I’ve been making bho extracts for 7 years. I’ve always pulled full vacuums on my ovens, used to do plenty of testing, and I always had Ppms under 100. I started with doing shatter so full vac was the way to go, and that’s what I always kinda stuck with.
I’ve been doing the Pyrex Method for diamonds now for a bit, and im curious how people purge and still leave a gold amount of sauce.
Is it really as simple as a lower temperature and vacuum? Like 90f and -20hg for a few days? When I do that, I always feel like the stuff is still bubbling a bit, so I always end up increasing the temps and the vac. Do I need to or am I ruining the sauce part?