UPDATE: We forget the 90 degree plus parts of the country and while this type of heat won't cause your rosin to dry out in just a day or two, it can cause the rosin to melt down a bit in the jar. Conditions under 90 plus degrees, rosin badder holds up just fine for several days at least.
We feel the need to further address the topic and explore our perspective and comparison with the modern-est of mighty retail markets: Good ole Cali-Forny Folks and their back-woods, outdoor weeds, are being thrown into coolers and on dry ice to get theirs. Then washed in the same coolers back home in garage-made labs and out comes runny brown stuff. Plenty of moisture. All the moisture a boof-hunter could handle. Wet isn't always the best.
Back in 2019
Back when Live Rosin was fresh press live rosin, the buddering effect could lead to two very distinct outcomes. For high quality indoor material and amazing sun grown fresh frozen, the fresh press rosin turns opaque and nearly white with a completely hardened consistency that will crumble with any agitation. Everything from the top two or three brands in California hardened up upon buddering, which was consistent for several years.
The other option is rare, turning to a mushy brown badder that stays soft and moist, but tastes like a mouthful of gross-grease. The kind of dabs that leave a layer of grease coating your bottom lip. The point of this example is to show how soft and wet isn't necessarily a good thing, while semi-dry and hardened is the unavoidable consistency for buddered-up fresh press rosin of relative quality. So, Cold Curing and rosin badder helps to create a more pleasing and preferred product, since it all begins "fresh-pressed".
A single gram jar is more likely to be dry than a double... in theory.
All Photos are of the same exact jar. Fresh Press Rosin through it's transitions to dry, and #badderteched.
In General:
Moisture is determined by the type of plant it is. Our process remains the same and the final results can vary in many ways. Often these changes take place after the rosin badder is complete and has had enough time to cure and transform in the jar.
While we enjoy the wet-wet at times, a perfectly white, soft, and moist badder is the usual result of high quality material and therefore, our preferred consistency. Many of our best cultivars and cleanest batches result in a white and relatively dense badder. Some strains can appear a bit dry, but bounce right back at room temperature and a bit of agitation (See #Baddertech).
Most THCa badders will harden up a bit after sitting still and undisturbed in the jar for a number of days (or months-to-years on the retail market). A few pokes and careful movements (at room temperature) will spring the rosin right back to life. Which brings us to a topic we've wanted to speak on for some time...
STOP SMOKING COLD ROSIN Badder
Make sure your rosin is room temperature before dabbing. Make sure it's room temperature before doing anything to the rosin. And when your rosin shows up at your door, after a couple days of travel, there's truly no better moment or condition to smoke than right away.
The entire premise of refrigeration has been MASSIVELY OVERBLOWN and SEVERELY OVER-EXAGGERATED. This comes from the initial years of rosin when everything was fresh press and refrigeration couldn't be stressed enough. Now that everything is a rosin badder or cold cure consistency, refrigeration is nearly useless.
As long as it's a few grams or less and you plan to consume it within the next week or two, refrigerating your cold cure is unnecessary and has no effect on the rosin. We leave all of our jars out on the table and at room temperature once opened. We leave new jars, big jars, and anything we aren't smoking in the foreseeable future in the fridge (pertaining to cold cure or rosin badders only).Â
Remember: Cold-Cure Rosin Badder is the solution to avoiding dried-up fresh-press rosin... And once fresh press rosin budders up, there's no longer a need for refrigeration (in preventing a complete visual and textural change). People always ask what to do with a fresh press rosin that has buddered up and had the #baddertech and the answer is leave it out. Leave it out, put it away, once transformed and turned to badder, the rosin will hold up just fine at any temperature. It is after all, now a cold cure or rosin badder consistency.
Refrigerate when you can, but don't trip...
Can We Control Moisture Levels?
There are certainly some techniques used as we learn more about a specific cultivar, but we have a hard time producing two batches that lead to the same outcome. Even the same cultivar from the same harvest can show some alteration from wash batch to wash batch. Which brings us to:
Tier Pricing
This is why Tier pricing makes sense when you have a number of flavors in batch rotation. Each batch or round grown and washed often results in varying qualities and characteristics. Some batches are better than others. So pricing has almost become dependent upon the round or batch and it's particular consistency and flavor, over one flavor always being the most expensive.
Moisture, color, density, graininess, chalkiness, is determined by the species or cultivar. Remember we are simply removing and pressing the trichomes containing the plants oils. These oils differ in a variety of ways from plant to plant, with many cultivars being unable to produce a worthwhile yield. Total yields from the fresh-frozen flower material to ice water hash and again to live rosin are celebrated when breaking five percent. FIVE PERCENT!
Our process changes slightly for each cultivar and minor adjustments and techniques help to produce the best possible product. In our case, the healthiest-thriving outdoor plants create the most delectable and highest quality THCA badders.
Farm Fresh THCA LIVE ROSIN
EVERYTHING ON OUR MENU was harvested and frozen right on the farm. From the freezer our material goes right into the Hash Lab, also located right there on the farm, next-door to the Wash Room. Flavors are washed, pressed, and jarred up for you within a week of harvest. It can't get any fresher. Truly.
Simply put, you will never see live rosin on retail shelves that isn't at least three to four months old. Usually, the jars they sell you are nearing the one year point since the manufacturing date and extracts are now good for two years on the California retail market. If there's one thing we've learned about the retail market, it is not set up for consumers or quality. It's set up for maximized profit and nothing else matters. We could walk in any dispensary in California and pay $80 or more for rosin that has sat in the jar for many months on end.
Speaking of our Jars
We use the best jars currently available. While many have gone to the large black jars, look for the letter M on the bottom to know it's a name-brand jar. In fact, we recently had one of the generic black jars crumble after opening with the sticker labels apparently keeping everything together until the moment the jar was opened. HUGE BUMMER. We use the name-brand Miron black jars with the slight purple tint to the glass and the distinguishing M marked on the bottom.
Our single grams are daringly sold in white Pop-Vac jars. These jars make a good seal and click or pop each time you open or close the jar. They're the perfect size for single grams (despite costing us a bit more than our black jars). It takes some courage and quality material to choose white jars. And they're finally back in stock.
Jarred, Shrink-wrapped, vacuum sealed, sealed again in a Mylar bag, inside of a shipping bag, inside of a shipping box. It doesn't matter what kind of jar is used when it's been vacuum sealed in plastic and heat sealed in Mylar bags. Don't trip the transport, your rosin will arrive in the exact same condition as it was when we jarred it.
GO QUANTUM GO!
I used to think I knew alot about Rosin; after growing for over 25 years and extracting for the last 10 I am amazed how much Quantum has educated me, I really appreciate the expert opinion, Thx Quantum