The French Cannoli` Hash Thread

stableboy

stableboy

Well-Known Member
Hey Frenchie, I really liked the dry sift presentation you made on the new Weed Nerd. C'etait meilleur que ce je pouvais faire, en francais. N'est pas? lol

Good job man, the story you told was very interesting.
 
DCobeen

DCobeen

Well-Known Member
Hi Frenchy long time no chat. My BB connoli hash is 6 months now and omg my brother who was in berlin swears it reminds him of the hash he got in the late 70's early 80's there. I wanted to say thank you brother i hear a heat press is in the works? If so I want one please.
 
DCobeen

DCobeen

Well-Known Member
Frenchy Cannoli said:
Very welcome, I use only a bottle filled with boiling water as a "heat press" do not expect anything else at that level from me.
I am working on some dry sieving kit and a FDA approved washing machine no press.
Click to expand...
oh well my brother when you get your stuff for testing or to market let us know. I will more than be happy to have some Frenchy items to make it. I have been watching dry sift videos and i am interested. I like dry ice but its for a quick smoke, not like the ice water which when cured is omg amazing. again thank you and hope your journey into getting your own stuff out there does great.
 
WarMachine

WarMachine

Well-Known Member
Lol thanks guys I guess it must look pretty nice lol

All I use is a plate and I put it at a slight angle and tap lightly, most/all the leaf falls and the trichs stay in place for the most part. I do this with about .5-1g of nugs right before I smoke said .5-1g nugs lol.

Works pretty well I would say, gets me lifted.
 
DCobeen

DCobeen

Well-Known Member
I would love a tumbler. doesnt have to be huge jsut to hold 1 oz of buds. give it 5 min/10 min/30 min/1 hr/4 hr and over night. each time it stops collect and sort. the 5 and 10 can be heat pressed to make hash the 30 is for making pucks or leave it loose. the rest is loose and or candy/editables. i so want to make suckers
 
Do-B-Hittin

Do-B-Hittin

Member
Well, 210 pages read! I feel so lucky to get such an education. Thank you Frenchy. I hope you know that your spirit comes through on this thread, and not just when speaking about hash. The way you handle the cocky, arrogant and rude is admirable and reminds me of how I want to be. Humble, giving and graceful come to mind when I think about your nature. Once again, thank you.

I would also like to thank so many of the other participants. I am pretty bad with names, but you guys know who you are.. the folks who have tried and added to this great conversation. There is so much work and time put into all of this, I almost feel guilty for getting to take it all in over a week period. That said, I will be doing my own experiments using the knowledge shared and hopefully be able to add something to the conversation.

So, My first try (using Frenchy's method.. I have done it a couple times prior) seems to be a success. I used fresh trim from a very nice outdoor Hashplant plant.

Dried 70 micron


Packaged, ready to press


After being pressed, cooled, folded, and pressed 3 times


Fourth press into round


My firs canolli! The green tint is lighting. The color is true and resembles the brown on the inside. When broken, it is nice and light colored and the smell is just amazing. I may have over dried it a bit as it is pretty sticky and not terribly waxy, although I hope some curing will help that a bit.



 
Last edited:
DCobeen

DCobeen

Well-Known Member
Frenchy Cannoli said:
You really do not need a tumbler for what you have in mind, a stretched material over a big bowl as shown in Sub latest vid will do. Super simple and effective.
Click to expand...
do you have a link to it? I will be running another batch of hand turned bubble hash and hand pressed in a few weeks after this big harvest. I cant wait to have c99 in connoli roll and let it age 6 months before even testing it.My Blue berry is amazing after 6months cure.
 
Frenchy Cannoli

Frenchy Cannoli

Well-Known Member
Here it is
Bravo DO-B, it looks perfectly pressed and if you have the smell and taste to go with it we can put the 100% OUH LA LA stamp of approval.
Humble I am not my friend, I know how good I am but I also have a good perception of reality and you are making too big a deal of me.
You should concentrate on the traditions that make me good enough to be "worshipped" or think of how good my teachers were/are.
 
Do-B-Hittin

Do-B-Hittin

Member
Well, My point is when negativity was tossed, you usually replied with a nice tone and encouraged sharing the ways and teaching. I don't worship anyone or anything!!! But I do enjoy a good attitude, especially on the internet. With that, we'll move on!

This weekend me and a couple buddies are going to a rather remote cabin at about 9300 ft above sea level... The water is well fed and always ice cold. I would guess in the 37-39 degree range. I am going to do some experimenting with water alone, no ice, at or near 32 degrees... I should be able to get it that cold without freezing as long as it stays moving slightly. Outside temps are set to be 12-38 degrees. I am interested to see what that produces. We will also be using ice in most batches and processing this years trimmings. Thanks again for the help. I will post up some results of the cabin gig...
 
DCobeen

DCobeen

Well-Known Member
Frenchy Cannoli said:
Here it is
Bravo DO-B, it looks perfectly pressed and if you have the smell and taste to go with it we can put the 100% OUH LA LA stamp of approval.
Humble I am not my friend, I know how good I am but I also have a good perception of reality and you are making too big a deal of me.
You should concentrate on the traditions that make me good enough to be "worshipped" or think of how good my teachers were/are.
Click to expand...
sweet video. well done.
 
Frenchy Cannoli

Frenchy Cannoli

Well-Known Member
Do-B you will have the chance to work your trims in the best way possible.
The only crushing agent when you spin your trims is the ice, if you take this off the process you will not be able to destroy the leaf material even if you wanted.
Ice cold water in a cold and dry weather, you got a golden ticket here and I just hope that you have a dedicated room to dry the resin in perfect conditions.
 
UKhaze

UKhaze

Member
DSC_0001.jpg Today I got a little imported Moroccan zero zero. Only 3.5 grams, but much better than the commercial hash available around here, and makes a nice change from just smoking flower
the dimpled golf ball type of texture you see is from some plastic it was wrapped in
It is hard, but when you hold in your hand for a few seconds it becomes soft and pliable, smokes excellent with that delicious unmistakable taste

 

Attachments

Last edited:
Do-B-Hittin

Do-B-Hittin

Member
The bedroom at the cabin doesn't have a heater in it. I will attempt to keep the door open enough to let a bit of heat in but not enough to keep it at 65-68 like the rest of the cabin. We will dry in there and try to do it at 55 degrees. The natural humidity in CO right now is in the mid 30s and while it may go up for periods of snow, it is usually quite stable. I will have to go home on Sunday and will take the product to my basement where i have it about 60 degrees... This should be close to perfect. Colder temps seem to slow drying (my flowers cure so slow, I have to somewhat force them at times to accelerate in the basement). It will be a fun experiment and should be easy to repeat each year. While my trim is excellent, it is not the very top shelf. I love the plants that it came from, but I would call it A- outdoor... I will work with different genetics next year, more geared towards hash. I will document the whole thing.
 
You must log in or register to reply here.
Top