Grape God Grow Journal

SSHZ said:

If you want a "low" green taste, the double boiler butter is about the best. I've tried many ways, and I find that candy made with this butter barely has any green taste at all.........I'm always looking for new ways, though.

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Yeah def want a low green flavor!
Ill try it your way.

Is there a certain temp and cooking duration to stay withing while baking?

Are you talking about butter or baked goods?

If it's the butter, I melt between 1/2 lb and a lb of butter in a double boiler. This keeps the butter from getting too hot, which is what you want- NO BURNING IT or it's ruined. When the butter is melted, put the pot in. Removed most of the stems, break up the buds and mix it in. You should stir it regularly to make sure the butter coats all the pot. I've used an oz for 1/2 lb- and I've used an oz for a lb. of butter. Just depends on how strong you want it. I've cooked it for anywhere from 40 minutes to 2 hours, and didn't see much of a difference either way. The double boiler water should be a SLOW rolling boil and keep adding water as necessary. When you are done, strain the mixture, and drain in a bowl or plastic container. Put in fridge and in a few hours, it will be hardened and ready to go. Just use it in any recipe that calls for butter and you're good to go.......

SSHZ said:

Are you talking about butter or baked goods?

If it's the butter, I melt between 1/2 lb and a lb of butter in a double boiler. This keeps the butter from getting too hot, which is what you want- NO BURNING IT or it's ruined. When the butter is melted, put the pot in. Removed most of the stems, break up the buds and mix it in. You should stir it regularly to make sure the butter coats all the pot. I've used an oz for 1/2 lb- and I've used an oz for a lb. of butter. Just depends on how strong you want it. I've cooked it for anywhere from 40 minutes to 2 hours, and didn't see much of a difference either way. The double boiler water should be a SLOW rolling boil and keep adding water as necessary. When you are done, strain the mixture, and drain in a bowl or plastic container. Put in fridge and in a few hours, it will be hardened and ready to go. Just use it in any recipe that calls for butter and you're good to go.......

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ok sounds good!
Is there an oven temp to not exceed when baking the cookies etc with the butter in them?

Oh, by the way, use UNSALTED butter.

No on temp question....just follow the recipe on the baked items and you'll be fine.

2 days of chopping 24 G.G plants.......finally finished. My nicest crop in over 3 years IMO. 61 days total flowering, it just didn't need anymore. Pic's to follow, when the feeling in my fingers return. LOL

SSHZ said:

2 days of chopping 24 G.G plants.......finally finished. My nicest crop in over 3 years IMO. 61 days total flowering, it just didn't need anymore. Pic's to follow, when the feeling in my fingers return. LOL

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lol cool man, looking forward to the pics.

Here's but a quicky......more tomorrow when I get a chance. Close-ups coming- that's when it gets impressive!

Round drying screens hold about 5-6 oz. The door screen holds about 10-11 oz. and 55 hanging colas of various sizes. Very dense strain, they hold their weight well.

N.L. #5 and Williams Wonder plants coming down Monday I think. Clean up tomorrow during football games.

Here's my tonight's enjoyment, dehydrated for 4 hours or so. I think I may even see a seed buried in there......along with a bit of purple.

Nice haul SSHZ, looks good can't wait for more close-up shots!

For real thats some nasty! the hog i just pulled was extra coated. Still doesnt have any major flavor even though i let it go an extra week but it seemed to gain some density and a tad bit of frosty-ness.

Pic's or it didn't happen Bud..........

I hope thats tasty bud there eases the pain from trimming the rest

Hey Bass.......how'd the baking/cooking turn out?

SSHZ said:

Hey Bass.......how'd the baking/cooking turn out?

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Ive been so busy I never did anything but a keif run.
I still plan to though in a week or so after things slow down.

I ordered some 5 gal bags and will try ice water hash for the 1st time too.

My camera/lenses are just good enough to accommodate that request when made. hahaha





This one just shows ya how shallow the dof is on this macro lens. I have to line things up perfectly straight and shoot perfectly straight on to get a whole bud in focus.


The sugar leaves are just that. SUGAR. I tend to keep more of them on during the fall/winter months to make sure i dont over dry. Most of the stuff i grow has frosty ass sugar leaves so i keep em most of the time.

Im gonna do a bho run on about a q of this stuff and i expect the yield to be good.

If i was a hash maker id grow the hog.

Day of the chop



Iphone picture with the lights off so its a little out of focus.

bassman999 said:

Ive been so busy I never did anything but a keif run.
I still plan to though in a week or so after things slow down.

I ordered some 5 gal bags and will try ice water hash for the 1st time too.

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Take it from me........I've made hash 4 times a year forever. By dry ice instead, and use the same bags with that. It's way quicker, easier, and less moisture in the end. Look at some Youtube videos on it and you'll see what I mean. WAY BETTER IMO.........

budbro18 said:

Day of the chop

View attachment 2888869


Iphone picture with the lights off so its a little out of focus.

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All I can say is WOW!!!!!!

Thanks man thats alot comin from you and your set up.

I dont know how well you remember your hog but when i break mine up it feels like sticky sand on my hands. not the usualy stickyness by itself. its very gritty. Almost like the trichs are super tough. I cant wait to make some bho out of this. Like i said it wont have any amazing, outstanding flavor but there will be a ton of it.


Also to bass. Try the dry ice. SSHZ is right. Some of the best stuff and its quick as can be. Ive been wanting to buy a whole set and do a run like ice hash but with just dry ice and have all the different screen sizes of crystals but never get around to it and just use my 140 micron bag and just know when to stop shaking. No drying/curing of it like ice hash. Decarbing is necessary if you plan to smoke it in blunts because it doesnt burn too awesome just sprinkled in blunts. But even from the first shake to the finishing of decarbing its like a half hour to an hour depending on how long you decarb for.

My dry ice comes out green even with the 73 micron bag for some reason.
Plus I want to vape some hash and wont put BHO in my already bad lungs