Trying to Make a Double Strength Batch of Canna Butter. Would This Work?

So I use one of the smaller crockpots for my butter and the last time I did it I used a bunch of trim and popcorn buds... I filled the entire crockpot with shit (no big nugs, all shake small nugs and whatnot) and it my brownies came out okay, but I had to eat close to a 3x3x1 or 4x4x1 brownie to get stoned.

I want to strengthen the butter so I can get high off of less brownies...

So my first idea was to fill the pot and cook it like normal, strain all the shit out and then repeat the process with the same butter but new plant matter... I'd be going 10-12 hours each time so it'll take ~24 hours for one double strength batch to come out. My concern with this is degradation from the first batch being in there for a whole second run, which would obviously keep the batch from full strength, right?

but while I was writing this post I got another idea to just to use the same amount of water and plant matter but half the butter and then just combine the butter into the same container when it's all done... but then I worry that maybe the plant matter will burn? IDK.

Thoughts?

Are you weighing and measuring anything??

My concern with this is degradation from the first batch being in there for a whole second run, which would obviously keep the batch from full strength, right?

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I run my butter for 24 hours, and I know a few people that run even longer. I dont think switching the trim when 12 hours in will hurt.

use the same amount of water and plant matter but half the butter and then just combine the butter into the same container when it's all done... but then I worry that maybe the plant matter will burn? IDK.

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I dont see the reason you would, but, as long as you keep water in your crockpot the temperature of your batch is going to stay around 212*. You aren't going to burn the plant material at this temperature, it will just decarb it for you.

Be careful you don't use too much water either.

Holy shit I cannot believe you extract so long!!

I put my weed in butter in a double boiler and get it up to temp for MAYBE an hour. I use a candy or infrared thermometer to keep the butter at optimum extraction temp.

One hour dudes.

I got all of bonnarroo hi on gooballs with corn oil made this way.

Would've taken me 20 years to make 6 gallons of oil the way you do.

My method is based on a solid knowledge of food science and the knowledge of what temp thc is extracted into oil at.

No restaurant would infuse their herb oils for 24 hours. It is overkill and a waste of your time.

I know this because I make 45 minute or 1 hour butter and oil all the time.

When my friends come to party at my crib, I put on my crockpot with a quart of olive oil. I poach weed and Rosemary, garlic, etc for 45 minutes... Then we dip that bread!

Free your minds, gentlemen.

Tommy

I dont use butter... it spoils sooner cant take higher temps... and well dont care for the taste much..

you must measure your pot... you want consistent results each time? USE Hash!


you may have a higher tolerence.. I made some the other day (had to eat dam near a dinner plate size) yet the other people who had them only ate a normal piece and were lit...

My method is based on a solid knowledge of food science and the knowledge of what temp thc is extracted into oil at.

No restaurant would infuse their herb oils for 24 hours. It is overkill and a waste of your time.

I know this because I make 45 minute or 1 hour butter and oil all the time.

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I use to run 8 hours, then, after trying 24 just for the hell of it all the compliments came pouring in. Nothing else was changed and they weren't told about the change. I make 1 1/2 gallon batches at a time, IMO, the extra time is worth it. I'd never run oil for 24 hours, but butter seems to need it.

Restaurants are interested in turnover, not so much in full strength.