jimbo*toker

hello when i am drying could i add lemon or somthing to make it tast better? i am asking because i bought marijuana that smelled like mint
please tell me how?

lilbuddie

Did you grow schawg or something? Or does it just taste like crap? I flushed the plant well before harvesting and I am getting compliments on how great it tastes but no one knows I grew it!

Happy Harvest
LB

DrChronic

Hey jimbo*toker, welcome to HempCultivation!

Yes, you can add "flavors" while curing your weed- for a lemon flavor, you can A) make your last watering of your plant, like an hour before you chop-chop, a lemon-flavored water (add some lemon juice to water), or B) throw some lemon peels at the bottom of your plants as they are drying, they will absorb the lemon essence from the air. You can do the same with orange, etc.

DrChronic

Delta9

Be careful....
A variety of bacteria grow on damp marijuana. Many are deadly.
Klebsiella pneumoniae, enterobacter cloacae and streptococcus (group D) have been found growing in reefer.
Salmonella muenchen was found in marijuana growing across the Midwest.
Under anaerobic conditions (damp marijuana stored in airtight containers), clostridium species will rot pot; these are the famous botulism bacteria.
In addition, a number of bacteria-like actinomycetes have been identified in confiscated ganja, including thermoactinomyces candidus, T. vulgaris and tnicropolyspora faeni. These bugs cause
allergic reactions (sometimes severe), as well as "farmer's lung" disease. Bacteria in marijuana may be more dangerous to humans, but they are rare.
Fungi destroy more bud than bacteria and insects combined.
Molds are common, and can be nasty. Some fungi won't rot pot, but they will put you in the hospital.Four policemen developed pulmonary histoplasmosis after pulling up a plot of marijuana in Puerto Rico.
Many fungi causing disease in plants die off after their host is harvested. Exceptions include botrytis cinerea (the cause of gray mold) and alternaria alternata (brown blight).
After harvest, your competition becomes aspergillus, penicillium, rhizopus and mucor, the baddest actors on the planet. Each genus causes disease under different conditions.
A. niger, along with two even nastier Aspergilli, A. fumigatus and A. flavus are found growing in ganja stored at room temperature. It does not increase potency as some believe.
A. furnigatus was blamed for causing a near-fatal pneumonitis in a 17-year-old. They note the patient buried his marijuana underground for "aging".
A. flavus, on the other hand, kills slowly. It oozes carcinogenic metabolites called aflatoxins.

Aspergillus species grow better in warmer climates; penicillium in cooler climates. identified P. chrysogenutn attacking marijuana.
(P. chrysoyenum occurs abundantly in nature, and was Alexander Fleming's source of penicillin.) P. italicurn(blue citrus mold) has been isolated from marijuana stored with an orange peel at 0C. It is notorious for its ability to spread by contact (one bad apple spoils the whole bunch).Refrigerator storage encourages penicillium infestation.

Rotting marijuana produces a spectrum of odors, from stale to musty to moldy.
P. italicum perfumes a lavender bouquet, white A. flavus smells like a locker room. Clostridium bacteria stink like carrion.
Infested marijuana often darkens in color and becomes crumbly.
Anaerobic bacteria turn marijuana into brown slime. Marijuana undergoing rapid decay may feel warm to touch. (At this stage, your
stash is ready for the compost heap.) Tufts of fungi are often visible in moldy material. If marijuana is stored in darkness, strands look white to light gray. Exposed to light, storage molds spawn millions of colored spores in velvet clumps. A slight tap sends these spores into great billowing clouds. Generally, rhizopus and mucor species produce gray-black spores, penicillium species are light blue-green and aspergillus species are dark green-black.
To check for aflatoxins, inspect your stash tinder a black light. Material contaminated with aflatoxin-producing A. flavus will fluoresce to a green hue under ultraviolet light.
D9

HillBilly

Howdy!
To add a little flava: Get a small bottle of essence of_________ (peppermint, strawberry, anise...) Available at candy making supply stores, pharmacies, Hobby shops. Use a whole bottle (small 1-2 oz flask) per 1/2 to 1 gallon water.

Important to "water starve" the plant for about a week before harvest. Then the day before, pour in the solution. Should allow about 24 hours to soak up the flavoring. When the plant is dried/cured, it should have taste/smell.

~~hb