time to try cannacooking again

In the past I had several mixed results some good some bad. I recently got back into vaping and realized I've amassed alot of abv so my question is, wold 11 grams of abv,[almost all from dbv and ff all light brown uniform ] 1 gram of prested kief, 1 gram of high grade bud and 2 grams of medicore bud (possibly .5 of shatter if its effective in edibles I'm unsure of how i would apply it )be enough to make a nice batch of brownies? Any recipes that can be more potent then brownies? I'll be sHaring with combusters and don't want to hear the typical "I'm not even high " .

Typically I use half a cup of ABV and soak it in oil for 4 days (Shaking daily) then strain the oil and use that for the brownies - it doesn't sound like you have enough for that....

You might want to look up firecrackers - that might be a better 'edible' option for you.

I personally am looking at using my wife's sous-vide to make some ABV Butter. Not sure how that's going to turn out....

I can always wait, I just assumed the Addition of greens and kief would make a difference. Conside ring I have to actually make an effort to consume more than .5 a day (I consume all day long ) so I thought the greens wold be worth alot in this mix

3grams is easily 7-10 days of herb for myself

I'm just starting to experiment with edibles. Possibly, but I don't know what exactly can be done for optimal extraction with keif and fresh bud

I use 4g ABV per tray of brownies (0.25g per dose) so 11g ABV plus some other stuff would be a strong dose for my tolerance.

Just make sure you decarb the cannabis and kief. Google BadKittySmiles recipes. I don't normally reccomend GC forums, but she rocks!

Here is the BadKat link for convenience: http://forum.grasscity.com/incredib...s-uv-glowing-hash-candy-canna-bombs-more.html

Decarb is a recommended step for maximum efficiency and bio availability, but it is not strictly necessary... back in the day we didn't know what "decarb" meant, but the brownies certainly packed more than just a placebo effect.

ABV is already heat-activated, so when using ABV, you can skip the decarb step (in my experience/understanding).

I have, historically, never decarbed my fresh flower because I usually simmer it with butter in a double boiler for several hours (then bake around 325F for 40 minutes). If you're doing a cold extraction then you definitely need to decarb.

When using fresh herb I typically use around 7g for a tray of 9 brownies. 7g per 4oz stick of butter makes a great butter. I can't imagine 11g of ABV, 3g of fresh herb, and 1g of kief being anything but powerful. I also only ever make the brownies from scratch with 90%+ cacao, never box mix. It's super easy to do and, since I use a double boiler for my butter, I can go from raw materials to amazingly decadent brownies in only a few hours (way less when using ABV or decarbed flower).


The ABV will provide a body high that combusters may not appreciate or notice. Edibles have a habit of making people think they aren't high until they are all of a sudden too high to function. Edibles peak around hour 2 or 3 and can last upwards of 9 hours. Of course, these are just ballparks as everybodys' herb and body chemistry are different. If you make the cannabutter effectively, I think your starting materials should suffice.

On YouTube are some videos called Watermelons Kitchen. It has several recipes for cannabis but there's no reason you couldn't use ABV. ABV can be really potent. Some of the recipes are really good. She used to have a website but I notice that has been taken down.

you have more than enough for a batch of baked goods. like @beware116, I strongly recommend making them from scratch. super easy, tastes much better, and you have more control over batch size.

This is my go-to brownie recipe: https://www.verybestbaking.com/recipes/29519/chewy-cocoa-brownies/

The even number of eggs makes it simple to cut in half, which you may or may not want to do depending on your potency goals (cut if you want more potent).

I usually substitute oil (esp coconut oil) for the butter; it retains more moisture in the brownies and it's easy to medicate.

So if you wanted to maximize potency, I would take 3/8 cup of oil and add all the cannabis ingredients you mentioned. Then put the oil in the oven @ 250° for 90 minutes. Stir every 15 min or so to help dissolve the shatter and kief, and then strain/press out the plant material (cheesecloth/french press ideal for this)

Then using that oil, bake half a recipe of brownies. Use a 9 x 9 in pan. You could get 9, 1 inch brownies from this. I have a high tolerance, but I would not want to eat a whole one.

My last batch of edibles (~ 35 cookies) was made with only 1 gram of good shatter. That was an average potency of <.03g per cookie, and if you ate more than 2 cookies, you were pretty much couchlocked for the day.

I suggest using a double boiler to make your butter/oil. It's a lot easier to regulate the temperature and keep the lipid from burning. You can also create a sort of tea-bag with some sort of filter material and kitchen twine. That way you can just add your chocolate directly to your fresh cannabutter with no time in between and next to no mess. I use the darkest chocolate I can find (usually about 90% cacao).

Here's my recipe after that:

6 tablespoons (3 ounces) unsalted or salted butter, cut into pieces, plus more for the pan

8 ounces bittersweet or semisweet chocolate, chopped

3/4 cup sugar

1 teaspoon vanilla extract

2 large eggs, at room temperature

1/4 cup all-purpose flour

1 cup walnuts, almonds, hazelnuts, or pecans, toasted and coarsely chopped (optional)

DIRECTIONS

1. Preheat the oven to 350°F (175°C). [NOTE - I use 325°F when making special brownies, 350 for normal.]

2. Line the inside of an 8-inch square pan with 2 lengths of foil, positioning the sheets perpendicular to each other and allowing the excess to extend beyond the edges of the pan, or with a single large sheet of extra wide foil or parchment paper. Lightly butter the foil or parchment. [Editor's Note: The original recipe calls for a 9-inch square pan, although we've had success with an 8-inch pan.]

3. In a medium saucepan over low heat, melt the butter. Add the chocolate and stir by hand until it is melted and smooth. [NOTE - The butter will already be melted. Use the double-boiler here too.]

4. Remove the pan from the heat and stir in the sugar and vanilla until combined. Beat in the eggs by hand, 1 at a time. Add the flour and stir energetically for 1 full minute—time yourself—until the batter loses its graininess, becomes smooth and glossy, and pulls away a bit from the sides of the saucepan. [Editor's Note: There are two crucial elements in the making of these brownies. One is throwing yourself into the making of them by stirring them "energetically," asi the recipe stipulates. The second, also spelled out in the recipe, is making certain you stir the batter thusly for a full minute. It may appear to separate a few seconds into stirring, and it may appear grainy midway through, but when you stir with vigor for a full 60 seconds--and we do mean a full 60 seconds, along the lines of "One Mississippi, two Mississippi..."--you'll end up with a batter that's rich, thick, satiny smooth, and glossy as can be. And therein lies the difference between dry, crumbly brownies and what many brownie mavens around the world feel are, indeed, the world's best brownies.] Stir in the chopped nuts.

5. Scrape the batter into the prepared pan and bake until the center feels almost set, about 30 minutes. Do not overbake. [NOTE - It may take around 40 if you are using the lower temperature. A toothpick won't ever really come out clean since this makes extremely fudgey brownies.]

6. Let the brownie cool completely in the pan—this is the difficult part—before lifting the foil or parchment and the block of brownie out of the pan. Cut the brownie into squares. (The brownies will keep well for up to 4 days and can be frozen for up to 1 month.)

This creates the fudgiest, most decadent brownie imaginable. I use 7g of fresh herb usually and cut it into 9 brownies.

Just wipped up a batch. Used 7g abv and 8g of shake, was the weight after I sifted
a g of kief for vaping. Decarbed at 200F for 20 mins. All this into a small double boiler,
for 6 hrs at 170F. Strained with cheese cloth to a dark green color.
Cut into 9 squares. I ate a half brownie 2 hrs ago, feeling a mild mellow wamth.
Eddibles can take 3 hrs to hit me, so I'm waiting before another half, but I
think one of these would be just right. Will report back with further results.

Did you water cure the abv?

No, I am unfamiliar with that, what benefits will that add? They are tasty, and yeah one of these
will be just right for me, I have med high tollerance.

I have just read that it helps alot with flavor and digesting the abv

Ah, If eat some by it's self It gives me some burping, but no so bad, will try washing it.
I guess one dries it out after the wash and before going butter?

Ya I'm trying the wash now, I read some guide on it a while back