Critic and improve my rosin pressing?

Hi all, I’ve recently pressed about 500 grams of 140 micro kief into… 24 grams of rosin. HOLY shit that was a lot of work and I’d like to hear: What I’m doing right. What I’m doing wrong. How I can improve and finally… HOW THE BLOODCLOT can I package this for sale into 1 gram glass jars.

  1. I’m stuffing my kief (140u) into 75 micro bags. Most are 2x6 but some are 3x6".
  2. I have a 20 ton bottle jack (without pressure gauge) with heat plates.
  3. I’m loading 8-10 grams of kief into the 2x6 and close to 25g into the 3x6
  4. Heat plates are set to 69c/156f degrees
  5. I’m pressing lightly for 45 seconds and then slowly increasing pressure until 2:30.
  6. My kief/dry sift is a couple months post harvest.
  7. I’m only using a single bag. Not blowing out at all. Should I be double bagging? Why?
    Here’s the various results:

So I roll that all together to get a nicely colored 8gram putty.

For some reason, my follow up day of squishing comes out much darker and oilier. I end up with slightly higher yield.

I roll all this up. It’s SOOOOOO sticky I can’t touch it with gloves. I’m not sure how to handle this without making a mess. I add it to a glass jar and stir as much as possible. Seems to lighten the color a bit.

  1. What am I supposed to do to ‘cure’ the rosin? Why?
  2. How do I package it into individual 1gram concentrate glass jars for sale?
  3. What else do I need to do to it?
  4. How can you handle it with it being so sticky?
  5. I don’t seem to be yielding much. How can I get my rosin to ‘flow’ out of the parchment paper?
  6. PLEASE can someone give me a full walkthrough of how to package, press (time and pressure - remember I don’t have a gauge), collect, handle, cure and package for sale?

Thanks so much. I just went through ALL my sift :frowning:


Utilize a kitchen freezer or a chest of dry ice. A giant ice pack under a big ass silicone mat or tray with parchment works well too. Basically a cold surface.

  1. Roll your Rosin into a ball, press with an unheated press in between two pieces of parchment take the side that has the Rosin on it and put it on a silicone mat (DO NOT DIRECTLY PUT YOUR PARCHMENT CONTAINING ROSIN ON THE ICE PACK IT’LL START GETTING WARM AND IT WILL GO THRU THE PARCHMENT!!! ) that’s on an ice pack. This will freeze the Rosin enough to get the parchment off. Then if you keep that Rosin slab on the parchment that’s on the silicone mat on the ice pack you could use a Dr. Dabber Budder Cutter and cut out one gram increments onto 3×3 sheets of parchment.

Maybe Hope this helps.

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Here’s my spoons

Freeze kief as soon as you harvest, use 15/25u bags doubled into 160u, I would use 165-175F for the same amount of time you say… maybe 2 min warm up instead of 45sec.

This is about 2 yrs old at this point but feel free to join in on the Rosin press go brrrrrrrrrrrrrrrr thread