Dry Trim Workflow

 

Dry Trim Harvest Summary

Step 1. – DEFANNING (removing the fan leaves from the stem) 

  1. Defan towards the end of the flushing period and/or prior to harvesting
  2. Remove all fan leaves that have exposed stem
  3. The quickest method is plucking the leaves by hand 

Step 2. – HANG DRYING TO 50-60% RH (dry the whole plant or stems by hanging them upside down) 

  1. Dry as slow as possible, usually for 5-7 days, and until the plants homogenize with 50-60% RH
  2. Circulate the air constantly, pull in fresh air periodically, and check the product daily
  3. Keep a low enough number of plants in your drying area to maintain the proper air circulation 

Step 3. – SHUCKING (remove the flowers from the stem) 

  1. Individualize all flowers from the stem, remove fan leaves, and leave 1/8” of stem at the branch’s base
  2. It is crucial when shucking dried flowers that you shuck them at the proper moisture level to avoid any excess breakdown of the colas, we recommend shucking between 50-60% RH
  3. If you need to shuck and trim on the same day, dry the plants to 40-50% RH, run the debudder at slower speeds, around 15-20 on the speed dial, and expect a small amount of breakdown to your top colas 

Step 4. – INITIAL CURING (Place the shucked flowers into sealed containers for curing) 

  1. Sweat and burp in a controlled environment until shucked flowers homogenize to roughly 40-50% RH
  2. Curing the flowers with the leaves on will improve your trim and concentrates, as well as homogenize the small flowers moisture level with the larger
  3. The product is ready for trimming when the outer leaves snap when agitated, but the inside flower is still nice and spongy 

Step 5. – TRIMMING (trim the flowers outer sugar leaf) 

  1. Use the dry trimming grate, run the main motor on low, the lid motor on forward and medium speed, and use the inner lids to control the amount of vortex and suction
  2. 40-50% RH is the ideal level for dry trimming. Make sure you have an environment that can help the buds get there
  3. IT IS CRUCIAL THAT THE PRODUCT IS DRIED AND PREPPED PROPERLY PRIOR TO TRIMMING. THIS MEANS ALL OF THE FLOWERS HAVE BEEN INDIVIDUALIZED AND THE OUTER LEAVES BREAK OFF OR CRUMBLE WHEN DISTURBED 

Step 6. – SORTING (sort the shake and flowers into 4 different sizes) 

  1. Sort the flowers prior to touching up, this will eliminate the shake and popcorn from your touch up process
  2. Touch up the flowers on the sorter or in designated touch up areas where you can save the clippings
  3. Increase the number of employees on quality control to avoid a bottleneck 

Step 7. – FINAL CURING (store the flowers in air tight containers and burp daily) 

  1. Product should be in a sealed container with a ratio of air to flower of about 75% flower to 25% air
  2. Burp the containers and mix the product every 24 hours for about 5-10 minutes for up to 1-6 weeks
  3. Container humidity should start at roughly 50-60% and taper down to 30 – 40% over the curing process 

This concludes our dry trim harvest summary.