What Is Rosin Sauce?

THE PRESS CLUB WHAT IS ROSIN SAUCE
THE PRESS CLUB TIPS AND TRICKS VIVIANE
Viviane Schute        

Cannabis enthusiast and student of the art of solventless extraction

 

In the broad world of cannabis concentrates, the term “Sauce” generally refers to a type of extract that’s created using a closed-loop system along with the solvent BHO (butane). Sauce has a sticky, runny consistency that’s characterized by both crystal-like clumps and liquid golden goodness. One look at a gooey glob of sauce and you’ll see by the appearance where it gets its name.

These alternate consistencies are the result of the separation of the major cannabinoids and terpenes present in high amounts in quality cannabis material. While BHO is effective at isolating and separating these various components, it’s also not the only way. 

Fortunately, there’s a way to use basic rosin extraction techniques to create Rosin Sauce, a solventless sauce that’s cleaner and more appealing than it’s closed-loop cousin. People love rosin sauce because it’s pure, potent, very aesthetically appealing, and it can be made at home without the use of bulky, expensive, or dangerous DIY versions of processing equipment.

What Are the Benefits of Rosin Sauce?

The fact that no solvents are used in producing Rosin Sauce is a clear benefit. Another benefit is the combination of flavor and therapeutic effect. The crystals in the sauce are virtually pure chunks of THC-A, the acidic version of the dominant psychoactive molecule in cannabis. 

 

The runny portion of sauce is a concentration of terpenes, offering an explosion of aroma and flavor to the dab. Rosin Sauce is an intriguing and highly-desirable consistency for rosin. That’s what distinguishes it from other rosin, its unique consistency. 


THE PRESS CLUB WHAT IS ROSIN SAUCE

Rosin Sauce is straightforward to create using basic solventless extraction techniques and it’s one of the best dabs money can buy. If you’ve got a press, some hash, and other basics at the house, you can get started making Rosin Sauce today. 

How To Make Rosin Sauce

The good news is, the only equipment you need to make Rosin Sauce is the same equipment you use to press rosin. Making Rosin Sauce is best to attempt after you’ve already become highly proficient in pressing rosin. If you’re just learning how to press rosin, continue honing your skills and getting a good feel for the process. When you’re ready for a new challenge, Rosin Sauce is the perfect answer. 

The cannabis source material you use for making Rosin Sauce should be full spectrum, rosin-grade hash. Not all cannabis material will be suitable for creating Rosin Sauce, and we need to start out with hash that’s as close to full melt as possible. 

How cannabis reacts to this treatment leans heavily on the quality of source material used, so expect a variety of results based on the variables. 

THE PRESS CLUB WHAT IS ROSIN SAUCE

 

Step 1: Fill a 37 micron rosin filter bag with full spectrum hash using a plastic funnel. Double bag this material with another 37 micron bag. 

Step 2: Insert the double-bagged material into a third bag with larger microns. A 160 micron is good, in order to provide better stability and structure. 


Step 3: Fold a piece of parchment paper to match the size of your filter bags. This is to achieve the Directional Flow Method, so we can collect the rosin right from the press into a glass jar. 

Step 4: Place the parchment inside the press and begin the standard rosin extraction process for hash. Around 200 degrees Fahrenheit at 900 Platen PSI is a good target, but this depends on the specific material you’re using. Remember to increase pressure slowly to avoid blowouts. Press for around 2 minutes, or as long as the rosin continues to flow. 

Step 5: Remove the parchment and collect the rosin, adding it to the rosin that was already collected right off the press into the glass jar. Make sure the jar is no more than 80% full. 

Step 6: Preheat your oven to 225 degrees Fahrenheit. Insert the jar into the center of the oven. Let it heat for 30-60 minutes. The goal is to turn the rosin into 50% liquid form in the oven. 

Step 7: This step is a continuation of the cure, but this time with less heat. Using a heating pad or your rosin plates, let the jar sit on heat, remaining sealed, for an extended period of time (around a week). You’ll see the transformation taking place before your eyes. 

Step 8: If done correctly, you’ll see the THC-A nucleate, or “crash out” as it’s called. This creates a sugar-like consistency. What you have now is a rosin that’s half runny, half crystals, and 100% fire. 

Step 9: The Rosin Sauce is complete. Make sure you store the Rosin Sauce in the sealed glass jar in a cool, dark, dry place. 

Conclusion

Rosin sauce is one of the most visually stunning forms of rosin, and it’s tons of fun to create. There’s something magical about watching rosin transform with heat treatments, and the time and effort definitely pays off in the quality of dabs you’ll achieve.

Happy Pressing!  

THE PRESS CLUB ROSIN PRESSING STARTER GUIDE

FREQUENTLY ASKED QUESTIONS


What size rosin bag to use for making Rosin Sauce?
37 micron bags are best for making Rosin Sauce. Double bag the hash with two 37 micron rosin bags, then place those inside of a 120 micron bag for extra structure and stability.

How many rosin bags to use for making Rosin Sauce?
It's best to use 3 rosin bags for making Rosin Sauce. Double bag with 37 micron bags, then place those inside of a 120 micron bag for extra structure and stability. 

Is it better to use warm cure or cold cure to make rosin sauce?
Warm curing is better than cold curing, as heat is essential for the transformation to occur. Learn more about the different approaches to curing in our article on Cold Curing vs Warm Curing. 

Is it better to use flower rosin or hash rosin to make rosin sauce?
Hash rosin is better for rosin sauce. Flower rosin generally doesn't contain the right proportion of cannabinoids, terpenes, and lipids to convert into rosin sauce. 

What are the crystals in rosin sauce?
The crystals in rosin sauce are THCA molecules that have nucleated within the substance. 

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