yan402

Welcome to the Disgusting Diary. Out of pure boredom, I decided to brew something truly questionable: a homemade fermented plant juice (FPJ) that’s been sitting for 3–4 months in a bright green 8L bucket. This mix wasn’t made with just fruits and vegetables like the traditional Korean natural farming recipes — no, this one’s a monstrosity. Ingredients: Overripe fruit and forgotten veggies Cannabis fan leaves from defoliation Tomato plant scraps Chicken bones Eggshells Old ground coffee ...probably more stuff, but honestly I forgot what else I threw in Fermentation agent: Black sugar (the dark, sticky stuff — not molasses) Storage: Sat outside in partial shade for 3–4 months untouched, through winter and early spring Sealed and stirred occasionally with a wooden stick (which also lives in the bucket now) Tools for processing: Stainless steel sieves Cooking pot for filtering Repurposed 5L fertilizer jug Two glass bottles with caps Funnel with mesh Current use: Instead of bottling it and forgetting it again, I’m finally using it in my active grows. Starting light: 10ml per 30L nutrient solution — just to see if the plants explode or run away screaming. Applied across both my tent plants and the tomatoes/chilies outside. Why? No reason. Boredom. Curiosity. Chaos.

Candy Cream Go Fast — Rosin Press Diary #2 (Final) Strain: Candy Cream Go Fast by Kannabia Material: 50g dry bud Bag Size: 25µm Press Temp: 75°C *One heating plate was defective so less than 75°C Yield: 5.1g 10.2% Style: Low-temp press, cold cure, still learning --- Why a second diary? Wasn’t 100% happy with the first round — figured I’d give Candy Cream GF the send-off it deserves. Clean press, better prep, and more dialed in. --- ️ Setup & Prep Press: 5-ton manual hydraulic press Pre-press: Long-neck bottle trick (still works fine) Dried slow, no flush — just tapered and stressed in late flower Buds were lightly cured in jars before pressing --- The Pressing 10g per 25µm bag Single parchment fold Heated slowly, pressure built up gradually First drip around 2 min, full squish at 3–5 min No blowouts, clean squish, decent yield --- After Press Rosin scraped fresh, sticky and aromatic Jarred and cold curing No whipping, just letting it evolve naturally Smell is creamy and sweet with a gassy hint --- Coming Up Next This will be the final rosin diary for Candy Cream Go Fast (First one [link coming soon]) Next up: Apple Fritter by Kannabia 6 Regulars from the USA

Starting material 26.5g of Candy Cream GF Kannabia seed company. Rosin pouch 25ug Rosin press at 85 Celsius one heating plate defective, (bottom one) First batch 11g dry trimmed = 1.2g slightly green Rosin Second batch 15.5g dry trimmed 2.2g perfect gold Rosin. Total 3.4g 13% yield more or less Tastes like the bud Sour cream/sweet with something (maybe pistachio) I can't define a 100%