S1 EP4: Rosin Pressing in Oklahoma – Jeremy Babbitt

In this episode we chat with Jeremy Babbitt from 918 OG in Tulsa, Oklahoma. We cover rosin pressing, Oklahoma cannabis laws, and much more.

Our hosts for this episode are Reed Preston, founder of Preston Hemp Co, and Dana Mosman, co-founder of Triminator.


Reed Preston: Welcome to the Own Your Harvest podcast. This is the fourth episode of our newly launched podcast series. I’m Reed Preston, founder of Preston Hemp Co and an ambassador for Triminator.

I’ll be hosting this series along with our Triminator Co-founder Dana Mosman. This episode, we’re going to be chatting with one of our brand ambassadors, Jeremy Babbitt from 918OG. He does some amazing work in the solventless extraction field. And I had the pleasure of hanging out with him a couple months back in Oklahoma at, uh, Chronic Palooza.

So, um, yeah, we did some live rosin pressing out there and had a great time. Everyone seemed to love watching the live rosin demos.

Dana Mosman: Yeah. Thanks Reed. Yeah, rosin’s been, uh, obviously fun to watch as it’s matured through the industry. And Jeremy has been with us as a brand ambassador for quite a while. Obviously just one of the sort of founders of rosin in Oklahoma, I would say.

Reed Preston: Welcome to the Own Your Harvest podcast. This is the fourth episode of our newly launched podcast series. I’m Reed Preston, founder of Preston Hemp Co and an ambassador for Triminator.

I’ll be hosting this series along with our Triminator Co-founder Dana Mosman. This episode, we’re going to be chatting with one of our brand ambassadors, Jeremy Babbitt from 918OG. He does some amazing work in the solventless extraction field. And I had the pleasure of hanging out with him a couple months back in Oklahoma at, uh, Chronic Palooza.

So, um, yeah, we did some live rosin pressing out there and had a great time. Everyone seemed to love watching the live rosin demos.

Dana Mosman: Yeah. Thanks Reed. Yeah, rosin’s been, uh, obviously fun to watch as it’s matured through the industry. And Jeremy has been with us as a brand ambassador for quite a while. Obviously just one of the sort of founders of rosin in Oklahoma, I would say.

So anyway, psyched to have Jeremy on the podcast with us. I’ve been hearing a ton about Oklahoma recently. I know it’s a bit of a wild market out there. So, interested to hear more on his thoughts about that and, uh, just general thoughts on rosin, and pick his brain a little bit. Um, yeah. Excited for the episode. 

Reed Preston: Yeah, most definitely. You know, the industry is so fresh out there. It’s insane. Um, when I was out there metric wasn’t into play, um, I don’t know if it has come into play it or what, um, what the deal is, but when I was out there, everyone was calling it the wild west of weed. And coming from Oregon, I thought that was pretty crazy, but it definitely, uh, fit the vibe.

Dana Mosman: Absolutely. Yeah, absolutely. So, um, yeah, let’s get into the episode. Thanks for joining us, Jeremy. Let’s, uh, let’s talk some rosin, huh?. 

Jeremy Babbitt: Definitely excited to be here. 

Reed Preston: Yeah. Um, yeah, so, I mean, obviously we got to chat about a bit when I was out there, but like, from your perspective, being in Oklahoma before, like what’s it like being out there in this so-called wild west of weed and rosin, I guess?

Jeremy Babbitt: Well, it’s, you know, it’s a new experience here for us, but it’s, it’s definitely been very set-up. Oklahoma, I have to say, probably have some of the best laws in place. You know, 788 is the, uh, state law that we passed. And, um, it really gives your mom & pops the opportunity to get into the business.

The costs are cheap from being able to get a license. But it’s really been, you know, really kind of driven from the ground up here and it’s really patient driven. So, uh, it is the wild, wild west. We didn’t know what we were doing, you know, two years ago starting into this. We figured, you know, OMMA, the Oklahoma Medical Marijuana Association would come in and, you know, and be ready to shut us down for anything.

But, um, they had no idea what really we were going to be doing. So it was a wild, wild, uh, beginning. You know, you had all kinds of different aspects starting off on this, but it’s, it’s, uh, I would have to say it’s… if we stay on the course that we’re on, you know, this’ll be a really good path for other states to take.

Dana Mosman: That’s good. Has it, um, do you think it’s working out well for like you said, the mom & pops? Like I know in some places, like everybody jumps in, a bunch of people. You know. Everybody’s excited, tons of people jump in, I know Oklahoma had a ton, ton, ton of licenses. Um, and then sort of like sifts itself out.

Do you feel like that’s the right approach? Is that what’s happening in Oklahoma or is it sort of, uh, like, is it working out for the little guy, I guess is my question? 

Jeremy Babbitt: Yeah. You know, like you said. We had over 1600 dispensaries pop up basically at the very beginning of this. Grower-wise, I think we had, you know, five, uh, you know, it was over 2000 growers pop right in, you know, within the first year. Processing has kind of lagged behind. That is only in the hundreds.

But, I definitely think it’s doable for the mom & pop to be able to get it. But like I said, the real thing that stops companies being able to do that is the license fees to the state. And so with that being at a very affordable rate, you could, you can do a small garden. You don’t have to do a huge grow.

Now, that being said, it’s harder and harder as we go forward here, and more people are able to come into the state. You know, the restriction, basically you have to live here a couple of years. So you’re starting to see bigger, corporations, uh, you know, popping up. But I really feel like, and I’ve always said from the beginning of this, this is a, this is an ocean. This is not a pond. You know, there’s, there’s a lot of room here. I mean, it’s a huge market. 

That’s good. So you’ve seen a ton of California and Oregon license plates, uh, driving into Oklahoma then, or is it?

Jeremy Babbitt: Especially when it was the wild west, but…

Dana Mosman: Yeah. Yeah. I’m sure it’s good for the economic growth and population growth, for sure.

Jeremy Babbitt: Oh, yeah.

Dana Mosman: I know that we had a bunch of a bunch of folks early on that were in California that were always talking about like. Oh, Oklahoma. It’s so crazy. So, um, anyway. Yeah, it sounds like, uh, sounds like good market. 

What do you think in terms of the relationship with cannabis and hemp? Like, do you, is there animosity? Or, I mean, with so much, or not a lot of regulation on cannabis, are people doing hemp out there? And the same people? Do you see, like, cross-pollination, like, hemp fields pollinating cannabis fields and stuff like that? Or is it, um, everyone kind of staying in their lane? 

Jeremy Babbitt: You know, it hasn’t been that bad. You know, Oklahoma State University here was one of the universities that really pushed on the legalization of the hemp side, being able to grow that everywhere.

They are popping up, but it’s really, it’s more, you know, um, two separate pieces out here. They really don’t collide that much except for when it comes to the growth aspect of it. 

Um, but yeah, I know, you know, that’s a major concern with huge hemp fields coming in and pollinating, you know, for miles across and hitting other grows. But I have not seen that really to be a problem out here yet. And there’s really no animosity between the two. 

Dana Mosman: That’s good. That’s good. No, one’s going and ripping a bunch of males out of their neighbors’ fields yet?

Jeremy Babbitt: No. Yeah. Not yet.

Reed Preston: Yeah. I, uh, I know a bit about that with the hemp thing out here in Oregon. When it first popped up, like, um, there’s all these guys trying to get into the breeding game and you’d literally see like trucks driving around out here with males on them that they’re taken to pollinate elsewhere, but like guys were just driving around the whole valley. And yeah. People are not happy about that. So, yeah. That’s good to hear that you guys are staying clean out there. 

Oh man. But, um, yeah, I guess you kind of answered the question, but like, um, back to the metric thing, have you heard anything since we last spoke about that? Or um… 

Jeremy Babbitt: Yeah, definitely. We’ve um, so, uh. Metric was being put in place by the OMMA again, and um, nobody here really has any kind of concerns about having a seed-to-sale tracking software. That’s something that we want. That helps eliminate all the, you know, the illegal grows and things that are going in that that are hurting the price of our products overall. 

So that’s not what we’re fighting. What we’re fighting is the fact, is that we’re being forced… Ever since this started, uh, our seventh state question, 788, stated that we basically had to keep electronic tracking forms of all of our inventory, you know, the State of Oklahoma Bureau of Narcotics, uh, lists out everything that we have to do. But it states in there that we would not be charged any type of extra fee for the service or for tracking that out. That would all come from the taxes based off of the sales and the revenue. 

So as they implemented metric and they were going between the two different systems, they chose metric. They rolled that out and said, okay, you’ve got to buy, now, you’ve got to pay a monthly fee to join metric. And you have to buy all of these tags. And they started listing out. So I was going to have to spend for every 2000 grams of rosin that I would sell, I would have to buy $500 in metrics tax. 

And, um, so that really started pushback from the growers and the processors side. And we started kind of a really large group with the law firm here. And we filed for, uh, against the metric rollout, like two days before it was supposed to go live and everybody had to be on it. And the courts stepped up and said, you know, hey, there’s a legitimate concern here. So they put everything on hold.

Well, OMMA freaked out and I’ll kind of cut it short. But they just kind of threw up their hands and the case is now just indefinitely on hold as they try and come up with a secondary plan. 

Dana Mosman: Hmm. Interesting.

Reed Preston: Nice. So you’re not… So, what it sounds like is most people that are trying to be legit out there aren’t really concerned about it. That it would actually, like, benefit you guys.

Jeremy Babbitt: Definitely 

Reed Preston: Aside from the big tag fee, I guess if they can work on that, right?

Jeremy Babbitt: Oh yeah. Exactly. So, I mean, that should be, you know. And it’s just a monopoly. And a lot of Oklahomans here are like, hey, why are we sending all this money to Florida where metric is based out of? Why can’t Oklahoma provide its own type of system that, uh, that money stays local. 

Reed Preston: Right. Yeah. Yeah, dang. It’s definitely a bit different out here as far as licensing goes. I know that most rec farms, uh, if you’re looking to purchase a license in Oregon, they’re starting at like 150K, 200K just for the light.

Jeremy Babbitt: Yeah. So here in Oklahoma, it’s 2,500 bucks. 

Reed Preston: Yeah. That sounds quite nice. 

Jeremy Babbitt: It is. I mean, like I said, it gives you the opportunity to do this. You know? And I started in my garage. You know? And just been working my way through. So.

Reed Preston: Yeah. And is that the same for, like, the processing license? Do they all fall under the same, same, uh, licensing? 

Jeremy Babbitt: Yep. There’s basically three main licenses here in Oklahoma. You’ve got your dispensary license, your processing license, and your grow license. And they’re all $2,500. 

Reed Preston: Wow. 

Jeremy Babbitt: Plus your OBNDD, uh narcotics license for $500. So for $3,000, you can open up a shop. 

Reed Preston: Dang 

Dana Mosman: Reed’s gonna cut this podcast short so he can start driving. 

Reed Preston: Man. When I was out there, like, I was definitely thinking that over in my head, quite a few times at Chronic Palooza there, and just getting to hang out and chat with Jeremy and kind of scope the scene out there. I was like, man, what have I been doing these last two years? 

And it’s funny ‘cause, like, you know, like you mentioned, like, oh, have you seen a bunch of Oregon and California plates out there? Like, my buddies, me and a lot of my good friends, like we’ve all been talking about it, you know? And it’s just one of those things where like, man, what’s it like? Sounds great! It sounds like there’s, you know, endless opportunity. 

But then at the same time, like Jeremy mentioned, you know, you gotta be a resident out there to, you know, which makes sense, which helps prevent, you know, guys like, you know, not like me, we’re, we’re no large-scale corporation. But you know, people wanting to move in just to, you know, dive into the cannabis industry out there.

But, um, yeah. Anyway, let’s get into rosin a little bit, Jeremy. So for those that are listening, that aren’t familiar with rosin, um, could you, like, walk us through the steps from, like, harvest all the way down to, you know, grammin’ up in the jars? 

Jeremy Babbitt: It’s definitely. Like a 9,000 foot view?

Reed Preston: Yeah. Yeah. That would be great.

Jeremy Babbitt: How much time do we have?

Reed Preston: Um, we usually make these about an hour, so however long you need.  

Jeremy Babbitt: I’ll stick in there. 

So yeah, so really, you know, rosin is a solventless extraction, and that kind of covers a lot of different aspects. Basically, you’ve got flower rosin, to ice water hash, to live rosin. And that kind of gets confusing for a lot of people, but you’ve got resin and rosin.

So resin is your, again, your BHO type extractions. On the rosin side – solventless – from the harvest standpoint you’ve got multiple options. You know, you can take trim and, um, small larfy kind of stuff, and use that in a wash to, to wash all those trichomes off, uh, and also fresh frozen.

So from a harvest standpoint, you’ve got either your dried and trimmed cured, um, not trimmed. Dried and cured products, and you have your fresh frozen. So right now I’m dealing a lot with just fresh frozen, but from a solventless standpoint, you can use any of those. You’re going to want to, depending on what you want to do. 

So your next steps would be either deciding what if you want to make flower rosin, which would be taking that rosin and that flower and putting it directly onto the press and squishing out all the oil or taking that rosin or that flower, and, uh, doing an ice water extraction, basically where you’re putting that in an ice water washing machine. Breaking off all the trichomes, collecting those, drying them and then pressing them. 

So what we produce here is, we produce live rosin. So really I kind of go into that more, but it’s harvesting, um, directly as you harvest, you’re going to buck those nugs directly off wet into a bag and freeze them. And so as soon as those are frozen – and we want to freeze them all the way down to the core and really solidify that chlorophyll and everything from moving, coming out from any type of cutter ease – we then take that and we were using ice water and washing machines and creating a central force and or hand paddling and creating a centrifugal vortex, which then breaks all the trichomes off.

So all of the plant material is, is really just a host. The trichomes themselves are what we’re harvesting and that’s, you know, in the press, when we’re using a Triminator press, that’s all we’re doing. We’re just, we’re squishing those trichome heads and melting the wax heads around those and pressing the oil out.

So that’s really what we’re trying to get to. Either as flower rosin or live rosin, uh, bubble hash rosin, I should say. And then we, we take that, we gram it up by the gram here in Oklahoma. Um, pretty sad it’s gotta be, you know, we, we do that all packaging all the way from childproof packaging to, you know, packaging the seals and holds in those terpenes and that freshness. And then, you know, that it preserves that for the patients. Uh, and then here in Oklahoma, we take that and we sell directly to dispensaries and then dispensaries sell to the patients. 

Reed Preston: Nice. Yeah, thank you. That, that was a pretty dang good explanation. And, yeah, sorry. I should have clarified that you’re mainly working with live rosin out there.

Um, do you do any flower rosin or make any bubble hash from dry flower as well or dry trim, I guess?

Jeremy Babbitt: Exactly. So that’s how I started and everything. And that’s, that’s really still the, you know, the meat on the bones is, uh, doing flower rosin, your yields are a lot higher. So as compared to, like, live rosin and things of that nature.

So, um, you still have to dry the material in any type of flower rosin, the, um, with all the moisture and everything. So you’re, you’re basically taking, what I like to do is cut a plant down, hang it upside down for about three days, four days. Um, and then cut off the, uh, the nugs and let those air out, like on a, basically a hanging net. 

So about five or six days, um, usually gets me a nice crisp, you know, right in where I want to be. It’s not to dry. And then I could take that material, put it into a press bags and, and press that out with the flower rosin. And so, I mean, and everything kind of has its own little flavor and its own taste and its own place in there. 

Dana Mosman: On the, um, so, you know, like versus the, all the different, uh, sub-categories, I guess, like, basically do they kind of end up as like SKUs on the shelf for you? Or like, I mean, basically they’re all different products essentially at the retail level, right? 

Jeremy Babbitt: That’s correct. Yeah. 

Dana Mosman: And have you seen a trend towards one versus the other, or like what’s been the evolution of that particular rosin as a category, right? It used to just be like rosin, like flower rosin. And then, uh, and then I dunno, you know? Like what’s the evolution from the initial one and where, where do you see it going? 

Jeremy Babbitt: So rosin itself is just, uh, you know, at a higher end, say higher priced product in the dispensary. And, um, you know, just takes more to make it concentrated. The, um, the evolution, you know, like I said, I started with flower rosin and I started putting that into dispensaries.

I think my game stepped up and started making more ice water hash, and then pressing that ice water hash to make just rosin and then getting fresh-frozen, washing that and making that live rosin. So that’s really been, I’ve been following the patients. That’s what they want. They want that white, clean, you know, prettiest, even though the trichomes really aren’t developed all the way out, that’s, you know, the customers going more off of a look and then a wetness. So that’s, that’s where I’ve been, uh, led basically by the patients. That’s what they’re requesting. 

Dana Mosman: So do you think that’s, um, like, so do you think that’s, like, coming over from the other extracts, right? Like our view on clarity and stuff like that? 

Jeremy Babbitt: Exactly. Yep.

Dana Mosman: Are you, um, are you like pulling early to get that coloration or like what’s the, how do you get there at a sort of high level?

Jeremy Babbitt: You know, for indoor grown, you know, sun-grown is a completely different game, but for your indoor grow, you can usually take it at the same time. It’s that degradation from harvest to dry.

You know, if we, when you take that plant and you freeze it immediately, I don’t really have to pull the plant early to get that, even though, you know, most places are chomping at the bit to take, you know, to harvest as quick as they can anyways. So they’re probably, they’re already probably taken down a week earlier than they should, you know, they see, they see two Amber heads and they’re like, aaah, we’re done. Let’s harvest.

So, um, a lot of what I’m getting from growers and that type of stuff, I wouldn’t consider it pulled early, but it’s that preserving of the trichome head immediately from harvest that gets you that color. 

Dana Mosman: I think that degradation or the change in color, maybe not degradation, but the change in color you think happens in the drying process, essentially.

Jeremy Babbitt: A lot of it does. Yeah. You know, and even still dried stuff, if it’s, you know, it could come out really looking really good, you know. It’s that oil inside each one of those heads. So, um, Yeah. 

Dana Mosman: I know one of the main questions – well we have a blog post that’s like, Why is My Rosin Black or something like that. Right? – Like, so when you start, like, so many people have a hard time getting rosin to look like they’ve seen on Instagram, I think. So. Um, and I know a lot of that is also, like, based on material. Um, can you talk a little bit about, like, some of the common mistakes that you see, like, as a new, a new guy in this space? Like, uh, if you’re Googling, “why is my rosin black”, let’s help that guy out. What’s buddy need there, right? 

Jeremy Babbitt: Exactly. And like you said earlier, it’s the starting material most of the time. Um, if you’re, a lot of people say, oh man, I’ve got all this kief I’ve collected, I’m going to press this out. This kief is fire. Let’s press it. Well, there’s, there’s so much contaminant in that material, in that kief. All of those, you know, that plant material has been broken down to that same size.

So you have so much plant material and you’re squish and you’re pressing that, um, that plant material is going to bleed right into your oil. So it’s going to give you a much darker look. Plus it’s been sitting usually, you know, quite a bit longer unless that kief has been stored. Even, you know, flower and all, comes out pretty dark. So the next piece of that really to your question is, is temperature. And what temperature are they pressing at? The lower, the temperature you can press, you know, the less extra those contaminants, the less you’re going to change the color of your rosin. 

So being able to control that temperature in your press, keeping it low, and then, and doing a slow press, letting it slowly warm up and come out would be the main key item that someone could change, uh, in their process and really look at their process, uh, to get a better color. 

Dana Mosman: So like, um, I guess to sort of summarize, you’re obviously talking like good, fresh input material, whether it’s dry or, you know, or fresh, fresh frozen, I guess.

Jeremy Babbitt: Yeah, that really controls most of it. But you know, there’s a lot of steps that you can do, like, static clean. Like, with kief, if you can take a screen out. Use, um, static clean to like, basically, take a piece of parchment paper and wrap it around a paintbrush or a paint roller. And run that across, you can clean out this, the way the static works. The heads will attach to one side of the static and the plant material, and next to it, like the negative sides, you have the positive and negative side. So we will actually separate the, uh, the two materials for you. And you can make a nice pile, just heads. You press that, you’re going to get a much lighter rosin coming out.

Reed Preston: Yeah, that’s great. 

Dana Mosman: That’s great feedback.

Reed Preston: I have a question real quick while we’re on the kief topic. Um, have you ever, like, washed, um, just kief to make hash? Do you, would you find… 

Jeremy Babbitt: Yeah.

Reed Preston: Yeah? Um, and then press that? Like, do you get a lot more yield?

Jeremy Babbitt: Doesn’t work.

Reed Preston: Doesn’t work. 

Jeremy Babbitt: Doesn’t work. I mean, the problem is still that all of that kief. – And that’s why we’ve gone to like a static clean for kief – because all the material is still broken down to the same size as the head of the trichomes, which I’m collecting. So I can’t separate the two. It’s going to be stuck in that same bag. So when it’s dry and I can use a static. I can then manually separate those two pieces apart.

Dana Mosman: Is that, um, do you do that on a, like, bubble as well? Like, I would think that the bubble would have the same problem with the, like, basically the plant material being broken down. Uh, but it seems cleaner. So do you know why? 

Jeremy Babbitt: Well, with the bubble hash, we’re making that from the ice water. So I’m putting in whatever my starting material is. Um, and it’s not like kief, that’s been, uh, you know, people running their material in a, you know, like, a trim bin. And then underneath that trim bin you’ve got all that kief down there. Well mixed in with that kief is all the plant materials broken down to that same size, like I was saying. 

Well, when I’m washing material, that material hasn’t broken down like that. So I’m just getting those heads collected in the bubble hash. Now you can take your bubble hash out once you’ve dried it, and you’ve gone through the wash and you’ve dried it. You could then do a static clean on top of that. The problem is, is most of the material that’s in there in a bubble hash is just going to be stocks off of the trichomes. And the trichome heads, those stocks themselves. And those don’t work like plant material. They’re, they’re still positive. Like they don’t, they won’t static clean out.

Dana Mosman: Hmm. Are you, uh, are you using a, like if you do bubble, do you know the pros and cons of, like – I know a lot of guys do a freeze dry on bubble –  do you just do a kind of classic dryer or a freeze dry?  Is there an advantage to one or the other? 

Jeremy Babbitt: Yeah, the freeze dry wins. Hands down. You know what I mean? Um, mold is your biggest concern whenever you’re trying to dry out bubble hash. Like old school fringy style, we freeze the bubble hash and then try and use a cheese grater and slice it as thin as you can on cardboard and let it lay out.

Um, time-wise they’re about the same. But the freeze dryer just gives you so much more. There’s no particles floating in the air. It’s a much cleaner process and it’s more complete. It really dries the product out. 

Dana Mosman:  That’s awesome. Um, yeah, that’s great. That’s super good feedback there for sure. Um, and then, like, on the micron bags too, uh, when you’re pressing, you’re using different microns for different input materials, or where do you, how do you break that down?

Jeremy Babbitt: Um, so usually for flower, whenever we’re flower pressing, I want to use about a 37 micron, maybe go up to a 90 micron I could use for flower pressing. And then for bubble hash, I’m using a 25 or 15 micron. And I really don’t find that you lose much yield, you know, the smaller, if I’m using a 15 or 25 on bubble hash, the yield percentage doesn’t change as if I’m doing flower pressing, you know, from a 90 micron to a 37 micron, the yield doesn’t change. 

So I like to use the smaller micron bag. It just keeps less material, you know, plant contaminants, getting through bubble hash. I’m also double bagging that material. So it’s got to go through two layers. Usually I’ll put like a 15 milligram milligram, 15 micron inside a 25 micron or vice versa. Vice versa, 25 inside the 15. 

Reed Preston: Yeah. Speaking of the double bagging. That’s like some tech that… I don’t know. I’m relatively new to rosin pressing, but like, uh, I also don’t have the greatest climate controlled room, especially here in summer in Southern Oregon.

Like I find it difficult sometimes, man, like just with a, you know, I experimented with a couple of medical plants last year and did some fresh frozen material and washed it. And like, just getting the hash in the bag sometimes even with gloves, just it’s so resinous and it’ll, you know, it’ll just like mold itself so quick that, you know, varying strain to strain. But like with, uh, I did this outdoor wedding cake and like, it was just like so tricky getting, just getting dialed with, like, bagging it and even just, like, the prepress stuff. You know? Like I feel like it’s a lot of what comes into play with, um, you know, just, just processing rosin in general there’s a lot of prep. Right? 

Jeremy Babbitt: A lot of waste. 

Reed Preston:  A lot of waste. Yeah. 

Jeremy Babbitt: I mean, just from a standpoint of sticking to the spoon or whatever. You know? There’s just so much that you just can’t get. I’ve always felt like there’s so much waste in what we do. Now, a lot of that, I’ll have to say, I went through those same growing pains. You know, and it’s all about having the right tools to do the job, you know? So having your room at the right temperature, then the hash doesn’t stick to itself. And then using, you know, um, just little tricks that you learn along the way, make all the difference when it comes to that.

Yeah. The very first time I pressed flower rosin, I’m like, uh, how am I supposed to get this off of the knife? You know? I mean, it sticks to everything.

Dana Mosman: Tearing the paper. 

Jeremy Babbitt: Yeah. Exactly. I had no idea, you know? I’ve come a long ways, you know? Even just trying to figure out, how do I even gram this up? How am I going to gram this? You know? So it’s working with it and everything, but yeah, a lot of it is just having the right tools, a hot plate, you know, that you can set things on to warm it up just enough to where you can start to slice it or, you know, get a cold stone. We use a lot of cold stones and pop it on there and that’ll keep the material where it stays right above a shattering consistency. It’s easier to work with. A lot of things like that.

Dana Mosman: Mmm-hmm. What, uh, like what do you find to be the ideal room temperature for, for kind of just overall management?

Jeremy Babbitt: You know, what’s crazy about it is that it’s always different. You know what I mean? I’ll pull out those strains and it’s fine if the room is 72°. And then, um, I’ll pull out another strain and, and it’s, you know, only I can only work with it if I get the room down to about 60° or 55°.

So it’s, it’s really weird how different each one of them are, but we’d like to keep the lab right around 62° in the work area. And then we just use stainless steel tables, heat pads, or ice stones, anything like that, basically marble stones that we keep in the freezer. And, um, that usually works pretty well, but it’s in the sixties is where you want to be.

Now, when you’re washing, we try and, we want to our cold room, our washroom, uh, to be, you know, as… 

Reed Preston:  …cold as possible. 

Jeremy Babbitt: Yeah. In the forties, fifties. 50°. And that was a pain when, you know, we’re operating in a very small spot. Basically kind of the same tent. You want to keep a good temperature. So you’ve got to really have different separate work areas for that type of stuff. 

Reed Preston: Right? Yeah. Washing hash, if you don’t have a nice insulated cool room out here is definitely a wintertime project. You get out there with a paddle and put some snow gear on. Try washing the hash in summer. You’re going through ice like no other. 

Jeremy Babbitt: It’s a losing battle. 

Reed Preston: Yeah. 

Dana Mosman: When you’re pressing, what temp would you say for the, for just to start out as a beginner, what temp would you recommend for people? 

Jeremy Babbitt: Yeah, so, the key is for beginners to really take into effect, they want to do a huge amount when they press. So the idea, you know, is like, if you’re pressing flower, press 7 grams, if you’re pressing bubble hash, you can go up to like 10 grams. You know? Feel it out a little bit. With flower, I want to be pressing right at about 190, 200 degrees, you know, maybe even 220°. Flower. And then with bubble hash, I want to be right in anywhere from 160° to 170°. 

Reed Preston: With, like, the bubble hash, that varies strain to strain, right? Like you’re talking about. Like the room temps and stuff. It varies, right? Same with press temps, like, you know, kind of finding out the perfect temp for the right strain, right?

Jeremy Babbitt: Exactly. They’re very specific, you know, each, each one is different. 

Reed Preston: How do you go about finding that perfect temperature? Obviously trial and error, but like, how wdo you know if you need to increase the temperature, decrease it? 

Jeremy Babbitt: It’s all R&D. So you’ve got, the problem is, is like when I started out, having enough of one material, you know, to even learn off of it, let alone change the variables at all on there. 

So now that I’ve got more material, I can say, I’m going to take 20 grams of this one and I’m going to press it at this temperature. I’ll take 20 grams of that and compare to why am I getting more of a yield. I get a better color, you know, those types of things. So, um, and then that’s kind of where we try and build our recipes off of this strain. This is what we want to do for it.

The problem is there, again, is there’s so many variables. You know? The next time we get that strain grown by the same grower, it could have been something completely different. So you’ve got to kind of just build yourself a nice highway to drive down. A main line. A main path. That’s basically what you’re doing. 

Reed Preston: Gotcha. Would you recommend starting at a lower temp opposed to a higher attempt? I mean, if you don’t have a, you know, if, uh, this is more for like the, the home grower or something or a hobby rosin presser, would you, would you recommend them to start lower and then, uh, you know, go get higher or vice versa?

Jeremy Babbitt: Um, yeah, I guess so. You know, you can’t press it more than once, you know, a lot of people want to repress a bag or it didn’t get all out of there. I’m going to repress it again. The taste has completely changed. You’ve lost all that, you know, the ability to do that. So, um, I would suggest picking just a nice medium, you know, right in between what you think is high and which you think is low and just has from there. 

It’s always hard for home growers. I hate, you know, washing for home growers because it’s a gamble every time you throw your product in the big washing machine. You may get nothing. It could be water soluble. You get nothing out of it. I’ve been in that situation with home growers. 

And I know what it’s like. I grow my own plants, you know, and I’ve watched that baby for the past six months. Up and down, and then I throw it in the ice water and I get nothing. And it’s just like, oh, it’s such a let down. And especially for like home people, um, you know, that’s one of the biggest hurdles to be able to do. You have to really like to gamble. 

Dana Mosman: Uh huh. Do you think in terms of temperature, do you think that like higher temperature, um, like how fast will it darken the product, you know, if you go too hot? 

Jeremy Babbitt: It doesn’t, you know, it’s more, it’s not really the color that it’s going to affect at that point. That’s just going to be burning off more of the taste. You’re going to burn off more than the terpenes; things of that nature. 

You know, when I first got my Triminator press, you know, it was a used one. I bought off somebody. Got my first one and the thing was set at Celsius, not Fahrenheit. I’m pressing at 217°, and I’m like, “Man! This thing is hot!” There’s just steam coming out. I start pressing and I’m like, man. I go, “This thing is crazy!” I think it was like about a week later, I was on technical support with you guys and they’re like, “Ah, yeah, you want to change this button.” 

I’ll tell you what, the stuff I pressed. I took it. I bought it and went straight to an outdoor event called Harvest Fest. And, uh, people were bringing me their flower and I’m pressing their stuff. And one of the ones I pressed came out better than anything I’ve ever tasted before. You know? And it was set at like 217° Celsius.

Dana Mosman: Haha. Yeah. Or you might have used a different term than crazy, but, uh, yeah, I’m glad it worked out for us.

Reed Preston: Oh man. That’s great.

Dana Mosman: Um. Do you see a lot of people, like, adding, you know, or jumping into the rosin game out there?  

Jeremy Babbitt: Oh my God. Do I! 

So when we started up here in Oklahoma, I had my license, you know, the first week you could have it. So there was, um, there was me and one other guy that we were both doing flower rosin. And then you had your, you know, your black market guys doing it a little bit. I was in the last round, the competition I was in, we all have a bunch of friendly, uh, this was just a solventless competition. And, uh, there were 31 entries and they had to turn away at least 10 others. So, uh, yeah, it’s crazy. So that’s why I’m just constantly trying to make the best product you can, you know? 

Dana Mosman: Totally. And are you seeing that at a demand level? Like is, uh, is the consumer getting more and more educated, like, more discerning on rosin? I mean, used to just be like, oh, rosin. No one knew anything about it. And now do you, where do you feel that consumer is with it? 

Jeremy Babbitt: It’s growing, you know, it’s still, you know, my main demographic is probably from 24 to 38 years old, you know, it’s my main demographic. 

Reed Preston: Male or female? Do you know? Do you know, those percentages? 

Jeremy Babbitt: Yeah, I do. It’s 73% male and 27% women. 

Reed Preston: Wow. I didn’t expect you to have an answer for me.

Dana Mosman: I mean, I was gonna guess. Take a look at the rest of the cannabis industry, but, you know.  

Jeremy Babbitt: Yeah. Well, Instagram is great for insights. That’s where those numbers came from. You know, so. I’ve been trying to grow, you know, so I’ve been advertising more and, you know, pushing more towards the women, you know, the ladies, if I’m saying that correctly. And, um, but it’s, you know, I would have to say that the knowledge is going up, so people will be like, oh, that’s a more of a connoisseur level hash. Even hash is being graded now from a, you know, so that’s where I see there’s kind of a tiered pricing system.

Dana Mosman: Right. Like, first press, second press or whatever.

Jeremy Babbitt: Right. You know, and even, not even from almost, but you’re right. Uh, you know, like, uh, this is a 90u pull or, you know, those types of things. Um, so that’s the prices coming down, which is, uh, you know, with so many people doing it now that it’s affecting the wholesale market price. But that’s where I really feel like this tier level could… You just have so many different, so many people that are trying to do it that are, you know, first time they’re doing it and they’re putting it on the market and it’s nowhere near what these guys have been doing it for years.

Reed Preston: If you’re looking for a quality hash rosin and live rosin in Oklahoma, make sure to look at your local dispensary for some 918OG.

Jeremy Babbitt: At least ask them. Say, “Hey. You guys carry 918OG?” If they say no, say “You should!”

Dana Mosman: We’ve actually had people come on our Instagram when we feature you. And they’re like, “Hey, where can I get it?” So I know, I know your name’s out there for sure. People are looking for it. 

Reed Preston: Yeah. And definitely.  Um, uh, where are we at? Let’s see. 

I was just thinking back to, um, our podcasts with Noel and there’s just so many questions, you know? And, and so many, it wasn’t case studies she was doing, but for her, um… What was it? For her PhD. There’s so many different, uh, No, I’m totally blanking on the word 

Dana Mosman: Well it’s wide open, right? With Noel we were talking about there’s so much to learn ‘cause she was doing, uh, you know, she’s studying like cannabis drying basically. And there’s like all this stuff that we’re learning all the time, but there’s like a, you know, we probably only have learned like 2% of what the available questions are.

And I feel like rosin’s the same. Like, we don’t even know some of the questions that we should be asking. Like when we come back in three years or whatever, like the question set will be all different. Right? 

Jeremy Babbitt: Yeah. Like you were talking about jar ticking and everything, you know, and that there’s just so much to learn from that perspective of, you’re basically mechanically separating out the THC from the terpenes and then getting it just at the right spot where the terpenes in the THC can’t bind back together. And the THC all collects together on its own. We can make solventless diamonds. So, you know, it’s really crazy how much we’re learning, how fast we’re learning it, let alone, we don’t even know half the questions ourselves. You know. What are we even doing when we’re doing this? You know, there’s no scientific information I can look at that tells me, what am I really doing when I’m doing this?

Dana Mosman: Yeah. So, uh, so like with jar tech, um, you’ve been getting into that a little bit more lately?

Jeremy Babbitt: Definitely. And like I said, I think that’s really the future of rosin. Being able to take that rosin – anybody can just press out and you’ve got, okay, rosin here – the curing standpoint of that, getting it to where it’s going to be in a consistency that will stay that way and not, you buy it at the store and by the time you get it home – that dispensary keeps it in the fridge – by the time you get it home, it’s, it’s gone, you know, completely caked on you. And it’s not what you were wanting. 

So being able to jar tech that and set in different consistencies, let alone pull out different terpene flavors on that is the future of rosin. You’ve got to be a chef. Most of the people that I’ve worked with in this industry from rosin – they’re good, good at making rosin – they were chefs. You know? Or they’ve got a culinary background. 

Reed Preston: Oh, wow.

Dana Mosman: Oh, wow. That makes sense. That makes sense. Yeah. It is a bit of a blend of, like, a science, and an art. Right? It’s quite a blend. It does make sense. 

Reed Preston: Yeah, it’s definitely a fun thing to do also. You know? I know a lot of people, like, see videos on Instagram and they’re like, “Oh man. I want to do that.” You know, I definitely thought that, like, seeing rosin getting pressed, I’m like, “Oh man. I want to do that.”  You know? That looks like a really good time. Like those drip videos, you know, like the uh, the rosin porn, you know, on Instagram. Like it’s, it’s a thing for sure. I know you’ve got some great videos.

Jeremy Babbitt: I tell my buddy all the time. I’m like, “Everything we do is flipping cool!” I mean, everybody wishes we could be standing right here doing this. We’re like, three hours into pressing. We’re like, oh man. But I’m like, if we take one picture of this, would be like, everything we’re doing is cool. 

Dana Mosman: Yeah. I know. Like, when you start, you’re like, ah, I’m going to do that. It can’t be that hard. I’m just going to press it out. Right? And then you’re, like, stuck to everything. Rosin’s like tearing through the paper, it’s just like black. It’s terrible. 

So it’s quite a curve there. I think, um, I played with it for a while when we were developing the rosin press. And it was like, I thought it was going to be easy and it’s not easy. It definitely takes, uh, an artistic touch, and a lot of research.

Jeremy Babbitt: I’ve had, I had one guy who bought a press and uh, he’s like, “Man, this thing is terrible. Doesn’t work.” I go over there and I’m like, man, it’s not, it’s not the machine. I said, well, you know, and he’s using a hydraulic foot press and just boom and squirting all over. I’m like, “Bro!” I’m like, “It’s not even hot yet. It can’t even melt!”

So, you know, we sit there and I explain to him. Okay. You know? And then now he makes really good hash here.

Reed Preston: Nice. And you use the hand pump, right Jeremy?

Jeremy Babbitt: Mm-hmm.

Reed Preston: And you liked that the hand pump versus like the, uh, the foot pump or, um, you know, the air compressor? 

Jeremy Babbitt: Yeah. I’ve done both and it’s all about the feel. When you’re pressing that out, the bag’s only going to give you so much. So as we’re going through and working that out, you can feel the release with that hand pump. I can feel the ability to apply more pressure and I’m not squishing or breaking my bags open or anything like that. So it just, I don’t know, I don’t think time-wise, it saves you any time using the foot press. Um, and I need the exercise anyways, you know? So. 

Dana Mosman: Yeah. Yeah. It’s hard to make it. It sounds like it’s hard to make it repeatable. I mean, I think that’s one of the, like, why it’s a more premium product too, right? It’s like, that takes so much input, so much effort, like the washing and then even the pressing and the capturing and the gramming. Like all of it is just really time consuming, um, and small batch too, basically.

Reed Preston: Yeah. That’s why hearing, like, um, you know, you’re talking about obviously the more, you know, the more people that are pressing rosin out there and getting into dispensaries, the price is going down. But, um, I, at least from out here in Oregon, I don’t see it fluctuate as much as, you know, flower prices will, you know, depending on the season, just because, just because of all the labor that goes into it, um, you know, it’s not like a not like a get-rich-quick scheme or something. You know, it’s a passion and, uh, a lot of work goes into it and, you know, you can definitely tell who’s producing some quality rosin, and putting that love into their products.

Jeremy Babbitt: Yeah. You can taste the love in it. I always say.

Reed Preston: Yeah. Nice. 

Dana Mosman: Do you have any strains that you repeatedly think press out well?

[Jeremy Babbitt: Yeah. I mean, one of my first ones that I grew out and it’s still my favorite. Uh it’s uh, it’s a cross between Sour Diesel and Alaskan Thunder and, uh, it’s called Morning Wood. And, uh, that’s definitely one of my favorite, uh, you know, kind of gets high limonene terpenes. Very, uh, sativa, very, very strong sativa. It’s hard to find a really good sativa that washes well. Indica is more dominant in the wash world and everything. Sativas are more kind of like a water soluble. It’s harder to wash.

So that one there really kind of gives me, you know, the ability to put out a really good high-end sativa and the taste on it is just amazing. So that’s probably one of my favorites. All the new stuff, you know, that’s coming around, that really where you got to be in this game, though, is your Strawberry Bananas and your, you know, and those are good washers. So, uh, but that Morning Wood is my favorite. 

Reed Preston: Nice. Yeah. Back to like, um, like washes and stuff. Like, you’re just saying. What yield do you aim for? Um, and like, how does that break down? Like, what’s the breakdown on yield? Like, are you looking for a yield from fresh frozent? 

Jeremy Babbitt: Yeah, so for, on, on fresh frozen, I want to hit at least 3%. 3% overall yield. That’s all the way down to wash, press, rammed up, and then the farmer and I are both making a little bit of money. 

Dana Mosman: So that’s saying out of a 100%, you’re getting 3% of your total input material as finished product.

Jeremy Babbitt: That’s correct.

Reed Preston: And that’s talking like wet weight, correct? Like wet flower. 

Jeremy Babbitt: Fresh frozen. Yeah. So that, that number is based on fresh frozen. So for every pound I’m wanting to get about 13 grams grammed up. Right. 

Reed Preston: Right. And so every pound wet would be like, what, like a quarter pound dry or something? Roughly?

Jeremy Babbitt: More or less, yeah. 

Reed Preston: Okay. Um, yeah. And like you mentioned, the Morning Wood’s one of your favorite strains to press. Um, have you noticed specifically any strains that just don’t yield well? 

Jeremy Babbitt: Oh yeah.

Reed Preston: That you’ve worked with in the past and just been bummed out about? 

Jeremy Babbitt: So, like, my Green Crack is one of my favorites and it just will not wash. And I’ve tried it from multiple growers. Any Gelatos. Um, Hazes. I just I cannot wash Haze. Anything with a Haze lineage or that type of stuff. Um, Gelato is like I said, those aren’t good,. Usually a Sour Diesel and stuff is good. You know, that you see that and it’s lineage. Um, but really on the sativa 

Reed Preston: Interesting. Yeah. Um, I saw that you were doing those, uh, who are they? The Senzu Beans, the edibles?

Jeremy Babbitt: Yeah. Yeah. Capsules. 

Reed Preston: Capsules. What’s that process like, are you using, um, still live rosin? Are you doing that from uh…

Jeremy Babbitt: Yeah, so basically I’m taking… You know a lot of times people collect food-grade rosin and then put that into food, but there’s just, it’s not full spectrum. I don’t feel like you’re getting the full effect of the plant. So when I’m making rosin, uh, you know, even ice water hash rosin, if it doesn’t meet the standard, I want it to have the clarity. I’m taking that decarbing it and putting it into, uh, edibles.

So the capsules are, they’re just really taking off. Um, it’s such a simple way anybody can do it. Rosin’s a very specific consumer; having a dab rig and a torch, you know, it’s very scary to people. You know, people were like, oh my gosh, what are they doing over there? 

Uh, so the capsules though are across the board. So my very first one, I was describinbg it to, uh, one of my buddies. He’s about 10 years younger than I. And I said, it’s kind of like a magic pill. Basically. I feel it’s almost a, you know, it’s got a level of, you know, kinda, I almost want to call it like an Oxy rosin because, you know, it almost has that kind of thing. And then everybody, oh, you can’t call it oxy rosin. 

And so, uh, he goes, “Man, you ought to call it a Senzu Bean.” And I’m like, what the heck is that? And he’s like, “Well, it’s a Dragon Ball Z. It’s like, take one and it heals you up and you’re ready to battle.”  And I said, “Oh, that’s perfect.” So I started researching on it and then I just completely made my own little takeoff on it.  All of the, uh, whatchamacallit, The copyright and all that stuff was all abandoned in 2003. So I was like, okay. And, uh, There are 333 milligram capsules. Wow. I put in three of those in a jar, so its a thousand milligrams. 

Reed Preston: Those are pretty damn potent. No?

Jeremy Babbitt: That’s why I call it a magic bean. 

Reed Preston: What’s the average edible got, like, 20 milligrams or something, maybe like 50?

Jeremy Babbitt: Well, I mean, you can buy like a 200 milligram chocolate bar. 100 milligram. And each little square’s 10 milligrams, you know, kind of deal. But, uh, I just have to say, you know, anybody getting into this, that bigger is better. So that it’s 500 milligrams, 100 millligrams… 

Reed Preston: Maybe not anybody who doesn’t consume cannabis on a daily basis.

Dana Mosman: Yeah. 

Jeremy Babbitt: Yeah. Exactly. The patients, that’s what they want. They want 500,000 milligrams. So I’m like, all right, I’ll make it a thousand milligrams… 

Dana Mosman: Alright. We got you. 

Jeremy Babbitt: Yeah. I mean, it lasts. And rosin, I think, as an edible, it gives you a completely different effect. There’s no chemicals that have been altered to take it out. Um, and when I’m making it, it’s, I’m not cutting it with anything. I’m putting straight rosin into capsules. So you feel it as it goes to your stomach and into your system, then you feel it when it goes through your colon and then you feel it, you know, so like 28 hours later, you’re like, oh man, like that was a good one.

So, but on the capsule side, again, I’m coming out with another line and it’s kind of like a mood cap. So I’m actually mixing those with, um, beneficial mushrooms. And so I’m adding in, um, like lion’s mane, turkey tail, or roots and different things that help you sleep. So I’m coming out with a whole line of like, for anxiety, for sleeping, for energy, for chill, and then basically have that in capsule form. And I’m going to combine that with basically, I’m going to go off the whole psychedelic mushroom thing, but I’ll be ready once that’s all legalized. 

And it’s beneficial, you know, I really think that’s what the customer is looking for is, you know, like a 25 milligram pill. 12 milligrams of, you know, that half of that in CBD and then put appropriate, depending on what that capsule’s for. If it’s for sleeping, then maybe melatonin or agacha root. That kind of thing I would put in there.

Dana Mosman: Yeah. I like that. I like that kind of widening of the market or making it more approachable, I think to your point. Like, rosin is, I mean, once you’re in a community and the culture, it’s just there, but before you get into it, like you said, you’ve got the rig and everything and uh…  

Jeremy Babbitt: Torch. Yeah. It’s overwhelming.  

Dana Mosman: Yeah. You don’t know what’s going to happen to you. It’s like, oh man. Yeah. So like, yeah. This is real now. It’s getting real. 

Uh, yeah, no, but I like that. I mean, I think that’s awesome to be presenting it the way that you’re planning to present it. And, uh, I feel like the consumer just wants that too. Right? Like you said, like a lot of people just want to, like, feel better or have whatever result. They don’t care how they get there.

Jeremy Babbitt: I really feel like rosin, you know, uh, solventless is just an overall healthier, more beneficial consumption of the plant itself. So I was really looking for an edible that went hand in hand with that. And all, you know, the biggest thing would be just fresh fruit, fresh vegetables, you know, anything like that’s just fresh. That’s, you know, you can consume, I feel like that kind of goes hand in hand with the solventless rosin. 

So we’ve taken strawberries and, uh, taken fresh organic strawberries, sliced them up and used fresh avocado oil, and infused our rosin into the avocado oil. And then we’ve infused that onto the strawberries and then run them to the freeze dryer. And we have freeze dried strawberries, rosin infused, and they are the most delicious things. We’re actually packaging those up right now, but we haven’t released them to the public. Um, we have all our testing done and we’re waiting on our bags from China. 

Dana Mosman: You sure you’re from Oklahoma. That was the only indication to Oklahoma from that whole, that whole thing. I mean, the strawberries, the avocado. I’m like, are you sure this is an Oklahoma product? 

Jeremy Babbitt: So right now we, I found somebody out there. Tankhouse Supply. That could print me… Basically I said, here’s what my bag looks like. They were able to create my stickers for me and send me 228 mylar bags. So my buddy Uri, right now, we’re packaging them up today to get into this High Times competition. And we’re going to splash the market with that. Right after that we’ll be rolling those out. 

Dana Mosman: Yeah. That’s awesome.

Reed Preston: Cool. Well, yeah, as we’re wrapping this up, we’ve got some, uh, questions from our Instagram audience here. You might’ve answered some of them already. I’ll try and weed through them. 

Um, let’s see. What made you get into rosin pressing? 

Jeremy Babbitt: Um, yeah, so the, the main reason, you know, we had rosin back when I was living, um, I’d actually gone to Houston a little bit. And we started, that’s when the whole using your wife’s CHI hair flattener and being able to press out and make flower rosin that way.  But you know, I got in trouble for that one. Had to go buy a new CHI. 

So it really kind of went on the back burner. Um, once I was here in Oklahoma and I got my grow license, my very first harvest, hermaphrodite. And so I was just completely covered in seeds and I thought, well, I’m going to make pre-rolls out of these then, you know, grind everything up, get the seeds out. Well, to make pre-rolls in Oklahoma, you had to have a processing license, so you could not sell pre-rolls to a dispensary as a grower.

Reed Preston: Right.

Jeremy Babbitt:  So I went and got my processing license and uh, and then I thought I’ve got my processing license,  here’s what I want to get into. So I just, I ordered me a bubble bag, washing machine and got my, I got a, just a small press and the Harbor Freight press system. And, you know, then kind of went to town on that, like I said, in my garage.

And then I was, um, like I said, I was the only one doing it, providing that. So that’s when I had to really step up and get the correct tools to be able to do this. So that’s what got me down the path of actually doing it commercially. 

Reed Preston: Yeah. That’s awesome. Um, and then another question here, um, is, “What’s your preferred press, um, temp and time?” Which you kind of got into. It varies strain to strain, right?

Jeremy Babbitt: But my preferred, my preferred overall is 172 degrees. Um, and I’m pressing right at about – this is for all the Bubble Hash – 172 degrees. And I’m pressing at like two and a half minutes. By three minutes, it should be off the press. Flower rosin on pressing at about 205° and it’s about two and a half minutes, three minutes.

Reed Preston: Sweet, awesome. 

Dana Mosman: That’s good. 

Reed Preston: Well, that concludes our Instagram questions here. And, um, yeah, I mean, uh, thanks for coming on with us, Jeremy. This has been a great, uh, great podcast here. 

Jeremy Babbitt: Yeah. It’s cool. 

Dana Mosman: For sure.  Um, I know we talked about a bunch of new products you got coming out. If people want to reach out to you or get any of those new products, uh, how do they find you?

Jeremy Babbitt: Um, so our website is going up, should be done here pretty quick, which is just 918ogs.com. But, um, the Instagram @918og_. They can pull up a lot of information there of what we’ve got going on. 

Dana Mosman: Perfect and see a lot of that good footage you were talking about earlier, right?

Jeremy Babbitt: Exactly. 

Reed Preston: Yeah. If you’re new to pressing or just enjoy watching those videos, definitely check Jeremy’s Instagram out. Um, really good content on there.

Yeah. So make sure to join us for upcoming episodes. We’ve got some exciting guests lined up, including Boris from Bizzy Bee Extraction. So we’ll be talking about some, uh, non-solventless extraction stuff with him. 

And then, um, yeah. Thanks. Thanks for listening to the Own Your Harvest podcast, powered by Triminator. If you’ve enjoyed this podcast, please subscribe to the show and share with your fellow growers and farmers. Really appreciate you guys.

Dana Mosman: Thanks so much, Jeremy. Appreciate you.

Jeremy Babbitt: Thank you guys.

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