In a dream:
When using the resin tek SWIM did as followed:
-Fresh San Pedro prepeared (outer skin, spines and core removed)
-Cut in pices, freezed then thawed
-First Cook at 57-63C for 5 hours.
-Decanted of to Pyrex dish "A" let sit to solid fall down.
-A Small amount Decanted over to pyrex dish "B" and evaporeted in oven at 50-60 C.
-Repeated Decanting from Pyrex "A" to "B" and evap.
-Same procedure with Second cook.
Reults where 3 diffrent "Resins"
1-from first cook Pyrex "B"
2-From second cook Pyrex "B"
3-From First cook Pyrex"A" not possible to decant so much at this stage.
When using the resin tek SWIM did as followed:
-Fresh San Pedro prepeared (outer skin, spines and core removed)
-Cut in pices, freezed then thawed
-First Cook at 57-63C for 5 hours.
-Decanted of to Pyrex dish "A" let sit to solid fall down.
-A Small amount Decanted over to pyrex dish "B" and evaporeted in oven at 50-60 C.
-Repeated Decanting from Pyrex "A" to "B" and evap.
-Same procedure with Second cook.
Reults where 3 diffrent "Resins"
1-from first cook Pyrex "B"
2-From second cook Pyrex "B"
3-From First cook Pyrex"A" not possible to decant so much at this stage.
