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Okay, so here we are so far and this is what has happened:

0. Freeze and thawed whole seeds 3 times

1. Boiled 300g whole seeds with approximately 1-1.5L of water and dash of vinegar for each 1 hour boil. 5 times. (did an extra two boils (total of 7x1 hour boils) on it just in case, haven't based the extra boils or anything yet).

2. Squeezed liquid out of seeds using an old white T-shirt after each boil. By the 7th boil, the liquid being squeezed was nearly completely clear, like water. The t-shirt also acted as a filter for each boil, obviously.

3. Reduced squeezed liquid down to 1L on stove. Allowed it to cool. Poured into 32oz "beaker" ...it is actually the glass part of a french press with all other parts removed...:lol: I actually ended up splitting it into two glass "beakers"

4.Based with sodium carbonate until the color stopped changing. Allowed to settle at room temp for a couple hours and then allowed to settle overnight in the fridge.

5.Carefully poured off the liquid. Kept the solids.

6. Boiled some water and vinegar and allowed it to cool for a couple minutes (approximately 2L...1L for each beaker). Poured this into the solids/mud. Allowed whatever goodies time to dissolve and stirred it thoroughly.

7.While the solution was still very hot I saturated each beaker with Salt. Stirred thoroughly. Allowed to cool at room temp for several hours and then in the fridge again overnight.

8.Carefully decanted the liquid and then filtered the solids through coffee filters to catch the goodies. I must note that the filtering at this stage went much faster than normal.

9. Redissolved the harmala salts into their respective beakers in approximately 1L of hot vinegar and water per beaker. Once dissolved and the color changed back to that beautiful deep dark red/brown, I decided to filter through a coffee filter. Kept liquids, discarded solids.

10. Based acidic solution with sodium carbonate again until the color stopped changing (mustard yellow). Allowed to cool and then placed in fridge to settle.

This is currently where I am in the process. I know it is not exactly how Sakkadelic wrote it up but I am mixing and matching things from different teks here and there. But it is basically the same concept. It is much easier with whole seeds. WAY LESS TIME CONSUMING FILTERING! That is the best part about it.

Now, I could recover my freebase and use as is but I think I will do at least one water wash seeing as I have not done one yet. I may also acidify and do another manske just to purify further. Then I'll convert it to freebase one last time and report the final yield.

The pic is showing where I am right now. The freebase harmalas are settling in the fridge. The dark brown sludge beaker on the far left is what was left after I based the original boiled tea again to see if anything was missed. The jug behind the yellow filled beakers is the remaining Rue tea (the last two "extra" boils) that I plan on going through this whole process with to see if anything remains. So no final yield yet but you can probably get an idea just by looking at this pic. These beakers are 32oz....seems to be a decent amount...not sure about 6 or 7% but then again I have only extracted Syrian Rue a handful of times so I am by no means, an expert! :d

*Got my camera working! Hooray!*

<blockquote data-quote="TGO" data-source="post: 3755645" data-attributes="member: 30621">Okay, so here we are so far and&nbsp; this is what has happened:0. Freeze and thawed whole seeds 3 times1. Boiled 300g whole seeds with approximately 1-1.5L of water and dash of vinegar for each 1 hour boil. 5 times. (did an extra two boils (total of 7x1 hour boils) on it just in case, haven&#039;t based the extra boils or anything yet). 2. Squeezed liquid out of seeds using an old white T-shirt after each boil. By the 7th boil, the liquid being squeezed was nearly completely clear, like water. The t-shirt also acted as a filter for each boil, obviously.3. Reduced squeezed liquid down to 1L on stove. Allowed it to cool. Poured into 32oz &quot;beaker&quot; ...it is actually the glass part of a french press with all other parts removed...:lol: I actually ended up splitting it into two glass &quot;beakers&quot; 4.Based with sodium carbonate until the color stopped changing. Allowed to settle at room temp for a couple hours and then allowed to settle overnight in the fridge.5.Carefully poured off the liquid. Kept the solids.6. Boiled some water and vinegar and allowed it to cool for a couple minutes (approximately 2L...1L for each beaker). Poured this into the solids/mud. Allowed whatever goodies time to dissolve and stirred it thoroughly. 7.While the solution was still very hot I saturated each beaker with Salt. Stirred thoroughly. Allowed to cool at room temp for several hours and then in the fridge again overnight.8.Carefully decanted the liquid and then filtered the solids through coffee filters to catch the goodies.&nbsp; I must note that the filtering at this stage went much faster than normal.9. Redissolved the harmala salts into their respective beakers in approximately 1L of hot vinegar and water per beaker. Once dissolved and the color changed back to that beautiful deep dark red/brown, I decided to filter through a coffee filter. Kept liquids, discarded solids.10. Based acidic solution with sodium carbonate again until the color stopped changing (mustard yellow). Allowed to cool and then placed in fridge to settle.This is currently where I am in the process. I know it is not exactly how Sakkadelic wrote it up but I am mixing and matching things from different teks here and there. But it is basically the same concept.&nbsp; It is much easier with whole seeds. WAY LESS TIME CONSUMING FILTERING! That is the best part about it.Now, I could recover my freebase and use as is but I think I will do at least one water wash seeing as I have not done one yet.&nbsp; I may also acidify and do another manske just to purify further. Then I&#039;ll convert it to freebase one last time and report the final yield.The pic is showing where I am right now. The freebase harmalas are settling in the fridge.&nbsp; The dark brown sludge beaker on the far left is what was left after I based the original boiled tea again to see if anything was missed.&nbsp; The jug behind the yellow filled beakers is the remaining Rue tea (the last two &quot;extra&quot; boils) that I plan on going through this whole process with to see if anything remains. So no final yield yet but you can probably get an idea just by looking at this pic. These beakers are 32oz....seems to be a decent amount...not sure about 6 or 7% but then again I have only extracted Syrian Rue a handful of times so I am by no means, an expert!&nbsp; :d *Got my camera working! Hooray!*<img src="data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7" class="smilie smilie--sprite smilie--sprite1" alt=":)" title="Smile&nbsp; &nbsp; :)" loading="lazy" data-shortname=":)" /></blockquote>

[QUOTE="TGO, post: 3755645, member: 30621"] Okay, so here we are so far and this is what has happened: 0. Freeze and thawed whole seeds 3 times 1. Boiled 300g whole seeds with approximately 1-1.5L of water and dash of vinegar for each 1 hour boil. 5 times. (did an extra two boils (total of 7x1 hour boils) on it just in case, haven't based the extra boils or anything yet). 2. Squeezed liquid out of seeds using an old white T-shirt after each boil. By the 7th boil, the liquid being squeezed was nearly completely clear, like water. The t-shirt also acted as a filter for each boil, obviously. 3. Reduced squeezed liquid down to 1L on stove. Allowed it to cool. Poured into 32oz "beaker" ...it is actually the glass part of a french press with all other parts removed...:lol: I actually ended up splitting it into two glass "beakers" 4.Based with sodium carbonate until the color stopped changing. Allowed to settle at room temp for a couple hours and then allowed to settle overnight in the fridge. 5.Carefully poured off the liquid. Kept the solids. 6. Boiled some water and vinegar and allowed it to cool for a couple minutes (approximately 2L...1L for each beaker). Poured this into the solids/mud. Allowed whatever goodies time to dissolve and stirred it thoroughly. 7.While the solution was still very hot I saturated each beaker with Salt. Stirred thoroughly. Allowed to cool at room temp for several hours and then in the fridge again overnight. 8.Carefully decanted the liquid and then filtered the solids through coffee filters to catch the goodies. I must note that the filtering at this stage went much faster than normal. 9. Redissolved the harmala salts into their respective beakers in approximately 1L of hot vinegar and water per beaker. Once dissolved and the color changed back to that beautiful deep dark red/brown, I decided to filter through a coffee filter. Kept liquids, discarded solids. 10. Based acidic solution with sodium carbonate again until the color stopped changing (mustard yellow). Allowed to cool and then placed in fridge to settle. This is currently where I am in the process. I know it is not exactly how Sakkadelic wrote it up but I am mixing and matching things from different teks here and there. But it is basically the same concept. It is much easier with whole seeds. WAY LESS TIME CONSUMING FILTERING! That is the best part about it. Now, I could recover my freebase and use as is but I think I will do at least one water wash seeing as I have not done one yet. I may also acidify and do another manske just to purify further. Then I'll convert it to freebase one last time and report the final yield. The pic is showing where I am right now. The freebase harmalas are settling in the fridge. The dark brown sludge beaker on the far left is what was left after I based the original boiled tea again to see if anything was missed. The jug behind the yellow filled beakers is the remaining Rue tea (the last two "extra" boils) that I plan on going through this whole process with to see if anything remains. So no final yield yet but you can probably get an idea just by looking at this pic. These beakers are 32oz....seems to be a decent amount...not sure about 6 or 7% but then again I have only extracted Syrian Rue a handful of times so I am by no means, an expert! :d *Got my camera working! Hooray!* :) [/QUOTE]