Awesome! Thank you. @Black.Rose
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70/30 sounds awfully wet for shatter, but the quality of your hte will impact your ratio quite a bit.
Until you find the right ratio start with the less is more mentality. You can always decide it wasn’t flavorful enough, redissolve again, and add more hte. Removing added hte if you took it too far, on the other hand, will be a bit more difficult.
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Hmm think you’ll need some fats and waxes to pull off shatter
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typically works for me but like everything is totally subjective to the quality of biomass in use and how clean the hte is. 100% agree the less is more mindset for that, you can always add more and its way easier than if you need to remove
Just depends on if you want it to break when you glance at it too hard or not. The less fats, d9, and hte for that matter the more shelf stability in your final product.
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This is the same concept that Yellowstones crystallization reactor uses, it was designed to let you separate the hte and thc a then recombine them back together at the correct ratios to make shatter out of any kind of starting material
Definitely a cool idea
Thank you everyone for the advice and knowledge. I appreciate everything.
I am on the fast track to making a great shatter thanks to you guys, pictures listed below.
I do have another question that i can’t quite seem to find a definitive answer.
I have 3 slabs of beautiful shatter that will be done soon. I have researched a few different methods of storing. Which is on parchment paper in an airtight container, in the fridge, or vacuum sealed in the fridge. The problem being is the sheets are around 12"x12". And we dont have containers that fit the size needed to store it efficiently.
If i fold the circle sheet in half to fit in a container I worry about a weird consitency when gramming. The problem being, finding any kind of vacuum seal bags and/or sealer seems difficult for the size needed to lay the product flat. What are people doing to keep the swiss cheese consistency with out nucleation or degrigation?
Side note: it wont have to be long term storage, since shatter is an uncommon thing in SD. I imagine it selling like wild fire. So, maybe two weeks?
We have 4"x4" parchment pieces and flat packaging for the
This group is awesome!
Gram it up when it’s done and store like that
Its gotta go to testing before it can be grammed so it will have to be stored for at least a week.
Cut it to fit the vacuum bags
Pull light vacuum and store refrigerated
Since it all go s to grams some big chunks should be no problen
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