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The Tao
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Cracker dry doesn’t mean the cap turns to dust and it doesn’t mean the thin part of the stem turns to dust or the thick base turns to dust, it means as much water as possible has been driven from all parts of the mushroom. 24 hours of drying at 160-170 degrees won’t damage the mushrooms, it will preserve them. Moisture will allow more enzymatic activity and degradation of the actives you’re trying to preserve. You can’t stop degradation but why wouldn’t you do all you can to slow it down?
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pitriot
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Re: Drying fruit cracker dry? [Re: Ashtray161]
#27465977 - 09/12/21 06:47 PM (3 years, 4 months ago) |
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so after 30 hours in the dehydrator what %dry vs wet are you getting?
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pitriot
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Re: Drying fruit cracker dry? [Re: pitriot]
#27466000 - 09/12/21 07:11 PM (3 years, 4 months ago) |
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A few hours in the dehydrator and it came down to 10.44!!
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bakedbeings
orbiter of truth


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Re: Drying fruit cracker dry? [Re: pitriot]
#27466005 - 09/12/21 07:14 PM (3 years, 4 months ago) |
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absolutely. my dehydrator is my homeboy. i was asking about epsom salt more as an alternative to silica packs - keeping my crackers crackin
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pitriot
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Re: Drying fruit cracker dry? [Re: bakedbeings]
#27466020 - 09/12/21 07:25 PM (3 years, 4 months ago) |
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This is the dehydrator I am using. If the fruits are not very thick (cause not much room between shelves) I can do about 2k at once but having it so full does at time.
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Ora
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Re: Drying fruit cracker dry? [Re: pitriot]
#27466047 - 09/12/21 07:52 PM (3 years, 4 months ago) |
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when you rub a stem between your fingers, if its a thin stem itll break apart pretty easily into almost dust/fibery dust. if you got a meaty stem, when you break it apart and take some of that fluff in the center of the stem then rub it together it should kind of disintegrate into light powdery fluff. if it balls up its probably not totally dry.
you can test for dryness by either taking a piece out, weighing it, then drying for an extra 2hrs to see if the weight changed any. or if you think its pretty dry you can put it in jars with a desiccant, then weigh the desiccant in a day or two to see if it changed weight.
i just got a pack of 5g desiccants in today but they all weigh 6g each which is weird since my 10g desiccants weigh 10.6g or so.
Edited by Ora (09/12/21 07:55 PM)
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milkboy
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Re: Drying fruit cracker dry? [Re: Ora]
#27466279 - 09/13/21 12:16 AM (3 years, 4 months ago) |
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Its funny to me how many people are worried about "over drying mushrooms because they will lose potency" when the reality is the exact opposite. The presence of water is what allows for psilocybin to degrade. DRY THEM FUCKERS like Ash said
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Ashtray161
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Re: Drying fruit cracker dry? [Re: The Tao]
#27466333 - 09/13/21 01:23 AM (3 years, 4 months ago) |
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Quote:
The Tao said: Cracker dry doesn’t mean the cap turns to dust and it doesn’t mean the thin part of the stem turns to dust or the thick base turns to dust, it means as much water as possible has been driven from all parts of the mushroom. 24 hours of drying at 160-170 degrees won’t damage the mushrooms, it will preserve them. Moisture will allow more enzymatic activity and degradation of the actives you’re trying to preserve. You can’t stop degradation but why wouldn’t you do all you can to slow it down?
I mean, cracker dry means just that, cracker dry. They should snap if bent at all. If theyre bendy they need to dry for longer. 24hrs @ 140-160 is fine thou like you said. But if you apply enough pressure to a cracker dry mushroom they will turn to dust, its happened it me more than once lol
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The Tao
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Re: Drying fruit cracker dry? [Re: Ashtray161]
#27467121 - 09/13/21 05:28 PM (3 years, 4 months ago) |
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Quote:
Ashtray161 said:
Quote:
The Tao said: Cracker dry doesn’t mean the cap turns to dust and it doesn’t mean the thin part of the stem turns to dust or the thick base turns to dust, it means as much water as possible has been driven from all parts of the mushroom. 24 hours of drying at 160-170 degrees won’t damage the mushrooms, it will preserve them. Moisture will allow more enzymatic activity and degradation of the actives you’re trying to preserve. You can’t stop degradation but why wouldn’t you do all you can to slow it down?
I mean, cracker dry means just that, cracker dry. They should snap if bent at all. If theyre bendy they need to dry for longer. 24hrs @ 140-160 is fine thou like you said. But if you apply enough pressure to a cracker dry mushroom they will turn to dust, its happened it me more than once lol
And if you put “cracker dry” mushrooms in a jar and they bend a week later were they cracker dry when you put them in?
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Ora
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Re: Drying fruit cracker dry? [Re: The Tao]
#27467127 - 09/13/21 05:36 PM (3 years, 4 months ago) |
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its all the same aint it?
cracker dry --> snaps when bent --> ashes to ashes, dust to dust --> completely desiccated --> doesnt bend a week later --> cracker dry.
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Ashtray161
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Re: Drying fruit cracker dry? [Re: The Tao]
#27467395 - 09/13/21 09:10 PM (3 years, 4 months ago) |
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Quote:
The Tao said:
Quote:
Ashtray161 said:
Quote:
The Tao said: Cracker dry doesn’t mean the cap turns to dust and it doesn’t mean the thin part of the stem turns to dust or the thick base turns to dust, it means as much water as possible has been driven from all parts of the mushroom. 24 hours of drying at 160-170 degrees won’t damage the mushrooms, it will preserve them. Moisture will allow more enzymatic activity and degradation of the actives you’re trying to preserve. You can’t stop degradation but why wouldn’t you do all you can to slow it down?
I mean, cracker dry means just that, cracker dry. They should snap if bent at all. If theyre bendy they need to dry for longer. 24hrs @ 140-160 is fine thou like you said. But if you apply enough pressure to a cracker dry mushroom they will turn to dust, its happened it me more than once lol
And if you put “cracker dry” mushrooms in a jar and they bend a week later were they cracker dry when you put them in?
What does that have to do w anything?
Why does everyone wanna argue here lately over simple shit?
--------------------
(You Know What Time It Is)
Major Issues in the Psychedelic Movement: https://www.shroomery.org/forums/showflat.php/Number/27677086
"You never have to prove the fool a fool, just let them speak."
Please, be an adult. Get vaccinated. Dont use psychedelics as an excuse. Dont come at me with some hippy dippy nonsense, GO GET VACCINATED.
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LogicaL Chaos
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Re: Drying fruit cracker dry? [Re: pitriot]
#27467398 - 09/13/21 09:12 PM (3 years, 4 months ago) |
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Whats your ambient humidity in your room? How filled is the jar you put the shrooms in?
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Markamello
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Theres a hectic amount of chat here for probably the most simple aspect of cult. 24hrs at maximum heat in the dehydrator. Simple.
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Ora
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Re: Drying fruit cracker dry? [Re: Markamello]
#27467549 - 09/14/21 01:15 AM (3 years, 4 months ago) |
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I find 1,440 minutes works best
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harald
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Re: Drying fruit cracker dry? [Re: bakedbeings]
#27467559 - 09/14/21 01:48 AM (3 years, 4 months ago) |
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I have been using anhydrous magnesium sulphate (Epsom salt) with success for a long time. The baking process can be a litte messy and tricky. It is best to gradually increase the baking temperature to prevent caking of the Epsom salt turning it rock hard. I bake some maybe once a year and store it in glass jars and make dehydrating packets by wrapping about a table spoon of the stuff in a coffee filter. It seems to have a tremedous ability to absorb moisture.
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bakedbeings
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Re: Drying fruit cracker dry? [Re: Ora]
#27467709 - 09/14/21 07:05 AM (3 years, 4 months ago) |
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Quote:
Ora said: I find 1,440 minutes works best
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The Tao
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Re: Drying fruit cracker dry? [Re: bakedbeings]
#27468191 - 09/14/21 02:32 PM (3 years, 4 months ago) |
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Quote:
Ashtray161 said:
Quote:
The Tao said:
Quote:
Ashtray161 said:
Quote:
The Tao said: Cracker dry doesn’t mean the cap turns to dust and it doesn’t mean the thin part of the stem turns to dust or the thick base turns to dust, it means as much water as possible has been driven from all parts of the mushroom. 24 hours of drying at 160-170 degrees won’t damage the mushrooms, it will preserve them. Moisture will allow more enzymatic activity and degradation of the actives you’re trying to preserve. You can’t stop degradation but why wouldn’t you do all you can to slow it down?
I mean, cracker dry means just that, cracker dry. They should snap if bent at all. If theyre bendy they need to dry for longer. 24hrs @ 140-160 is fine thou like you said. But if you apply enough pressure to a cracker dry mushroom they will turn to dust, its happened it me more than once lol
And if you put “cracker dry” mushrooms in a jar and they bend a week later were they cracker dry when you put them in?
What does that have to do w anything?
Why does everyone wanna argue here lately over simple shit?
My point is people use cracker dry to define what they consider cracker dry. That makes it an opinion. If you couldn’t use cracker dry to define your properly dried mushrooms how would you describe a properly dried mushroom? If I dry for 24 hours at 160 I’m pretty certain the moisture is gone. The way the term cracker dry is used is a misnomer. Are the terms strains and varieties synonymous? Are the terms arguing and discussing?
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bakedbeings
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Re: Drying fruit cracker dry? [Re: The Tao]
#27468353 - 09/14/21 04:27 PM (3 years, 4 months ago) |
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unsubscribe
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InsultingLizard
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Re: Drying fruit cracker dry? [Re: The Tao]
#27468384 - 09/14/21 04:51 PM (3 years, 4 months ago) |
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Quote:
My point is people use cracker dry to define what they consider cracker dry. That makes it an opinion.
"Cracker-dry" is a metaphorical description for the state of containing no water whatsoever, or as little water as is physically possible. The term itself doesn't define anything. No one is going around comparing the water content of mushrooms to that of their favorite crackers.
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Smartattack
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Quote:
InsultingLizard said:
Quote:
My point is people use cracker dry to define what they consider cracker dry. That makes it an opinion.
"Cracker-dry" is a metaphorical description for the state of containing no water whatsoever, or as little water as is physically possible. The term itself doesn't define anything. No one is going around comparing the water content of mushrooms to that of their favorite crackers.
We can change the label to "field capacity zero"
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