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- Straw Dog, Grape Cheese, VooDoo, The Duke
I use my rosin chips for butter. I save them in the freeze till I have a small sandwich baggie full of them then I decarb them in the oven bag and all at 225 for 25 to 30 mins then I boil 4 sticks of butter with about a half cup to a full cup of water mixed in the melted butter and I cook the chips down in the water butter mixture for roughly an hour. Throw it in the fridge over night so the butter can harden and separate from the water which the butter ends up on top the next day hardened and then I poke a hole in the butter to drain out the leftover water and its good to go.... The used rosin bags work just like cheese cloth keeping the particles out of the butter so thats why I just cook them press bag and all. I can usually make 3 or 4 batches of cookies from a run of butter like that and I also use half weed butter and half regular butter when making the cookies and they are still a bit much so a hole bag of rosin chips isn't necessary I just usually have a sandwich bag full when I make butter. I usually only press bubble hash and Kief so material used probably makes a difference also. I think the Rosin is the easiest to infuse into things as far as gummies or hard candy which IMO works totally different the hard candies almost work like a sublingual entering in through saliva glands hits way faster totally different and buzz is more intense.Hahahaha lime jello doesn’t go with skunk noted lmao that’s funny I will decarb a little hotter next time then I think I did like 200F for 20 min ….. any advice for infusing the pucks? I was gonna do a double boiler for like 2 hours ….. looking forward to learning more! I need to see some of ur presses - rosin is what got me into homegrowing in the first place! Love that solventless