Hi I am kinda new, I’ve been reading and reading. No I thought I’ll write a bit. Hey Guys Just trying to make some live hash rosin with my new toys. Plants are not ready yet. How can i achieve this?
I do have a 4 cfm vacuum pump. and a pressure cooker i tapped a vaccum line into with a seal and a poly-carbonate lid. Which i could potentially use as a dry freezer. Now here is another out of a box solution for the cold.
I believe the dry freezers work on staying in a sweet spot of pressure and temperature where the water can easily switch from liquid to a solid state.
For this i thought i could drill a hole in the P’cooker. and get a cable going in there.
Get a 12V prefably high AMP computer psu or something.
And some peltier plates.
I know from recent research that these plates can get quite cold if the hot side stays cold.
Maybe using a thermal adhesive to adhere it to the base of the Pressure cooker. on the side near the wall. attaching some sort of radiator / heat sink. to the cold side of the peltier plate to act as a water condenser / freezer.
Now i would stick the pressure cooker on saltwater / ice @ -30 C till it got freezing cover it in a duvet or something. then turn on the power supply for the peltier, wait for that to get really cold keep an eye with IR Temp gun. then stick my hash in the side of the pressure cooker. seal. lid
Then Start Vac. keep eye on vapor and pressure in the vessel.
find a sweet spot.
Now the question is. If i stick silica to absorb the moisture is that going to affect me?
Any ideas anyone ?
Any other ways to make Live hash rosin without Super expensive lab gear?
What about Dry ice hash and pressing that. pros / cons??
I do have a CLS, i could just wack it in there but i want to squish something
Its all personal hobby stuff and my runs are going to be a tiny fraction of what you guys normally run.
I love the love here. All you guys make this page a really good source of information. Thanks for being you guys!.
Also i am going to be making, or trying to make some live sauce bho / diamonds. with a lemon sativa.
Thanks again. let me know how crazy my idea is.