I was telling me of a recent test where I took 56 grams of mimosa to do a test run. Swim said he used the easy freezer method. This recipe was written for a lbbut swim reduced the recipe (1 lb divided by 4 = x divided by 2) since 56 grams is only 1/8th of 1 lb. Swim said he reduced it but added just a little over what an 1/8th asked for. Swim said he shook the jar violently instead of a slow mix. When it came down to the 3 layers (black/light brown/ clear) there wasn’t much of a clear layer and it was hard to suck up with a baster. (A little of the light brown came with it) Swim says it is now on its second of 3 days in the freezer and I said he doest see much (close to nothing) in the jar. Swim said that 1 lb would be next. Some questions: Will it make any difference doing the crock-pot for 3 hours instead of 2? Wouldn’t it be better if the vegetable matter (in the crock-pot) were squeezed some how to further strain the liquid? Dose adding more lye then required help in the process (better yield) since the freezer process gets less yields the acid base recipe? What is the middle layer? Has anyone tried to freeze that portion to see if there is any yield? Would it help to shake up the liquid in the freezer daily for the 3 days? If you were to leave it in the freezer longer then 3 days; would it give a better yield?