Cherry Tart fresh frozen hash rosin. This has to to be the best rosin I have ever made.
View Image
dry sifted or made with bags? you dry the hash before squishing? freeze dry?
The plant was chopped and wet trimmed. The buds were then frozen for about 48 hours. I then used ice water and bags to sieve the resin heads (120-45 micron). No freeze dryer, I froze the bubble hash, then microplaned it. Once it was dry, I jarred it up for a week or so to stabilize. It was then pressed in a 37 micron bag at 80°C for about three minutes.
Very nice, after you first made the bubble, was it frozen
in a wet mass, or evaporated first, I wonder.
Seems if the bubble yield was dried at room temp it could be jarred
to sweat/season without the second freeze, then heat pressed.
Not trolling, just thinking out loud.
Now I will pop some thunk crosses I have, to make rosin,
I'll get back to you in a few months.
Saved for future use, thank you very much!
I let it dry as a mass for about 24 hours, but it was too sticky to microplane without freezing. I was worried about mold drying in a solid mass.
Nice grow. Any update on that winterized extract?