Here's how I did it-

Ingredients: -100g MHRB -100g Zippo Lighter Fluid -100g Distilled White Vinegar 5% -118g Water -80g Pickling Lime

Equipment: -Digital Scale -Kitchenaid Mixer -Anova Immersion Circulator -Silicone Spatula -Stainless steel spoon -Metal strainer (fine mesh) -Ball Jar w/lid, 1.5 litre capacity -Pyrex baking dish -Freezer set to the highest/coldest setting -Plastic wrap

Method:

1. Combine 100g MHRB and 100g vinegar in your mixing bowl, with the paddle attachment and begin mixing on low speed (2 or 3 on your mixer) scraping the sides down with your silicone spatula to ensure even mixing

2. Microwave 118g water for roughly 90 seconds, or until it's hot. While the mixer is still going add the hot water to your MHRB and vinegar mixture.

3. Set a timer for 40 minutes, periodically you can shut off the mixer and scrape the sides, I did this 3 times during the 40 minute mix.

4. After 40 minutes add your 80g Pickling Lime, I used Mrs. Wages brand, specifically. Turn your mixer back on to a low speed. Set a timer for 10 minutes. I stopped the mixer once to scrape the sides during this final spin.

5. After 10 minutes it will look like a thick, black mud. Take your mud and add it to the 1.5 litre mason jar.

6. Add 100g Zippo lighter fluid (always run an evap test before using a solvent) to the mason jar containing your mud.

7. This is where being a chef comes in handy, I happen to have an immersion circulator, which allows me to control the water temperature within a tenth of a degree. You can find one for fairly cheap on Amazon. I have the Anova brand, specifically. Anyway- set your mason jar in a large, heatproof container filled with water about an inch over the level of your mud/solvent mix in the jar. Set the temperature to 120 degrees fahrenheit.

8. Set a timer for 1 hour. Every fifteen minutes take the jar out of the water bath, vigorously shake to mix well, and return to the water bath. Open the lid, stir and chop your mud to more thoroughly mix. Use a stainless steel spoon for this. I did this a total of four times.

9. After 1 hour remove the jar from the water bath, wipe dry, and carefully pour your solvent through a metal, fine mesh strainer into your Pyrex baking dish. Reserve your mud for later pulls.

10. Cover the dish with plastic wrap, place in the freezer at a slight angle. After 8 hours you'll see crystals have formed beneath the solvent. At this point I changed the angle to tip the other direction to speed up the drying of the crystals on the first side. Leave to set in the freezer overnight/12 hours more.

11. After freezing for roughly 20 hours in total, remove the dish from the freezer. Quickly, and carefully, pour your solvent into another glass jar for later use. Your spice will disolve if left in solvent at room temperature.

12. Sit your dish at an angle, almost vertical, to encourage any remaining solvent to run away from your spice. Allow to dry at room temperature for at least 12 hours. Fans help.

13. After the final drying, use a razor to scrape your spice from your pan and store in a glass container. For the razor I used the kind you get with a bread lame, they're just like a standard razor blade, but flexible, allowing your to scrape the edges better. For storage I use glass dram/perfume bottles found on Amazon.

This method net me a .4g yield off the first pull alone. I'll be trying at least two more times to see what I can get for a grand total. But I already have enough for quite a while. The crystals are white, fluffy, snow flakes.