75g mimosa hostilis simmered for 2 hours, in 1 litre of filtered water with 2 caps of white vinegar.
let it cool in mason jar.
added equal proportion of lye to mixture, let it stand for an hour.
5 pulls, using bartoline low odour white spirit, 20ml increase each pull starting with 100ml. agitated jar around 6 times an hour.
after seperating the naptha, poured the collection jar into another jar making sure all lye stayed behind.
freezer percipitation in one jar for around 24 hours.
filtered with bleach free coffee filters. dried using a fan and light bulb.
20ml freezer temp ammonia poured over it, then dried again via fan.