WOW I wasn't expecting this may replies!
Sorry I've been busy.
It is hexane actually. It is non-polar so it only extracts the essential oils (what we like :D ) and does not do anything to the plant matter itself. In fact, it doesn't even "appear" to do anything to the resin glands...just draws out the oil and leaves the gland behind. Quite amazing.
As far as cooking it all off....it's more clean and pure than BHO; hands down. It's cooked in a slow cooker, completely surrounded by heat, for a minimum of 7 days....at 160-170 degrees (boiling point of hexane is 160).
It's the most amazing stuff I've ever had. I have had to stop smoking as much over the last few years because I'm allergic to like everything and very allergic to any plant matter. Basically touching most plants will make me itch instantly and constant touching causes severe irritation (so I have to wear suites and gloves). When I smoke buds I tend to get extreme anxiety which I think is caused from the allergic reaction to the plant matter itself. Any strain seemed to cause this...even just eating the bud and straight water extraction hash as well.
This stuff just tastes amazing. Like a very sweet black licorice. The smoke is just.....WOW. So clean and crisp. You don't even feel like you're inhaling any smoke...but then you let out a bunch. The high is just as clean and crisp; no matter the strain. Some, obviously with indica and sativa dom, etc, have different effects but none make me jittery or left feeling anxious.
I have tried acetone and alcohol, didn't like it. BHO, I won't touch. Hexane is already used in the food industry and is in the foods/oils/soy we eat and drink (in very small amounts of course, micron amounts at most).
Anyway, it does come out very dark when you start to stack a few millimeters thick of oil. With just a thin layer it's very amber/honey like. I'll try and get some pics of a tray before we scoop it all together.
I eat the stuff daily now; just lick it off my fingers. I don't think I'm going to use anything but this from now.
