Grandpa Likes To Squeeze Stuff: Solventless Extracts, Rosin, Pressed Here!

gr865 said:
@Kitchenhawk

I got my DP 6 ton for around $500. Love it. Read the reviews, I have not heard a lot about the Nugsmasher
Dab Press.

Upgraded DABPRESS 6 Ton Personal Rosin Press - 3x5

Dabpress Personal 6 Ton Hydraulic Rosin Heat Press Machine w/ Dual 3x5" Heated Plates, Best Rosin Extraction Press for Home Use - Large Temp Controlling Box - Maximize Rosin Yield After 10 Grams Flower or 14g Kief Pressing. Best Personal Hydraulic Rosin Press Kit for Sale.
www.dabpress.com
Click to expand...
That is what I own-Nugsmasher OG. U have questions? @Kitchenhawk
 
Northern Hydro said:
Hi @Old Salt !
I unboxed this morning . Ear marked the day to play ...can you recommend time/temp / pressure based on your success ? , I think you have positively dialled her in :) I have the square pre press thou , doh!
Click to expand...

The pressure on the dial is half that the cylinder puts out.
I use the following procedure now (pressures at the pump):
  1. Fill the 30 mm mold with 7gm of flower, tamping it down as required;
  2. use a clamp to squeeze the puck down to about 3/4" (20 mm);
  3. put the puck into the sleeve, and fold the ends over;
  4. put it in the press at about 100 PSI, and preheat for one minute;
  5. bring the pressure up to 1000 PSI, over about 15 seconds;
  6. maintain the pressure (it will drop) for the required amount of time (usually 3 minutes);
  7. at the end, raise the pressure to 2500 PSI for 30 seconds;
  8. release the pressure, and remove the parchment, puck, and rosin from the press;
  9. remove the puck, and let the rosin cool for a minute or so; and
  10. gather and store the rosin.
You'll need to adjust the pressures to compensate for the different puck size. If you decide to purchase a 30mm cylindrical mold, get the three piece aluminum one, not the two piece stainless steel version. The base piece will keep the flower where it belongs.
 
Y’all talk to much. Look at all these words and no pictures. Let’s not forget what makes us great. :rofl:
Fresh OGKH @ 200
Smells like cream cheese and fruit. Has a piney grapefruit taste.
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Just updated my journal for day 64, getting close to harvest.
Going to have lots of sticky, gooey and tasty squishes soon!
 
Old Salt said:
The pressure on the dial is half that the cylinder puts out.
I use the following procedure now (pressures at the pump):
  1. Fill the 30 mm mold with 7gm of flower, tamping it down as required;
  2. use a clamp to squeeze the puck down to about 3/4" (20 mm);
  3. put the puck into the sleeve, and fold the ends over;
  4. put it in the press at about 100 PSI, and preheat for one minute;
  5. bring the pressure up to 1000 PSI, over about 15 seconds;
  6. maintain the pressure (it will drop) for the required amount of time (usually 3 minutes);
  7. at the end, raise the pressure to 2500 PSI for 30 seconds;
  8. release the pressure, and remove the parchment, puck, and rosin from the press;
  9. remove the puck, and let the rosin cool for a minute or so; and
  10. gather and store the rosin.
  11. Hit that sh*t!
You'll need to adjust the pressures to compensate for the different puck size. If you decide to purchase a 30mm cylindrical mold, get the three piece aluminum one, not the two piece stainless steel version. The base piece will keep the flower where it belongs.
Click to expand...

I added my two cents...
 
I have to shift squish day to Wednesday. I can't squish with my wife at home, as she hates the odor, She's off Monday for Remembrance Day, and works from home on Tuesday.
 
Old Salt said:
I have to shift squish day to Wednesday. I can't squish with my wife at home, as she hates the odor, She's off Monday for Remembrance Day, and works from home on Tuesday.
Click to expand...
Can’t you ask her to leave? :laugh:
:passitleft:
 
Old Salt said:
I have to shift squish day to Wednesday. I can't squish with my wife at home, as she hates the odor, She's off Monday for Remembrance Day, and works from home on Tuesday.
Click to expand...

My wife is the same with the smell. She’s not a fan at all. I’m lucky I have out-buildings. I wouldn’t be able to grow without them.

...Or, get divorced...again... @BobbyZ
 
Old Salt said:
The pressure on the dial is half that the cylinder puts out.
I use the following procedure now (pressures at the pump):
  1. Fill the 30 mm mold with 7gm of flower, tamping it down as required;
  2. use a clamp to squeeze the puck down to about 3/4" (20 mm);
  3. put the puck into the sleeve, and fold the ends over;
  4. put it in the press at about 100 PSI, and preheat for one minute;
  5. bring the pressure up to 1000 PSI, over about 15 seconds;
  6. maintain the pressure (it will drop) for the required amount of time (usually 3 minutes);
  7. at the end, raise the pressure to 2500 PSI for 30 seconds;
  8. release the pressure, and remove the parchment, puck, and rosin from the press;
  9. remove the puck, and let the rosin cool for a minute or so; and
  10. gather and store the rosin.
You'll need to adjust the pressures to compensate for the different puck size. If you decide to purchase a 30mm cylindrical mold, get the three piece aluminum one, not the two piece stainless steel version. The base piece will keep the flower where it belongs.
Click to expand...

Thank you !!! ❤️✌️
 
Was going to compare a couple of presses ..but I won’t, cause I should have dolled out the money for the dab in the first place.
Old one went into a cardboard box . Thanks for sharing all of your pics and experiences !
I squeezed Bakerstreet this morning 2 x 5gram bricks .
Thought I got about .30gram return and then I realized the empty container is a different size than the one I put the resin in so who knows what kind of return I got . Haha
The only thing I know for sure is that I’m going to give the Puffco a day off and break in the carta with some freshly squeezed Bakerstreet
Love to all !
 

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Yummy! That’s looking spectacular @Northern Hydro I’d hit that for sure!

Three more weeks and I can harvest this stuff. I’m looking forward to squishing it.


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