Mixing everclear and dry ice for honey oil

Armyofsprout

Well-Known Member
Hey guys I’m trying to make Honey Oil using Everclear and trim. I really need to get it all done today and don’t have time to freeze the everclear but I have a bunch of dry ice I need to use up. Can I put the dry ice directly in the Everclear in order to make it cold before adding it to the trim?

And should I also dry ice the bud first?
 

LeastExpectedGrower

Well-Known Member
I haven't done 'honey oil' but have done FECO from Golden Dragon, and you do need the cannabis to be cooled down beforehand too so you don't get the chlorophyll screwing with the end product.
 

Jjgrow420

Well-Known Member
Should I be good adding the dry ice to both ?
I wouldn't personally do that but looks like you can just fine. If it's too cold that could be a bad thing too.
 

Gemtree

Well-Known Member
You're supposed to chill the everclear and material together in a cooler or something with them all separate
 

twentyeight.threefive

Well-Known Member
Hey guys I’m trying to make Honey Oil using Everclear and trim. I really need to get it all done today and don’t have time to freeze the everclear but I have a bunch of dry ice I need to use up. Can I put the dry ice directly in the Everclear in order to make it cold before adding it to the trim?

And should I also dry ice the bud first?
A little bit of planning goes a long way.
 

LeastExpectedGrower

Well-Known Member
A little bit of planning goes a long way.
Also cannabis is low density and you're not using much...so it doesn't take nearly as long to get down to temperature vs. the alcohol. I keep my 196 proof alcohol in my deep freezer all the time, so when I'm making golden dragon, I have it at the ready.

I start by letting my cannabis sit for a few days out of the jar or bag (in my case I put it in a small plastic bowl without a lid) and let it dry out as much as possible before you decarb it. Decarb, then freeze. I don't break it up either...I use flower instead of trim and keep it as whole as possible so there's less broken tissue for chlorophyll to leach out of...that helps keep the 'green' to a minimum in both color and flavor.
 
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