Yes even with some moisture the absence of 02 will keep mold away.After drying is complete can i vacuum seal in bags without running risk of mold.
Wouldn that completely ruin the profile of the flowerYes even with some moisture the absence of 02 will keep mold away. View attachment 4987749
Actually if you vacuum Seal when the rh is say 75-80% and toss behind your cable box where the temp is a constant 80f for a couple months the weed will ferment like old school brick weed. The smell and taste will change..the high will improve and the high will last longer.
Ruin? NoWouldn that completely ruin the profile of the flower
It doesn’t smash and discolor it? Make it smell and taste different ?Ruin? No
When you put it ‘away’ wet in the absence of O2, heat will speed up the break down of chlorophyll causing it to turn from green to gold or brown. The smell changes to an old Colombian gold style as does the taste. This would be old school brick weed done with modern supplies. If ya really wanna make some primo take about an ounce of 80%rh weed and cram it in a seal a meal bag. Place it at 104f-130f for 24hours. Open the seal a meal and let the outside dry to the touch. Re-seal and throw behind the cable box for 3 mo’s. Open, dry smoke, vape, eat, make tea whatever. No need to decarb before eating. This is my modified Malawi cob method. Pic of cob attached.It doesn’t smash and discolor it? Make it smell and taste different ?
What method is this? Or is this your own that you started?
The Malawian method is quite simple and kinda fun to try. It’s not like us growers don’t have enough weed to spare an ounce or two. My wife prefers the cobs to traditional buds for smoking, I like both but I will tell you the high is enhanced and it last twice as long. I’ve got plenty of traditional in jars as well.Wow. Crazy. I thought Malawi cob was because they had limited resources then. If they could dry and cure like us. I’m sure they would have. It looks like old school finger hash from back in the day. And or poop. Either or. Interesting.