Making Cob Stopper Style

[Cobstopper]

24 hours are up and no visible sweat droplets so no need to open and pat dry.
I place them in my tent on a small seed mat set at 81 degrees and cover with a towel.
The cob temp is dropping from 104 and will settle in at 80 within an hour or so.

 

[Cobstopper]

Seven days have passed and the fermentation process is complete. No water droplets are present inside the unopened bag.

 

[Cobstopper]

As I start taking the cobs out of the bags moisture becomes present.

 

[Cobstopper]

I save the string for the next batch.
The corn husk melds with the herb during the process and requires the need to peel off.
Using corn husks allows me to wrap the string extremely tight creating a dense product.

 

[Cobstopper]

Cobs are put on cardboard, placed in closet and dried for 12 hours at room temperature.
If you zoom in you will notice the ridges formed by the corn husks. Top 4 are the Mango Smile.

 

[Cobstopper]

The 12 hours have passed, cobs are vacuum sealed and stored in the closet at room temperature for a week.
It’s hard to describe the smell when cutting open the bags after fermenting but it reminds me of a perfume or cologne. Over time as I get the cobs down to 62% the smell gets sweeter and more complex.

 

[Entombed]

Wicked interesting stuff man! So do you leave them vac sealed for a long cure time or for storage when they are at this stage?

 

[Cobstopper]

I will open them back up in 7 days. They will be placed back on cardboard and put in the closet for another 12 to 18 hours. I repeat this weekly and check the RH by putting in 1 gallon glass jars with a mini hygrometer until I get them to 62% humidity. It takes about 5 weeks to get them dried due to how dense the sticks are. Every time I make these they will look and feel dry that has me thinking alright should finished, so I do a RH check and they read 65%.
There is no need to worry about the cobs becoming moldy and spoiling as long as they are airtight in the bags. That being said I always check the bags twice a day to make sure the heat seal didn’t fail.
Once the cobs are at 62% RH they get sealed for a year or longer. I’ve read where guys have said they opened them up after 3 years and were extremely smooth and the high was on another level. I can’t smoke on accounts of the Feds but I have a buddy that raves about my cobs. In fact he sent me these AI’s a few weeks an ago.
I’ll be back in a week to do another dry down to show before and after RH.

 

[WildBill]

Nice write-up man!
I love the way mine turned out! I couldn't get my corn husks in time, so I had to leave that part out. They were a little ugly but they worked quite nicely.
I sweated mine using Sous vide technique. I probably started mine a little too wet, but the end result was still quite good.
Funny thing, I thought my vacuum sealing was not working properly. I finally figured out that it was not the vacuum sealing, but it was the fermenting process and what I was seeing was the CO2.

What I found crazy was the sparkles that are all throughout the cob.
Smoking is OK, but I really like to Razor blade off a cross-section and just play like it's a chew of tobacco or some jerky . It's definitely an experience!!!

The next ones are gonna be a little bit more professional looking with the corn husks.

 

[Cobstopper]

The cobs have reached 62% RH.
Mango Smile finished slightly lighter as expected. They will join the other strains for long term storage.