If as you said,you didn't do it to make money then why are you keeping your formula secret?
DON'T COOK IT ON A STOVE.It can kill your buzz
I can give the rest of you a couple of tips though.
-When you make your oil don't leave the plant material in the Iso or whatever you use for more than 20 seconds(the longer you leave it in the more chlorophil you will melt with the crystal and this ruins the taste.)
-The colder the Iso is the longer you can let it soak. If you put your iso in the freezer for several hours prior and put your bud or shake in the freezer for several hours you can stuff a jar withit add iso return it to the freezer to drip out, this can be done over night.
-Don't squeeze too hard to get every last drop of oil from the plant or you'll squeeze the crap out of it. instead run more iso through it as you watch the color that it doesn't drip green. GREEN IS BAD!
The most important thing I can tell you is
-DON'T COOK IT ON THE STOVE!
-If you have time to wait then leave it somewhere safe and well ventilated preferably outside.(If you leave it outside to evaporate the sun will make it turn red. kinda cool we call it cherry oil)
-If you don't have the time to allow natural evaporation then your next step is to find a hair dryer and a ceramic baking pan. Go outside and blowdry your oil.(Much Safer)
- When most ov the iso is gone and you almost have oil you may see an orange milk come out of the yellow oil.If the oil is sticky then wash of the orange with water.(cold water)
-spread the oil around with a flat blade until its done.
Enjoy.
Submitted by Canosco () on Thu, 08/20/2009 - 16:14.
Budder
If as you said,you didn't do it to make money then why are you keeping your formula secret?
DON'T COOK IT ON A STOVE.It can kill your buzz
I can give the rest of you a couple of tips though.
-When you make your oil don't leave the plant material in the Iso or whatever you use for more than 20 seconds(the longer you leave it in the more chlorophil you will melt with the crystal and this ruins the taste.)
-The colder the Iso is the longer you can let it soak. If you put your iso in the freezer for several hours prior and put your bud or shake in the freezer for several hours you can stuff a jar withit add iso return it to the freezer to drip out, this can be done over night.
-Don't squeeze too hard to get every last drop of oil from the plant or you'll squeeze the crap out of it. instead run more iso through it as you watch the color that it doesn't drip green. GREEN IS BAD!
The most important thing I can tell you is
-DON'T COOK IT ON THE STOVE!
-If you have time to wait then leave it somewhere safe and well ventilated preferably outside.(If you leave it outside to evaporate the sun will make it turn red. kinda cool we call it cherry oil)
-If you don't have the time to allow natural evaporation then your next step is to find a hair dryer and a ceramic baking pan. Go outside and blowdry your oil.(Much Safer)
- When most ov the iso is gone and you almost have oil you may see an orange milk come out of the yellow oil.If the oil is sticky then wash of the orange with water.(cold water)
-spread the oil around with a flat blade until its done.
Enjoy.