The French Cannoli` Hash Thread

[Kalyx]

I finally pressed my first gram of IWE. Elf Snack 60% 70 micron 40% 38 micron. It did not weigh a gram when I was done, I have some technique to dial in for sure. My skin particles do not seem to affect the hash. It tastes great! It is also very dabbable, only very tiny chunks required for rig filling dabs.
The quality is definitely improved over just the 70 or 38 alone. Gains were mostly made in the flavor and feel areas. I was nervous to mix micron sizes but it worked out great.
Pressing is HARD WORK, I was out back in the shade with my hands extended into the SW sun, it was in the 90s and it was still very difficult. At first I thought my crumbly dry elf snack would not press but after about 10 mins of hand pressing it started to form together, darken, smell amazing and become hash. Danks for the education frenchy! Nice to know how to make some real hash out of my IWE.

myfather - your extraction is very clean, drool worthy piles of resin! Clearly dab city, you know what you are doing making quality Ice Wax. I appreciate your points about pure water and pure heat source for best use, also about getting the water out fast. Is there any way you can post the mentioned 11% lab result? Beeline is soot city.
IMO dabbing is smoking concentrate (combustion) as opposed to vaporizing resin heads. The nail would have to be cooled to the perfect temp after torching it to actually get a true vapor. Also, I'm sure you understand that terpenes and other 'flavor' molecules are somewhat volatile and can easily leave our IWE based on handling/storage etc. I notice a significant change in flavor over time with my IWE. I just left my place for a month and the cure was amazing, but some samples lost flavor into the atmosphere for sure. Old vs new is a deep can o' worms; I think it really matters how you define >. New things are convenient and 'cutting edge' "efficient" yeah, but IME they tend to also ignore simple basics of the systems they depend on. Short term and Long Term are two different things entirely and ones viewpoint will benefit greatly from understanding both.
Have you pressed as frenchy describes? You can do the bottle/bag if you don't want any skin contamination. Give it a go. IWE only might fall into the "indoctrination line of thinking". I understand its hard to believe concentrate can get better than quality IWE, lets keep learning. I bet your cannoli will be very dank.

I still have not checked out the bubbleman article... Havin a dank day puffing Blackberry kush. A dank one to all!

 

[Kalyx]

Sub is a hash master. He would know

 

[Frenchy Cannoli]

Bro i'm not eating the hash... plus if you want a true decarbox, its 2 hours 10 minutes at 200 fahrenheit. If you look at the charts that show how to properly convert THC A to D9THC without burning the terps right out of there, you would know this.

I would much rather have 100% unadulterated bubble hash that some manipulated form...

sorry to blow the doors off of your thread and I know this is mostly irrelevant but there is a reason why people making my style of hash are winning every single hash competition out there.

You are fun, actually you do not need a decarboxylation when you eat hashish because the stomach process it differently. Your finished product which is not hashish but loose trichomes has been winning all competition because nobody does pressed and aged his hash, or the one who do are totally fearful of showing it or even talking about it because they do not have the experience and references I have.
As long as the length and heat needed to do a decarboxylation there is a bunch of chart and vary wildly.
Anyway I am not here to get disciple or to convince anybody, I just want to share knowledge.
Have you ever pressed those gorgeous trichomes you produce. Try a gramme or two in your hand for 20 minutes and use gloves to avoid dead skins. Then we talk again. If you do not there is no real point I am afraid to go further.

 

[thetrickstergod]

so I watched this show on winemaking and they had this sommelier (wine geek) talking about two bottles of wine, but he talked about the personalities of the winemaker coming through in the wine, blew me away...he nailed it...I hope we get to that level of insight in the cannabis community.

 

[myfather]

I used to press hash all day... I've made temple balls, snakes, i've even done a cannoli technically.. I've cured temple balls for 6 months and just wasn't that impressed. I've been making hash for a long time now and the only thing people want is the solventless wax style. This stuff doesn't hardly bubble, it just vanishes into thin air when you heat it. Extremely clean taste and refreshing feeling.

Sub knows whats up on the white beach sand or he would be getting truck loads of cannoli delivered to his house....

Kalyx - first of all, it is fucking cool that you are running the Elf Snack.... nice bodhi throwback

I saw that lab test on a cashed bowl of herb and bubble hash using a bic lighter on some Facebook thread about this morons hating on clean BHO. Some lab in Santa Cruz did it...

 

[Frenchy Cannoli]

so I watched this show on winemaking and they had this sommelier (wine geek) talking about two bottles of wine, but he talked about the personalities of the winemaker coming through in the wine, blew me away...he nailed it...I hope we get to that level of insight in the cannabis community.

We will for sure and the quality of the growers, the strain used, the place where it grew will be as evident as in the wine industry. When it comes to the personality of the winemaker coming through the wine, it is what every hash maker should strive for, to be able to bring that last touch to showcase the full flavor and beauty of those trichomes

 

[thetrickstergod]

people love box wine (ice wax)...there will always be a market for it...

 

[Frenchy Cannoli]

Only masters hashishin made Temple balls in Nepal, but they could call them Royal because of the quality, highest for centuries in the Asian continent, but I forgot you do not care for history.
Just saying that it is not what you do/did but how you do/did it. May be there is a learning curve into pressing trichomes, may be it is even an art form.....Think about it but don't force yourself.
Selecta Nikka T was with me for a while today and I smoked a few balls of his latest cup winning ice wax, he was not offended to have me press it in front of him to get the full flavors out and they came stronger.
If you do not believe me ask a multi High Times cup winner who is in your age range, I understand that it is hard to believe that old school sometimes know better. Also for the record Nikka T is starting a line of pressed hash to go along his ice wax in 2 states.

 

[jon daly]

just got back from the cannabis cup and had the GREAT pleasure of getting to smoke the pinot noir with Frenchy and after the experience im now
convinced that you make the best hash in the united states. i also had the pleasure to donate and get 1g of the BAMF cup entry/winner lemon og.
although the two were both extremely high quality, your hash was something simply amazing. i got so freaking mind melted high
that after the hit i promised myself that i would never treat my trichomes the same again. thanks again for smoking with me, signing my book and
hooking it up with a free shirt. i will always love my ice wax but now i feel like its time to press for activation!!

 

[Frenchy Cannoli]

people love box wine (ice wax)...there will always be a market for it...

A little arch, trickster....

 

[Frenchy Cannoli]

I have to share some insight Nikka T gave me. He has some serious success with his 160 bag, some of his best actually. There is strains that seems to have larger trichomes and the altitude may also be a factor in Nikka T case, anyway I think it will be good to listen and add the 190 bag as a catch bag.He also left me some GSC ice wax from a 25 microns bag that I would definitely not throw away, he is using 25 microns process for edibles as a general operation and time to time there is a nice surprise. I have a lot of respect for Nikka T work and for those who process bigger quantity you may want to add the 25. Let Stephanie know which bag you want, I called her today about the 190 and actually forgot to order a few for me.

 

[Frenchy Cannoli]

just got back from the cannabis cup and had the GREAT pleasure of getting to smoke the pinot noir with Frenchy and after the experience im now
convinced that you make the best hash in the united states. i also had the pleasure to donate and get 1g of the BAMF cup entry/winner lemon og.
although the two were both extremely high quality, your hash was something simply amazing. i got so freaking mind melted high
that after the hit i promised myself that i would never treat my trichomes the same again. thanks again for smoking with me, signing my book and
hooking it up with a free shirt. i will always love my ice wax but now i feel like its time to press for activation!!

It is all in the sharing, the weekend was awesome and you made it as much as we did, all you weed nerds are the best tribe ever and I am blessed to be a part of it

 

[thetrickstergod]

A little arch, trickster....

agreed...but where I'm from box wine is a good thing...I am sure there is ice wax that is fire.

 

[Frenchy Cannoli]

agreed...but where I'm from box wine is a good thing...I am sure there is ice wax that is fire.

Ice wax is bomb when well made but it could be "bomber" if pressed 2 activate

 

[myfather]

You know what I am about to make a grip of C99 f1 pineapple pheno bubble and will post side by side results with your method frenchy. I will post pics here and even get some feedback from friends on what they like. I am partial to SLW and have made soo much wet hash in my life that maybe it may be a time to revisit.

I have a bunch of Selecta's work. We have the exact same method. His pressed hash is not nearly as good as his SLW in my opinion. The only edge i have on him is that I work with much higher quality cannabis.

I do have a lot of respect for you and your knowledge of the history of hash making. I am sure I can learn a bit from you. I am a hash connoisseur like you. People are lucky that you do what you do

 

[Frenchy Cannoli]

You know what I am about to make a grip of C99 f1 pineapple pheno bubble and will post side by side results with your method frenchy. I will post pics here and even get some feedback from friends on what they like. I am partial to SLW and have made soo much wet hash in my life that maybe it may be a time to revisit.

I have a bunch of Selecta's work. We have the exact same method. His pressed hash is not nearly as good as his SLW in my opinion. The only edge i have on him is that I work with much higher quality cannabis.

I do have a lot of respect for you and your knowledge of the history of hash making. I am sure I can learn a bit from you. I am a hash connoisseur like you. People are lucky that you do what you do

The sharing and testing is very appreciated and I am speaking for everybody following this thread. The C99 f1 pineapple sound like something from the thousand and one night. You do have some awesome material to work with.
As you mentioned the quality of the grower and the strain will determine the quality of the hash the same way that hashish and Charas around the world are named for the place they come from not by the name of the hashishin who made it

 

[subcool]

So Frenchy,
I have a question since most of the methods you employ were based on silk screened kief or some form of screening what is the main difference between that and the water hash we make today?
I assume only water is the answer so as you have seen I have pressed much hash and even hand worked much hash myself.

So if water is the only difference and obviously the quality of water hash is better then its fine to apply the same principles of the old hash masters?

It's very possible based on what your teaching that when I was making worms and such and wallet hash I was more on track to saving my flavor.

I always smoked my hash before it could oxidize badly BTW I always wondered why when it got old I stopped liking it.

Sub

 

[myfather]

Here is what I am talking about when I say let your hash "set"

With the 5-10% moisture left in the glands, they will preserve sort of a pliability. Super dry beach sand will lose its shelf life shortly, esp out here in Colorado where it is as dry as a bone. That is my biggest gripe about dry sieve. Under a scope, it glistens like golden caviar or bath beads... This is Blue Dream btw... And has that high that makes your vision better and all of your worries fade. Tastes just like blueberry cake frosting mixed with burnt sugar.

 

[myfather]

Sub- we make better water hash today... lets face it, our controlled environments and advanced feeding schedules are quite a bit more advanced than what the Taliban were getting with plants grown under the 150 degree sun.

My main problem with too much moisture is that there is the inherent risk of mold. I have lost an entire batch of temple balls because there was too much moisture.

I enjoy watching hash disappear when heated more than dime sized bubbles. Bubbles just mean that the water rapidly turns to vapor when heated and expands, causing the oils to stick together and form a bubble until the vapors can release. The temps on wet hash burning are approximately 250 degrees hotter and have a much higher heat index. Its that pinch you feel around your adams apple when smoking it. The first hit of SLW is as smooth as a babys butt

 

[Frenchy Cannoli]

Here is what I am talking about when I say let your hash "set"

With the 5-10% moisture left in the glands, they will preserve sort of a pliability. Super dry beach sand will lose its shelf life shortly, esp out here in Colorado where it is as dry as a bone. That is my biggest gripe about dry sieve. Under a scope, it glistens like golden caviar or bath beads... This is Blue Dream btw... And has that high that makes your vision better and all of your worries fade. Tastes just like blueberry cake frosting mixed with burnt sugar.

The dryer the trichomes, the faster they loose potency. Colorado is a place where pressed hash would really make a difference as in all producing countries if you think of it.
How do you keep those 5 to 10% humidity in your resin glands? How long do you keep a batch this way? What is btw (sorry you have to go easy on me with those abbreviations)