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  1. Charsicanuk

    The French Cannoli` Hash Thread

    Great to have everything up and running. Stealth Boomber indeed !
  2. Charsicanuk

    The French Cannoli` Hash Thread

    Frenchy, I'm going to use my 160 to cook with. I know you say one can just eat it but in the case of making cookies, would you press the resin first or can we just use the raw tricomes. It seems counter intuitive to press only to chop up again to infuse with butter however, if it adds to...
  3. Charsicanuk

    The French Cannoli` Hash Thread

    Man, I'm glad I asked as I was counting the period between drying and pressing as part of the cure period. I got into the habit of leaving the tricomes un pressed and opening the container every day , then pressing when I had the time. I need to recalculate.
  4. Charsicanuk

    The French Cannoli` Hash Thread

    Frenchy, after drying, is there any difference between curing then pressing before use or aging, and the opposite ie press right away and cure the pressed piece [all conditions being equal say 1 week drying and 8 weeks cure] if there is a difference, please explain thanks in advance
  5. Charsicanuk

    The French Cannoli` Hash Thread

    Frenchy, another question occurs to me, when the spin stops, should we wait a few mins to let plant material float up and trics to fall, or drain right away ? which I've been doing also, an observation, once the trim has reached the bottom it may make sense to raise the hose right away...
  6. Charsicanuk

    The French Cannoli` Hash Thread

    DC do you mean the catch bag or ALL the material? and in doing the butter what kind of ratio for example with lightly vaped nugs[aka "Duff" here in snow country] people say to use at least 4 to 1 duff to nugs.
  7. Charsicanuk

    The French Cannoli` Hash Thread

    Friends, I made a dumb mistake yesterday .Since I used only half as much us usual I figured I'd do 2 runs one daytime and one in the evening. I was so encouraged by the results of the first run I did a second in spite of being quite tired [quite shanti too] Couldn't...
  8. Charsicanuk

    The French Cannoli` Hash Thread

    Mine was in the 25, but in any case that's good news to me Mo, thanks. This is such a learning experience ,I guess I'm coming to the conclusion that only way to be sure of every step is to do each and every one yourself. I better get myself some beans !
  9. Charsicanuk

    The French Cannoli` Hash Thread

    Hey Frenchy, Just did first try with being very fastidious about the trim being super clean of twigs and leaves In addition I used half the material I usually use but the same water level and a bit less ice. The yield surprised me almost the same as I got using 2x as much and the 3 washes...
  10. Charsicanuk

    The French Cannoli` Hash Thread

    Dang ! I used to want to go to Afghanistan but from the looks of it , well , NorCal is much closer !
  11. Charsicanuk

    The French Cannoli` Hash Thread

    Thank You Frenchy, great information as usual. I'm also removing the sticks and large leaves in fact anything brown as I imagine these brown leaves are likely to crumble. So, trying to use the best of my trim. That said, there are plenty of trics on the sticks and brown material so would...
  12. Charsicanuk

    The French Cannoli` Hash Thread

    Frenchy I wonder if you could talk a bit about the spin times for each wash and in relation to quantity, I'm going to try half of what I usually did since I got a good result using more water last time. Anyway, I was plotting my next effort, sort of doing "mental prep" for what I have to...
  13. Charsicanuk

    The French Cannoli` Hash Thread

    Frenchy, as I mentioned previously I got in the habit of drying 4 to 7 days then putting the loose resin in a jar and curing for 4 weeks before pressing. Then I pressed. This has become my procedure so far. So, I just looked at a cannoli as it's been 4 more weeks since pressing. The piece...
  14. Charsicanuk

    The French Cannoli` Hash Thread

    What a beautiful reply Frenchy, many thanks. On the subject of dry sieve,what micron size of screen[s] would you suggest and is there a "sweet spot" like 73 is with water ?
  15. Charsicanuk

    The French Cannoli` Hash Thread

    Frenchy, Can you talk in detail about the "oxygen/container size" in curing but the reasons for, or the "why" of it . It's a little counter intuitive to me since the idea is to remove moisture but we want very little air in a jar, then we open it letting more air in? etc...
  16. Charsicanuk

    The French Cannoli` Hash Thread

    made sure hands were very dry and warm before starting
  17. Charsicanuk

    The French Cannoli` Hash Thread

    One observation on hand pressing, as I press the piece and generate heat by my hands and friction the resin mass changes texture quite a bit and eventually seems to melt into itself.After this point the aroma is VERY strong and my palms get extremely sticky. First couple of times I was...
  18. Charsicanuk

    The French Cannoli` Hash Thread

    I meant re: hand pressing as if to say "on the subject of hand pressing? not repressing :) The main thing I've noticed is that the smell of the pressed piece is strong when it was hot water bottle pressed but when I hand press [I press vigorously for 25 to 30 mins ] and store in a...
  19. Charsicanuk

    The French Cannoli` Hash Thread

    Frenchy , re hand pressing, is the cure period the same? are there any other things that one should consider with hand pressing for storage? Thanks
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