I ball-mill the mixed ingredients, with lead balls, and added water, with a tiny amount of surfactant in the soup. Ball-mill for around 8 hours, then I dispense into a jar and cap it, letting it stand for around a week. Then partially dry until the mix is like a stiff porridge - Then into the hydraulic press in 150 gram batches. I wind it up to 2 tons and let it stand under pressure for 8 hours, then empty out, break up the cake with the fingers and allow to dry on an electric warming-plate for a couple of days, occasionally crumbling it up smaller. Eventually I push it through a coarse sieve (in small amounts, and well away from the main batch). Then it's a final dessicating period on the warming-plate and then into a plastic container.
It's pretty hot stuff.