Hey everyone.
Basically SWIM's having trouble pouring off the D-limonene from the initial cactus/calcium/water mixture.
SWIM followed 69ron's instructions to a T but SWIM is only able to get 200ml of 300ml of the D-lim out of the mixture. And thats after really working it with the french press.
Also SWIM thinks its important to note that the D-lim that SWIM is managing to press out is quite a bright green. Far from the gold with a hint of green that SWIM has seen before.
The only thing SWIM can think of is that the calcium used is of a different quality to those being used by the fine folks of this forum. SWIM had a similar problem in the past when using proper lab grade calcium in the past. Could it be that the lab grade stuff was more potent so less was needed and that this Turkish calcium is too weak so more is needed?
SWIM has added an extra 10gms of the calium into the D-lim, poured it back into the mixture and is going to let it sit overnight to see what happens.
Being from Australia SWIM is not able to acquire the common pickling lime suggested so had to order in food grade calcium hydroxide from Turkey.
Thats the only thing SWIM can think of.
After folling the instructions so meticulously SWIM is quite shattered and confused so any help/advice would be very very much appreciated.
Thanks guys - Peace
Basically SWIM's having trouble pouring off the D-limonene from the initial cactus/calcium/water mixture.
SWIM followed 69ron's instructions to a T but SWIM is only able to get 200ml of 300ml of the D-lim out of the mixture. And thats after really working it with the french press.
Also SWIM thinks its important to note that the D-lim that SWIM is managing to press out is quite a bright green. Far from the gold with a hint of green that SWIM has seen before.
The only thing SWIM can think of is that the calcium used is of a different quality to those being used by the fine folks of this forum. SWIM had a similar problem in the past when using proper lab grade calcium in the past. Could it be that the lab grade stuff was more potent so less was needed and that this Turkish calcium is too weak so more is needed?
SWIM has added an extra 10gms of the calium into the D-lim, poured it back into the mixture and is going to let it sit overnight to see what happens.
Being from Australia SWIM is not able to acquire the common pickling lime suggested so had to order in food grade calcium hydroxide from Turkey.
Thats the only thing SWIM can think of.
After folling the instructions so meticulously SWIM is quite shattered and confused so any help/advice would be very very much appreciated.
Thanks guys - Peace