outwest
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So I decided to use the trim from my latest run to experiment with dry extraction. I used both dried trim as well as fresh frozen. Inspired by WalterWhiteFire's Power Day Tutorial, my old school buddy the spider, and a few odds and ends picked up here, youtube, and elsewhere, I gave dry ice extraction a shot.
If you are looking for expert tips on getting full melt bubble with dry ice, this ain't it. If you're looking for a dude with trim, bubble bags, and some dry ice, welcome aboard.
I did not document my process, just the end results. I used a 220 micron bag nested in a 73 micron bag. All the trim and dry ice was in the 220 bag. I covered my kitchen table with a black trash bag (ghetto I know). Threw the ingredients in the bag, threw that back in the freezer for 10 minutes. Then pulled the bag out and shook it over the kitchen table.
I think one of the secrets to getting it right (in terms of highest quality, not yield) is knowing how long to shake the bags. This varies widely based on quality and volume of material, and only comes with experience, something I don't have yet!
Once the kif was shaken out, I scooped it up and put it in a sharpstone press, and cranked it down. Then I boiled the press for 5 minutes. A separate run I boiled for 10 minutes. . .it was a larger puck an lower quality material, still probably should have only boiled for 5 minutes. I'm still pleased with the outcome.
Anyway, this is by no means the highest quality, but for my first try it ain't so bad. One day my pressed kif will be as good as the spider's but until then I'll keep trying.
outwest
Sour Morrocan - Pressed and boiled for 10 minutes
Durban Puck - Pressed and boiled for 5 minutes.
Durban Kif - Nice, but lots of room for improvement.
Durban Work Pile - Tasty and potent, but impure.
This was some mixed trim. Was only a tiny bit and it got shaken WAY to long. Live and learn.
If you are looking for expert tips on getting full melt bubble with dry ice, this ain't it. If you're looking for a dude with trim, bubble bags, and some dry ice, welcome aboard.
I did not document my process, just the end results. I used a 220 micron bag nested in a 73 micron bag. All the trim and dry ice was in the 220 bag. I covered my kitchen table with a black trash bag (ghetto I know). Threw the ingredients in the bag, threw that back in the freezer for 10 minutes. Then pulled the bag out and shook it over the kitchen table.
I think one of the secrets to getting it right (in terms of highest quality, not yield) is knowing how long to shake the bags. This varies widely based on quality and volume of material, and only comes with experience, something I don't have yet!
Once the kif was shaken out, I scooped it up and put it in a sharpstone press, and cranked it down. Then I boiled the press for 5 minutes. A separate run I boiled for 10 minutes. . .it was a larger puck an lower quality material, still probably should have only boiled for 5 minutes. I'm still pleased with the outcome.
Anyway, this is by no means the highest quality, but for my first try it ain't so bad. One day my pressed kif will be as good as the spider's but until then I'll keep trying.
outwest
Sour Morrocan - Pressed and boiled for 10 minutes
Durban Puck - Pressed and boiled for 5 minutes.
Durban Kif - Nice, but lots of room for improvement.
Durban Work Pile - Tasty and potent, but impure.
This was some mixed trim. Was only a tiny bit and it got shaken WAY to long. Live and learn.
