Advanced Flushing Techniques

MichiganMedGrower

MichiganMedGrower

Well-Known Member
jaggwaa said:
I agree here with you. I have yet to work on the chemical processes happens inside during curing, but i have a feeling that i will not find any scientific data on this matter to. All mojos telling their own theories and i have to make one too right. lol
But on a serious note, remember when i said that to utilize excess nutrition within the plant, it needs time, i think thats whats happening in curing.
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It’s not complicated what happens. We are not really curing as other alkaloid processes.

The bacteria is still alive and eating chlorophyll in the buds after harvest. As long as there is enough moisture in the flowers the bacteria will continue to digest the chlorophyll.

As we open or burp the jars the glasses let out what we smell as grassy or ammonia is from the activity inside.

Once fully dry the bacteria die and that’s as far as it can “cure”.

Dry too fast and you can trap the chlorophyll. Harsh and poor burning result.

Do it right and the flavors and smells evolve in the jar.
 
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jaggwaa

jaggwaa

Well-Known Member
MichiganMedGrower said:
It’s not complicated what happens. We are not really curing as other alkaloid processes.

The bacteria is still alive and eating chlorophyll in the buds after harvest. As long as there is enough moisture in the flowers the bacteria will continue to digest the chlorophyll.

As we open or burp the jars the glasses let out that we smell as grassy or ammonia is from the activity inside.

Once fully dry the bacteria die and that’s as far as it can “cure”.

Dry too fast and you can trap the chlorophyll. Harsh and poor burning result.

Do it right and the flavors and smells evolve in the jar.
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Thats the most simple curing explanation i hve seen. Absolutely amazing dear. That perfectly makes sense. Tell me one more thing, does the trichomes remain in the same state from when we harvested or they keep their growing(degrading thc, ambering) after the harvest. Or this whole process stops when the bacteria dies with the weed dried?
 
MichiganMedGrower

MichiganMedGrower

Well-Known Member
jaggwaa said:
Thats the most simple curing explanation i hve seen. Absolutely amazing dear. That perfectly makes sense. Tell me one more thing, does the trichomes remain in the same state from when we harvested or they keep their growing(degrading thc, ambering) after the harvest. Or this whole process stops when the bacteria dies with the weed dried?
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They mature some. Or rather convert more active thc (and many other canabanoids we know little about). That’s part of why slower drying seems to make tastier and more potent product. The terpenes also mature. And their effects were posted earlier in the thread.

Lots of more scientific information in Clark’s Marijuana Botany.
 
jaggwaa

jaggwaa

Well-Known Member
MichiganMedGrower said:
They mature some. Or rather convert more active thc (and many other canabanoids we know little about). That’s part of why slower drying seems to make tastier and more potent product. The terpenes also mature. And their effects were posted earlier in the thread.

Lots of more scientific information in Clark’s Marijuana Botany.
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Thank you i'll look into it
 
Lucky Luke

Lucky Luke

Well-Known Member
Very well said MM. Good info.

A proper Curing is the key. Its something allot of home growers don't do. Not just for the flavours but its more potent. Not sure if science supports that but I don't think you will find a smoker to disagree. I'm a big believer in a 3 month age for maximum flavour. Once done and Jared the product will keep for year's. I have a small bit of out door left from I think 2 years ago?? It still smokes fine.
Burns really nice ,
 
MichiganMedGrower

MichiganMedGrower

Well-Known Member
Lucky Luke said:
Very well said MM. Good info.

A proper Curing is the key. Its something allot of home growers don't do. Not just for the flavours but its more potent. Not sure if science supports that but I don't think you will find a smoker to disagree. I'm a big believer in a 3 month age for maximum flavour. Once done and Jared the product will keep for year's. I have a small bit of out door left from I think 2 years ago?? It still smokes fine.
Burns really nice ,
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Thanks man. I love dipping into 3 month old jars I saved from plants I really liked.

I have never saved it years though. It seems to degrade after a while. I figured I would vaac seal the jars for long term storage.
 
Johnny Lawrence

Johnny Lawrence

Well-Known Member
jaggwaa said:
I think if we speed up the growth towards the end, and same time reduce nutrients, that would cause the plant to deplete its of its nutrients stores.
Now how we can do that, probably with he help of hormones. Which brings me to the other researches am doing. What i found is all these store bought nutrients are full of synthetic and natural hormones. Read this multiple times here and there. Unlike the flushing, hormones have decent studies present on google. I ordered couple my self. But they will reach me in a month, then i will be somewhere near the 8th week of my flowering. Which was not the plan but i have to test some theories. Unlike nutrients, hormones will only regulate plants internal processes. That theory of stopping feed and increasing growth can be done by using triacontanol. But we'll see how that goes.
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You're seriously over thinking this whole thing. It's kinda pathetic.
 
Chunky Stool

Chunky Stool

Well-Known Member
MichiganMedGrower said:
Why only two burps required?
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The 2-burp process only works with humidity control packs.
(Boveda is the best IMO, but they're more expensive.)

I also slow dry buds on big stems inside paper grocery bags for zero air flow. (One over the other, like a big brown brick.)
Usually takes at least two weeks, sometimes three.
Then they get trimmed and go into jars.

Wait a week.
burp
(repeat)

done 8)
 
MichiganMedGrower

MichiganMedGrower

Well-Known Member
Chunky Stool said:
The 2-burp process only works with humidity control packs.
(Boveda is the best IMO, but they're more expensive.)

I also slow dry buds on big stems inside paper grocery bags for zero air flow. (One over the other, like a big brown brick.)
Usually takes at least two weeks, sometimes three.
Then they get trimmed and go into jars.

Wait a week.
burp
(repeat)

done 8)
Click to expand...

I guess the pack absorbs the humidity that would be burped out more often.
 
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