BadKats CannaPharm: Medical Grade Oil, Cannabis Capsules, UV GLOWING Hash Candy, Canna Bombs more

LordOfTerror · Apr 8, 2012

Allycion said:

You do realize that the resin left over from smoking is mostly the carcinogenic leftovers from the burning plant matter... right? This is why resin hits are so harsh. What little THC left in the resin will be less potent in the beginning and even less so after having been cooked, if there is any left at all. I highly doubt you will get much of an effect from you capsules.
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Although resin contains carcinogenic material it is high in THC. Also the THC will not be less potent, as it is still THC. You also won't need to decarb because it was already decarbed after you smoked it. You probably won't absorb a significant amount of carcinogens from eating it, possibly even less than normal smoking.

365DaysofGrowin · Apr 9, 2012

Just made some cannacandies heheheh taster super canna, so Much like canna they kinda taste bad lol gonna go buy some flavors tommorow and try again

jackc · Apr 9, 2012

heheh mate i made brownie pockets they are brownies but they turn out in a cool shape cause of this old cupcake tin my mum got from my great great grandma, anyway i got 19 little pocket sized brownies that are 1 dose each, the only downside to this batch of brownies is that i used the soy lecithin, now i know withought it you have to eat a higher dose but i found that when using it your high from it is shorter, withought lecithin my high would last 6 hours and then a about 3 or 4 more hours of body high with slight head high, with it in this batch i made, 4 hours complete mind body high absolutely gone then 2 hours of light mind high with moderate body and then another 2 horus of just body high no mind high whatsoever, now this could be the strain i used i dunno but yeah i was kinda dissapointed that the high does not last as long but for those first 3 hours after having spent an hour kicking in im absolutely blasted.

i think nextime ill just use withought lecithin make a small batch and also make another small batch with and then compaire the two. now all i need is 14 grams of dank bud to experiment with lol.

Ben27 · Apr 10, 2012

Ate three resin capsule about 2hrs ago and am buzzin pretty good. Had one yesterday to little effect though which is why I ate three today. I think I could have processed them a little better.and made them a little more potent if I used a bigger pan and spread it out some. I was usin a cup inside a pan as a double broiler with no thermometer, so I kept it just under boiling (after getting it upto a boil) for about 3hrs.then froze it for 8hrs and reheated and froze for a day and reheated again. But the resin tended to clump together and so didnt have as much surface area exposed to the oil as id have liked. It turned a dark tan color like coffee with a little cream when frozen, much darker wet. Tasted a little on my tongue, not as bad as expected, not good either but kinda like coffee.

On the other hand, I did have to throw the cup away

ac3adt · Apr 10, 2012

On some of the recipes like the truffles and the blondies, the baking temperature is upwards of 360 for 20+ minutes.

I know when you make the oil you don't want your temperatures to exceed 220.

So does baking it at high temperatures further break down and degrade your oil, leaving you with a less potent product?

BadKittySmiles · Apr 10, 2012

It's so great to see the thread so active and being used so heavily (especially even in my 'rude absence' )!

Just wanted to quickly let folks know that I'll be back here shortly (before 4/20) with at least three or four recipes, for the upcoming occasion... I know a lot of people and patients this time of year are looking for recipes for their gatherings, and get-togethers.

Plus, I know that I mentioned this to Sheldon and a few others, I want to show you guys what's been keeping me so busy lately... so I'll be back with pics soon!

To answer about baking temps, here's a post from another recent thread on the same topic (in the brackets I've added to it)...

BadKittySmiles said:

Most brownies (and cookies) do not exceed 170 - 180 f internally by the time they are removed from the oven, depending on the thickness and size of the batch, and the edges hover around 260 - 280 f. The driest, chalkiest, most difficult to swallow brownies, barely reach 200 f internally (and in both cases all the while before they reach these temps, they are much cooler, inside and out).

THC has a flashpoint of roughly 300.2 degrees and can even produce limited vapor beforehand, but it is the most fragile and volatile of your major cannabinoids.. most folks use vaping temps starting around 340-50 f, and higher is required to fully vape the remaining cannabinoids.

(While loose and free-floating in oil, you can vape cannabinoids at their usual and appropriate temps, but if properly processed into an oil-based solution, if done before those higher temps are achieved, the most volatile cannabinoids begin to become very, very slightly more reliant on the vape and flashpoint of the oil being used, and those which usually would require higher temps can be very slightly more easily vaped.... it is, but to a much lesser degree, a bit similar to when in a glycerin based solution, which has much lower vape/flash points than those usually more heat-resistant cannabinoids, meaning they can become vapor at much lower temps than usual.

It's why glycerin hash tinctures can be used so successfully in e-cigs, and it is why glycerin tinctures must be baked with much more carefully, and cautiously, than oil; if you dry your brownies and cookies too much, and the temp rises, your cannabinoids closest to the exterior will form into a vapor more easily when they are contained in glycerin. With oil, between hot and cold recipes, you only *may* notice that you have a slightly more sleepy sensation from your brownies, than the same oil made into cool/cold truffles).

If you are concerned that you may have already over-processed your canna oil, and you wish to avoid further degradation at all costs, just use a cold recipe like simple chocolate truffles.
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ac3adt · Apr 10, 2012

Thank you so much, very helpful!

And great thread! There are so many I can't wait to try

doctorMJ · Apr 10, 2012

I wondered if anyone could answer this question for me? I have 10g of sticky buds I am going to experiment and make the canna oil with (and put it into capsules). It says to grind it up fine, but this stuff is like grinding something with honey drizzled on it and wants to just stick to everything (blades, mortar/pestle). It was dried well for 10 days and has been curing in a Mason jar for another week or so, so it is definitely dry enough (leaf parts even crumbly). Would this be more easily ground if I did the initial (dry) decarb first, then pulverized it some with mortar/pestle? How have y'all ground sticky buds successfully and without losing a lot of the good stuff (sticky)? Wife really needs this for migraines and insomnia. Thanks so much! I have another 190 g from the first plant/grow I've ever done (7 oz total yield), but I'd still like to avoid "wasting" any of her medicine. Thanks again!

jkcole · Apr 10, 2012

My question is in regards to your easy citrus extraction/infusion. Would three days be ample time for the thc to combine with the acid (sorry my terms arent exactly scientific)? or should i use heat for times sake? The convenient thing for me would to let it sit which is why I'm asking

Thanks again!

EDIT: Also how much bud, rather than hash, should i be using with 2 tsp of citric powder? And what is the dosage you'd recommend for this?

Royal Kush · Apr 11, 2012

Someone help me out. I have gel lecithin capsules at home, each one containing 1200mg of lecithin. The ingredients are... lecithin, gelatin, and glycerin. My question is if i can use this for edibles, and if I can, how should I add it in. I'm assuming that the gelatin part is the capsule, so if I break them open I'll have a lecithin and glycerin liquid. Could I add this to the butter or the de-carbing weed?

Ben27 · Apr 11, 2012

Quick question, how long is the shelf life of coconut oil after opening it? And should I refrigerate after opening? Main reason im asking is because I have a plastic container of it and the lid wont seal well anymore, if I try to tighten it, it just spins over the threading.

CthePower · Apr 11, 2012

Ben27 said:

Quick question, how long is the shelf life of coconut oil after opening it? And should I refrigerate after opening? Main reason im asking is because I have a plastic container of it and the lid wont seal well anymore, if I try to tighten it, it just spins over the threading.

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Coconut oil has a really long shelf life. I use it for so many things that it doesn't stay around for very long (I buy 54 oz container a couple times a year right now ). Coconut oil expert will be speaking about the benefits if you are interested at FREEDOMIZERRADIO.COM on Saturday April 14th at 4pm pacific time.

I use it to scrabble/cook eggs with onion and garlic Yummy. Spread on toast or bagels with cinnamon and honey........somebody stop me now

jackc · Apr 12, 2012

coconut oil does not go off, although you can buy rancid coconut oil if it was made from rotten coconuts but normal coconut oil never goes off. or if it does you wont have to worry about it for a few hundred years i beleive.

Lilpilgrim · Apr 12, 2012

Here ya go..

Storage

doctorMJ · Apr 14, 2012

I made my wife some capsules with the "canna oil" recipe, using organic coconut oil, soy lecithin granules, 10g of lemony Northern Lights, and "00" capsules. I can't wait for her to try them tonight (for insomnia). I made 1/4 of the batch at "3 hour" strength (meaning I decarbed it (dry), then decarbed it in oil at 220F for an additional 3 hours with freezing in between), 1/4 of the batch at "4.5 hour," 1/4 at "6 hour," and 1/4 at "9 hour" strength. The longer it was decarbed definitely made the oil darker. We should get results from this and know which strength I'll need to use with a larger amount of NL. Thanks so much BKS!!

Bouldorado · Apr 14, 2012

Turned the rest of my glycerin tincture into what I guess could be called pineapple sorbet. I had a pineapple sit out on my counter too long, which turned pretty soft. I didn't really want to eat it, so I put it through a blender. Added some sugar, water, and the remaining tablespoon or so of hash tincture, then stuck it in the freezer.

The pineapple pulp and sugar prevent it from freezing hard, even after a 24 hr stay in the freezer.

I'm not a huge fan of the frozen pineapple flavor, but other fruits (ie; strawberries, mango, lemon) could make a very dank sorbet.

BadKittySmiles · Apr 14, 2012

Bouldorado said:

Turned the rest of my glycerin tincture into what I guess could be called pineapple sorbet. I had a pineapple sit out on my counter too long, which turned pretty soft. I didn't really want to eat it, so I put it through a blender. Added some sugar, water, and the remaining tablespoon or so of hash tincture, then stuck it in the freezer.

The pineapple pulp and sugar prevent it from freezing hard, even after a 24 hr stay in the freezer.

I'm not a huge fan of the frozen pineapple flavor, but other fruits (ie; strawberries, mango, lemon) could make a very dank sorbet.
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Nice! Great job using ingredients before they can spoil!

Using ingredients that, are still good and safe to eat, but have lost their original integrity or flavor, caused the invention of some of our favorite recipes, which we now generally whip up using the best ingredients possible (french toast for instance... although it's the same recipe, the Greeks beat them to it ).

Anyhow, we do similar in the summer

In part, it's also the glycerin which keeps it from freezing too solid!

I make Push-Pots ('push-pops', where you can buy the empty canisters to fill yourself... thought I'd already posted the photo tutorial and recipe... maybe in another thread with a similar request, I'm pretty sure it was one of the very first recipes I shared on GC but I could be thinking of another forum, too), CannaSorbets, and Potsicles, using both fresh, and over-ripened ingredients.

Last year I shared a quick method (photos-only) for making your own mini Potsicles, or ice-pops, using a few items you probably have laying around the house....

They can be enjoyed as they are, or they can be used for drinks, in cereal, or even chunked up and blended in ice-cream!

SentientSensi · Apr 15, 2012

BadKittySmiles said:

- Canna Oil -

Making...

Into...

Made using the ground popcorn flowers and frosty trim, of a POG # 8 harvested in April (jar cured for 3 months).

Firstly: For most of my processing, I'd normally be wearing gloves. Food/processing grade Poly, Nitrile or Latex. You should try to avoid latex, it's a more-common allergy than the other two. Normally I'd say "no glove, no love."

But when I make oil for myself, and for one older woman who tells me she's allergic to everything from Poly, to Nitrile (hers are finished and wrapped in wax paper), I go gloveless (bareback... lol). The straining process usually gets my joints a little sore without equipment to do it for me, but the canna oil helps my hands and wrists in an amazing, almost-immediate way. I used to be a bit of an 'athlete', and had to stop at a young age due to some arthritis and other health issues.. thinking back, I may not have had to stop so soon if I'd know at the time what canna could do for me. Topical canna is great for the back, shoulders, knees, wrists and fingers... anywhere that's less than a few inches from the surface of the skin gets fast relief.

If I'm making several batches at home one day, and if I need one myself, I'll make a personal batch first so I can strain it bare-handed, and then process fully-gloved for the following batches.

Before washing the oil from my hands and wrists, I rub it in a little deeper, put plastic bags on my hands, and rest them in hot water for a few minutes... it's pure bliss in a matter of seconds, and I'm pain free, without being sedated or having other areas of my body effected or desensitized.

For the amount of pain-relief it provides, it doesn't even diminish the sensation of touch in the hands much; I can feel my hands when I touch them, and I'm never accidentally burning myself by touching something too hot, for too long. It just removes the pain.

But on to the part you care about

You will need:

- A ceramic casserole dish, or a pyrex/glass pie dish

- Aluminum Foil

- Herb

- Potato Masher or Spoon

- Grinder (preferably a coffee grinder or Bullet Blender-type grinder or blender)

- Olive, Coconut, Grapeseed, Canola oil, or clarified butter (heat and cool evaporating water, skim foam/milk solids off surface, repeat three times)

** Use slightly more oil than the recipe calls for, to account for the slight loss during straining. You won't lose much at all, especially if you strain small portions of green at a time rather than all of it all at once.. if the recipe calls for a half cup, measure out in your measuring cup until the line is only just a few hairs above the halfway mark. You'd want half a cup, and between a teaspoon and tablespoon extra.

- Optional: Lecithin (It is a 'booster' ingredient, which enhances bioavailability or absorption via a process known as 'liposomal encapsulation', providing more intense effects, from the same material. It doesn't increase potency per se; it increases your body's ability to absorb, and put the available potency to better, faster, more efficient use... for more information, see page 1 of this thread.)

-------------

Pre-heat your oven to 215 - 220 f... if you've never tested the heat of your oven, go for 210 - 215 f to be on the safe side. Decarboxylation is part of the natural aging process of canna, and decarboxylated material is somewhat fragile, because it's just a step before the material begins to actually lose the potency we're looking for as the cannabinoids continue to convert. Dry warm air is important for fast decarboxylation, but it's also a good way to quickly degrade your material by speeding up the rate of decomposition. The decarbing process continues in oil (picture how a wet potato, evaporates into a dry, but oily chip); so you're best off under-processing than over-processing, where the dry pre-decarb is concerned. Unfortunately there is a lot of discrepancy on decarboxylation. If you have freshly harvested wet cannabis, it's going to take several hours for it to first become smoke-dry, then decarb and activate. If you feel your material is very fresh, but smoke dry, feel free to experiment by adding an extra 10 - 15 minutes. If it's very old, a faded, more pale shade of green or brown, and you feel it may have crossed a border or two to get to your home, keep to the guide and do not exceed 20 minutes.

Grind your herb as finely as possible. Sprinkle evenly over the pie dish.

Cover WELL with aluminum foil, crimping up the sides below the edge and trying to avoid folding it under the dish itself (a little movement or sliding into the oven disturbs the seal and usually causes that base foil to 'lift' open.. if you seal it up around the edges instead it stays in place).

Place in oven at 220 f, for 20 - 30 minutes (less for commercial, brown or older looking herb, more for something that seems like it may be more fresh). Once your timer has gone off, shut off heat and leave the dish in the oven, open slightly (the door has a few 'open' settings... just open it a crack) and remove in 10 minutes. Letting it cool down slowly gently continues the decarbing process, while allowing any potential vapor to settle back into the material you'll be working with.

Once removed, preheat the oven again to 220 f.

Melt your solid oils, and heat those liquid oils to ensure any potential water has been evaporated prior to beginning the process.. if using butter, clarify it by heating and cooling several times, skimming the milk solids off the surface. Repeat until no solids appear.

Remove your foil lid carefully.. you'll be re-using it. If it tears, get a fresh sheet.

If you have lecithin, this is when you'd sprinkle it evenly over the surface of the decarbed herb. Then, you pour over your oil. Give it a little mix. Cover with foil, and place back in the oven for 45 minutes. This will be your half-way heating point.

After 45 minutes, remove from the oven (leave it on) and allow the dish to cool for 10 - 15 minutes. Once the temp has dropped and you can comfortably touch the dish, you'll carefully open it, keeping the foil, then press and mash the herb with your potato masher, or the back of a large spoon. This just helps loosen up that glandular material as it's breaking down, and helps expose it to the oil.

Replace the foil lid, seal well, and put back in the oven for another 45 minutes. This time, when it's finished, just shut off the heat and leave in the oven until reasonably cool... this will take about a half hour in a sealed still-warm oven.

When finished cooling from the second heating, you can either freeze your material in the dish, if it's pyrex, or pour the entire batch into a freezer-safe container.

Freeze it all for at least 2 hours (longer to get the center if you've made any more than a cup). Remove, allow to thaw to room temp or the shock will break your dish and waste all your precious oil, then place back in the oven for just long enough to liquefy and thin out the oil, for better straining.

Finally you're finished: you can either store it away, or immediately use your new Canna Oil.

----

***** -Dosing- *****

Now this is where you come in... a single edible dose when made from a combination of flowers and frosty trim, is usually approx. 0.35g as far as many dispensaries are concerned; but some people need half that, and some people need a little more.

1) The quality of your oil processing, 2) the quality of your flowers, and 3) your personal tolerance, will determine how much you need per dose. If you followed the above directions exactly, you've got a high quality oil, making the other factors very easy for an individual to calculate.

To determine your personal edible dose, whatever you smoke in a day if your a heavy smoker, or a single session if you're an average smoker, should be the absolute max you'd want to consume per edible, to avoid the risk of feeling overwhelmed your first few tries. It is going to effect you a bit more and for a longer duration when eaten, than that same amount would when smoked. So if you don't want much stronger sensations than you're used to, you'll want to use a bit less than you'd normally smoke.

For the math, if you're making a batch of 15 brownies, you'll probably want to shoot for just under 5.5 grams if your personal dose is for instance 0.35g. What folks say commonly, is that you should use 'a quarter ounce, per batch of brownies'. But of course, that's not going to be exactly accurate for every batch or recipe, or every persons tolerance... it depends on the size the brownies are cut to, and it doesn't take the quality of the oil into consideration.

So using math to determine a single dose, and knowing how many doses you plan on making in the end, is a much more accurate guide than to have me tell you that "you need 'X' amount of herb, per 'Y' amount of oil".

Take your dose/quantity per edible (example - 0.35g), then multiply that, by how many doses your recipe will make (example - 15 doses), to determine how much herb you should be using for however much oil the recipe requires (example - 5.25g, for the specific amount of oil the recipe calls for). 0.35 x 15 = 5.25

NOW, that's dosing. But how many doses to add, to a certain amount of oil, depends solely on the recipe you're making with that oil.

Not knowing what you'd be doing with it, or what your tolerance is, if I gave you any one specific amount it could be ridiculously overkill for a particular recipe, or not strong enough for another.

If a batch of brownies takes 1/2 cup of oil, and makes 15 brownies, but a batch of pasta sauce requires between 1/4 - 1/3 of a cup, and makes only 2 portions.... well, you see how that may not add up, dose-wise.

Long story short, the process is the crucial part, and I'm leaving both the oil and herb amounts and ratios up to you. Just use the above as a guide, and remember to take the recipe, and your personal dose into consideration before beginning your oil.

Good luck, and have fun!
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So if I'm using about an oz worth of Sour Diesel, how much coconut oil could be combined to include all of that oz? Trying to make as many batches of cookies or brownies as possible with however much oil I can get without spreading the potency in the oil too thin. Cheers for all the help!!! c

drhell2pay · Apr 15, 2012

Hi BKS!

I have a woman with leukemia (blood cancer) in my oil thread asking for help. I provided her with my knowledge, but you are the foremost authority on increasing aborbtion in the body (most of what I learned on this subject was from you) so I directed her your way. She's indicated she's not the most Internet savvy person so I am linking her to your thread. However, in the mean time, could you stop by and check out her post?

Here is where she has posted: http://forum.grasscity.com/medical-...69718-how-make-medical-grade-hemp-oil-57.html

Doc

Walter White · Apr 16, 2012

I'd like to try a single serving of canna oil with .35 grams of ground bud in a small oven safe glass dish. I've had plenty of experiences with ineffective firecrackers so I want the oil to be as good as I can possibly make it. After reading BKS's canna oil tutorial, I feel like this would be the best recipe for a single serving of canna oil. Would this work?

Ingredients/Tools
- .35 grams dry/ground bud (Coffee grinder)
- Organic coconut oil (Enough to cover bud)
- Soy lecithin (1:2 ratio to oil)
- Oven safe glass dish
- Aluminum foil
- Separate pan
- Large spoon
- Freezer-safe container
- Strainer

Directions
Decarb
- Preheat oven to 220 f
- Place bud in glass dish
- Double seal glass dish with aluminum foil
- Decarb bud in oven for 20 minutes
- Turn oven off and let glass dish cool in slightly open oven for 10 minutes
Heat
- Preheat oven to 220 f
- Heat coconut oil in separate pan on stove
- Add soy lecithin and then heated coconut oil to glass dish and blend well
- Double seal glass dish with aluminum foil
- Place glass dish in oven for 45 minutes at 220 f
- Keep oven on and let glass dish cool outside oven for 10 minutes
- Mash and stir oil with spoon
Heat Again
- Double seal glass dish with aluminum foil
- Place glass dish in oven for 45 minutes at 220 f
- Turn oven off and let glass dish cool inside oven until cool
Freeze
- Pour oil into freezer-safe container
- Freeze container for 2 hours
Strain
- Preheat oven to 220 f
- Remove container from freezer, allow to thaw to room temp
- Pour oil back in glass dish
- Place glass dish in oven until liquified at 220 f
- Strain

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