Proper temperatures and oven vacuum levels for purging sauce

Hash and Stuff Extraction
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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?

2

You might find In house Headspace residual solvents. SRI-GC FID useful.

You should already have a sniffer…so all you need are some vials and a 2x4…

3 Likes
3

Try separating your hte from the diamonds before the purge, and purge separately. Straight diamonds can withstand higher temps and more vacuum. When purging the hte, start low and slow, and bump up the vac a little when bubbling stops, let er go for a bit, and bump up and wait again, continue until purged to proper residual amounts.

Check out the link in the post above. Good stuff.