After the weed is all extracted I dump about 1/5 of the leached powder back into the sauce and evaporate the alcohol. I’ll tell you what, that stuff tastes, smells and smokes even more pleasurably than most of the high cost imported hashish. As I make about 2 ounces from each pound of good regular, each ounce costs me $40—50. This ain’t at all bad considering that this stuff is superior by far to the Afghani Mazari-Bizarri Primo $150-per-ounce hash that is my alternative (semillas de marihuana). Up until I discovered my Pittsburgh Doublewash® system, all your machine could do was make bad grass better, good grass great and great grass greater, etc. Also real strong but yucko-tasting hash from regular Mexican. I, for one, could not make something more pleasurable than Thai Sticks or high-altitude Mich or Oaxacan out of some gross Tijuana bunk. But I now realize that this was due to all those rotten water soluble tars and waxes. After Iso,® the THC is the same as the good stuff. All the bad-tasting headache shit is in those tars. This refinement is great for the lungs, too. I’m a chronic cougher when smoking regular hash or non-wash Isohash.