SWIM has been having a really hard time deciding between two different extraction methods.
On one hand, naphtha is relatively easy to find and easy to use. SWIM is, however, unsure is his freezer is sufficiently cold to freeze precipitate and is worried about the smell permeating into the food.
Does freeze precipitating require the freezer to be super cold or will any sub-zero(F) temperature work? Also, does the naphtha smell tend to be diffuse into the freezer?
On the other hand, xylene pulls more jungle spicey bits out of the bark and using the acetate -> freebase method, would be incredibly easy to have full spectrum spice. SWIM does not know where to find pure xylene.
SWIM would like to know what brand of xylene would be suitable for extraction and where it could be purchased in the US. The same goes for lye and naphtha; SWIM would like to avoid online sources.
SWIM sends his regards!
On one hand, naphtha is relatively easy to find and easy to use. SWIM is, however, unsure is his freezer is sufficiently cold to freeze precipitate and is worried about the smell permeating into the food.
Does freeze precipitating require the freezer to be super cold or will any sub-zero(F) temperature work? Also, does the naphtha smell tend to be diffuse into the freezer?
On the other hand, xylene pulls more jungle spicey bits out of the bark and using the acetate -> freebase method, would be incredibly easy to have full spectrum spice. SWIM does not know where to find pure xylene.
SWIM would like to know what brand of xylene would be suitable for extraction and where it could be purchased in the US. The same goes for lye and naphtha; SWIM would like to avoid online sources.
SWIM sends his regards!
