This thread is to discuss the ideas presented in Cherniak’s new pamphlet HASHISH - MAKING and CURING While I was a bit hesitant to “reveal” essentially the only piece of new information Cherniak presents, I found the same info on his website here (which is a mess, btw; horrible layout, no organization, and dead links everywhere).
So, here are a couple direct quotes to get the conversation rolling:
“...the quality of hashish is determined purely by its genetic background.”
“...it becomes clearer that heavy presses with high temperatures are not needed any more if the resin is well cured.”
“Our research has shown that at a stable temperature of 37 degrees C, it still takes about 3 months for most resins to mature.”
“Super quality hashish needs to be cured slowly (with a warm temperature) over a period of at least 3 months. During this time it should be kept in an enclosed container. This container should be air tight. Then it must be opened approximately every three days to prevent mustiness from starting). This is a very safe way to watch and see the hashish resin merge into a beautifully condensed harvest. (Dough style material)
"Very little hashish resin can be extracted from plants and smoked (very happily) within a month of creating.
Even marijuana buds and vegetative parts like only the calyxes should be cured for several weeks as well, in lower temperatures.
Curing resin into the state that it would be called a perfect ball of hashish, on the contrary requires warmer temperatures.
Most of the time when people winning the resin from the dried plants the humidity in the extracted material is sufficient for this curing to function properly.
It is mostly recommended that the resin be stored during this part of the process in an air tight enviroment like a sealable glass jar, or any sealable container.
When storing the fresh resin it must be approximately 50% dry and placed in an air tight environment like a sealable glass jar, or a vacuum sealed container or seal pressed bags but not zip lock bag (or any other kind of plastic bags) s which do not really seal to the degree that we are suggesting here and now, especially the zip-locks that are not for food."
"When Nederlandishe Polm will still easily crumble after having been in a warm oven for a few months then it still is not ready to be pressed into anything like the temple balls you see in the photos in this book.
After three months the resin has changed properties and you can basically form it into balls by hand. This material already has the properties of flowery hashish. This material can still be processed by rubbing and or pressing into darker hashish varieties. Some genetics however are so oily that they can be rolled into your hands right away, into dark oily temple balls like those that you see on the front cover of this book, without the rubbing or pressing.
This again is related to its genetics because the famous hashish varieties of the world are what they are, not because of the region that they come from nor because of climate, soil and growing method.
The quality of all hashish is determined purely by the genetics. All the genetics of the great hashishs that we have known and enjoyed are still being grown all around the world.”
So, basically, what I want to discuss is what people feel this is actually doing to the kief? It’s always been my impression that heat degrades cannibinoids, so his technique seems counter intuitive. I also have kief that’s well over a year old and it feels, smokes, and handles the same as the day I tumbled it.
Let’s hear your opinions…
- Butte
So, here are a couple direct quotes to get the conversation rolling:
“...the quality of hashish is determined purely by its genetic background.”
“...it becomes clearer that heavy presses with high temperatures are not needed any more if the resin is well cured.”
“Our research has shown that at a stable temperature of 37 degrees C, it still takes about 3 months for most resins to mature.”
“Super quality hashish needs to be cured slowly (with a warm temperature) over a period of at least 3 months. During this time it should be kept in an enclosed container. This container should be air tight. Then it must be opened approximately every three days to prevent mustiness from starting). This is a very safe way to watch and see the hashish resin merge into a beautifully condensed harvest. (Dough style material)
"Very little hashish resin can be extracted from plants and smoked (very happily) within a month of creating.
Even marijuana buds and vegetative parts like only the calyxes should be cured for several weeks as well, in lower temperatures.
Curing resin into the state that it would be called a perfect ball of hashish, on the contrary requires warmer temperatures.
Most of the time when people winning the resin from the dried plants the humidity in the extracted material is sufficient for this curing to function properly.
It is mostly recommended that the resin be stored during this part of the process in an air tight enviroment like a sealable glass jar, or any sealable container.
When storing the fresh resin it must be approximately 50% dry and placed in an air tight environment like a sealable glass jar, or a vacuum sealed container or seal pressed bags but not zip lock bag (or any other kind of plastic bags) s which do not really seal to the degree that we are suggesting here and now, especially the zip-locks that are not for food."
"When Nederlandishe Polm will still easily crumble after having been in a warm oven for a few months then it still is not ready to be pressed into anything like the temple balls you see in the photos in this book.
After three months the resin has changed properties and you can basically form it into balls by hand. This material already has the properties of flowery hashish. This material can still be processed by rubbing and or pressing into darker hashish varieties. Some genetics however are so oily that they can be rolled into your hands right away, into dark oily temple balls like those that you see on the front cover of this book, without the rubbing or pressing.
This again is related to its genetics because the famous hashish varieties of the world are what they are, not because of the region that they come from nor because of climate, soil and growing method.
The quality of all hashish is determined purely by the genetics. All the genetics of the great hashishs that we have known and enjoyed are still being grown all around the world.”
So, basically, what I want to discuss is what people feel this is actually doing to the kief? It’s always been my impression that heat degrades cannibinoids, so his technique seems counter intuitive. I also have kief that’s well over a year old and it feels, smokes, and handles the same as the day I tumbled it.
Let’s hear your opinions…
- Butte
