The French Cannoli` Hash Thread

[Frenchy Cannoli]

Now I understand what your saying thank you for clearing that up. The question I was answering I believe was referring to a multi bag extraction, but I agree with you if you want to use the least bags possible your 73 bag is king for sure but do you not agree that when using most if not all the bags your highest quality bag will vary depending on strain, maturity and other factors

The quality ALWAYS depends on genetics, maturity of trichomes, etc. if you use only the 70 or the 120, 90 and 70.

 

[Frenchy Cannoli]

Hey Frenchy....What 5 gal machine do you recommend? ?? I know u posted it before just can't find it.

I recommend the Boltdbags machine because I am sure of the quality but similar kind of machine are available on Ebay, search mini washing machine

 

[bshdctr]

Hello hash loving friends-
Hope that everyone is having a very nice fall harvest season so far!
Frenchy and TC, the "Hunters of the Dank" episodes are awesome and so much fun to watch. TC behind a camera has been inspiring me for 4 years or so now...

I recently ran some lower buds off my indoor Timewreck plants and figured I'd share the pics with you all. The buds were fresh, straight off the plant, and not frozen. The resin was the most "goo-like" in texture I have seen yet. Inspired by the talk from TC about Frenchy processing that frosty Berry White!

 

[MichiganGrows]

pressed 73u bubble hash

 

[Mohican]

MG - that is one thick patty of cannoli goodness! How does it smell?

 

[Opiated]

Hello hash loving friends-
Hope that everyone is having a very nice fall harvest season so far!
Frenchy and TC, the "Hunters of the Dank" episodes are awesome and so much fun to watch. TC behind a camera has been inspiring me for 4 years or so now...

I recently ran some lower buds off my indoor Timewreck plants and figured I'd share the pics with you all. The buds were fresh, straight off the plant, and not frozen. The resin was the most "goo-like" in texture I have seen yet. Inspired by the talk from TC about Frenchy processing that frosty Berry White!

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Very Impressive. Can you Please post some pictures after you are done pressing?!...I am VERY Interested in the color change/s...Alex

 

[Mohican]

The Malawi is really getting sparkley with all of this hot weather.











Cheers,
Mo

 

[Frenchy Cannoli]

Timewreck is GOO like very few strains I have had the chance to work with. Be careful of the drying.
I am totally impressed by how good you all are guys. BRAVO

 

[headtreep]

Very nice looking hash Cannoli. It's been many years since I have been to Norcal.

Peace and light.

 

[Hÿdra]

HEllo Frenchy!

I usualy make Dry Ice has due to the fact that every time i try to make bubble hash, i fail horribly.
Can i do the melting press with dry ice hash?? Have you ever heard of someone doing it? or is there too much plant matter?

 

[whodatnation]

HEllo Frenchy!

I usualy make Dry Ice has due to the fact that every time i try to make bubble hash, i fail horribly.
Can i do the melting press with dry ice hash?? Have you ever heard of someone doing it? or is there too much plant matter?

Yes, you can melt/press kief, good kief is obviously desired

 

[Frenchy Cannoli]

HEllo Frenchy!

I usualy make Dry Ice has due to the fact that every time i try to make bubble hash, i fail horribly.
Can i do the melting press with dry ice hash?? Have you ever heard of someone doing it? or is there too much plant matter?

I have yet to see high quality dry ice kief, but any kief of quality will press and bubble. If you want to dry sieve check up Hunters of the Dank episode 5, end of the video you have one of the best and simplest dry sieve technique

 

[Wooderson420]

My Very First Video! A Fullmelt Shot of some Pinot Noir 2012 gifted to me by Frenchy Cannoli<span style="color: rgb(51, 51, 51); font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; line-height: 17px;">[video=youtube_share;82qqsR1FRQM]http://youtu.be/82qqsR1FRQM[/video]

 

[Frenchy Cannoli]

Impressive, thanks for sharing

 

[Wooderson420]

Impressive, thanks for sharing

No thank you Buddy!

 

[whodatnation]

Hey frechy been meaning to ask you your take on using fresh or frozen trim/flower?

Cheers.

 

[SHvisitor]

Hey frechy been meaning to ask you your take on using fresh or frozen trim/flower?

Cheers.

He said he thought freezing anything will affect the overall wuality, just like frozen berries although they migh be "fresh" and good will never taste like the "real thing"

Frenchy, htis one's for you, nothing fancy but i'm sure you'll love it

http://www.youtube.com/watch?v=jbvk-GgRW7Q

Peace!

 

[Frenchy Cannoli]

Thanks man, so much souvenirs. Take notes of the sieving techniques guys, so simple and so effective.
On the frozen trims. I NEVER EVER freeze my trims because leaves are made of 80% water, the water mass will double and more when it freeze, it will totally explode the cellular structure and the result is more chlorophyl. If you want to keep your trims fresh a fridge and not a freezer is recommanded

 

[whodatnation]

I'm sorry I messed up! I meant fresh or DRY trim, because iv seen you do both.

 

[Frenchy Cannoli]

I'm sorry I messed up! I meant fresh or DRY trim, because iv seen you do both.

I do both and like both for different reasons. The best dry are trims that have been dried and cured on the flowers.