Refining Hemp Terpenes

Recently started extracting terps from hemp using an Apeks CO2 system. The smell and taste is fantastic. However, the appearance is a bit lackluster. They are on the darker side and sometimes milky, from fats I’m guessing?

I was wondering if anyone has experience post-processing terps to obtain a better color and clarity? Any help is greatly appreciated!

Below are pics of two of our “worst” looking runs. This is after they’ve say for a couple weeks so I’m assuming the fats/lipids/waxes are starting to separate.

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What’s your viscosity like? Is there seperatation when frozen?
Starting with fresh or dry material?

Very liquid. Haven’t put them in the freezer yet, just kept at room temp. This is made with dry, ground up biomass.

We are very much still in the R&D stage of things. So any advice would be great!

Send me a DM, will give you the parameters we use (ballpark). Ours come out very nice, store easily with no post processing.

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I have 2 different proprietary techniques for making refined terpenes.

10k for sop. Dm

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Hi there, can you share those parameters with me please?

Have the most fire terp process. Figured it out many years ago. Simple tricks go a long way.



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Those need filtering and post processing to clean them up.

It s an illusion that terpenes are all that make up the scent and taste of cannabis there are plenty more compounds non terpene that make a full profile
Cleaning up always go at the cost of the profile so I hope people start waking up about this
This is the reason why HTE is so wanted it has more spectrum than distilled , steam distilled terps

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Distillation of any terpenes that appeared together in nature is such a touchy process- yeah- theres also flavenoids and stuff- what else makes up the profiles? I know theres some sulphurs and such- responsible for some of the awful/wonderful stink lol

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Cannabis flavor is way more than just terpenes…

You’ve also got flavonoids, carotenoids (which break down into fruity/floral aromas), ketones, esters, aldehydes, alcohols, phenols, and sulfur compounds (which bring that funky “gas” or “garlic”).

Even cannabinoid degradation products, organic acids, and sugars impact flavor and mouthfeel.

The full profile evolves during drying, curing, and aging—especially with reactions like oxidation and fermentation. It’s a complex symphony.

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