Bubble hash

Somatek

Somatek

Well-Known Member
KindaAura88 said:
I use 5 gallon bubble bags with 6 gallon buckets. I do stir by hand very gently for about 2 and half minutes then sift. I keep everything cold I keep 5 gallons of water in my fridge so it's super cold to use for the process. I also close my kitchen off with a blanket and crank the a/c on high to keep the temperature low 60s. I do have a 20 gallon bubble machine for when my outdoor plants are ready to harvest just didn't have that much material to run this time I did about 6 ounce of material this run.
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Do you just do the one wash then? Makes sense if that's the kind of quality you're getting, your comments about running the AC in the kitchen to keep everything cold is why I started playing around with trying to build a better 5gal bubble machine that's well insulated.
 
KindaAura88

KindaAura88

Well-Known Member
Somatek said:
Do you just do the one wash then? Makes sense if that's the kind of quality you're getting, your comments about running the AC in the kitchen to keep everything cold is why I started playing around with trying to build a better 5gal bubble machine that's well insulated.
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Honestly It depends on the material I have. Some strains give me a little more while others give me less. On average I would say 2 to 3 wash runs. This run I only did 2 wash runs with the material. I have my machine insulated as well most of my knowledge has come from Frenchy Canoli following him through the years.
 
MissinThe90’sStrains

MissinThe90’sStrains

Well-Known Member
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 ?
 
C

Cynister

Well-Known Member
MissinThe90’sStrains said:
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 ?
Click to expand...
I'm not a chef, but I do cook 'from-scratch', real old-school. We add salt to the ice water mixture to lower the temperature using a churn when making ice cream, so it might have some validity. The first thing that comes to mind is what effect the salt would have when in-contact with the trichome heads, but being frozen it might not matter. Interesting idea. I might try this on the next run and will post if I do; would love to hear from anyone else on this.
 
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