I have begun to make Hash from this years garden

After washing three different plants last week – Icer (bred by R-Kiem Seeds), Bloodwreck, and Rosetta Stone (bred by Gea Seeds), I feel myself getting back into the groove.  I squished hash today to make uniquely flavored hash rosin.  Pictured here and in the cover image is slow-pressed, low-temp Rosetta Stone Hash Rosin made from bubblehash derived from two Rosetta Stone females that flowered to maturity in this year’s rooftop garden.  Having not topped my garden, they each had a very large main cola with several smaller, yet quite sizable, secondary colas.  Next year, I’ll top early.  I am just partial to large colas, but I will make my gardens considerably more fruitful by curtailing that main stem growth.

But back to washing, and in the case of what I am displaying, hash rosin. I initially pressed at 135°F  for 6 minutes.  The oil that squished out was a beautiful color, but I could feel in the rosin bag that a fair amount of oil remained.  After resquishing, I still was unsatisfied.  I upped the temp to 165°F and hoped that the taste wouldn’t be horribly distorted.  It’s funny. Just a year ago, we were not batting an eye at all at rosin pressed at 195°F.  Times and tastes change so quickly… I eked out  another half gram which I immediately dabbed.  I was quite happy to provide a taste test.  It was good, like maraschino cherries and bad body odor (a smell I am of which I am especially fond in cannabis and hash)..

Though very far form being low quallity, the Rosetta Stone bubblehash was not phenomenal.  I could have spent a lot of time pressing it into an acceptable templeball, but then my creation would look as dull as made by those who attempt to replicate Frenchy’s oozing masterpieces which look like highly polished stone, but really end up making the equivalent of rough rocks.  That simply will not do.  So hash rosin is the next best option.  And by its looks and flavor, it is a good option, indeed.