Any idea if this speeds up the cristalisation process ? I was looking around for something that could cool until -15 to - 31 degrees c but before i buy i wanted to ask here first :-)

blessings

It's not strictly about speed. Rapid cooling produces smaller crystals. Slower cooling produces a better product, overall.

Well the only advantage of using a deeper temperature would be that you would get even more of the remaining spice out of it.

It seems 100 ml still hold ~ 124 mg of Spice. So you would have to evaporate less.

But I highly recommend anyways, to not reduce anything at all and accept for the first time, that there is some more of your yield inside of the Naphtha when taking it out of the freezer. Then reuse it the next time and you will get 100 % out this time, as it is already saturated at - 20 °C. Then you will never need to evaporate your Naphtha anymore, which would make your supplies hold much longer.

ok, i've ordered a very freezer with very low temps, can't wait :-)

thx for the info guys,
stay blessed

one more question, even if it is a freezer that has a low temp, you said it produces smaller cristals, but if i leave the solution in long enough they will get the right size ?

Crystalization is based on the process of molecules forming a solid network based on their intermolecular attractive forces. In a perfect crystalized compound all molecules have a very distinct 3-dimensional ordinance, which is built by the aggregation of molecules by slowly approaching each other and freezing in a geometry of lower energy.

Sounds terrible, but it's not my native language, so forgive me ;D

As this process is based on the associated molecules finding their "perfect spot", it can be accelerated too fast so the molecules will not fit in the perfect crystal grid. This happens for example if the crystalization process is accelerated too much. Then the crystal grid will be full of "defects" and the crystalites (single autonomous growing crystals) will be much smaller, but also more of them will be created.

Macroscopically you will observe this as not so beautiful crystals.

Long story short: Totally does not matter for DMT ingestion, you dont have to care at all for big/small/beautiful/ugly crystals ... the crystalinity should mostly affect the melting point and so its nothing important.

Therefore leaving it longer in your super-low fridge this would not increase criystalinity and/or crystal size, as the dissolved molecules already formed its solid state.

But still, your very deep temp freezer is quite cool!

For the following reason:

You may completely stop evaporating your Naphtha after pulling, as you can freeze it so low, that even a non-concentrated mixture will drop like 99,9 % of the Spice instead of just 95 %.

Numbers may be like this: at -20 °C Naphtha still contains ~ 130 mg Spice per 100 ml.

This means if you pulled out 3 g of DMT in 1 L Naphtha then you will only get like 1,7 g of DMT without concentrating it.

If your temp goes down to (I dont know) -40 °C then (MAYBE) you Naphtha will just contain ~ 10 mg per 100 ml (just my random numbers) and you can get everything from 1 L of Naphtha without concentrating it.

Now you may ask why this is soooo cool as evaporating is easy. Well: If you dont evaporate it anymore, you can reuse 100 % of the Naphtha and 1 Bottle may last you nearly forever. I highly would encourage you doing it, nice for eco, but also nice for not having to storm hardware store all the time.

Best Luck

You can still get decent-sized crystals and obtain the yield advantages of the lower temperature freezer. It just requires a little patience, and some kind of insulated container or wrapper for your freeze precipitation vessel. The insulation slows the rate of cooling, allowing larger crystals to form.

Ensure the solution cools slowly, first to room temperature, then in the fridge, then a normal freezer, then your superfreezer. Give sufficient time for the solution to equilibrate its temperature in each case.

Ideally one avoids disturbing the crystallisation container, so possibly try using more insulation and putting it straight into the superfreezer.