The French Cannoli` Hash Thread

yktind

yktind

Well-Known Member
Frenchy Cannoli said:
Nice work Yktind. The 73 that does not hold together may have a waxy texture, it is due to humidity, meaning you could have dried longer. It will not change the quality, nose or potency and the curing will be the same just pop the container more often for 4 weeks or so. If the texture is dry you should have done a more thorough wash in your bag, should have been gentler as well and run the load for a shorter time. Letting the trims soak in cold water for 20 minutes or so is also very important.
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Thank you for the advice, Frenchy! :-o

I have a harvest coming up in December and might be more excited about doing another Hash run than anything, lol.

Sometimes, wish I had an endless supply to practice with.
 
Wooderson420

Wooderson420

Well-Known Member
The final little bit of the 2012 Pinot Noir (Chocolate Mint) Frenchy Cannoli Full Melt Bubble! My first Cleardome! Super Greasy! Please Enjoy!
[video=youtube_share;16jkewX02ro]http://youtu.be/16jkewX02ro[/video] MERCI Frenchy!! See you at the Emerald Cup!!
 
Shawns

Shawns

Active Member
Dude your putting way too much hash on there and your nail cools down too fast for it to fully melt but still nice
 
xGrimace

xGrimace

Well-Known Member
Wooderson420 said:
The final little bit of the 2012 Pinot Noir (Chocolate Mint) Frenchy Cannoli Full Melt Bubble! My first Cleardome! Super Greasy! Please Enjoy!
[video=youtube_share;16jkewX02ro]http://youtu.be/16jkewX02ro[/video] MERCI Frenchy!! See you at the Emerald Cup!!
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Wow that was pretty entertaining, more please.
 
Wooderson420

Wooderson420

Well-Known Member
Shawns said:
Dude your putting way too much hash on there and your nail cools down too fast for it to fully melt but still nice
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I put a lot on there on purpose to see what would happen, the nail does cool down too fast. I'm just having some fun with this at home on a Friday Night! I think It would be cool to have one of those E-nails or D-nails they would probably be a lot more constant heat source. Thanks for the feedback! I just love to see that Cannoli Melt!! Cheers!!
 
Wooderson420

Wooderson420

Well-Known Member
Frenchy's 3rd Hash run this time it's for the Emerald Cup <strong><font color="#000000">[video=youtube_share;pHXNHoZnRqM]http://youtu.be/pHXNHoZnRqM[/video]
 
Shawns

Shawns

Active Member
Thanks Frenchy I thought of you the whole time and it turned out sweet I got a few pics in before my camera died, Boy was I sweating though lol running around trying to get everything cleaned out a ready for the second wash while it spins, those 12 min go by real fast lol
just got done chopping it up going to have a safety meeting, chop it up some more then its bed for me my time zone is 3 hrs ahead of yours, Thank you again for all your teachings your the man and I really hope to meet you some day
 
Frenchy Cannoli

Frenchy Cannoli

Well-Known Member
It is a serious work out all in all, imagine running 2 machines!!!!
You are very welcome my friend. I will be promoting my workshop by the beginning of next year and those should give me the chance to meet a lot of you guys.
 
O

Opiated

Member
Frenchy Cannoli said:
Remember you need some source of heat that you can control well.
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It's the 21st Century!!!...Hot water in a bottle is for Cavemen!!!....a modern clothes iron with precision heat control is the MOST effective method!!!. I place the material between parchment paper & use the iron to press & melt the tricomes together, press & flip & press & flip. Place the warm pressed product in the freezer briefly to facilitate removal from the parchment paper. Roll into a Cannoli, & begin the aging/curing process...Alex
 
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