Careful With That Butter Eugene!

Discussion in 'Processing Marijuana' started by Tars, Nov 24, 2010.

  1. Tars

    Tars Member

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    Just made & tested my first batch of pot butter yesterday. Came into possession...er poor choice of words...availability..yeah that works better...of a grocery bag full of leaves & shake. A friend, who's done it before himself, suggested I make pot butter with it. Here's how to do it, he said, "put about 8 sticks of butter in the bottom of your crockpot, then cram the leaves in on top of that. Set the temp at a low setting, and let it cook for 2-3 days, stirring occasionally. Then strain the mixture through cheesecloth."

    So I followed the instructions. After 2 full-days of soaking, I removed and strained the mixture yesterday. The result was a very-dark-green butter substance, with a somewhat bitter taste. I spread a teaspoon each on toast, and added jam. It went down easily. Then I sat back to wait.

    Within an hour I started feeling the effects. After two hours I was completely stoned, WAY stoned. I was so stoned that I started getting uncomfortable. That's saying a lot too, as I've been partaking of THC for over 40 years. So stoned that I didn't want to walk, because it made the world spin a bit.

    Then the bad news: I started puking. For a couple of hours I was immobilized, with a bucket next to my chair. Every 10 minutes or so, UUURP! I was amazingly completely THC-wacked at the same time - strong visuals, everything-looking-like-its-in-a-cartoon wacked. Very enjoyable, no paranoia or anxiety. As things progressed I regularly sipped from a bottle of water, so as to avoid the dry heaves.

    Eventually the puking subsided, I peaked at 2-3 hours, then started to gradually come down.

    My guess is that the butter had been heated enough to melt, and pull the THC out of the leaves. But it wasn't hot enough to kill bacteria, and I gave myself ptomaine poisoning. Either that, or there was some substance that I didn't know about in the butter. I tend to doubt that it was chemical poisoning though, as the plants that the leaves/shake came from had been grown using organic methods.

    I'm throwing this whole batch of butter out. I want to try making the butter again, as it's a very preferable way to ingest THC. I love the high. But if there're those out there who have a foolproof way to make butter, I hope you'll share it. I REALLY don't want to poison myself again.
     
  2. deleted

    deleted Visitor

    or you was just high..
     
  3. Naturalhi

    Naturalhi Great hairy ape

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    Do ya s'pose that if ya consumed less, say a quarter eighth as much, ya might not OD next time? Cookin' it for 2 days rendered all the oils and tars into the butter, next time try just 10-12 hours maybe.

    I've OD'd on butter before, not pleasant, but if ya adjust the amount ya eat the results are worth it!>)
     
  4. Tars

    Tars Member

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    I think you're correct. It doesn't matter so much specifically what was rejected by my body/stomach. I'm starting another batch this evening. I'm going to let it seep overnight in the crockpot. When I test it, I'm going to start with a smaller test dose, then work up from there to get the high I like.

    Thanks for your feedback.
     
  5. i_need_a_miracle

    i_need_a_miracle Cajun Cornbread Jigger

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    This may be the only time that anyone has ever OD'd on marijuana. Congratulations, OP.
     
  6. Naturalhi

    Naturalhi Great hairy ape

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    also remember that trics are clear - tan, clhoraphyl is green, all other oils and tars get darker the heavier they are. so, if the butter gets much past the green spectrum it gets harsher and some think that green is bad, it's a matter of taste IMO:>)
     
  7. Tars

    Tars Member

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    If I ODed, then I want to OD again. That was the most vivid MJ high I've ever had in over 40 years. Now, to refine the butter-making process to get rid of the nausea-causing elements.

    Practice, practice, practice! :)
     
  8. i_need_a_miracle

    i_need_a_miracle Cajun Cornbread Jigger

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    I remember when I had my longest-lasting marijuana high, too. A friend of mine and I made an apple bong and we smoked several bowls out of it. Then, we decided to make spaghetti (and we used finely ground marijuana in place of the basil). Then, we made smoked a few more bowls out of the apple bong. Then, we went back into the kitchen and made garlic buttery weed toast (again, using the finely ground marijuana in place of the usual herbs). Then, we smoked a few more bowls out of the apple bong. Then, we sliced up the apple and made an apple desert, topped with honey, melted butter, sugar, and you guessed it---more finely ground weed on top.

    We went to sleep at around 3 AM, completely stoned out of our minds. When we woke up around seven-and-a-half hours later, we were still just as stoned as we were when we had gone to sleep. It was, like, a fifteen-hour high.

    It was awesome.

    That night is definitely one for the books. :sunny:
     
  9. Tars

    Tars Member

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    This just in from Tars' Test Kitchen:

    In a 1-gallon crockpot set at low-setting, melt 6 sticks butter. When butter has melted, add scwhag to fill crockpot approximately half-full. Heat for approximately 12 hours, stirring occasionally. Strain resulting mixture through cheese cloth. Results in a medium-green product.

    Quality test: 1 not-quite-heaping teaspoon, spread over toast, with jam kept test subject nicely toasted himself for about 4 hours, after which subject went to bed, and subsequently woke up all refreshed, with a zip-a-dee-do-dah perspective on the universe.

    [​IMG]
    (not my photo, but looks very similar)

    Batch resulted in enough of this fine butter for maybe 50 butter-better experiences! Isn't organic chemistry wonderful?
     
  10. dd3stp233

    dd3stp233 -=--=--=-

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    There are several different butter making techniques. I personally think the recipe using a layer of water under the butter works best. Its worth trying out, if you make butter regularly. Also you can do it on the stove top and let the water layer boil, but the butter layer doesn't become hot enough to burn the Cannabis and its hot enough to kill any bacteria, etc that might be present.
     
  11. makecakelate

    makecakelate Member

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    Sounds like they were too strong. When we first started with butter, people tokd us they were too strong. Some got hotflashes, puked, and were stoned for 3 days straight, and one lost a radishow job. Just add more butter or less trim if its too intense for you. Some people have a higher tolerance and may not have the same intense high as you.
     
  12. makecakelate

    makecakelate Member

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    Also, a few days of slow cooking sounds like too much to me. We do ours for like 6 hours om low heat and people tell us thats a long time. I thnk if it cooked for too long, it can begin to burn off tricomes. Just my opinion
     
  13. jimmyjoe1

    jimmyjoe1 toker Lifetime Supporter

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    ^agreed
     
  14. aceouses

    aceouses Banned

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    I tried eating it one time because smoking it made me sick every time I did it, and all my friends and I thought maybe I was just sensitive to the smoke.. but eating it made me 5x sicker than smoking it ever did.

    Also had a friend who made muffins from it, my sister and all their group of friends are like 1/2 to a whole muffin.. my friend figured that because he was fat that he needed more and scarfed down like three. All he did was puke and cry and he sat in the same spot and did not move for like 4-5 hours, then he passed out and when my mom got up she was like what the fuck is wrong with him.. and my sister was like mom remember when you told us not to eat weed? And my mom just laughed.

    /unrelatedtextwall
     
  15. Jruglove

    Jruglove Member

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    I mean if u wanna wait two days and puke something is wrong buddy. I am a cannabutter expert and i can say this with confidence because my edibles have been nothing but raved about and asked for by anybody who has had one. And Ive never heard of anyone puking and for me it kills any would be stomach aches.
    Ok so get a big stock pot fill it with as much water, leafy cannabis matter, and unsalted butter. Simmer (not boil) for about 4-6 hours or until most of the water has evaporated. Strain all the marc (the cooked weed) with a cheese cloth or just use a strainer and turn it into a ball and squeeze all liquid from it. Discard the marc and put the liquid in a smaller bowl and put in the fridge over night. The butter will harden and be on top of what is now very disgusting brown water. Cut a hole in butter and poke a carb hole and drain water. I usually rinse it with A little cold water too after that and then wam. green butter, best used in cookies in my opinion.
     

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