The French Cannoli` Hash Thread

Kalyx

Kalyx

Active Member
Personally I think one method is better than hybrids. Once a friend told me he planned to run trim with solvent and then make bubble with it. I told him not to waste his time. He did run the trim twice with solvent and admitted at the end that the second run was a waste of time and solvent.

You could just grade your dry sift by investing in different micron screens. You do see terpenes as a skim of oily substances on the surface of the IWE water, lost to the hash process as far as I know. The only way collecting trics with water could damage the end product is if its sealed up before the water is completely dried out it can mold. Also higher temp water will have greater loss of some terpenes.
 
Frenchy Cannoli

Frenchy Cannoli

Well-Known Member
jaydub13 said:
Hey Frenchy,

Just a question about the different methods of trichome separation.

So I was pondering the use of a tumbler machine. However, since it really only separates the trichomes from the leaf would it be possible to take the keif from your dry sift and further refine it through the different micron sizes of the bubble bags? Also would it be damaging to the trichome or terpenes if you took the dry sift and ran it through a normal ice water extraction?

Hopefully my idea isn't completely counter productive. It just seems that by tumbling first, I can more easily remove the trichomes and separate a larger amount of glands through the Ice water method.

Thanks, DUB
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Hey Jaydub, the process of sieving is to "separate" the trichomes from the leaf material, that is all there is to it (before pressing, curing and aging). That you sieve using ice cold water or not will not change the basic: the use of a sieve.
I would recommend a light dry sieve first, then you can reprocess all your material in ice water to maximize the quantity.
If you want to "clean up" some dry sift, you do not need to pass it through bags, just put it in water and all the trichomes will go to the bottom, scoop the leaf material that will float.
 
jaydub13

jaydub13

Well-Known Member
That's a much easier technique than I was thinking. I suppose I was over thinking the basic principles of the separation.

Thanks for getting back to me! Dub
 
Shawns

Shawns

Active Member
Received my machine and bags from Boldtbags today very fast I ordered last friday and got it today in Canada just one problem Stephanie forgot to exchange the 220 workbag (witch I don't need) for the 190 catch bag I've emailed her and I'm sure she'll make it right. The machine is a lot bigger then I thought and the bags are very nice light weight I highly recommend Boldtbags and I haven't even used there stuff yet there service and shipping times are incredible. I will post pics of the machine and bags soon as I can
 
SeniorFrostyKush

SeniorFrostyKush

Active Member
my bad bro I should have read through before I asked you that, I thought you were both doing IWE. but anyway nice info bro. Ima start making some cannoli's on my next run. they look scrumptious.
 
Kalyx

Kalyx

Active Member
Both do IWE. Matt's Ice Wax is called done once its surface area is maximized and its dried and jar "cured". Frenchy makes IWE increases its SA, then dries it and does a whole additional process of pressing and decarbing the IWE into true hash, then cures in a nice cannoli. Like a lot with cannabis it's personal preference how we all finish the IWE, but if its collected with cold water and a sieve its all IWE, and I love it! Hash nerds unite!
 
Kalyx

Kalyx

Active Member
Matt is new school, you are old school, I am a student of all who share and care to teach. Hashassin in training... (wish I had access to more trims!)

IWE is just an acronym for Ice Water Extraction, which is what we all do to separate our precious trics from the plant tissues. What we do after that...

is make more, and more, and more, by our chosen finishing methods. I'm sure this thread has all the ice waxers out there thinking twice about their concentrate and whether it is done or not. Bravo! Monsieur Cannoli!
 
Frenchy Cannoli

Frenchy Cannoli

Well-Known Member
Kalyx said:
Matt is new school, you are old school, I am a student of all who share and care to teach. Hashassin in training... (wish I had access to more trims!)

IWE is just an acronym for Ice Water Extraction, which is what we all do to separate our precious trics from the plant tissues. What we do after that...

is make more, and more, and more, by our chosen finishing methods. I'm sure this thread has all the ice waxers out there thinking twice about their concentrate and whether it is done or not. Bravo! Monsieur Cannoli!
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Hashishin like life itself is learning and yes after that more and better always....
Kalyx you got a good vision of life. Hope your wishes come true and some
 
Frenchy Cannoli

Frenchy Cannoli

Well-Known Member
kidchameleon said:
I picked up the last of the Pinot Noir at CBCB. It is amazing, it taste like chocolate-mocha. Thank you Frenchy.
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You have to give thanks to CA, the genetics are amazing, I just collected their trichomes and pressed them.
Did CBCB gave you a sticker???
We spend the past 2 days with TC visiting a new amazing garden and shooting the Pinot Noir just before harvest.
TC will blow your mind on that one again.
 
TCurtiss

TCurtiss

Well-Known Member
Frenchy Cannoli said:
You have to give thanks to CA, the genetics are amazing, I just collected their trichomes and pressed them.
Did CBCB gave you a sticker???
We spend the past 2 days with TC visiting a new amazing garden and shooting the Pinot Noir just before harvest.
TC will blow your mind on that one again.
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Working on the Oregon visit & the CA garden will be episode #3 of HOD

T
 
K

kidchameleon

Member
No I forgot to ask about the sticker and they most of forgot to throw it in, but its cool, I'm very happy with what I got, CBCB is a really great place.

I can't wait to see the Pinot Noir garden, so far the strain is a mystery strain to me, I don't know much about it, except that its delicious.
 
Frenchy Cannoli

Frenchy Cannoli

Well-Known Member
kidchameleon said:
No I forgot to ask about the sticker and they most of forgot to throw it in, but its cool, I'm very happy with what I got, CBCB is a really great place.

I can't wait to see the Pinot Noir garden, so far the strain is a mystery strain to me, I don't know much about it, except that its delicious.
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Blackberry Kush x Pre 78 Pakistani
 
Kalyx

Kalyx

Active Member
I appreciate your kind words. I recognize that our mind creates our reality, visualize and work dilligently and the vision becomes reality. Make sure you vision is beautiful and make good choices and so is life. I am visualizing some amazing new school and old school hash genetics in my garden and spins in the future..
 
jon daly

jon daly

Member
Frenchy, just finished watching the new weed nerd and caught part of your AMAZING lecture. its really interesting to think of the first true encounter with the plant, seeds,
the fiber and also days when we had a rich co2 enviroment. imagine the resin heads on those plants! for anyone who hasnt checked out frenchy spewing out a great deal
of knowledge in a three minute hash sesh clip with subcool and TC need to check it out asap! would love to have been there for the whole session, thanks again!
 
Frenchy Cannoli

Frenchy Cannoli

Well-Known Member
jon daly said:
Frenchy, just finished watching the new weed nerd and caught part of your AMAZING lecture. its really interesting to think of the first true encounter with the plant, seeds,
the fiber and also days when we had a rich co2 enviroment. imagine the resin heads on those plants! for anyone who hasnt checked out frenchy spewing out a great deal
of knowledge in a three minute hash sesh clip with subcool and TC need to check it out asap! would love to have been there for the whole session, thanks again!
Click to expand...
That was the beginning of my lecture (to be) on the history of Cannabis Concentrate. I want people to understand how far back it goes and how much knowledge there is to learn from tradition
 
Shawns

Shawns

Active Member
Hey Frenchy I noticed on the weed nerd that you had small coloured dots on the lids of your containers is this so you know what kind or how long its cure ?
 
Brownbearbauer

Brownbearbauer

Member
so I was thinking, there is the level of Master Sommelier as the pinnacle of wine expertise. It should be only natural now that the industry is kicking off, that Cannabis/Hash should have something similar. I was trying to think of an appropriate title, since at this point I would say Frenchy has exemplified all traits that would be required.... so how about Maître d'hashish? Has a nice ring to it! Thanks for all the knowledge Frenchy, I learn everytime I check this thread.
 
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