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I don’t have an answer except that each strain/cultivar has it’s own mixture of fats, lipids, etc. I do notice differences in the amount of heat and pressure during the press can cause differences in the texture. It’s fun to experiment if you have abundance of weed…I don’t have that luxury at the moment. I save all the pucks for later alcohol extraction.Nice smashing Gramps! I used your 7gram in a tube tip and pre pressed like you mentioned last week. Funny, I got my first waterfalls! Thanks for the advice!
I'm here for more.
So I've smashed 4 like that and all have broken the bag. Do you do anything with the already finished end of the bag? I just let it be. I may have been a gram or two heavy too on two. I pick through them pretty close for stems.
Another funny thing is what comes out! Some are dry like Wedding Cake, and the last one, Peyote Forum came out as if I prepared it for a cart, nice and gooey. Have you come up with any thoughts on why some and not others?
I usually do. Your plants are looking insane bro!do you pluck off trim your fan leaves b4 harvest.. ?
1. I like to use 120-160 micron bags/sleeves.Grandpa Tokin,
What are some Must have tools or tips!
For making rosin.
Yes, I have a 7T press.
Thank you Sir
2. I use a mold to make my pucks.
3. Bottle tech with folded bag corners seems to work best for me.
4. Apply pressure slowly.
5. Use good parchment—slick stuff works really well.
6. I generally press for 4 minutes including a 1 minute warmup where the puck is firmly pressed between the heated plates and constant pressure is being achieved.
7. I keep an aluminum clipboard in the freezer to aid in collection.
8. Naturally you need two plates that are heated to smash with.
9. Remember that rosin will stick to itself…and anything it touches. Silicone pads are a must for me.
That’s all I got off the top of my head.
Yummy!!!!