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150g Powdered Mimosa hostilis Rootbark ((buy here)) 8tbs+ Sodium Hydroxide (Red Devil Lye) approx 800ml Naphtha 1250ml+ water 1 Big Stainless steel pan (6-8 inches deep) 4 Flat glass baking dishes 1 Glass Bowl 1 Big Stainless steel spoon Measuring Cup Measuring Spoon Gloves and Goggles
1. In a glass bowl, completely dissolve 8tbs of sodium hydroxide in 1250ml of water. 2. Add 150g Mimosa to your pan. Slowly add your sodium/water mixture to the mimosa while stirring. 3. Add 200ml of Naphtha. Stir for 30-60 minutes, cover, and put aside for 10-20 minutes. 4. The Naphtha will rise to the top. 5. Remember to cover pan while waiting or the top layer(naphtha) will evaporate. 6. Very carefully and very slowly pour off the thin, clear top layer(naphtha) into a baking dish. 7. Make sure not to get any black goop into the dish. 8. To help avoid black goop, pour top layer into a small styrofoam bowl first, then...into the dish. A smaller bowl will be easier to pour from. 9. Let evaporate completely. Have a fan gently blowing on the liquid.
10. Add another 200ml of naphtha and stir for another 30 minutes, cover, put aside for 4hrs. Once again pour off top layer into another baking dish and set aside to evaporate.
11. Add another 200ml of naphtha and stir for another 30 minutes, cover, put aside for 1hr. Once again pour off top layer into another baking dish and set aside to evaporate.
12. Add another 200ml of naphtha and stir for another 30 minutes, cover, put aside for 8hrs. Once again pour off top layer into another baking dish and set aside to evaporate.
Yield: 2-3 grams
something does not sound right about this. Any input?
I was always under the impression that witha straight-to-base extraction you needed a lot more fucken lye with that (like a 1:1 mimosa/lye ratio) though I've never actually compared the two, so I might be way off with that one
all I know fora fact is that a cupa mimosa / a cupa lye / about 600cc of water / an 200cc naptha does the trick
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