simonkay
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- Feb 11, 2023
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Id imagine bad curing and drying, ive seen wet bud with dark ash eventually turn white after a few weeks in a jar
Id imagine bad curing and drying, ive seen wet bud with dark ash eventually turn white after a few weeks in a jarI guess the unanswered question, if this is true, what causes hard, coal-like ash?
I don't think that would work, but I've never tried it.so im no expert but does flushing with pineapple and apple juice do anything?? ive heard it can take on the fruit taste if done right or curing with cheese cloth and fruit in a jar…. im just curious
Good point. Another thing to think about: does different soil and nutes affect the taste? I think the answer is intuitively obvious; of course it does. Therefor, why wouldn't flushing/starving have at least some difference?They starve wine grapes in spain so the plant increases its flavour and scent just before death, im of the school of thought where if you give it a slow death in the last few days the plant will respond by increasing terps so animals and pollinators will find it
I've heard that with peanut butter and a banana tea you can get them tasting like a peanut butter and banana sandwich but I'm old I've heard lots of stupid things........sorry I can't help myself.....lolI don't think that would work, but I've never tried it.
Back in the old days, no one flushed their plants unless the cops were breaking down the door.I thought it was "flushing the medium" not the plants is there a difference :)
the local cops already know me there not coming over unless its for a friendly chat :)cops
Someone here claims they put cereal in their soil and their plant absorbs the flavor. I really don't buy it myself, nor can I imagine 1.) wasting cereal, and 2.) smoking cereal, but hey, whatever works for some folks.I've heard that with peanut butter and a banana tea you can get them tasting like a peanut butter and banana sandwich but I'm old I've heard lots of stupid things........sorry I can't help myself.....lol
Check out dr bruce bugbee on YouTube he explains flushing is for ppl who overdosed their plants, a normal feed schedule should already taper off in the final weeks leaving little in the soil. He goes onto explain the longer its in water the quicker the plant dies (using food from leaves quicker) thus loosing a bit of strength if in water too long. But i personally find snapping the main branch and leaving in water or v.weak solution helps pump up the smell (poss increas terps production before plant death)Good point. Another thing to think about: does different soil and nutes affect the taste? I think the answer is intuitively obvious; of course it does. Therefor, why wouldn't flushing/starving have at least some difference?
I really don't think applying flavors to the dirt will do anything, think about it, that food would have to be broken down by bacteria, fungus, the whole lot. And that is done slowly, the plants roots don't have teeth to chew up fruity pebbles or heaven forbid the hard ass, sharp ass captain crunch.
So 5 or 6 weeks Into it, it might be broken down, and the plants feeding off of it in raw nutritional form, which is npk.
If plants absorbed flavor, why doesn't weed taste like molasses? Thousands and thousands of pounds a year are grown using molasses
I did read somewhere online that fermented fruit juice helped i did wonder if that's what they mean and if it actually works. Might try on one plant one dayI really don't think applying flavors to the dirt will do anything, think about it, that food would have to be broken down by bacteria, fungus, the whole lot. And that is done slowly, the plants roots don't have teeth to chew up fruity pebbles or heaven forbid the hard ass, sharp ass captain crunch.
So 5 or 6 weeks Into it, it might be broken down, and the plants feeding off of it in raw nutritional form, which is npk.
If plants absorbed flavor, why doesn't weed taste like molasses? Thousands and thousands of pounds a year are grown using molasses
For sure thats why ill only maybe sacrifice one plant when i got enough going.@simonkay I'd be leary of using fermented juice, the byproduct is alcohol, and that could create all kinds of issues if it didn't kill the plant outright. If it was just the fermented mash, I could see that being beneficial, but fermented juice itself is wine
For sure thats why ill only maybe sacrifice one plant when i got enough going.
The recipe says to ferment for just over 2 weeks with molasses. I wonder how much alcohol is produced in that time? Again something I'll look more into and post if i find anything solid
I've never used any mash (fruit/corn/rye,) or anything that produces alcohol, I usually cooked it after fermentationbut the mash we would just dump out in a field for the cows to eat, but the grass literally grew greener and the weeds grew tall where we would dump it. So I would definitely be interested to read up on it.
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