs of each. what i woyld suggest is read alot of studies, yiu can look at tobacco fpr examle and see what each nute does as far as flavor burn qualities yield etc just one example.. domt just follow a routine know what your doing anf why

i mostly grow landrace sativas, but thats my preference i also grow lots of current genetics and hybrids. theyvall react differently to environment, light spectrum, outout..nutes, water etc

Click to expand...

Forgot I wanted to ask so you grow in soil is that both indoor and out?

I want a good product. I want ppl to know they can rely on me.


What kind of whiskey do you sip?

personally i really love rum. the barrels used the climate, causes a much faster reaction than in say scotch..

if your asking to get my personal preferences or trying to get in the world of nice liquor?

here's a post from another thread

↑
I love that stuff for sipping. I keep my bottle in the freezer so it's like syrup, yum. If I love Ocho Años what's the best next step up for sipping, expand my palate.






theres nothing particularly wrong with the Bacardi 8, but nothing...,right either, the nose suggests a younger rum and while there are nuances of....i get dates and darker fruit, some spice as well..ans some classic butter.that's it, nice but i want more


if i can't sip neat it goes in the trash, but i always drink at roughly 60° not chilling or freeze

idk what youve tried, whats available and budget.
people on a budget or just getting into rums. the plantation grand reserve is an excellent choice. see bottom of post...
the Eldorado line up is another i highly recommend but can get relatively pricey for rum, the 12 and 21yr are excellent, and not the same rum with age dividing.
if youve tried these or have specific flavors you like i can certainly steer you in direction

the plantation
" My initial impression was of a musty leathery aroma accented orange peel and a sweet caramel molasses. I gave the glass the customary tilt and swirl. The spirit deposited light sheen of rum onto the side of my glass, and I watched as the legs formed. They were of an average size and seemed to move at an average pace down the sides of the glass.

As the glass decanted, the leathery mustiness I had noticed initially evaporated into the breezes, and was replaced by a light smell of tarnished blue-green pennies. Perhaps a bit of seaside brine and kelp was rising in the air as well. *(this brine is key in production, as well as type of still)The caramel molasses I noted earlier began to release baking spices into the air, and some charred aromas of coconut were lifting from the glass along with some banana and vanilla. I like how the complexity continued to build as the glass sat."

" That leathery mustiness has reappeared on the palate and I taste a delicate touch of seaside brine as well. Light baking spices (cinnamon, cloves, nutmeg and vanilla) seem to evolve from the caramel as the glass breathes.

This evolution continues as caramel and honey begin to play with flavours of banana and orange peel; toasted almonds and charred coconut begin to bring an accents of marzipan and treacle to the glass; and somewhere in the currents of the flavours a hint of fermenting fruit bubbles up and brings in yet another dimension to consider. "
author didn't mention some bottles are heavy,.not too much in diacetyl (butter)


beautiful.... this just isnt found or very difficult in bourbon and scotch whatever

itall really depends what you like, heavily peated? dark fruit? citrus? floral ? dram that taste like a cookie with chocolate toffee toasted almonds

the glenlivet line i would recommend as easy to find intro..
12-18 nice, i like the apple especially in the young bottles. but until i get to the 18, a better sipper and 43%.. i also like to bring the wood out and appreciate say the 15 in even a mixer ..orange juice if your boring..or

2 oz glenlivet 15
3/4 oz (Fresh squeezed) Lemon and Lime juice
1 to 2 tsp sugar syrup
dash bitters (orange bitter if they are available)
ice-cubes
dash of soda
citrus peel (use orange peel if you had no orange bitters)

Build in a rocks glass with Ice
Lengthen with a splash of Soda
Garnish with a threads of citrus peel
Enjoy!
really brings out the wood and certain notes..try it

but so i dont have to keep typing.this is one of my favorite drinks
https://www.masterofmalt.com/whiskies/bunnahabhain/bunnahabhain-25-year-old-whisky/

you can see what flavors i like lol


my palate is spoiled though









anyway as to the other dude..

ya my grows are all soil..
i dont do a whole lot of outdoor anymore. i can automate my indoor grows, watering and everything for example based n moisture so its pretty easy.
im in illegal tx but i travel alot and am always busy ..i try to make it to each grow hiuse weekly but doesnt always happen

qwizoking said:

personally i really love rum. the barrels used the climate, causes a much faster reaction than in say scotch..

if your asking to get my personal preferences or trying to get in the world of nice liquor?

here's a post from another thread

↑
I love that stuff for sipping. I keep my bottle in the freezer so it's like syrup, yum. If I love Ocho Años what's the best next step up for sipping, expand my palate.






theres nothing particularly wrong with the Bacardi 8, but nothing...,right either, the nose suggests a younger rum and while there are nuances of....i get dates and darker fruit, some spice as well..ans some classic butter.that's it, nice but i want more


if i can't sip neat it goes in the trash, but i always drink at roughly 60° not chilling or freeze

idk what youve tried, whats available and budget.
people on a budget or just getting into rums. the plantation grand reserve is an excellent choice. see bottom of post...
the Eldorado line up is another i highly recommend but can get relatively pricey for rum, the 12 and 21yr are excellent, and not the same rum with age dividing.
if youve tried these or have specific flavors you like i can certainly steer you in direction

the plantation
" My initial impression was of a musty leathery aroma accented orange peel and a sweet caramel molasses. I gave the glass the customary tilt and swirl. The spirit deposited light sheen of rum onto the side of my glass, and I watched as the legs formed. They were of an average size and seemed to move at an average pace down the sides of the glass.

As the glass decanted, the leathery mustiness I had noticed initially evaporated into the breezes, and was replaced by a light smell of tarnished blue-green pennies. Perhaps a bit of seaside brine and kelp was rising in the air as well. *(this brine is key in production, as well as type of still)The caramel molasses I noted earlier began to release baking spices into the air, and some charred aromas of coconut were lifting from the glass along with some banana and vanilla. I like how the complexity continued to build as the glass sat."

" That leathery mustiness has reappeared on the palate and I taste a delicate touch of seaside brine as well. Light baking spices (cinnamon, cloves, nutmeg and vanilla) seem to evolve from the caramel as the glass breathes.

This evolution continues as caramel and honey begin to play with flavours of banana and orange peel; toasted almonds and charred coconut begin to bring an accents of marzipan and treacle to the glass; and somewhere in the currents of the flavours a hint of fermenting fruit bubbles up and brings in yet another dimension to consider. "
author didn't mention some bottles are heavy,.not too much in diacetyl (butter)


beautiful.... this just isnt found or very difficult in bourbon and scotch whatever

itall really depends what you like, heavily peated? dark fruit? citrus? floral ? dram that taste like a cookie with chocolate toffee toasted almonds

the glenlivet line i would recommend as easy to find intro..
12-18 nice, i like the apple especially in the young bottles. but until i get to the 18, a better sipper and 43%.. i also like to bring the wood out and appreciate say the 15 in even a mixer ..orange juice if your boring..or

2 oz glenlivet 15
3/4 oz (Fresh squeezed) Lemon and Lime juice
1 to 2 tsp sugar syrup
dash bitters (orange bitter if they are available)
ice-cubes
dash of soda
citrus peel (use orange peel if you had no orange bitters)

Build in a rocks glass with Ice
Lengthen with a splash of Soda
Garnish with a threads of citrus peel
Enjoy!
really brings out the wood and certain notes..try it

but so i dont have to keep typing.this is one of my favorite drinks
https://www.masterofmalt.com/whiskies/bunnahabhain/bunnahabhain-25-year-old-whisky/

you can see what flavors i like lol


my palate is spoiled though









anyway as to the other dude..

ya my grows are all soil..
i dont do a whole lot of outdoor anymore. i can automate my indoor grows, watering and everything for example based n moisture so its pretty easy.
im in illegal tx but i travel alot and am always busy ..i try to make it to each grow hiuse weekly but doesnt always happen

Click to expand...

yum rum! I love rum!

I have found that 24 hrs of darkness before the chop helps a lot. I only dry for 2 days, then put in sealed paper bags for one week or until the smaller stems snap. Next, I remove large stems & store in an airtight container w/boveda humidity control pack. Burp every week for two weeks minimum.
Perfect cure every time.

Not harvesting too early, along with a proper dry/cure, is the correct answer.

If you haven't already, I highly recommend you view the "perfect cure" discussions which deal with hygrometers being placed into curing jars.

start at the end and work backwards

in that thread..
of course my opinion is biased


harvesting to early though..eh
i dont really agree.

i purposely harvest early to get all clear trichs when i make my hash yield is reduced slightly. but.less degradation, better color and super trippy high on my landraces

bgmike8 said:

I want a good product. I want ppl to know they can rely on me.

Click to expand...

bgmike8 said:

Two fucking months?? I gotta sell this shit. How about two weeks?

Click to expand...

Choose one... Good cure takes atleast a month imo.

Humidity and temps are important during the drying process ive learned, 60% RH and 65 degrees in my drying shed. Hang the whole plant upside down with large fan leaves trimmed for a real nice slow dry.

You spent 3+ months getting to the final product, why would you throw all that away now?

genetics

brix levels

health of the plant

environment