Cannabis Dry Cure Interview with David Sandelman

Have a listen to this Seeking Alpha podcast featuring David (our Chief Engineer and Inventor) - and learn more about how the Cannatrol Dry Cure system works to produce some of the best smokable flowers in the market.
@mastergrower @growopowners @dispensaryowners @ThoughtLeaders


That was an interesting interview. Thanks for the info.

Do you have any instrumentation to measure ethylene and carbon dioxide production within your chambers to inform your dry and cure process? Stabilizing cannabis poses a few more variables than cheese and charcuterie do, which are not actively off gassing during their dry and cure.

To what water activity level is the cannabis stabilized and considered “dried” before it goes into “cure”? A water activity level of 0.8 is the food industry standard for inhibiting mould, while between 0.6 - 0.7 is generally what is preferred for smoking. That goldilocks number will vary between cultivar and the time spent between processing, packaging and end user consumption.

What tools or meters do you use to inform the drying process and ensure material is at the desired level before going to storage or processing?

Do the chambers run scripts that allow the operator to to deposit a harvest, press “run”, and come back days or weeks later to a fully dried and cured batch? Does each separate batch require a separate chamber?

It would be nice to have a conversation about this aspect of commercial production.


I going to pass this to our technical guy @DavidS to carry on the conversation!

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We are providing a technology where you can control the vapor pressure and temperature in the dry/cure space. Very much like you can give the same grapes to 4 different wine makers, each wine maker will turn out a different product, which is the result of the ‘hand of the wine maker’. What The Cannatrol system provides is a consistent repeatable environment, so you can fine tune your settings to produce the best smokable flower.

Depending on the density of the flowers, cultivar, water content when harvested, all will impact the way the flower dries, in addition to the preference of starting with tightly trimmed flowers, light trim, no trim, still on stems, etc, also effect the drying and curing, where the user will need to adjust the settings to get the best results based on their preferences.

If you have concerns about different chemical out gassing, I would suggest using a sensor that reads those chemicals that are of specific concern to you, and use a small fan to exchange the air in the room until the gas level is back to an acceptable level, and then turn the fan back off. We find in cheese aging rooms (where the technology was originally employed) some cheese can give off high levels of ammonia gas, and running a fan sized to do 4 air changes a day works very well.

Since our commercial solutions are custom - we can size those air changes as required. We can also supply gas specific sensors on request. Lets talk.

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