The French Cannoli` Hash Thread

[Frenchy Cannoli]

I work the same way by hand as I do with the machine.
More ice cold water, less ice, gentler and wash as many time as necessary.
2 to 5 times as a generality depending on genetics and technique and trims

 

[snap1234]

Frenchy, do you also use a smaller amount of starting material if washing by hand? That's what i've been doing as to not overload myself..

 

['ome Grown]

Hey Frenchy, what do you think of having the water being recirculated from the washing machine, through the 160, 73 & 45 bags and then somehow pumped back into the washing machine throughout the entire mixing process. It could allow one to monitor how much is being extracted in real time eliminating over working the trim. If recirculating the water is not a good idea, it wouldn't be hard to rig up a fresh water in let and just drain to waste.

Ill be doing exactly this, although ill be hand mixing, next iwe run in a week or so.

 

[Frenchy Cannoli]

Frenchy, do you also use a smaller amount of starting material if washing by hand? That's what i've been doing as to not overload myself..

Yes I do for exactly the same reason, small quantity means high quality as a generality

 

[Frenchy Cannoli]

Hey Frenchy, what do you think of having the water being recirculated from the washing machine, through the 160, 73 & 45 bags and then somehow pumped back into the washing machine throughout the entire mixing process. It could allow one to monitor how much is being extracted in real time eliminating over working the trim. If recirculating the water is not a good idea, it wouldn't be hard to rig up a fresh water in let and just drain to waste.

Ill be doing exactly this, although ill be hand mixing, next iwe run in a week or so.

If you reuse the water, you will have an amount of chlorophyl that will increase wash after wash plus an amount of vegetal fiber that will come through to your hand product if you keep washing with the same water, excuse my French but you basically pile shit when you do that. On the other hand it should be very good for watering your garden

 

['ome Grown]

The idea wasn't to reuse the water, but to recirculate. I.e. pump water out, filter and pump back in per wash. I agree, using the waste water from the previous wash would compound the chlorophyll.

I was going to try both ways, recirculating and also drain to waste topping up with fresh water (iced of course).

 

[drgroove]

Hi Frenchy and happy smokers,

... wash as many time as necessary.
2 to 5 times ...

Wow !?

From post #580 I conclude you get up to 14% ? right ?

With my trim ( which I'm pretty sure is not as nice as yours ) I'm usually around 10% with one wash, so my question :

do you have an estimate of the percentage you get in wash 2 to 5 ?

Have a nice day

 

[Frenchy Cannoli]

No I do not have an estimate of what I get in my later wash, it really depends on the genetics. Some Sativa will give you more on the second wash than the first, it depends also on how you work your trims, quantity of trims, water, ice, etc.

 

[snap1234]

Came across this hash documentary/video on another thread somewhere (forget where), so thought i'd re-post it here on the hash thread...i thought it was interesting, hope you guys do too! Part 4 is real good, shows the different grades of Moroccan hash and some locals doing some hand pressing.

http://www.youtube.com/watch?v=PXskL1jLQiM

 

[Frenchy Cannoli]

Maybe you should try to go for a second and third wash, i've used my "remains" to make cookie with so far as i'd read that the next wash will only give lower quality hash. I'll give a try on my next batch though and see how it'll go.

Thanks again drgroove.

Far from being always true, when you work with quality genetics and growers often enough you will have a hard time making a difference once it is dry. I have been down 4 wash without really seeing much more than a slight quality change.

 

[ThatGuy113]

Frenchy I just wanted to share my appreciation for the plethora of information you have help spread around this community

 

[Frenchy Cannoli]

Frenchy I just wanted to share my appreciation for the plethora of information you have help spread around this community

It is very rewarding to share and I learn as much as you do on the way. Sweet for all of us.

 

[arpege]

Cool thread. Killer technique Frenchy. Im shopping mini washing machines as we speak! Thanks for the great TGA strains over the years Sub. I have to say the Dannyboy I lost a few years back was some of the best stuff I have grown.

 

[arpege]

time to buy more Silpats!

 

[Frenchy Cannoli]

OK we have all been waiting long enough to see the Black Label press, it is quite hard to work with this one. Almost needed a decarb without the press. I will post the cannoli pics later this evening.
This is the 70 microns before the roll into cannoli. Quite the painting.
Thank you CA from bringing us such a beauty

 

[Brownbearbauer]

Dang Frenchy/CA! Gorgeous work guys. I could tell the black label was going to be some pretty hash, but that is awesome. Is the marbling from the oxidized layers and the center contrasting?

 

[drgroove]

my kingdom for a puff

 

[SHvisitor]

Far from being always true, when you work with quality genetics and growers often enough you will have a hard time making a difference once it is dry. I have been down 4 wash without really seeing much more than a slight quality change.

I should have thought about those extra wash as those cookie always made me high... always follow your sense, dont trust dogma!
Thank you enlightment hehe

 

[GreenSanta]

Here is another way to go about making hash for the small operations, and for people that dont like to spend a lot of money

Since I posted earlier on this thread regarding the EZ strainer that I had ordered on ebay, I thought I would leave feedback on how it works for me.
http://cgi.ebay.com/ws/eBayISAPI.dll?ViewItem&item=281070284858


I also have a 200microns nylon bag (from the same supplier, I wouldnt order the bag again but the EZ strainers are wicked) to take most of the green matter out. So I use 2 sizes, 200 and 75.

First wash

Second wash

Third wash

I got lazy and I didnt feel like doing this all day, all I wanted was some hash for now! I ll spend more time when I do it buds pretty soon.

Here is what I do half hour later, I go and break the hash into little crumbles as it dries out, I dry in very dry environment with lots of airflow (just how it is in my basement...) and it seems to work well and less pain than freezing ... I dont get the powdery texture (I have not done it often maybe I could) like Matt Rize technique but I can dry it fast enough to make a nice cannoli.


Green Santa

edit

• The tool I am using to break it apart works amazingly well, I just went and did it again and everything is almost in powder about an hour after scrapping it off the 75 microns! It's the utensil you use for Chinese fondue! I am guessing you want to have the hash on glass too.​
  
  

 

[Brownbearbauer]

Today was a bittersweet moment for me... I am moving from the west coast and so I made my last batch of hash from my own harvest. It will be the last time for a few years until I finish schooling.

Enough sob story... I wanted to thank you again Frenchy. Without your knowledge and desire to share, this wouldn't have been possible. They say "save the best for last," and this is by far the best hash I've ever made. I can't wait to watch it cure in my (freshly cleaned) jar!

This is a mixed batch and the trichomes were extracted over 4 washes. Broomhandle and a 5 gallon bucket. 10 minutes each pull.

Pre-press trichomes 73 micron

Pre-press 45 micron

Pressed and rolled up Frenchy style! It's the length of a lighter and about the same width too.

Thanks again mate! Cheers.