Frenchy Cannoli
Well-Known Member
fresh/wet trims are made of 90% water and the water will expand 9% when it become ice, not smart
The French Cannoli` Hash Thread
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Frenchy Cannoli
Well-Known Member
You don't need to work in sub zero conditions for the resin heads to fall, they are made by nature to fall at the slightest touch, like a fruit actually.
Check the following research http://www.hempreport.com/issues/17/malbody17.html
mushroom head
Well-Known Member
Figured so.. thankyou.
GhostShadow
Well-Known Member
You can get a cheap portable washer on e bay or amazon. you will likely need to replace it often if you use it seriously.Hi guys, I'm looking at making some bubble hash soon. I have a set of bubble bags for myself, but...
The machines you're posting pictures of, to tumble your bubble hash (?) .. What do I search for, on eBay, for that kind of thing?
Thank you
I have the boldtbags machine I have made several heavy 1/2#+ runs and all that wet trim and ice didn't slow it down one bit.
I have the Frenchy set of boldtbags and added a 120 Micron to the mix from which Ive been getting some mighty fine heads.
I use the machine to also wash the bags in nearly freezing cold water to get any lint that may have collected during their air drying and to prep them for work..
Gallchobhar
Member
You don't like to pre freeze trim do you frenchy..? And I've been having more plant material come through my hash when I do 80% water 20% ice, I'm trying to find a happy medium on not crushing the trim but making sure my mix is cold enough to cleanly break off the heads
PKHydro
Well-Known Member
Hey frenchy, can you over press or over work the hash?
I was pressing some hash a while ago using, boiling water in a glass bottle. It went well, I did 4 presses, refilling the boiling water each press. I pulled the flat, pressed slab off of the bag I was pressing it between and rolled a Cannoli but felt like I screwed it up. So I went and pressed it one more time and I watched the color of the hash get lighter like it was drying out. Once I had repressed it flat, I went to pull the slab off the bag and it wouldn't peel off. I had to almost crumble the slab off the bag and could no longer press it together, let alone try and roll a Cannoli with it.
I was pressing some hash a while ago using, boiling water in a glass bottle. It went well, I did 4 presses, refilling the boiling water each press. I pulled the flat, pressed slab off of the bag I was pressing it between and rolled a Cannoli but felt like I screwed it up. So I went and pressed it one more time and I watched the color of the hash get lighter like it was drying out. Once I had repressed it flat, I went to pull the slab off the bag and it wouldn't peel off. I had to almost crumble the slab off the bag and could no longer press it together, let alone try and roll a Cannoli with it.
littlejacob
Well-Known Member
Bonjour
Alors la tu me laisses sur la cul...lol!
Mais on les sent plus si on les gardes plus longtemps!?? Du moins j'ai cette impression!
Tu fais des formations pour les jeunes padawan de 43ans??? Lol!
A plus
Frenchy Cannoli
Well-Known Member
C'est une impression, tu te coupes le souffle et ca monte a la tete, tout simplement
Frenchy Cannoli
Well-Known Member
Did you take the flat pressed resin and make a ball in between the 4 presses? You must have not and the first time you touched the resin after press it just did not hold together. This show that the amount of resin formed in the resin head is not enough to hold its mass.
PKHydro
Well-Known Member
Thanks for the reply.
To start, I took a bunch of powdered Bubble that had been drying in a cold, low humidity room for almost 2 weeks. I put that resin in between two sided of a turkey bag, and then lightly hand pressed to stick the resin mass together in a small cube.
Then took a boiling bottle of water and pressed the cube out to a big thin flat sheet. Once I could see the change in the resin and tell that it had all melted together, I pulled the flat sheet of resin off the bag. After the first press I could pull the whole slab off in 1 piece and work with it no problem.
I then folded it all back in on itself until it was a small cube again, refilled the bottle with boiling water and began to press for the second time. Again after the second press I could easily pull the resin off the bag in 1 full sheet and roll without the sheet cracking or breaking. It was really soft and pliable. And again I took the flat sheet folded it up on itself into a small cube, refilled the boiling water and pressed another time.
After this 3rd press I was pretty happy with it. The smell and color was great, the hash was soft and I easily rolled a Cannoli without the sheet cracking along the edge of the roll. But after I had rolled the Cannoli, I didn't like it and wanted to try and re-roll it.
So I refilled the boiling water and began to press out the Cannoli. This time though the hash began to turn a lighter color and was really hard to press. I managed to get it spread out a bit, and went to pull it off the bag and it was stuck and had basically caked out.
I was pretty bummed. Went from having a nice soft Cannoli, to a crumbly cakey hash. Just wondering if you've ever seen this happen before?
Thanks for the reply.
To start, I took a bunch of powdered Bubble that had been drying in a cold, low humidity room for almost 2 weeks. I put that resin in between two sided of a turkey bag, and then lightly hand pressed to stick the resin mass together in a small cube.
Then took a boiling bottle of water and pressed the cube out to a big thin flat sheet. Once I could see the change in the resin and tell that it had all melted together, I pulled the flat sheet of resin off the bag. After the first press I could pull the whole slab off in 1 piece and work with it no problem.
I then folded it all back in on itself until it was a small cube again, refilled the bottle with boiling water and began to press for the second time. Again after the second press I could easily pull the resin off the bag in 1 full sheet and roll without the sheet cracking or breaking. It was really soft and pliable. And again I took the flat sheet folded it up on itself into a small cube, refilled the boiling water and pressed another time.
After this 3rd press I was pretty happy with it. The smell and color was great, the hash was soft and I easily rolled a Cannoli without the sheet cracking along the edge of the roll. But after I had rolled the Cannoli, I didn't like it and wanted to try and re-roll it.
So I refilled the boiling water and began to press out the Cannoli. This time though the hash began to turn a lighter color and was really hard to press. I managed to get it spread out a bit, and went to pull it off the bag and it was stuck and had basically caked out.
I was pretty bummed. Went from having a nice soft Cannoli, to a crumbly cakey hash. Just wondering if you've ever seen this happen before?
Frenchy Cannoli
Well-Known Member
I haven't and I wish you had pictures of the pressing evolution
PKHydro
Well-Known Member
Yes, me as well. Next time I press I'll be sure to document.
One other question for you if you don't mind. I've read that you sometimes leave your resin in Cannoli form for up to 2 weeks, then roll into balls. I was just wondering how you did this, I find the Cannoli just gets rock solid.
littlejacob
Well-Known Member
Bonjour
Hold It in your hand or in your pocket and it will become soft...! It works for mine!
CU
Hold It in your hand or in your pocket and it will become soft...! It works for mine!
CU
Frenchy Cannoli
Well-Known Member
You have to warm it up, usually body heat is suffisant and then repress it by hand into a solid mass
GhostShadow
Well-Known Member
Define "low humidity"
the fact of the matter is high quality resin will become hard and fairly brittle and will click like a glass rod when tapped on a ceramic bowl or plate at normal room temperature 72f. a soft thudding piece usually if of low grade and may contain filler or plant matter
I use a propagation mat, a silicon mat. parchment paper and a glass dish to warm up the hash gently before compressing cannoli into ball or when dividing a large piece.
another way is to use your turkey bag and hot water press to add heat and flatten the cannoli out into a worm prior to rolling into a temple ball or dividing
I usually wait 4 weeks or so in a closed glass dish stored in a dark 70f room roughly 35% humidity.
the fact of the matter is high quality resin will become hard and fairly brittle and will click like a glass rod when tapped on a ceramic bowl or plate at normal room temperature 72f. a soft thudding piece usually if of low grade and may contain filler or plant matter
I use a propagation mat, a silicon mat. parchment paper and a glass dish to warm up the hash gently before compressing cannoli into ball or when dividing a large piece.
another way is to use your turkey bag and hot water press to add heat and flatten the cannoli out into a worm prior to rolling into a temple ball or dividing
I usually wait 4 weeks or so in a closed glass dish stored in a dark 70f room roughly 35% humidity.
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GhostShadow
Well-Known Member
happy birthday week Frenchy .
with any luck we'll see you at the cup.
Tim and Jess
with any luck we'll see you at the cup.
Tim and Jess
littlejacob
Well-Known Member
Bonjour
Don't joke with ho la la or my favorite hou la la!...it is an important part of popular french culture...not an important part...a monument!!!
When I see a nive chik I say hou la la
Or a car crash ho la la...so it's very important to us...they should add ho la la to the marseillaise and on our flag...what are we going to do to terrorist...hou la la! (Same words means many things...ho la la crazy french!)
CU
Don't joke with ho la la or my favorite hou la la!...it is an important part of popular french culture...not an important part...a monument!!!
When I see a nive chik I say hou la la
Or a car crash ho la la...so it's very important to us...they should add ho la la to the marseillaise and on our flag...what are we going to do to terrorist...hou la la! (Same words means many things...ho la la crazy french!)
CU
Frenchy Cannoli
Well-Known Member
I will be all weekend at the Aficionado booth. Can't miss us. See you then
Frenchy Cannoli
Well-Known Member
I don't joke when I say that my Hash is 100% OUH LA LA, my French roots would not let me use it but for the highest purpose
