Layering Spice

[alliswelltoday]

Hello guys! I've looked all over the website and haven't gotten a clear answer on this one..

If I just had a successful pull that has already been dried, can I leave the dried formations in the baking dish, and pour on a fresh saturated pull over them? I feel like the formations would be larger, and because there is already a layer of spice, the new pull will stick like glue to them. Has anyone experimented/had success with this? I recently started having an issue with floaties and feel this could really solve that problem! Please share your thoughts/experiences! Thanks!

 

[Winemaker]

SWIM did that, he tells me. He said he had a round pyrex dish that he'd freeze precipped, and there ended up being a layer of fats/solvent at the bottom that dissolved the whole layer on the bottom, so he says he just poured more extracted solevnt in and heated it up, squeezing an eye dropper to mix the oil layer at the bottom to ensure the solvent was COMPLETELY saturated. Then he put the dish on an angle in the freezer (set it on a cloth), so the oil will stay in one corner. He hasn't pulled it out, but he's sure it'll work. He doesn't see a problem with the idea.