DGBAMA
Well-Known Member
Pick a bunch of leaves and make a pile on the ground, in a couple hours, they will wilt/soften enough to be filled into a big trash bag without damage for transportation to your curing area.
I looks like a slowly moving blob leaf. Its gonna get ya. Don't turn yor back on it.That is such ferocious looking leaf.
Bob
Watching the video on the rope in Brazil I see they wilt the leaf, then twist it green. By the time it gets to market it is the tastiest looking stuff. If you try this method with some of your grow it might make transportation much easier. And we can compare notes later, I'm going to go all in trying this method. The twist seems like the perfect solution to me personally for a lot of my own issues and might address yours as well.f
That's interesting. The Bolivia Criollo Black (BCB) took kilning and a year of aging to lose most of its odd, chemical taste. But the Perique I made from color-cured BCB was done in 3 months under pressure, and had zero chemical taste.Oh it's not all rustica most is criollo black...
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