P
PurpleHazeSoldiers
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- Jan 7, 2025
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High guys,
I did press rosin for the first time and had 15% yield with a 90 micron bag. I did press my homegrown Wedding Cheesecake from White Label (Sensi) seeds after curing it for 4 months inside a tight vac jar with boveda 62% humidity bags.
For the pressing I used 85 degrees Celcius and that is 185 Fahrenheit. Started with bottle tech, pre pressed and warming up for 45 seconds. After that I pressed for 3 minutes while I did increase the pressure every 10 seconds during the first minute. When I did see the rosin flowing I did let it on that pressure until the last 30 seconds I did apply some more pressure.
For collecting it was waaay to sticky after 5 minutes cooling on room temperature. So I did try 5 minutes fridge after that what did not really help, so finally 1 minute inside freezer made me able to collect this nice looking rosin.
If you see any flaws or way to improve my technique please let me know!
Happy smoking everyone!
I did press rosin for the first time and had 15% yield with a 90 micron bag. I did press my homegrown Wedding Cheesecake from White Label (Sensi) seeds after curing it for 4 months inside a tight vac jar with boveda 62% humidity bags.
For the pressing I used 85 degrees Celcius and that is 185 Fahrenheit. Started with bottle tech, pre pressed and warming up for 45 seconds. After that I pressed for 3 minutes while I did increase the pressure every 10 seconds during the first minute. When I did see the rosin flowing I did let it on that pressure until the last 30 seconds I did apply some more pressure.
For collecting it was waaay to sticky after 5 minutes cooling on room temperature. So I did try 5 minutes fridge after that what did not really help, so finally 1 minute inside freezer made me able to collect this nice looking rosin.
If you see any flaws or way to improve my technique please let me know!
Happy smoking everyone!