How long in the curing process before the smell starts to return (on average)

bk78

bk78

Well-Known Member
Smallbud said:
It's just fucked up how some say you get the taste from leaving it for long enough and others swear it taste unfinished or shit unless it's glassed, cured and boveda rh percentage.

I don't write this shit but this once I'm pointing out your emotional conflicted bullshit and saying you need to go away, decide a one size fits all answer then come back and stop being so cryptic and conceptual.
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Hey noob

welcome
 
kwigybo88

kwigybo88

Well-Known Member
Dry trimming and havesting fully ripened buds are key. Most people harvest too early, dry too quickly and then jar it up hoping it'll smell good if given enough time.

Theres a reason super high grade, connoisseur herb is dry trimmed.

It's virtually impossible to cut a fully mature plant, dry it for two weeks and have it end up smelling like hay, grass or basically just shit, unless your temps and humidity are wayyy out of whack.

The best tasting and smelling bud is dry trimmed after an extended, controlled slow dry of about 14-21 days. You dont need to smash up a bud to get the beautiful aromas.
 
Rurumo

Rurumo

Well-Known Member
kwigybo88 said:
Dry trimming and havesting fully ripened buds are key. Most people harvest too early, dry too quickly and then jar it up hoping it'll smell good if given enough time.
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100% agree about dry trimming + slow dry. More important than cure, though I do like to make sure they get in the jars at the right rh %.
 
Flowki

Flowki

Well-Known Member
kwigybo88 said:
Dry trimming and havesting fully ripened buds are key. Most people harvest too early, dry too quickly and then jar it up hoping it'll smell good if given enough time.

Theres a reason super high grade, connoisseur herb is dry trimmed.

It's virtually impossible to cut a fully mature plant, dry it for two weeks and have it end up smelling like hay, grass or basically just shit, unless your temps and humidity are wayyy out of whack.

The best tasting and smelling bud is dry trimmed after an extended, controlled slow dry of about 14-21 days. You dont need to smash up a bud to get the beautiful aromas.
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Ahh come off it, 4 of your cures takes the time and space of a full flower cycle on perpetual, for a lot of people. I'd rather have 5 grows a year instead.
 
flipwon

flipwon

Well-Known Member
lusidghost said:
Pumpkin pie tastes like pumpkin spice, and pumpkins aren't spicy. I have no idea what that particular spice is, but I've never cared for it. I always thought chai tasted like it, but then they started making pumpkin spice chai, which I suspect is just extra chai chai.

When Halloween starts ramping next month, take a whiff of a freshly carved pumpkin and a freshly wacked cola and let me know what you think.
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Cinnamon/nutmeg/clove combo. I'm not a fan either. Cinnamon is alright but the clove really puts me off.
 
V

Vadr

Active Member
Wife won't let me bring them inside to dry. All I have is my detached garage. I use fans to move air but I don't have a large dehumidifier just a small one. Helps some but not a lot. I chop at bottom and hang entire plant 7 days then take off buds and screen dry for 3 days then jar. Im going to just try to go longer on the hang this time
 
xtsho

xtsho

Well-Known Member
You don't have to dry trim to get great smelling and tasting weed. I hate dry trimming. I like a nice tight wet trim, slow dry, and ready to smoke. I'm not fiddling around chopping, trimming, drying, trimming, jarring, burping, burping, burping, burping.

Chop-Trim-Dry-Jar-Done.
 
bam0813

bam0813

Well-Known Member
Lmao agreed but I think I might stick around for a few minutes you know just to make sure
 
xtsho

xtsho

Well-Known Member
curious2garden said:
LOL I'm still trying to figure out the point of the boots.
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I don't know what the point of the boots are but I can see each one of them spending the day in the makeup section at Macy's before wanting to hang out at some uppity bar showing off their $1000 designer handbag and being seen. I've lived that nightmare. Never again.
 
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drsaltzman

drsaltzman

Well-Known Member
xtsho said:
You don't have to dry trim to get great smelling and tasting weed. I hate dry trimming. I like a nice tight wet trim, slow dry, and ready to smoke. I'm not fiddling around chopping, trimming, drying, trimming, jarring, burping, burping, burping, burping.

Chop-Trim-Dry-Jar-Done.
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Gotta agree.
I do think some people confuse storing with curing.
Also, my last batch I screen dried and did not notice any difference from hang drying.
Other than the dry was a few days quicker.
 
Flowki

Flowki

Well-Known Member
kwigybo88 said:
How does that refute what I said?
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Wet trimming is much faster, and harvest time makes up some of the cure time, then bucket storage slows down the dry time with regular airing, and the next cycle under way in mean time. I am not refuting what you say, just that it isn't justifiable for a lot of growers, it would lose 1 crop annually. Even if you had a dedicated cure room, with the above version, you could turn that into another veg or flower space instead. Either way, does the increased cure quality justify the lost annual weight?. That obviously depends how much better the cure is, and how fussy people are.
 
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