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What to Do With Those Pressed Pucks After the Rosin Extraction?
What to Do With Those Pressed Pucks After the Rosin Extraction?
You can also extract any remaining rosin in the pucks or filters for edibles by boiling the pucks in water with butter. During this process, the remaining rosin in the pucks will be heated by the boiling water to release the rosin into the butter. The extraction method is fairly straight forward. We recommend that you weigh your rosin pucks first, and use about 1 ounce of rosin pucks per stick of butter. You will want to take a pot of boiling water (190F), add 1 stick of butter and allow it to melt. You should see that all of the melted butter is now floating on top of the boiling water. Place your rosin pucks (preferably inside of a tied shut filter) and allow the rosin pucks to boil in 190F water for at least 1 hour but up to 2 or longer depending on desired effects. Keep in mind the longer you are decarboxylating and boiling the rosin pucks while infusing into butter, the more sedative the cannabutter will be.
After the extraction is complete, simply allow the butter/water mixture to cool then place in the fridge until the cannabutter layer is solidified completely. Once the cooling is complete, you can take the cannabutter from the water, and move it into its own container. Discard water. Your cannabutter is complete! To help increase the bioavailability of the extracted cannabinoids it is recommended to melt your cannabutter gently on a stove over low heat (microwave is not recommended), then add in 1 tsp of sunflower lecithin and wisk to incorporate completely. You can now store the cannabutter in the refrigerator or freezer, or add it direct to your recipe as butter is called for.
*Advisory - It is recommended to test the potency of your cannabutter with a small sample such as on a piece of bread. If the cannabutter is too strong for your liking, you can always use only a portion of butter required in the recipe, as cannabutter and then use regular butter for the remainder.
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