Patio SIP.
Main grow.
Clones for the next set.
If they prayed any harder, I think the Heavens would open.
View attachment 18965770 View attachment 18965771
Pulling off a good looking group of flowers there! May be better results than last summer! Thats a good idea, got the plants out vegging with additional light ready for the next season. Got it down pro! Fun stuff.
Looking back at the oil you made for capsules, considering what to do myself. Could you use it topically as well as orally?
Some info about freeze drying the safe way for food. May be able to incorporate it into your method.Method 2
Freeze Drying with Dry Ice
1
Wash the produce you want to freeze dry and cook any meat. Wash fruit and vegetables under cool running water before patting each item dry with a paper towel. If you’re drying poultry, beef, or fish, make sure to cook them first.[13]
- Pasta noodles should be cooked as well.
- You don’t need to wash cheeses before you freeze dry them.
2
Slice larger items into chunks about 1–2 inches (2.5–5.1 cm) across. Use a sharp knife to slice larger fruit and vegetables into small chunks about 1 inch (2.5 cm) to 2 inches (5.1 cm) across. If you’re freeze drying cooked meat, slice it into slivers less than 1 inch (2.5 cm) thick. Try to make each piece the same size so they freeze dry at the same rate.[14]
- Small fruits like blueberries, raspberries, and blackberries can be freeze dried whole.
- Slice larger pieces of produce like potatoes, apples, and pears into smaller chunks.
- If you’re freeze drying a loaf of bread, use a serrated knife to cut it into slices about 1⁄2 inch (1.3 cm) thick.
3
Put the chopped food chunks into freezer bags and seal the bags. Put the sliced chunks into freezer bags. Be sure to put only 1 type of food per bag rather than mixing different kinds of foods together. Then, push out all of the air from the bags with your hands or by rolling the air out (toward the opening) with a rolling pin.[15]
- Pushing out the air will ensure that no ice crystals form on the food.
4
Choose a storage box large enough that the bags only fill it half way. A large styrofoam cooler or large plastic container with a lid will work nicely. Note that the box will have to fit inside of your freezer, so if you have a small freezer, you may only be able to freeze dry small quantities of food at a time.[16]
- Pick a plastic container you don’t plan to use for other purposes because you’ll need to put holes in the lid.
5
Pour 1 pound (0.45 kg) of dry ice into the bottom of the box. Put on heavy duty gloves like leather or work gloves to pour dry ice over into the bottom of the box until it forms an even layer. The amount of dry ice you need to use is equal to the weight of the food. So if you’re freezing 5 pounds (2.3 kg) of food, you’ll need about 5 pounds (2.3 kg) of dry ice.[17] If it doesn’t cover the entire bottom of the box, add another 1 pound (0.45 kg) until it does.
- Depending on the width and length of the box, 5 pounds (2.3 kg) of dry ice should be enough for up to 4 layers of food.
- Don’t touch the dry ice with your bare hands—it will burn your skin! If you don’t have heavy duty or leather gloves, use oven mitts or thick kitchen towels.
- Purchase dry ice cubes online or at your local grocery store or supermarket.
6
Sandwich the food bags between layers of dry ice. Layer the bags on top of the bottom level of dry ice and then pour in another 1 pound (0.45 kg) to 2 pounds (0.91 kg) of dry ice to completely cover the bags. Make sure not to stack two bags directly on top of each other.[18]
- You may need to rearrange the pieces of dry ice so that the bags are fully covered.
- Make sure each bag lays as flat as possible and that there’s no overlapping.
7
Add a final layer of dry ice on top of the food bags. Depending on the size of the box and the number of bags you have, you may need to do a few alternating layers of dry ice and food bags. Each layer of food should have dry ice on top of and underneath it.[19]
8
Poke a few holes into the lid and attach it to the box. Use a box cutter or sharp knife to cut 3 to 4 holes into the top of the box. These holes allow gas and moisture to escape, which is necessary for the dry ice to dissipate and for the food to fully dry.[20]
- Avoid poking too many holes into the lid. The idea is to allow the gas to escape at a relatively slow rate.
9
Place the box into the freezer for at least 24 hours. The food is done freezer drying when all of the dry ice has disappeared. This could take 24 hours or more depending on how many layers of food you’re freeze drying (and how much dry ice you’ve used to cover it). Wear gloves to remove the lid of the box and look into the container.[21]
- If you don’t see any dry ice on top, shuffle the bags around with a gloved hand to check for dry ice on the bottom. If it’s all gone, the food is ready for storage.
- If you see any chunks of dry ice, reattach the lid, reinsert the box into the freezer, and wait for 3 to 6 hours before checking again.
10
Store freeze-dried foods in freezer bags at room temperature. Since the foods are already in freezer bags, you can just take them out and put them in your pantry or anywhere that’s at or below room temperature.[22]
- The freeze-dried food will stay good for up to 25 years.
- Eat the freeze-dried chunks as is or rehydrate them by placing them in a small amount of water.
Yes, add the Lecithin. You get double the horsepower and other benefits.Some info about freeze drying the safe way for food. May be able to incorporate it into your method.
About to make an infusion with flower and coconut oil. Thought about making some with your method. Would be nice to not have to smoke. I rarely take the time and need the medicine.
Going to be using it topically. But if I consume the infused coconut oil, do you recommend adding lechethin?
Thanks for the advice. Is there organic soy lechethin available?
Cool views from Hollywood. We have a place called Shapiro's with awesome food just like that. They are very well appriciated around here. Making me drool now.
Will have to get some lechethin, I figured it wouldn't hurt to put it in there so potency is boosted on edibles. Could also possibly help with topical, I am wondering. Its going to be a very small amount anyway.
Sweet, yeah big plants can have more issues. Small plants are easier to get a good outcome, they don't fall over as easy too.
Yeah, sounds good, I have that Fern brand soy lechithin available at the local grocery. Was thinking I may want to take the extra step to make kief/ bubblehash first, then put into the coconut oil.
A friend on the "Experience with Psoriasis" thread was saying its easier to have a consistant dose when using hash rather than steeping flower in coconut oil and straining the plant material.
Also concentrates it better because steeping flower in coconut oil you can only do at about a 1:1 ratio. So the hash allows you to easily make it more concentrated. Takes a bit more time but would be worth the extra step. Thats how a lot of people do it.
Not wanting to make a solvent based RSO, would rather make hash. Do you recommend making kief or would bubble hash work fine for your method?
How do you fill the empty capsules without making a mess? How do you measure it? Dropper I guess?
Also what the approximate dosage using kief/hash ratio to oil/lechithin you are using? How many mg/ml?