In the shoe? Your buddy might be referring to this: Shoe Methodbeen wanting to do this for a while, ole buddy of mine claimed growers in asia would just walk around with it in the shoe and then.. like magic... they would have hash. has anyone actually tried this? worried, even if it did work that with trimmings it might be hard cos of the lack of trichomes. alternatively i might just teach myself to make dry sift. any experience welcome
If done correctly with the right equipment it’s great. If you try and wing it, Kaboom!
I think it purges the soul right out of the finish product!
Have plenty of ice, take your time, manually stir the mixture, don't use a drill/paint stirrer or anything similar (ask me how I know). I normally do 2 runs, that gets almost all of the hash.I'm going to make my first batch with a bunch of fresh frozen trim, larf and budettes.
Next week I hope.
Any tips?
5 gal bubble hash.
hahaha legit. thought as much esp off the back of these repliesNo Tricomb heads, no hash! Clear tricomb heads, few to no cannabinoids! Few to no cannabinoids, shitty hash! Garbage in, garbage out!
I have never heard about putting it in your shoe. Who would want feet hash lol.
will definitely look into bubble hash then thx bro. any good resources? seems like my buddy be either tripping or joshing meDry sift is abc it’s really not difficult
Myself I make bubble hash
N yeah low quality bud/trim makes for trash hash
Walking about it in your shoe is just gonna ruin any trichs & just be smelly squashed leaf
this looks AMAZINGImo dry sift is considerably better/tastier than hash and it's easier to make.
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A 125/150 micron screen costs $5± that's pretty much all you need to buy assuming everone has a bucket and sheet of plastic to shake the trim over.
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I ended buying a sifter but tbh it's not any better than a bucket a screen it's just more convenient.
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I've deleted most of the pics relating to hash making.
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I'd always go for dry sift now gently pressed it it's easier to work with and tastier it's basically concentrated flavour
thanks so muchHash is pressed and heated, essentially converting most to mycrene or something I forget now. Most hash has similar notes regardless of strain.
Royal hash from Morocco in times long gone was said to be the best, reserved for royals as the tale goes. Farmers would cut the plant and leave it in a barn or corner somewhere for six months to a year to get the full cure and smoothness then make hash and store that for the same time six months to a year so that it can again cure. Longer than this was said to see the strength get weaker.
Everything is a personal journey I'd take dry sift over hash anyday but well made hash with a good cure, now that's top draw all day long.
Doesn't have to be complicated just roll a hot water filled glass bottle or jar over a cling film packet of them and piece of paper between the two and watch the magic happen slowly as that light brown parcel slowly turns dark and melts into a solid block.
Shit plants make shit hash, if the bud smokes bad often the hash won't be very appealing I've found. You can weaken and built the hash out by mixing some ground leaves into the dry sift then making hash, your second third and forth runs probably have more plant material in and makes it not quite as potent, sometimes the hash I've made was a little too strong and found some ground leaf made a better product sometimes.
Really enjoyable to make, if you got a decent amount of trim and bud I'd suggest using a few methods on it to see where you feel your at and liking.
How did you press it?Imo dry sift is considerably better/tastier than hash and it's easier to make.
View attachment 2494893
A 125/150 micron screen costs $5± that's pretty much all you need to buy assuming everone has a bucket and sheet of plastic to shake the trim over.
View attachment 2494894
View attachment 2494895
I ended buying a sifter but tbh it's not any better than a bucket a screen it's just more convenient.
View attachment 2494897
View attachment 2494900
I've deleted most of the pics relating to hash making.
View attachment 2494896
I'd always go for dry sift now gently pressed it it's easier to work with and tastier it's basically concentrated flavour
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