Tips for better yields:

1) hot solvent/hot basified mimosa wine for your first pull or two, after that it doesn't really matter

2) multiple np solvent pulls with small amounts of solvent (50-75mL per pull)

3) vinegar or phosphoric acid are MUCH MUCH better than ascorbic and will increase you yields dramatically (stronger acids will pull more spice out much quicker than weaker acids)

4) larger amount of mimosa per extraction: working with small amounts of material is hard and will usually result in smaller percentage yields

5) longer acid cooks of the mimosa. I usually do 4 water changes over a 3 day period on low in a crockpot.