The lime amount has to be adjusted to every individual batch if not extraction as the amount of tannin varies.
@blig-blug did a very good job of this. Hopefully, once more experiments have been done, we should be able to have a baseline amount/ratio for lime which can pretty much be dumped in in one go (but beware of clumping!) and then followed up with small increments to clear up the remaining dark red coloration as previously described.
I may have a notebook somewhere with a few figures in, but really it's quite straightforward to work in small increments while watching carefully for the colour change to orange-yellow.
But
please remember that this is an experimental technique so you
must pay close attention to what you're doing and preferably keep detailed notes of things like quantities, durations, temperatures and methods.
Fortunately, it's pretty simple - you just have to go easy on the lime addition, and rinse the solid residues with a little extra vodka each time to enhance yields.
One further extension of this I'd contemplate would be to see how much (if any) of the DMT might migrate into a naphtha or heptane phase, with a view to following that up with a freeze precipitation. Some might baulk at the mention of petroleum products in the context of what was meant to be a food grade extraction, but it's worth bearing in mind that the original source of heptane was from a particular species of
pine tree.