CanaButter Help

[Ice House]

I have a question/problem and a hypothesis as to why I am having a problems with my cannbis butter recipe.

Once upon a time I used a 3 or 4oz:1lb ratio when making cana butter. I would use my trimmings to do this.

The last few times I have made butter I have increased the quality and quatity of cannabis that I put in it.

The last batch was a 6oz:1lb ratio weed to butter. The flowers that were used were of a variety that is at about 18% THC and High CBDs. sooo 6ozs into four sticks of butter.

two things happened that I find interesting-

I lost an lb of butter in the process I used a scale and weighed it before and after, the butter.

also

I have a green crust under the butter that is stuck to the butter.

Once upon a time I thought this crust was just plant matter stuck to my butter. Im losing too much weight in the process, about 30%.

So I came up with this hypothesis. It goes something like this- I melt my butter in the beginning of the process I melt it into water. Butter is a water in oil emusion. When it melts, the water in the butter migrates into the water I am melting it in. The layer of melted material is oil.

Okay stay witth me now.....

I get this water hot, the butter has melted, I add my cannabis I let it slow cook. The THC in the cannabis migrates into the oil. I simmer it 24hrs to make sure I get all the goodies. I then place the pot in the refridgerator.

As it cools it hardens. The oil is now sooo saturated with THC and it is not being shaken or stirred so that it does not form the emusion with water. This explains the loss of weight. Water content in butter is 16%? + or -. There is no more water in it now?

This IMO explains the weight loss a little.

the crust on the bottom of the butter. I hypothesize that I put too much cannabis in it and it is too saturated. It cant absorb any more THC. But THC has an affinity for fat, its fat soluable. so the crust on the bottom is THC that migrated to the fat but couldnt be absorbed?

Could what I am Thinking be correct?

I know this is pretty basic stuff here, Im kind of a rock sometimes.

any help?

I am thinking of adding more butter and the crust willl absorbe into it.

I never had problems with this process until I started adding allot more weed.

What say you?

 

[Mitakuye Oyasin]

Interesting. I could see that butter could have a high percentage of water trapped in it and perhaps the heating process or absorption of THC decreases the water % in the final product. Adding more butter makes sense. Maybe try switching to oil, like Olive oil or even Hemp oil. I've not made it myself, but I think the process is roughly the same. I've sampled some Canna Olive Oil and wow it packs a whallop! A little goes a long way. Since oil and water form a barrier it should be easy to separate the two at the end of the process. Let us know what you learn.

 

[Wax]

Why add it to water? When I make it I just add the weed straight to butter and filter it through cheesecloth after cooking. Losing water weight from the butter makes sense, there always seems to be a layer of liquid that doesn't solidify when I make mine that I just pour off which is probably water.

I couldn't say what the crust is though, if it only occurs when you add excess weed it very well could be undissolved THC. I would throw in half a pound of butter to start and see if it dissolves if not add another half pound.

I agree with Mitakuye, if you haven't tried oil it is worth a shot. I use coconut oil sometimes, it has more saturated fat in it so you can get more THC in less oil plus it has medium chain fatty acids which are actually good for you as opposed to butter which is has long chain fatty acids=bad.