Qwiso consistency...

So I've been making qwiso...I find the end consistency to be nearly 100% dependent on wash time.

My conclusions based on about 20 runs (so by no means an expert):

Using sugar leaf/trim from berry white...appx. 1oz per run.

Tech: 2 chinois strainers with cheesecloth in between, then through 190 micron funnel, then double coffee filtered. Everything frozen. Air purge w/fan 24 hours then 4 hours @ 130°

If you want a non sticky shatter like consistency, very short washes are the way to go...like less than 15 seconds. I even just dumped the alcohol over the material in the strainer. Quality is great but yields are very low. A second 30 second wash yields much more but the consistency is taffy-like. I try to keep washes short, and a 3rd wash is crap unless the first 2 were very short. I think the heat may be unnecessary but I want to make sure it's fully purged.

I'm trying to find the ideal 1st wash time for the first wash but it's just risky because a few seconds is the difference between shatter and taffy.

I've heard some say that consistency is based on purging method, but I disagree. The stuff from long washes/multiple washes always stays oily in my experience.

Just my thoughts. Share yours!

If you add heat you destroy the crystalline structure making it amorphous

For the record I think @qwizoking is a consistent dude, partly due to his expertise in upper and downers keeping him right in the sweet spot

I haven't noticed any difference in consistency from air drying vs air then heat, though the air dy only stuff tastes a tiny bit better. I was following the skunk farm tech but like I said i might ditch the heat all together.

Littlebeezy said:

I haven't noticed any difference in consistency from air drying vs air then heat, though the air dy only stuff tastes a tiny bit better. I was following the skunk farm tech but like I said i might ditch the heat all together.

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*Vapor pressures are non linear


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