The French Cannoli` Hash Thread

[Kalyx]

Matts methods are great for the first part, collecting pure trichs. After what I am learning here I feel like I've been dabbing half done hash for years now! Danks Frenchy

PS Frenchies tek seems so much easier than planing. i love dabbable IWE but I do not love planing it! Temp has to be right on (different every time) as well as timing it to plane at the perfect point of dryness, or else it can be SOOOO labor intensive. The fridge is an asset for sure. I have full mesh bags already and will fully commit to the french technique once I get my Blackberry kush down. I cannot wait to see the results as this is my favorite hash strain of non-chemdawg lineage.

 

[snowboarder396]

Matts methods are great for the first part, collecting pure trichs. After what I am learning here I feel like I've been dabbing half done hash for years now! Danks Frenchy

PS Frenchies tek seems so much easier than planing. i love dabbable IWE but I do not love planing it! Temp has to be right on (different every time) as well as timing it to plane at the perfect point of dryness, or else it can be SOOOO labor intensive. The fridge is an asset for sure. I have full mesh bags already and will fully commit to the french technique once I get my Blackberry kush down. I cannot wait to see the results as this is my favorite hash strain of non-chemdawg lineage.

Mmm I need to get me some blackberry kush seeds or a good cutting! One plant I've really wanted

 

[Mohican]

Hey Frenchy - I am wondering about something. If oxidation is causing the darkening of the hash, would keeping it in an oxygen free environment keep it from changing color? I wonder which inert gas would be best to use - CO2, Argon, Nitrogen...


Cheers,
Mo

 

[Frenchy Cannoli]

Yes collecting the trichomes is only half of the job. Those trichomes will become Hashish ONLY when you press them. It is amazing how much knowledge there is behind that action (decarboxylation, bounding of the terpenes with the THC to name the two most important). A knowledge that I am dedicated to share and bring to life this side of the planet.

 

[Frenchy Cannoli]

Is there a science behind 73 microns ... like who came up with that? Anyway, I think I will get my ez strainer today ... I will let you guys know how it works. The one thing I like too is that I won't have to stretch the nylon on a plate to scoop the hash out.

The science behind the 73 microns goes back to the beginning of silk weaving and the silk road, made in China my friend, 1500 years ago or so

 

[GreenSanta]

so 1500 years ago, they determined that 73 micron was the magic number to collect resin from cannabis? or was 73 as small as they could weave their silk or anywhere around 70 ...

OK I am done now hehe I am just curious to know why 73 and not 72 or 70 or whatever lol?

Microns​	Typical Material​
700​	Beach Sand​
250​	Fine Sand​
74​	Portland Cement​
44​	Silt​
37​	Plant Pollen​
12​	Red Blood Cell​
2​	Cigarette Smoke​
1​	0.001 mm​

 

[Frenchy Cannoli]

Hey Frenchy - I am wondering about something. If oxidation is causing the darkening of the hash, would keeping it in an oxygen free environment keep it from changing color? I wonder which inert gas would be best to use - CO2, Argon, Nitrogen...

Cheers,
Mo

Oxygen is the cause of oxydation which cause the darkening but how do you dry without oxygen? I would also like to mention that the loss due to oxydation is minimal. Not doing a decarboxylation "degrade" the quality of the final product MUCH MORE as long as I am concerned also the oxydation is mostly on the outside and can be used as a protective layer as you can (could) find in Nepal, the famous Royal Nepalese Temple Balls.

 

[montanachadly]

Frenchy I have a question for you. I watch this girl on Youtubes channel. She was showing some white hash that looked to me like a BHO run but she obviously didnt know much about it. She said that over in Amsterdam that its called murder. It looks like crack rocks ive seen the jack skellington white hash but this was different. Anyway she said that Its white because when they make it all the oxygen is pulled out of it then pushed back in or something like that. I really dont think this girl knows what shes talking about. I thought i would ask tho have you ever heard of white hash made by pulling the oxygen out? Is this what i was thinking was most likely BHO. Instead of water or dry sift hash?

 

[Frenchy Cannoli]

Frenchy I have a question for you. I watch this girl on Youtubes channel. She was showing some white hash that looked to me like a BHO run but she obviously didnt know much about it. She said that over in Amsterdam that its called murder. It looks like crack rocks ive seen the jack skellington white hash but this was different. Anyway she said that Its white because when they make it all the oxygen is pulled out of it then pushed back in or something like that. I really dont think this girl knows what shes talking about. I thought i would ask tho have you ever heard of white hash made by pulling the oxygen out? Is this what i was thinking was most likely BHO. Instead of water or dry sift hash?

It would be helpful to see the video in the first place but to answer your question yes I have seen and smoke white Charas, made by a 8 years old kid and aged 6 or 7 years. The color of a white sand beach with a hint of pink-grey. Can't remember if we smoked it for his 14 or 15 birthday. I have also seen what was called White Lebanese, Dark grey black on the outside super light grey on the inside, amazing taste.

 

[montanachadly]

If you really wanna watch it Frenchy http://www.youtube.com/watch?v=_UoAqC4Wg_I skip to like 3 in a half minutes in when she shows the hash shes got. Shes some chick from Canada that works at a head shop I just starting watching a few videos and this was her last vid. I wouldnt recommend watching the whole thing as its not really entertainment shes either really a stoned chick most of the time or shes kinda spacey if you know what i mean. Shes still cute tho i think kinda annoying voice. So yeah i would suggest if you really wanna check it out skip to 3:30 in the video and dont watch the whole video because its like ten minutes of your life you will never get back. lol

 

[Cannabis Aficionado]

Oxygen is the cause of oxydation which cause the darkening but how do you dry without oxygen? I would also like to mention that the loss due to oxydation is minimal. Not doing a decarboxylation "degrade" the quality of the final product MUCH MORE as long as I am concerned also the oxydation is mostly on the outside and can be used as a protective layer as you can (could) find in Nepal, the famous Royal Nepalese Temple Balls.

This exact phenomenon of an oxidized protective outer layer applies to the ancient art of aged cheeses. Also, like cheese, aged hashish needs to breathe as it off gases and looses moisture to the aging process, this is what most would refer to as "curing"

 

[Frenchy Cannoli]

That's the perfect exemple of a little quality loss for a product evolution to another level altogether

 

[Frenchy Cannoli]

Let me now show you how oxidation looks
This is the Black Label 70 microns after 1 week drying

This is the Black Label 45 microns after 1 week drying

Comparing with the pics from day one you can see the change in color caused by oxidation

 

[Frenchy Cannoli]

Now let me blow your mind and show you the full color palette of oxidation on the Black Label.

Reverse 70 microns

Reverse 45 microns

 

[Shawns]

wow that just looks amazing, just waiting to hear back from stephanie on the price of my custom Frenchy bags well with a added 90 bag just to play around with, soon I'll be making some hash Frenchy style

 

[Frenchy Cannoli]

A more general view of the underside of 70 microns

A view of the inside after a light twist

A close up of what Cannabis Aficionado has to offer

 

[Frenchy Cannoli]

Also I would like everybody to note that those pics (and everything I show) are not "staged" if you see what I mean. This is just the result of my work, no extra steps are taken to "show off".
I am NOT here to show you how good I am, but to teach you to get better than me

 

[snap1234]

Sweet pics Frenchy! One question, is there a reason the black label is not broken up into smaller pieces for the drying portion, or has that processes already happened before you took the pics? Once again awesome work, and thanks for spreading the knowledge...

Snap

 

[Thundercat]

Stunning, I can't wait to try this myself!

 

[Frenchy Cannoli]

Sweet pics Frenchy! One question, is there a reason the black label is not broken up into smaller pieces for the drying portion, or has that processes already happened before you took the pics? Once again awesome work, and thanks for spreading the knowledge...

Snap

The Black Label was not chopped into small even pieces to dry for the simple reason that it was too "goo". What you see is how the trichomes came out of the bag on the knife, already a mass of resin super sticky. I would have had to freeze it to be able to chop it fine and I am not ready to do it before studying the process of freezing on trichomes. I prefer fresh food to frozen and I am applying that to my smoke until proven wrong. I will study more in depth drying in colder and darker conditions, like a walk in fridge. I am of the school of thought that slow is good, like slow cooking to give just one example.