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Pressed rosin for the first time. I would like to ask for advice how to increase yield and quality for my next press.
PurpleHazeSoldiersstarted grow question 4h ago
Wedding Cheesecake cured 4 months 62% humidity.
Pressed with 85 degrees Celcius that is 185 Fahrenheit.
90 micron bag, bottle tech.
45 seconds warming up
3 minutes press, add more pressure every 10 seconds till rosin started to flow then kept it on this pressure.
15% yield.
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MalumProhibitumanswered grow question 2h ago
You should post some diaries, that extract looks nice a.f! 😍.
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00110001001001111Oanswered grow question 3h ago
The molds can help. Even pressure across the whole surface will have best results. having a consistent 'brick' helps with that.
if you know the tonnage and area of the squish, cap out at 2000-2500psi from what i call.
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ATLien415answered grow question 4h ago
sounds like you got it down already, and the picture appears to be top shelf cured rosin
with your description, my only advice to you would be learn your machine and be prepared to be thrown a curveball every once and a while...you can be dialed in for one cut, then grow something different and have her press completely diff
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