no, that would have been an interesting thread...
ferment has a specific definition. we do not want to ferment, and would be impossible to do so and cure at the same time
i guess i can post up what curing is in a minute
so basically........
A percent of moisture is required to keep stomatas open and maintain gas exchange. Think of it like a cutting, its still alive. 40% is about the lower limit. During this process respiration and hydrolysis break down the plant...
Causing
Reduction in Chlorophyll content, doesn't taste like smoking veggies
Reduction in plant starch content,and sugars, creating a smooth smoke that will just expand nicely in your lungs, won't even feel it go down
Reduction in nitrate levels,less carcinogenic, always good right and cleaner taste/high
polycyclic aromatization and oxidation of terpenoids altering the flavor profile more robust with a lower ppm sensory threshold , less perfumey even soapy or "green" from corresponding aldehydes and ketones
Reduction of and consistent moisture content, even slow burn and no smoldering or black ash unwilling to burn
This is an aerobic process obviously, you dont want to just jar at the right rh.
Mold of any type wont typically grow under 60%, this gives us our upper limit. You want as much moisture as possible without it molding and good airflow, along with low temps- low 70's. Higher temps volatize terps and speed the bacterial break down of the plant, thats what makes brick weed yellow then turn brown and can give a foul odor, as the bacteria doesnt eat the same compounds and leaves different products, some will also attack your terpenes.. you want the plant to break it self down as would happen normally. you just arent replacing nutes.. not ferment.
The hay smell is of a similar process-from a lack of oxygen, doesnt matter when you chop or what strain. It should never smell like that. Ever. My plants smell like dank all the way through. the "hay" smell is from nitrogen sugars cellulose, starch, etc breaking down anaerobically with the high moisture content. It begins to ferment. This releases ammonia and acids giving the foul odor. this is done on purpose on many farms, called silage.
Up rh (instead of jarring and burping) lower temps, and increase airflow is the general prescription.
conversion of thca into thc is not desired, yes it happens naturally over a few months. this is basically when the cure is no longer beneficial, terps do not continue to rotate and alter forever. thc has a half life about 60 days in a typical curing environment. as its converted upon vaporization, any decarboxylation beforhand is simply degradation unless its for edibles.
thc is quite sensitive compared to everyday compounds and the other cannabinoids. however it is relatively stable, we know this from tests done on decarboxylation. obviously the lower the temp the more is retained. but accounting for thc being a smaller molecule that thca we can get a 99% return. cbn doesnt start to form readily till about 400° however it is produced disproportionately from thcs breakdown in say a freezing environment. its also produced by simple oxidation and enzymatic processes... however anyone skilled in making hash oil can tell you how important temps are. a 20° difference can mean unsellable dark goo or bright wax.
thats all the effort im putting into you, im sure itll be one ear out the other.
the physics and chemistry are really lacking. to have a real conversation you should do some reading...not by mel gibson or whoever you mentioned
oh also "columbian gold" whatever that is, was not cured through fermentation. and bricking is an art. ive spent probly a decade total traveling s.a and longer in mexico, usually parts of guerrero. i know many many farmers down there, and the history
most of us do not simply spout crap theyve heard on forums, and definitely not a cannabis book
