Lol...you seem to be the only one that thinks so
Read, take notes, attempt to put into practice..tip from the pros...no copy paste, maybe i should put "abstract" at the top
Deep der dum
Trim wet, rh ~60-70%, decent airflow ~500cfm, no light, temps 65-73°f, Hopefully this takes roughly 10-14 days before outside of buds becomes dry. Do not let any part of the bud become dry. if this happens to soon; up rh, lower temp, and/or decrease air flow. If a hay or foul odor arises increase air flow. When drying is complete, Jar for minumum of 16hrs to get moisture back to the tips. You can now add boveda packs or "burp" for 30 minutes and give airflow to the bud. Airflow is very important to the cure but so is maintaining 55-60%rh
After 2 weeks drying and 1 week cure you can start to sell, 2 months ideal
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.
