Wassup Growers so I’ve just finished drying my second grow and I’m still not getting something right… my 1st grow I really messed up the drying by leaving a large fan on which crisped up my nugs in 3 days so although it got me high the smoke wasn’t particularly nice! Now with this second go at drying I cut the plant at the stem and hung it wet trimmed as a whole cos it was only small, I had the correct environment around 60% RH and 20°C and I felt it was dry enough at around day 8 which I know is a little short but the nugs was getting pretty dry on the outside but still a little spongy inside and when I did the snap test it broke so I took it down for curing. I’ve got humidity packs in the jar and I burp daily but it still smells like dry grass!!! When I grind it up for smoking it smells amazing and tastes OK but I feel I’m not quite getting the best I could out of it so any of you pro’s out there wanna share some Knowledge and Tips for when I start my 3rd it would be greatly appreciated 
Hi TheOriginalJ.C
the fermentation process takes it´s time…
i don´t use humidity packs, just open my glasses daily …
keep them with 62%… and now, after a few weeks, they smell as they should…
as well as i deepfreezed a smal part of my harvest to see, how this might make a difference in any manner…
good luck and have a nice flight…
- glasses = preserving jar
Cheers man! I think my problems stem from the drying process I’m messing something up there 
I’ve been curing for a month now that smell should have gone… it’s like hay but as soon as I grind it up it’s like orange peel which being a Mandarin Punch auto it should smell like that, it’s also a little harsh to smoke some times trial and error I guess I’ve opened this thread hoping to get a definitive answer to my problems and hopefully it can help other noobs like myself out too
I prefer to do two cuts. I do a wet cut first by removing all the fan and big leaves. I dry those for about 4 days and then take off the rest of the leaves and dry those for another week. Once its all dry I tidy up any other leaves and put them into glass mason jars to cure. I used the dry packs once and id not like how they made the bud taste.
as well as the theme Religion we´ll find find many opinions to this issue…
i am allways suspicious, if somebody claims to know “the only truth”…
The commercial growers cure their blossoms in special rooms where they can regulate the Athmosphere (temperature, pressure, humidity…). Environmental factors, which we can barely copy in our usual housing conditions.
so let´s illuminate the existing facts to this subject:
- Cutting wet, or dry?
… makes no difference with regard to Quality
comercial growers leave the sugarleaves at the blossoms, wich results in a higher weight.
for amateurs just a matter of your own demands of quality…
- Drying
… chosing the ideal place for these project is not as simple as it sounds…
perfect suitable for this purpose would be a room with: "humidity inbetween 60-70%, less than 20°C (68°F) and as dark as possible)… the duration is dependent on the residual moisture (to determine this value, i would suggest to put a small selection of the harvest together with a hygrometer for one day in a closed vessel to obtain a correct result.) for immediate consum 62%, but not much less than 58% should be the best value. If you go further on with fermentation, value can be a bit higher, but that´s another theme…
… not feasible for most of us… limited options for the most of us are: “boiler room, basement or growroom/tent…” therefore so you have to cause compromises to achive the best possible result.
- Chlorophyl
… our main enemy!!! (causes bitter Taste, cough and does not burn well)
without wanting to delve deeply into the field of chemistry, all that is needed for conversion of Chlorophyll is Oxygen molecules. the degradation product of this process is H2O (Water). Sounds weird but it really is.
if drying is too fast, this process does not take place and you will surely have to cough and it does not matter whether there are still sugar leaves on the flower or not.
The development of the aroma is probably also related to this process, but i cannot prove it scientifically.
- Fermentation
… puuuuh… but well…, i still want to try to treat this topic objectively…
the most frequently used method is probably “maturation in an airtight container” with constant observation of the residual moisture. It is advisable to leave a hygrometer in the vessel permanently and not fill it more than halfway.
Depending on the level of humidity in the vessel and the room in which you want to do this, the duration of daily ventilation depends. To avoid mold, your flowers should always be mixed well during the daily check. When you have reached a value of 62%, you can leave the container closed for a longer period of time.
I cannot judge to what extent this can really be called fermentation, but it´s precisely in this process that the grower´s fingerprint becomes visible.
Freezing is also said to be a method to be succesful, since drying also takes place there by means of sublimation. The only problem here is monitoring the residual moisture and avoiding frost burns.
Conclusion: it is probably not different with “these girls” than with “real women”,
.... because without persistent foreplay you will not get the best out of them.
allways stay open for Experiments… 
