You da man , awesome info . 
Harvest & Curing Quick poll regarding dry and cure
- Thread starter Aku
- Start date
Wow AZ, thats more terpenoid info than I've ever read at one sitting. Hopefully most of that was control c and control v. The vote is 14-6 regarding the smell going away then coming back which gives me hope. I am completely dumbassed as to why my weed don't stink! I should market a lighter aroma cannabis, for when you wanto blaze but don't need the potmosphere. I can smell it, its in there. When I break into a bud it smells right in the inside and it smells when smoked, doesn't have much flavor at all. It does the trick just fine. Has to be the low temperatue slowing down the process. The article says keep it below 21c or 70f to minimize odor, that has to be it I'm at around 63f where it was curing before I moved it up to 70f a day or so ago.
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All sources have a web link under them.
Follow the links and you will find that I have selectively chosen parts of the article which a re pertinent to this thread.
There is some amazing terpene info in these threads, which will blow you away. The info in this link is a great read - Click this link
Now that we have dealt a little bit with preserving the aroma of your weed, here is an interesting video I found the other day which is about making odorless weed and butter.
Follow the links and you will find that I have selectively chosen parts of the article which a re pertinent to this thread.
There is some amazing terpene info in these threads, which will blow you away. The info in this link is a great read - Click this link
Now that we have dealt a little bit with preserving the aroma of your weed, here is an interesting video I found the other day which is about making odorless weed and butter.
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I used to get hay smelling weed or weed with no dank smell. But that was until I started drying and curing it in the freezer.
My recipe for Dank:
1.- cut the plant at the point where it reeks the most. This is typically much before it is 40% amber, but I have not nticed any change in potency since I started cutting a little earlier than I used to.
2.- hang to dry until stems snap and buds are dry on the outside but moist inside. In my area takes around seven to ten days.
3.- stick in the freezer at a very low temperature, uncovered.
4.- one or two weeks later jar it and leave it in the freezer.
5.- when you need some dank bud, just take some out. It's always dank, always stinky. No hay smell whatsoever. It's usually best about 12 hours after you take it out of the freezer. And you dont have to be checking it for mold or airing it or any of that crap.
My recipe for Dank:
1.- cut the plant at the point where it reeks the most. This is typically much before it is 40% amber, but I have not nticed any change in potency since I started cutting a little earlier than I used to.
2.- hang to dry until stems snap and buds are dry on the outside but moist inside. In my area takes around seven to ten days.
3.- stick in the freezer at a very low temperature, uncovered.
4.- one or two weeks later jar it and leave it in the freezer.
5.- when you need some dank bud, just take some out. It's always dank, always stinky. No hay smell whatsoever. It's usually best about 12 hours after you take it out of the freezer. And you dont have to be checking it for mold or airing it or any of that crap.
