What it is
Keeping the dry buds in closed containers for weeks so they finish ripening. It is like aging a wine: the bud loses the green taste, gains aroma and gets smoother.
What happens inside
The bud still has moisture in the center. Sealed in, that moisture spreads evenly and the remaining chlorophyll and sugars slowly break down (that is what causes a harsh taste). Meanwhile, the terpenes stay protected.
How to do it
- Glass jars with airtight lids, filled up to three quarters (without packing).
- In the dark and cool.
- The first 2 weeks the bud "sweats" moisture: the jar is opened for a few minutes one or two times a day at first, then every 2 or 3 days. This is called "burping".
- If on opening there's a smell of ammonia or damp grass, it's too wet: leave it open a while longer.
- After 2 to 4 weeks it's already good; many keep curing it for 2 or 3 months.
The container
Glass is best: it gives no smell and doesn't build static (plastic keeps the trichomes). Bags are used for large amounts, but they sweat more and squash the buds a little.
▲ Pros
- More aroma, more flavor, better price
▼ Cons
- You have to watch it: it can get moldy
🎮 Practice it in UnderGrow
When jarring, the container is chosen by itself based on the grams: up to 4 jars of 150 g (600 g); if it doesn't fit, up to 4 big jars of 1,5 kg (6 kg); if not, bags of 5 kg (each container takes a slot in the drying room). The first 2 weeks (14 real h) it sweats: open the small jar every 3 days and the big one and the bag every 2 (or add a pack); opening it gives extra curing for the next 3 days. It gains aroma and flavor up to 60 days. Before the 2 weeks it sells as green: they pay 20 % less per gram.
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