BobBitchen
Well-Known Member
I wish I had more room hyroot, you had some killer cuts to pass out
SomeGuy's LED & Other Grows. 2014-15 Season
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DCobeen
Well-Known Member
Room I got plenty of room now. Just not enough mature plants this round. That will not happen next run in april. I am sending Dr.D81 some of his cuts back and getting a few he has. But I dropped enough seed/took clones to make sure I have more plants ready. It sucks when I have lights waiting to be used and not enough plants.
papapayne
Well-Known Member
Yea, that does blow! Did you end up keeping the wet dreams clones I sent ya?
DCobeen
Well-Known Member
I have to see if it survived the mites ect. That is also why I am not sending out clones yet till we have them all dead and bug free. We have to have 60 plants ready. 30 for indoor April and 30 for outdoors in late april early may or when ever winter/frost is done here in MI.
papapayne
Well-Known Member
That sounds like a mighty fine plant count
SomeGuy
Well-Known Member
How to make the "medicine"
This is a written step by step on how i make my infused coconut oil. I call it "medicine" its gnarly stuff but if very effective for pain etc..
Whats needed:
-First you need a crockpot with a low and High setting. I use a smaller one. I think it is around 4quarts or so.
-enough buds, trim, duff etc.. to fill the crock pot to the very top with material. It is best if it is broken up really good and is of fairly good quality. I also try to use as many different strains as possible in it.
-24oz coconut oil. if you can only fill the crockpot half full use 120z of oil instead.
-Water to add to crock
-potato ricer
-mesh strainer
-large picther
-some spoons
-some jars
Extraction process:
-break up all material into smaller pieces no bigger than fingertip size
-Put all the material into crockpot. Should be full to the brim and squished but packed in so there are no air pockets.
-turn crock on high and pour all the oil over it.
-add water till all the material is wet and covered. will probably be to the brim
--cook for approximately 4-7 days. Add water as needed to keep hydrated. you can let it get all the way to it looks like there is no excess water and then fill back up. I cook on high most of the time but do turn it to low if it sputtering too much and making a mess. That is how you know to turn it down.
--The material should noticeably be broken down by the end of cooking. You will notice a significant change in how it looks. mostly everything will be very fine and very done.
The Squeeze:
-once its cooked unplug your crock and get setup to squeeze. I lay out a bowl next to the crock to squeeze into. and use a spoon for scooping in and out of the potato ricer.
-load the potato ricer but not too much. Squeeze all you can get out and repeat till all of the oil and water is in the bowl and the crock is empty.
-save the squeezed material for a second run (takes two used first runs to make a second run at a later date)
now put the mesh strainer over the pitcher and pour your liquid through the strainer and into the pitcher. It should have removed a majority of fine particles left from the squeeze.
-put the pitcher with the infused oil and water in the fridge to separate.
The Wash:
-Once it has separated in the fridge pull your puck of oil off the top and run it under some cold water to get an waste you can off and throw the water away.
-put the puck in new water in a pot on the stove and heat till the oil is melted in the water. S
-stir furiously till water becomes discolored.
-Put back in pitcher into fridge to separate again.
-do this process over and over (usually about 3-4 times) till the water does not discolor after being stired. Its now clean and that is the last time in the fridge.
The Finish:
-take the puck of oil off the water. This time if there is still some debris on the bottom of the puck cut it off with a knife till the puck is only butter. Save what you cut off to put in cookies or something.
-dry the puck with paper towels really good to keep it cold as it melts to the touch Work fast!
-put the puck in a sauce pan with high sides and a lid that can let seam escape.
-Cook just the oil in the saucepan on low. It will sputter and spit and sound angry. We are getting the water out so this stuff has true shelf life. You know it is ready when the oil goes completely quiet.
-While cooking you can use a candy thermometer if you want and make sure it doesn't get over 240dg. If you cook on low it will not get that hot though.
-once it is ready and water free pour into canning jars and cap. let cool enough in the open so you can touch them and then move to fridge and then freezer for long term storage.
Thats it. Thats how I make it. Hopefully this helps.
@fumble @nuggs
Much love to you all up there! take care.
Last edited:
SomeGuy
Well-Known Member
two of em doesnt put out too much heat though. really only 35w per bar. quite a bit of Light from that much though!!!Hung the light!
View attachment 3589947
It has the added benefit of warming the room a bit
Cheers,
Mo
Hopefully you like them. I think they will impress you after a few weeks.
SomeGuy
Well-Known Member
I forgot nothing my friend. I dont think you have tried my oil before. Nothing in it is lacking. I think @nuggs would tell you that.
even on high a crock does not get to high enough temp to take anything away. The process of water removal actually decarbs the oil aslo. Been doing it this way for many a year now and the resulting high from small dosage speaks for itself.
SomeGuy
Well-Known Member
It starts there and goes up. Mostly flavor or terpins at lower temps like that. Youll have to just trust me that it works unlike any other. My dosage is high at 1tblspn but that lasts for almost 10hrs for me. I think nuggs was just taking a tspn and having the same results. Regardless. I was asked to post exactly how I make it and so I have.
It does take quite a bit. I make it heavy on the bud/larf side. Make it and let us know what you think!
Ive had a few people not believe me about potency and green-out on a tspn. I mostly share this stuff with patients who have some bad pain. They seem to be able to tolerate it better. All in all.... I KNOW it works. I have gotten great feedback from all sorts of pain patients, not just myself.
fumble
Well-Known Member
Right on thanks SG . Is that with the lid off the crock pot then?
thanks SG . Is that with the lid off the crock pot then? How to make the "medicine"
This is a written step by step on how i make my infused coconut oil. I call it "medicine" its gnarly stuff but if very effective for pain etc..
Whats needed:
-First you need a crockpot with a low and High setting. I use a smaller one. I think it is around 4quarts or so.
-enough buds, trim, duff etc.. to fill the crock pot to the very top with material. It is best if it is broken up really good and is of fairly good quality. I also try to use as many different strains as possible in it.
-about 2lbs of coconut oil. if you can only fill the crockpot half full use 1lb of oil instead.
-Water to add to crock
-potato ricer
-mesh strainer
-large picther
-some spoons
-some jars
Extraction process:
-break up all material into smaller pieces no bigger than fingertip size
-Put all the material into crockpot. Should be full to the brim and squished but packed in so there are no air pockets.
-turn crock on high and pour all the oil over it.
-add water till all the material is wet and covered. will probably be to the brim
--cook for approximately 4-7 days. Add water as needed to keep hydrated. you can let it get all the way to it looks like there is no excess water and then fill back up. I cook on high most of the time but do turn it to low if it sputtering too much and making a mess. That is how you know to turn it down.
--The material should noticeably be broken down by the end of cooking. You will notice a significant change in how it looks. mostly everything will be very fine and very done.
The Squeeze:
-once its cooked unplug your crock and get setup to squeeze. I lay out a bowl next to the crock to squeeze into. and use a spoon for scooping in and out of the potato ricer.
-load the potato ricer but not too much. Squeeze all you can get out and repeat till all of the oil and water is in the bowl and the crock is empty.
-save the squeezed material for a second run (takes two used first runs to make a second run at a later date)
now put the mesh strainer over the pitcher and pour your liquid through the strainer and into the pitcher. It should have removed a majority of fine particles left from the squeeze.
-put the pitcher with the infused oil and water in the fridge to separate.
The Wash:
-Once it has separated in the fridge pull your puck of oil off the top and run it under some cold water to get an waste you can off and throw the water away.
-put the puck in new water in a pot on the stove and heat till the oil is melted in the water. S
-stir furiously till water becomes discolored.
-Put back in pitcher into fridge to separate again.
-do this process over and over (usually about 3-4 times) till the water does not discolor after being stired. Its now clean and that is the last time in the fridge.
The Finish:
-take the puck of oil off the water. This time if there is still some debris on the bottom of the puck cut it off with a knife till the puck is only butter. Save what you cut off to put in cookies or something.
-dry the puck with paper towels really good to keep it cold as it melts to the touch Work fast!
-put the puck in a sauce pan with high sides and a lid that can let seam escape.
-Cook just the oil in the saucepan on low. It will sputter and spit and sound angry. We are getting the water out so this stuff has true shelf life. You know it is ready when the oil goes completely quiet.
-While cooking you can use a candy thermometer if you want and make sure it doesn't get over 240dg. If you cook on low it will not get that hot though.
-once it is ready and water free pour into canning jars and cap. let cool enough in the open so you can touch them and then move to fridge and then freezer for long term storage.
Thats it. Thats how I make it. Hopefully this helps.
@fumble @nuggs
Much love to you all up there! take care.
SomeGuy
Well-Known Member
no. I make the lid fit. sometimes barely when it starts. after the first 24 hrs it loses a bit of volume and the lid fits without trouble.Right on
I know some seems counter intuitive. I stumbled on my process years ago by getting too busy and it sat cooking for 7 days before I had time to get to it. Then I tried it and havent gone back.
DCobeen
Well-Known Member
@hyroot simmering the oil should h
I will pick up a rice press and hopefully start making it in 2 weeks. I know so many who need strong meds like this. I will be honest with the results. I will add some Soy lectin to it also at the water cook off stage as I have been told to use it so body absorbs it better.It starts there and goes up. Mostly flavor or terpins at lower temps like that. Youll have to just trust me that it works unlike any other. My dosage is high at 1tblspn but that lasts for almost 10hrs for me. I think nuggs was just taking a tspn and having the same results. Regardless. I was asked to post exactly how I make it and so I have.
It does take quite a bit. I make it heavy on the bud/larf side. Make it and let us know what you think!
All in all.... I KNOW it works. I have gotten great feedback from all sorts of pain patients, not just myself.
fumble
Well-Known Member
the lecithin is used to make it more bio-available to your body. According to the BadKat, it makes it to where you need less to do more. There are those who will argue against the lecithin use though
nuggs
Well-Known Member
High All, Someguy told you some cool folks were over here figuring it out. late for the party but stubbed in now.
i think I have a old 400hps
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