I have been buying concentrates for too long and need to become self sufficient. I have been reading this concentrate forum for a long time and think I have a good idea of what it takes to do this right/safely. It's time to take the leap.
I have plenty of trim and flowers I can use for a couple test runs. I usually make cold water hash (which I can get just about full melt/dabbable) if I use fresh frozen trim. I would like to review my plan below with the experts here and see if anyone has suggestions to improve my process. Thanks!
I need to get a few things still, but I will document my progress as I get everything put together and complete my first few runs.
I already picked up an extraction tube and multiple size Pyrex dishes. I plan to lightly pack my fresh frozen material (small nugs, larf, and sugar leaves) into the tube and take it outside. I will empty 1 can of butane per ounce of material through the extraction tube. The tube will drain into a smaller Pyrex dish sitting in a larger Pyrex dish with warm water and a heating pad underneath. I will use a laser thermometer to measure the temperature of the oil to make sure it does not go over 110F during the initial purge. I will take the smaller Pyrex inside where I will scrape the semi-purged oil onto parchment paper.
Ok, hopefully I am not too far off on that first part. I know I definitely need some help with the vacuum purging.
I am thinking about picking up an induction cooktop like the NuWave. It comes with a stainless steel pot that I think would work well for the vacuum chamber. I have also seen these prebuilt chamber lids with fittings and guages and I'm looking at a 3 cfm vacuum pump to complete the setup. Looks to be about $400 or so for the cooktop, vac chamber, and pump.
I'm hoping that I can take my semi-purged oil on parchment paper, put it into the stainless pot, turn the heat on the induction cooktop to 110-115F or so, and then experiment with the vacuum pump to figure out the best approach to get an absolute/shatter/glass consistency.
Any reason why the induction cooktop is a benefit or a pain in the ass over a griddle? The exact temperature control seems attractive, but I don't have a whole lot of confidence in the precision or accuracy. Please let me know if I missed anything or if you would suggest a different approach for an extraction newbie.
I have plenty of trim and flowers I can use for a couple test runs. I usually make cold water hash (which I can get just about full melt/dabbable) if I use fresh frozen trim. I would like to review my plan below with the experts here and see if anyone has suggestions to improve my process. Thanks!
I need to get a few things still, but I will document my progress as I get everything put together and complete my first few runs.
I already picked up an extraction tube and multiple size Pyrex dishes. I plan to lightly pack my fresh frozen material (small nugs, larf, and sugar leaves) into the tube and take it outside. I will empty 1 can of butane per ounce of material through the extraction tube. The tube will drain into a smaller Pyrex dish sitting in a larger Pyrex dish with warm water and a heating pad underneath. I will use a laser thermometer to measure the temperature of the oil to make sure it does not go over 110F during the initial purge. I will take the smaller Pyrex inside where I will scrape the semi-purged oil onto parchment paper.
Ok, hopefully I am not too far off on that first part. I know I definitely need some help with the vacuum purging.
I am thinking about picking up an induction cooktop like the NuWave. It comes with a stainless steel pot that I think would work well for the vacuum chamber. I have also seen these prebuilt chamber lids with fittings and guages and I'm looking at a 3 cfm vacuum pump to complete the setup. Looks to be about $400 or so for the cooktop, vac chamber, and pump.
I'm hoping that I can take my semi-purged oil on parchment paper, put it into the stainless pot, turn the heat on the induction cooktop to 110-115F or so, and then experiment with the vacuum pump to figure out the best approach to get an absolute/shatter/glass consistency.
Any reason why the induction cooktop is a benefit or a pain in the ass over a griddle? The exact temperature control seems attractive, but I don't have a whole lot of confidence in the precision or accuracy. Please let me know if I missed anything or if you would suggest a different approach for an extraction newbie.