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Shawnery
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It’s basically curing as it’s hangingIt wasnt very evenly dry b4 u jarred it. The middle was still a lil moist. At 66deg and 62% rh which is what i like to dry at i like to think of it more as equalizing the humidity or moisture content more than drying.
At those numbers u can hang it indefinitely in theory.
Also...theres no going back from leaving the jars closed too long...once it starts to smell like hay ud be lucky if it smells good after thatYa. You dried too fast. So the outside got really dry but the inside was still moist. You want a nice even dry period at least 7-10 days. More is probably better.
Curing by definition is going I pull moisture from the inside out. That’s what’s happening. But it’s not near dry enough on the inside yet. When burping leave the jars open longer and just do an extended cure. If you burp long enough it will be fine but once it’s too dry there is no getting it back
ExactlyIt’s basically curing as it’s hanging
62-65%. Once it gets to 70% open it and let it burp. Leave it open a while. Then close it up and once it gets up toward 70% again open. You’ll find the open time gets shorter and shorterSo what should I get the humidity to in the containers? I'll just let them breath a little longer each day I assume?
Ya you can only work with what you got.Unfortunately we had a heat spell right as I started to dry. I would have liked to be around 65 degrees I think.
I sure hope its not sweet. Ill b pissedNo hay smell, just super dank cheesy goodness but super sweet because its gelato.
I've been doing extended burps for the last couple days and it's been helping.
If you're growing Gelato then yep it should be sweet.I sure hope its not sweet. Ill b pissed
If you're growing Gelato then yep it should be sweet.
I wouldn’tAre you using a Boveda pack?
Dont use them unless it is longer term storage after they have been properly dried.I'm trying without this time to see if I notice a difference between the power of the scent compared to with.
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