high altitude canna butter

[kingspade]

i just moved from florida to colorado. i'm 5000ft above sea level here, and baking things is a pain in the ass now.

i tried making a batch of canna butter last night, put it in the fridge to separate and harden, but it didn't harden, it's just dark green water.

i did everything the same as i did back in florida, i made butter about a dozen times back there, this is my first attempt at making it here.

anyone have any experience with making canna butter in high altitude?

 

[OrganicMonkey]

I thought it just takes more time and heat, or pressure for water to boil. You might just not be used to the length of time that it takes to simmer what moisture away from the butter.

 

[Capn]

everyone 1k foot above water level it takes another 1 degree F to reach boiling point. At sea level its 212F, at 5000ft up its 217F.

Just thought id throw that out there.

 

[kingspade]

i let it simmer for ten hours

 

[zymos]

everyone 1k foot above water level it takes another 1 degree F to reach boiling point. At sea level its 212F, at 5000ft up its 217F.

Just thought id throw that out there.

You have it backwards!

Water boils at a LOWER temperature above sea level (because the air pressure is lower...)
At 5000 ft. it boils at around 203F.

 

[fonzee]

the butter should harden as long as its cold. put it back in the fridge for longer.\\
if it was hard to begin with it should become hard again.

 

[Barn Owl]

6 hours in a crock pot at 5,000 ft. elevation will do about the same as six hours in a crock pot at sea level. The differences are not noticable.

 

[Double Kindness]

The way I make my canna butter is I put my dry material in a crock pot set on low then put the butter on top and close the lid, this heats up the buds and lets the butter melt slowly. After the butter has all melted, then I add about 1/2 c of water and I leave it to simmer on low for about 12-18 hours, I have left it to simmer for longer though. I strain through a cheesecloth and put it in the coldest part of the fridge. After 24 hours in the fridge I poke holes in it and the water drains off and I live in colorado. The butter isn't superhard, but it is solid. If I don't put it into the cold fridge, it will not set up hard, but will stay runny like ho wyou were decsribing.

 

[cannagirl]

Im looking for dosages when making budder. I want to use mainly ISO hash from my trim, but I dont know how much to use per cup of butter. I am a very heavy smoker and my tolerance is sky high so I need my edibles strong. Any suggestions would be great. Also since my ISO is already carboxylated, do I need to simmer it with the butter or can I just mix it in and start baking?

 

[Greenmopho]

i just moved from florida to colorado. i'm 5000ft above sea level here, and baking things is a pain in the ass now.

i tried making a batch of canna butter last night, put it in the fridge to separate and harden, but it didn't harden, it's just dark green water.

i did everything the same as i did back in florida, i made butter about a dozen times back there, this is my first attempt at making it here.

anyone have any experience with making canna butter in high altitude?

Seems like there are alot of us Floridians moving to the mountains, having to rethink high altitude growing and baking....

 

[Bud Spleefman]

Making Canna-butter should be the same, use a double boiler and don't burn it and you should be fine. I think 8 or 10 hours is typical.

Canna-butter is different than "BUDDER", by the way. BUDDER is a refined form of Butane Honey Oil, search for BUDDER on Youtube, there is a How to Video. I don't know why you would use BUDDER to make Canna-butter, it seems like a waste of the Budder, most people use shake and small wispy buds to make Canna-butter.

Come to think of it, I wouldn't eat anything made with Butane, period.

 

[cannagirl]

Ok I want to use ISO hash to make canna-butter, I do not use butane for extractions. So does anyone know how much hash to use for 1 cup of butter to make strong ass butter?

 

[Bud Spleefman]

Ok I want to use ISO hash to make canna-butter, I do not use butane for extractions. So does anyone know how much hash to use for 1 cup of butter to make strong ass butter?

I don't know the answer to your question, but it makes me wonder if butter absorbs more THC the stronger the material or if there is a maximum amount it can absorb, regardless of the strength.

You must have a huge tolerance, though, because I have brownies made from shake that knock me on my ass for 24 hours......... I'm using about an equal part weed and equal part butter..... so, maybe an ounce per 1lb of butter.......

 

[cannagirl]

I don't know the answer to your question, but it makes me wonder if butter absorbs more THC the stronger the material or if there is a maximum amount it can absorb, regardless of the strength.

You must have a huge tolerance, though, because I have brownies made from shake that knock me on my ass for 24 hours......... I'm using about an equal part weed and equal part butter..... so, maybe an ounce per 1lb of butter.......

yup tolerance is pretty freaking high, Ive only ever had one edible that put me on my ass, it was the HLT brownies from Harborside out in Oakland and I had to eat the whole thing which is supposedly 3-4 doses.

The reason I want to use the ISO is because I am not a huge fan of the weed flavor and I was hoping that by using a concentrate instead of actually plant material I would cut down on the herby taste. Thanks for the 1oz to 1lb ratio, its a starting point!

 

[gaiusmarius]

if you add water to the pan and boil it up before adding the butter and the weed you can keep it simmering for 5 to 6 hours, until its a black or dark red color, keep adding water as it evaporates so the butter can never get burned. if done for long enough all the harsh chlorophil taste should be in the water while only the effective stuff remains in the butter. at this point you let it cool down and put in fridge, the water and the butter will separate, pour the water away and use the butter for what ever. freez it if you need to keep for a long time.

as for dose, i'd not add more then 0.2g of oil per dose for extra strong.
if using 2nd grade bubble 0.2gto 0.3g per portion should be awesome strong too
with buds maybe a .4g per portion
with dry trim i'm not sure how much to use, have read different amounts, as it's all relative to the strength of the product you use

 

[Hydro-Soil]

Ok I want to use ISO hash

Personally I wouldn't ingest/smoke ISO anything.... unless you personally distilled it, just prior to using? (It's really nasty stuff and unless you have high end lab equipment.... you're leaving ISO in your end product. GACK!)

Try high proof ethyl and just deal with the extra time it takes for the water to evap.

Yes, hash works just fine. Keep to the natural stuff, especially if you're going to be ingesting on a regular basis.

Stay Safe!