Extraction Say NO to the ARDENT LIFT DECARBOXYLATOR!!!! Say yes to sous vide instead and save your money

[McDee]

@Mcdee @Root @Mañ'O'Green

Started the sous vide decarb. I didn't realize these devices don't go up to 250F. My loaner only goes to 212F. So I'm doing a 1 hr 30 min decarb at 205F.

Got my chocolate ready so I'll make up a bar today and try it out and see if I can tell if the potency is better than prior chocolate bars I made. Not going to try and send this stuff to a lab, but that would be cool to try one day.

This is the rosin in the sous vide circulating water bath in a vacu-sealed bag.

View attachment 921507

I still don't know what that thing is but it looks cool bud lol. Hope it works if it get to temp and holds don't know why it wouldn't. Took a pic of some old bud I wasn't gonna smoke after run in lift. Zero smell until opened. Smells like baked weed will make oil then gummies this week. Nice cause can run anywhere then open where smell is ok like under my filter, or in garage.

 

[lunarman]

@lunarman I purchased the Anova Sous Vide to reduce the volume of my Everclear tincture rather than using stove top double boiler method. Then 2 months later Source Extractor (see image below) came out with their product with which I can reduce all the way down to oil if desired. So I decarb with the Ardent Nova/Lift, make my tincture, reduce in the Source and use my Anova for cooking only. Now remember this Lunarman, you need to finish off your steak or chicken on the barbie or the frying pan for flavor. I mainly use mine for vegetables and sauces. Never tried to decarb. I do use the silicone containers in the Ardent to decarb my Rosin Bomb pressed rosin. Don't have alot of money, just a better Texas hold 'em player than my peers. Good decarbing and cooking!

That's a nice setup @Quirk

Looks like you're doing more than just "dabbling" in extracts.

So you either do Rosin presses and decarb it if required in the Ardent. Or you do alcohol extracts for tincture and use the source turbo extractor and then decarb too? Is that basically what you're doing?

 

[Boradan]

@Mcdee @Root @Mañ'O'Green

Started the sous vide decarb. I didn't realize these devices don't go up to 250F. My loaner only goes to 212F. So I'm doing a 1 hr 30 min decarb at 205F.

Got my chocolate ready so I'll make up a bar today and try it out and see if I can tell if the potency is better than prior chocolate bars I made. Not going to try and send this stuff to a lab, but that would be cool to try one day.

This is the rosin in the sous vide circulating water bath in a vacu-sealed bag.

View attachment 921507

Boiling point of water is 212F
Can't go any higher than that without turning it into a pressure cooker.
Unless you are 3000m below sea level. Then you can get it to 228F

 

[lunarman]

well this didn't go well at all. the silicon container leaked rosin and it's stuck to the plastic bag and impossible to retrieve now. lost 1.5g pretty much. unless I can find a way to heat up the plastic so the rosin is runny enough to retrieve. Or maybe freeze it.

I need a leak proof container for this to work. Anyone know if any leak proof silicon containers?

 

[Boradan]

Freeze it. Easiest way.
Going to be hard getting a leak-proof container.
Yours is PROBABLY leak proof, but the increased pressure inside once it began heating/expanding would have caused the lid to be forced off.

 

[bad dragon bzzz]

ive seen chefs here in UK use them innova things to do a soft boiled egg at 57c for like 5 hours,im sure its lovely and cooked to perfection but what if you want a boiled egg like now ish
so all these contraptions that only go up to 212 f or 100c are just water purification units ? ive seen utube videos of them being used to distill for alcohol washes,basicaly seperates the water from other stuff be that alcohol or canna oil lavender tinctures or a bucket of muddy water.

 

[lunarman]

Boiling point of water is 212F
Can't go any higher than that without turning it into a pressure cooker.
Unless you are 3000m below sea level. Then you can get it to 228F

I figured it was because of the boiling point

Freeze it. Easiest way.
Going to be hard getting a leak-proof container.
Yours is PROBABLY leak proof, but the increased pressure inside once it began heating/expanding would have caused the lid to be forced off.

Maybe I could put it in a mason jar. I can even vacuseal the lid on a mason jar with the silicon container inside the jar. Then vacuseal the mason jar in plastic and drop that in the sous vide.

I'm going to do a test run with no rosin on that first to see how it works.

 

[bad dragon bzzz]

the annova what temp can it go to ? i mean can it only be submerged in water ? if you used cooking oil and the annova went to 250 thats an option ? but then heating a pan of cooking oil isnt the done thing nowadays health and safety.

 

[lunarman]

the annova what temp can it go to ? i mean can it only be submerged in water ? if you used cooking oil and the annova went to 250 thats an option ? but then heating a pan of cooking oil isnt the done thing nowadays health and safety.

All the sous vide machines go to about 212F Archie. And its only for submerged stuff and water only. I don't think you want to use it to heat up oil. Its basically a precision controlled heater and water circulator that clips on a pot of water. Creates a water bath that you can heat things up in like food and meds. Might be other uses for it too.

 

[Mañ'O'Green]

For $45 delivered I would think that this would work as a hot plate to decarb in a small beaker. cheap and effective.