Extraction Fresh frozen, dry ice, bubble bags

[JP1]

1st attempt at this. Tips and suggestions always welcome. Took everything I didn't want to trim and threw it fresh into my chest freezer a week ago

296 grams minus 36 for the bags, so starting with 260 grams of fresh frozen

55 degrees and low humidity in my garage. 39 degrees outside with the window open

73 micron bag.Some dry ice under and over. Let sit 10 minutes. Shake over a clean table for 2:30

Repeat with 120 micron bag. Shake 3:00

The 160 bag was pretty green so I tossed that. This is what's left

Now it's into a cooler with the rest of the dry ice to dry out. Smells great

 

[JP1]

All mesh 5 gallon bubble bags were $43 and 5lbs dry ice was $10. And need iso to clean the bags. Whole process took maybe an hour and a half :smoking:

 

[Hashsloth]

Now I realize how stupid I am for missing the part where you were using dry ice.
I gave you instructions on how to do it the regular ice/water way lol

As far as cleaning the bags go,iso works but can degrade the material. I use vegetable oil and dish soap. Rub the oil into the dirty bags and it will actually lift the trichomes off the mesh and absorb them,then you clean it off with dishsoap and warm water.

 

[Lil Dab]

Looks amazing @Jerseyphresh1 now your going to press that? just curious tuned in now

 

[JP1]

Pressing most of it is the plan. It's gotta dry out and then I can press it

 

[JP1]

7 hours later just because I got other shit to do... Hash on top of the 25 micron screen the set comes with, in a cardboard box, sitting on top of what's left of the dry ice, in a cooler. The tools are also sitting in the cooler.

Sifted it through this frozen screen thing that I usually use to strain my chicken stock with a frozen soon spoon to spread it out to dry better

Mixed it all together while sifting, so this is 73-120. The dry ice is starting to disappear pretty quickly now but the hash is starting to get dry and "sandy". I think 5 more lbs of dry ice in this cooler would've had this dry and ready to press in another 12 hours, but I think it'll be pretty close to dry by the time it's totally evaporated. I'll chop it up a little finer before i go to bed and hopefully we'll be good to press something out of it tomorrow :smoking:

 

[JP1]

After sitting overnight in the cooler with what's left of the dry ice. Getting pretty dry. Just some of the larger chunks still a little bit soft. Dry ice is almost all evaporated but still holding around 25 degrees inside the cooler

 

[JP1]

All dry. Here we go

13 grams of dried hash from 260 grams fresh frozen

Double bagged. 1st into the 37 then that into the 120

6.34gs in minus the 0.65 bag is 5.7g in

1st press 180 degrees for 2mins with 30sec warmup

2nd press same temp 2mins with 30sec warmup

So, 1.27gs of by far the tastiest rosin I've ever made from 5.69gs of live dry sift and I've still got 7+gs to play with. Obviously my methods could use some work and tweaking but this was a very fun experiment and it only cost me the stuff I would normally make into butter. But now I have some sick ass rosin instead. :smoking:Also saved a lot of trimming and drying time since I just kept the good buds off the plants and just ripped these buds off with my hands and threw in a ziplock then into the freezer without any trimming or drying

 

[JP1]

In conclusion... after a couple of rips and some time, I'd say potency is right around flower rosin but the taste is absurd. Also not gunking up the coils on the seahorse as much as my rosin on hand, but we'll see about that. It tastes like what my hands smell like while the plants are flowering. I normally get a general weed taste with a hint of the strain from my rosin, but this is a make my throat freeze from taste kinda thing. It's surprising.
Not a lot of return but it really didn't take a lot of time or effort. It's definitely chefs cut though and I'm totally gonna be playing with this going forward

 

[Lil Dab]

Hey @JP1 so for me to do a test run to get a feel for it i can just use the larger micron bag 120 only? or am I better off doing multiple shakes I only have a little ice and little fresh frozen trimmings