It is starting to act like oil.
Near dry
It is hard to tell but there is a grove in the glass near the edge. To the left, the milky white is about three drops of water. If you are making caps you want to make sure that all of it is gone before filling caps.
This is 1.5g of what was extracted. I have not collected all of it yet, so I don't have a final weight yet. It looks rough here. It is not. It is frozen and somewhat crystallized from scraping it up.
This is the same oil.
This what is left.
The oil is very sappy and hard to work with, even frozen. It seriously sticks to everything. I put some shrink wrap over what is still in the dish and returned it to the freezer for a day or two. It should harden some.
It has a very acetic pine taste. It also has a slow to come on burn like chilies that can be felt on the back of your tong an hour later from licking your fingers.
I will probably think of more to add latter but for now,
I never know.
Near dry
It is hard to tell but there is a grove in the glass near the edge. To the left, the milky white is about three drops of water. If you are making caps you want to make sure that all of it is gone before filling caps.
This is 1.5g of what was extracted. I have not collected all of it yet, so I don't have a final weight yet. It looks rough here. It is not. It is frozen and somewhat crystallized from scraping it up.
This is the same oil.
This what is left.
The oil is very sappy and hard to work with, even frozen. It seriously sticks to everything. I put some shrink wrap over what is still in the dish and returned it to the freezer for a day or two. It should harden some.
It has a very acetic pine taste. It also has a slow to come on burn like chilies that can be felt on the back of your tong an hour later from licking your fingers.
I will probably think of more to add latter but for now,
I never know.