Hash Artist
Active member
I just wanted to share a couple photos of a temple ball made from last seasons harvest. Hash was extracted via ice water and bubble bags using BOG strains (sour bubble, sweet Cindy, and boggle gum.) This is a mix of mid grades. It’s been pressed twice using the Frenchy Cannoli hot water- wine bottle method, and been curing in a jar for around 4 months. Smell is smooth and Spicey, sweet,chocolate, cinnamon. Outside is a darker brown color while the inside has a fresher looking golden hue. Thx for taking a look. Let me know if there’s anY questions.