Making Crack Without Baking Soda
- Add about a teaspoon of baking soda. Fill with about 3/4 cup of water. Pour the mixture into the pan. The mixture will start to bubble. Get a knife and flatten the bubbles. And I don’t mean getting help making the crack cocaine. Get help with yourself. Filed Under: Health & Fitness, Tutorials Tagged With: Cocaine, Crack, Crime.
- Jul 03, 2007 You can't make cocaine out of only salt and baking soda, because cocaine's natural and comes from the coca leaf. If you're referring to freebase cocaine, AKA crack cocaine, that's when you chemically modify cocaine and add a weak base (such as baking soda) to form crack.
Can You Make Crack Without Baking Soda
After a few failed attempts at cooking crack, I finally had some success last night, but I could use a few pointers...
Just heat it til the coke turns to an oil and floats on top, add a little cold water amd let cool down. The oil layer will solidify shortly forming a solid chunk (s). This will contain no baking soda like crack does, it stays with the H2O. Any crystal clear ammonia product works also, 3% is fine.
I've smoked on and off for years now, so i'm not new to crack, just never been a cook. The first few times that i was unsuccessful, i have come to the conclusion its because the coke i used was all cut.
Last night, I used the basic baking soda method typically found when you search around, and i cooked in a test tube, not a spoon. I had .4 of coke, and used .1 of soda. My first mistake was accidentally adding too much water in the beginning phase; i thought i was going slow but before i knew it there was too much. I continued on, by hitting the test tube with a flame, until it bubbled. Unfortunately, because it had too much water, it didn't turn into a cookie, but i kept adding heat until i could see the oils in the water. [Question 1: if i had too much water, would i have been able to cook it for longer, as long as i made sure the temperature didn't get too hot for too long at any one point, with the goal of evaporating that extra water so a cookie would form?]
How Do You Make Crack
Most of the recipes i see call for a second cook where you add some water, and then reform the first result into a more solid rock. Because i didn't get the solid mass from the first cook, i did not attempt this step. Instead, i put the test tube into a glass of ice water, to let it cool, and used a coat hanger to collect the oil. As soon as i got the coat hanger into the liquid at the bottom and started moving it around, the oils turned white, and started to form the product, sticking to the coat hanger. i mixed and was able to pull out a chunk, but i had a ton of product that ended up smeared on the test tube that was difficult to get out. In the end, it did work, and i ended up with a smokeable product, but i did not get that satisfying solid rock.
My other questions are: does it sound like my entire screw up was a result of adding too much water in the beginning? And i see most recipes say to use 1/4 to 1/3 baking soda, but what would the harm be in using a little more? Wouldn't it be better to make sure you have enough for the reaction to form, rather than to risk being short? Assuming you get the cookie in the first step, when you add more water for the second cook, it should wash away any extra soda right?
I used to smoke with this guy, and when he cooked in a test tube it was like magic; he'd dump a half gram in, eyeball some soda, hit it with a torch, swirl, add some water, hit it with a torch, drop it in a cup of ice water, and after a minute or so he could turn that tube upside down and a solid rock would land in his hand, the leftover water would just drip off; He'd blot it dry with a paper towel and get smoking.