The French Cannoli` Hash Thread

I got the high times issue with you guys helping out subcool. the pvc trellis is a great idea! I was thinking about doing a hoop house like that with the cement anchors.
 
I'm going with less plants and larger pots next summer. Im running out of room i will get some pictures up soon. its a water only grow. I might give it a pk boost when i see some better budding. I will defo have some hash out of it this year.This is my first green house grow last year I didnt get my plants in there until mid July its nice to not have to hide what im doing now that im legal.
 
Whats the magic pot size other than 200gal? is 60 or 70 good enough.the room is 13 by 10 feet right now but like I said i want to expand.
 
Dr.Pecker said:
I was thinking a piece of steel rebar cemented in place and slide the pvc pipe over that to hold it. this way I can take it down and move it.
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Make your cement anchor with a larger size piece of pvc into the cement,leave a couple inches above the cement to drill a small hole to put a pin through both pieces.That way you can slide the hoop house piece down into it and lock it in place with something through the hole.....just trying to help,bro:)


Great thread btw.......:clap:
 
Sliding the hoops into a bigger pipe sounds like it would be a good idea and stronger. rebar might cause a pressure point and break the ends of the hoops. Not trying to derail the thread frenchy just trying to produce some good hash in the long run;-).
 
Picked this up today from Kase, probably press it tomorrow. Wanted to try the cold water trick to see if I could clean it up.. Not sure if it is bubble or dry sift, feels very soft and deff unpressed.

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That's what I thought too Creature, thanks! So now should I try the cold water technique? From what I gather, I have to have a cup of very cold water, dump contents into and wait ~ 10 mins and the the good stuff should sink, while the plant matter and such will float. But this stuff looks so fine, not sure if this would work..?
 
the two cannolis are of unkown genetics. the bigger piece is 90. the smaller is 73. the sticky is 90 micron a blend of Tahoe og nd Chernobyl.. i no that one needs more pressing but was scared lol
 

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i reread some of matt rizes stuff in his thread. I found where he says to get the best crystal look is when he microplanes it, 24 hours to 36 hours after the clump has dried some in a cold environment. I usually let its sit on the screen over a paper towel for a little bit, then chop it with a card. Then dry it in the fridge / crisper drawer for 36-48 hours. This last time it cured for 4 days then I pressed it and then back to cure. I haven't cured in the fridge though
 
WarMachine said:
That's what I thought too Creature, thanks! So now should I try the cold water technique? From what I gather, I have to have a cup of very cold water, dump contents into and wait ~ 10 mins and the the good stuff should sink, while the plant matter and such will float. But this stuff looks so fine, not sure if this would work..?
Click to expand...

I don't really know about this technique but the first thought that came to my mind was: " then it will be not DRY extraction anymore"

You would surely loose some precious flavor, specific to the dry sift pressing.

Believe me, though I'm a beginner, Dry sift has a real own flavor.
everytime I smoke my tiny cube of dry sift, it reminds me of the good pollen hash from Maroc

1. in its actual state, you would only have to press once for good.
2. if you use cold water, then add extra days to dry it again and be sure it is dry...
but it would be water hash then, wouldn't it?

The butcher/beginner I am would press it like it is... I'm not a seeker of the absolute purity.
I'm a seeker of organik and things well done, with love, dedication and passion.

best to you war'
 
This Hidden Creature said:
I don't really know about this technique but the first thought that came to my mind was: " then it will be not DRY extraction anymore"

You would surely loose some precious flavor, specific to the dry sift pressing.

Believe me, though I'm a beginner, Dry sift has a real own flavor.

1. in its actual state, you would only have to press once for good.
2. if you use cold water, then add extra days to dry it again and be sure it is dry...
but it would be water hash then, wouldn't it?

The butcher/beginner I am would press it like it is... I'm not a seeker of the absolute purity.
I'm a seeker of organik and things well done, with love, dedication and passion.

best to you war'
Click to expand...


to clean dry sift. You just keep dry sifting / sieving into smaller micron screens
 
Well sadly I tried to press it today with the bottle but it was a no go. Bottle had very hot water and I pressed it for twenty mins but nothing happened... didn't get darker, wouldn't hold, just stayed the same... almost makes me feel it was done with dry ice..
 
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