Also - forgot to ask - do you happen to know the RH% of your ambient air?
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I donāt know the RH but it mostly isnāt too high (central europe), maybe 50 -60 % I would guess.
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The plant I used (kind of stringy pearl pheno but not completely, fluffy buds, incense/orange with nice incense smell in the room after smoked mmmhhhh 
)
is rather awakening in the sense of consciousness expanding and clear, gives insights and gives a calm and kind of blissed feeling, not speedy but calm and chill kind of, no paranoia.
After curing as a cone it smells rather like hash and has a very dense smoke and still smells like incense in the room. But the high is not as calm and not as clear and insightful but rather speedy and trippy, funny and adventurous, even a bit paranoid at times but in a funny way, not aggressive and shit your pants paranoid.
Very interesting change in effect.
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Maybe not quite on topic but if youāre trying to make a cannabis beer you can get free decarboxylation by throwing in the buds at the right time of the boiling cycle 
We once brewed a hefeweizen with my bubble hash water. It would mess you up! I pissed green for days, lol. Not cool. 
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I made some new cones and this time they were a bit wetter than my other ones and after a few days I was a bit worried that they would mold because they didnāt get much drier so I put them into the oven at 120 C for about 15 minutes and let them in there after I turned it off until they cooled off.
Couple days later they are now laying in the sun outside and everything is fine, there was no problem because of the baking.
Maybe I will make one that I will bake entirely after letting it ferment for a few days and see what will happen.
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Very creative cob curing technique, thank you for posting it here. The moisture regulating properties of the ceramic seem like they would solve some of the problems that sweat/cob ferments run into. I am excited to try your ceramic cone cob curing technique either this year or the next.
It could be interesting to place the cones inside of a ceramic jar or wooden barrel with a lid as a larger controlled humidity chamber and setting it outside. If youāre familiar with Korean onggi fermentation vessels, something like that with good porosity? I can imagine if you did it inside the same larger vessel year after year you would build up a cob fermentation culture that would ensure more consistent results.
I tried the rice wine at a little over the two month mark and it is definitely more CBN heavy and sedating. I will be making some more batches this autumn with my fresh harvest and donāt plan to leave them beyond 30-40 days in primary fermentation.
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Thanks for inviting me and thank you for starting the thread, holygroveseed !
A small update on my adventures with the new cones:
At first I thought the baking had no negastive impact on the curing process, but now after a few days I can see that I should have just left them alone and take them out of the ceramic and leave it to dry a bit in the open air.
The baking has made the weed very crumbly and it is now dry but not like cobs are supposed to be but just wrong and not recommendable.
Of course I will still smoke them, but I will not try the baking again, slow fermentation and drying is the way to go I think.
The idea with different ceramics is good I think, I read somewhere that in some region I forgot where it was, people used ceramics to ferment cannabis like that in fermentation vessels, they would probably be better because they are more porous, I donāt know.
Interesting with the rice wine, I used cucumber brine on one cone but now I have to do another one becuase the baking spoiled it.
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I tested some of the baked stuff and maybe have to change my mind on the baking again .
The cone/cob is still crumbly and has cracked into different pieces but the pieces are rock hard and very dark.
They crumble to a fine dust that smells exactly like mentholated snuff tobacco.
And the smoke smells like tobacco also.
The taste is rather harsh and I would assume that smoking an old shoe would taste exactly the same.
But the high was very activating, not really racy but rather motivating and active, eager to do stuff. No paranoia etc. I will test further in the name of mankind. Somebody has to do it.
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I am completely a newbie to all of this as well as to this site and thread. I recently stumbled upon making lactic acid bacteria (LABās)for gardening, incredible stuff! I have used it to outnumber leaf spot (septoria) on my outdoor girls. So hereās my thoughts and like i said im a newbie solet me know what you think. I got stuck reading this thread and had to join because its just to interesting not to get in here. I was reaing somewhere below that traditionally they would harvest the plants and let them collect night dew for a couple nights in the field before sun baking and making into cobs. Im very tempted to use a lactic acid as a bud wash before hanging to clean and help get rid of other harmful bacteria if there were any in the bud, hang dry till they are almost jar ready. Mist them down with LABās and cob.
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Curious on how the flower would compare contaminant/pathogen wise in LABS wash versus hydrogen peroxide versus nothing at all versus no nothing +sun baking? Iād be careful dedicating an entire harvest to the LABS wash in case things go south
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I just removed a couple lower branches on my girls yesterday so im doing a trial run LABās wash vs nothing. Im just hang drying for now and we will so how that goes before i attempt any cob making. Its all new to me so just a fun little experiment. Im not a big smoker so ill dry and cure an oz or 2 jar cure and test out some cob making. Ive read that someone made cob and its 3 years old and he says its just as good now if not better than after the first 6 months. If i only smoke an oz or 2 a year i think over the next 5-10 years i could get quite the collection, if they will last that long. I should be interesting to see how things go.
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Doing what I can, when I can. This was allegedly grown from seed that came from a visit in Chang Mai IIrc - I wasnāt able to get it fresh but at 2 weeks it was still moist and there branches werenāt snapping yet so couldnāt miss an opportunity to CoBB it UP!
Very jungle spice quality to it, heart beat elevating, energetic, accompanied by a luminescent, soaring third eye euphoria with absolutely zero stupefying stone.
Will see how it evolves further down the line.
Started at 120 degrees F, down to 104 on double thick food grade plastic (ya I want to find an alternative but at least the parchment paper creates a barrier), for 24 hoursā¦ then 1 week in the 77-86 range, macgyver style. Now chilling out in the cooler 60ish range for the next 6 months+
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@US3RNAM3 do you change the parchment paper?
Typically - no. Next season I intend to experiment with bannana leaves and bamboo. I may get lucky with some fresh haze in the winter from a local haze head. Time will tell.
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This is a great thread. I wonder about the possabilities of growing corn next to your plants and then using the corn husks to wrap the buds? No added bacteria or washes. Just a simple sweat/ferment. I believe that would be a more genuine expression of your terroir for a specific year.
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Just throwing this out there, speaking of Parchmentā¦
With todays Vaccuum sealing units, that allow us to submerge the Cobbs, Heat them etc etc.
āDo we really NEED to use Parchment Paper at all? ā
Once the Cobb is shaped, sure go ahead and use Parchment, Sushi-Roller, whatever you use to shape the Cobb.
But put it directly into the Vac Bag, no parchment!
What happens if we put the Worked and Shaped Buds/Cobb, directly into the Vac Bag, and Sealed itā¦ @Pigeonman
You would have no limits to observing the Liquid movement if its possibleā¦
Nothing changes in your actual
Process re: time and temps
Just wondering about this little editā¦ the vac bag is in essence, the clear parchment
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THANKS FOR THE REMINDER!
How long dried do you wait? I have A FLOWER PROBLEM so trying a cobb or two seems fun.
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I dont have any experience with this subject but I should think there is a noticeable difference between a fermentation with air or without air. Does anyone know for sure?
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A week into the Hang, most of the Fans and obvious Moisture has left by thenā¦
I would not hesitate to use a shorter hang. Its Moisture we are looking for, to be shared within the wrap @Pigeonman
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