The most important factor is the moisture content of the flower. 62% presses the best yield whether fresh or old. I have pressed 50% and got shatter with very low yield. I have tried fresh wet - just a mess.
Are you using micron bags at all when you press, or just parchment with a directional fold? I agree with @Trichome farmer those are impressive yields for flower.
90 micron bags. 2 presses per puck @99°C for 3 minutes. Ok so is my math right? 3.25g out of 16g of flower 3.25/16=0.2031. Mind you these are my best buds. I do not do combustion. I am sure the lower buds will not be this productive. I average between 15-18%. The quality of my plants have increased with the new lights - so there is that.Are you using micron bags at all when you press, or just parchment with a directional fold? I agree with @Trichome farmer those are impressive yields for flower.
Math seems to be right on point. Thats really great yields for 90 micron. End product is really clean. How are you smashing them? Theres a technique called bottle tech i think. You fold the bottom corners of the bag in and fold the top opening like a xmas present. It reduces surface area and can increase yields. You leave less rosin on the bag and more on the parchment.
Yep, that is what I do. I learned it from @Ripper I think? The second press is full 6 ton press and blows out the bags completely. I don't care becaus it is going into edibles. If I want to keep some for dabs I just collect the first press as it is prime and very clean. I pressed some the other day at 185°F and I got butter - very flavorful but only about 15% yield.
I've seen people save the bags and rosin chips, soak them in coconut oil to suck out every last bit of rosin. Nothing wasted
I make sludge with a long ethanol soak. I may try to winterize it and filter out what lipids and whatever out. There is a huge yield from the chips. It is just the quality has little appeal when I have fresh rosin all of the time. I have made ok chocolates with it using a drop or two of non-cannabis terpenes for flavor. The Bubble Gum or Green Crack worked especially well.
To winterize it, do you have to have a super cold freezer? I've seen winterizing with ethanol and they were using a freezer that was -40° F. Is it possible with just a regular freezer?
Leave it in the freezer overnight and the carefully pack it in dry ice for an hour. Then work like a demon to filter it through the Buchner filter before it can warm up too much. It is kind of messy and far from perfect.
I'm going to order a magical butter machine when I get back from vacation. Any experience with them?
