I’ll be demonstrating the whole technique now! Making the freeze dried bubble, then pressing it into rosin. Curing that etc. I tried a first press in the 25 micron sack and came up with something yummy!
So of course the plan is like this:
Freeze the green buds. Make the bubble hash like normal, but use acceleration to push out the water. Take the hash ball and chop it into tiny bits then pop it in the freezer on a piece of parchment. A week later, take it out and smash it with the press at 64C for 180S in a 25 micron bag. Pop that into a glass jar, and seal it up. Put it in the fridge for 30 days to solidify. Then… finally… rip it!
The hash I’m pressing is all 90 micron.