I’ve been thinking about something for a while and would like to bounce the idea off of some people here, because I’ve never seen it mentioned anywhere else. Coming from a food/chef background, I started thinking about Frenchi’s method In terms of food. We try really hard to get trichomes to be brittle and break off easily - by freezing, using ice, and as cold water as possible - but what if we used a super chilled salt brine instead? Before you call me crazy…. a salt brine will get to be far below freezing, while staying as a liquid, because salt lowers the freezing point of water. In theory, you could soak your flower in this brine instead of normal ice water, and itl be getting nice and saturated with water, wetting the material for extraction, but staying below freezing and keeping trichomes nice and brittle and frozen. You’d agitate as normal, but in the super chilled icy brine instead of normal water. After you’re finished, youd just rinse the final product in plain water to dissolve and wash away the salt. In theory, this might extract faster, require less agitation and less runs, so end product might even be cleaner. Thoughts, concerns, suggestions? Anyone up for some experimentation ?
