We’ve heard hashmakers insist that fruit ferments can impact the flavor of resin produced and increase sweetness. Some going so far as to say feeding bananas can impart banana flavors on the resin produced.
Being scientifically minded this seems hard to believe. But at the same rate, my favorite fruit flavored rosin is ferment fed so there seems to be something to this idea.
Luckily we happen to have two 3×6 LSO beds in a 9×9 indoor room where most other variables can be controlled. Beds are on their fourth cycle and thus far have been treated identically. The idea behind this experiment is to feed one bed ferments and run status quo on the other. At the end of the experiment, we make hash from both and send them off for testing to see if there’s a discernible difference in quantity and variety of VOCs produced
The recipes below were provided by Knf_garden on instagram. He has ammased a healthy following and admits his techinques are not traditional KNF but claims they do work. He sent me a link to check out his paid learning modules where he describes his Full Spectrum Bloom Ferment saying there is a reason he calls it ‘a.k.a Hash Juice’ and claims it will get your plants to “spit resin”. Well that is enough talk, I cannot wait to put this to the test. Here is what his fruit ferments require:
KNF Farms Fruit Ferment Recipe and Process
- 2x Food Safe Bucket
- 1/2 gallon or so of water
- Blender
- PH Pen
- 5 gallon bucket strainer
- Fruits/Veggies
- 5lbs Carrots
- 5lbs Mango
- 5lbs Papaya (green with no seeds rattling when you shake it)
- 5 lbs Apples
- 5lbs Cucumbers
- 5 lbs Zucchini
- 1 Bundle Banana
- 3 Large Bulbs of Beets
- 1 Small Watermelon
- 2x Large Aloe Leaf
- 10x Garlic bulbs
- 30lbs of sugar
Fruit Fermentation Process
Blend all the materials one by one and put into 5 gallon bucket. Add water for dryer materials like carrots to make them easier to blend. After blending he gets in there elbow deep in the buckets stirring everything up. The contents is then distributed into two buckets which are just under half full. He then adds 30 lbs of sugar which about fills the buckets up. He then checks the pH of the slurry and finds it is at 4.7 which he says is perfect. He says if it is any higher than pH of 5 you should add more sugar. When the fermentation is complete the pH he says will end up around pH 4. Checking pH is optional.
Fermentation temperature minimum 70F and length 7-10 days at those temps. During fermentation store in a dark warm area with a cloth cover. After the fermentation is complete he strains it using a cheesecloth
Experiment Methodology: Impact of Fruit Ferments on Cannabis Resin Flavor
Objective
To investigate whether feeding fruit ferments to cannabis plants affects the flavor and sweetness of the resin produced, and if it influences the quantity and variety of volatile organic compounds (VOCs).
Materials
- Two 3×6 living soil (LSO) beds situated in a 9×9 indoor grow room.
- Clones of cannabis plants from the same mother plant, genetically identical (Tallyman strain, sourced from Oni Seeds Co, specific cut by Pineapple_Reserve).
- Mixed lighting system with one HPS light (1000W) surrounded by LED lights totaling 1000W.
- Lux meter for light intensity measurement.
- Standard cannabis cultivation supplies (pots, soil, water, etc.).
- Full Bloom Ferment (see above) for the experimental group.
- Sugar water for the control group
- Soil samples sent to Logan Labs for nutrient and composition analysis.
- Amendments as recommended by a soil expert (Soil Doctor).
Procedure
- Setup and Preparations:
- Ensure that both beds are identically prepared and contain soil with equivalent nutrient profiles, as confirmed by Logan Labs testing.
- Plant one genetically identical clone in each bed. Ensure that the clones are healthy and of similar size and development stage.
- The lighting system will utilize a central 600W HPS light and 2000W of evenly distributed LED lights. Use a lux meter to confirm that both plants receive equal light intensity.
- Treatment Application:
- Bed A (Control): Continue regular feeding and care protocols without any changes. This bed will receive simple sugar water to ensure that the effect being brought on by the fruit ferment cannot be attributed soley to an increase in sugars that are being fed to the bed.
- Bed B (Experimental): Introduce fruit ferments into the feeding schedule, specifically focusing on banana ferments, to potentially enhance the flavor profile of the resin.
- Monitoring and Data Collection:
- Regularly monitor plant health, growth rate, and development in both beds. Document any observable differences in plant morphology or health.
- Use a lux meter regularly to ensure consistent light exposure for both plants throughout the growth period.
- Collect soil samples at the beginning and end of the experiment, sending them to Logan Labs for comparative analysis.
- Harvest and Processing:
- At the end of the growth cycle, harvest the plants from both beds. Process the plant material into hash using consistent methods for both samples.
- Collect samples of the hash from both the control and experimental groups.
- Chemical Analysis:
- Send hash samples to a certified laboratory to analyze the quantity and variety of VOCs present in each sample.
- Data Analysis:
- Compare the chemical profiles of the hash from the control and experimental groups to determine if there is a statistically significant difference in the VOCs.
- Analyze whether the use of fruit ferments correlates with changes in the flavor profile or sweetness of the resin.
- Documentation and Reporting:
- Document all findings, including plant growth data, soil nutrient profiles, light intensity records, and chemical analysis results.
- Prepare a comprehensive report detailing the methodology, results, and conclusions of the experiment.
Expected Outcomes
This experiment aims to scientifically validate or refute anecdotal claims that fruit ferments can influence the flavor and chemical composition of cannabis resin. Results will provide insights into the potential for agricultural practices to enhance cannabis product qualities through targeted feeding strategies.
Quantitative vs. Qualitative Results
Quantitative Analysis: HighNorth Labs, our laboratory partner, will conduct thorough analyses and provide complete Certificates of Analysis (COAs) for both samples.
Qualitative Analysis: We will distribute jars discreetly marked to ten renowned members of the hash community. They will offer qualitative feedback in a single-blind setup, focusing on flavor, aroma, and effects.
Experiment Timeline
April 2024 – Preparing Beds and Grow Room
May 2024 – Vegetative Growth
June/July 2024 – Flowering
August 2024 – Hash making at testing
