Anyone have a good technique for decarbing rosin for use in gummies? The goal is to minimize that hashy decarb aftertaste as much as possible while achieving full conversion. I realize “preserving terps” is a futile effort at these temps so please don’t assume that’s what I’m asking here.
My thoughts are to decarb in a vacuum oven to ensure those breakdown products are being evacuated as they occur, and to do a lower temp but longer decarb process, potentially something like 180F for 12-18 hours rather than blasting the oil at higher temps like 220F? I do realize vacuum does not affect the reaction temperature for decarboxylation, my thoughts are more about preventing as little breakdown of terpenes into crap smelling/tasting compounds as possible.
Any thoughts? Any and all advice is welcome and appreciated.
Decarb in a vacuum oven in a mason jar with the lid on to preserve terpenes. The slower the better. As the extract decarbs itll release co2 and create pressure inside the jar which will help preserve the terpenes. Mason jar lids usually bend at around 10 psi so i wouldnt worry about blowing one up
I don’t believe the decarb process is going to directly fix the hash taste. I think with rosin, the hash taste is something that will have to be remedied in the recipe formulation. We do 10mg and 50mg rosin gummies out here in CO and the 50’s taste substantially “hashier” than the 10mg’s. We took some time and played with the constituents of the recipe and found that you can indeed hide the taste slightly. I would suggest start by playing with your malic/citric acid combination first and work from there!
No sure why it would work at all actually. Taking HASH and asking it not to TASTE LIKE HASH. Seems pretty silly to me.
I combat this by starting with fresher flower that has overpowering NON-HASH terpenes.
There are certainly ingredients one could use in an edible to mask this flavor. But you are starting with an unpurified product that is pressed HASH.
Get better tasting hash. It is possible.
Decarbing can cause other weird things but I think @Kingofthekush420 is spot on with method - anything you can do to stop thiol and terpene breakdown into foul tasting/smelling substrates is a good thing.
But really - if you want completely flavorless things - then you need to FORMULATE for that. Or you can start with a product that is isolated from all the things that make it have flavor. And rosin isn’t that.
So why not lean into your full flavor extract. Presumably you are going with ROSIN for a reason.
I personally think that the real issue with most rosin tasting like PLANTS is because people are starting fresh and no doing anything to hold the chlorophyll in OR break the chlorophyll down.
But that’s just my own thoughts after working with the damn plant for a decade in a lab and trying desperately to beat it into submission so my wife will eat things I make for without complaining that it “tastes like kale”. <3
Which terpenes are “NON-HASH” terpenes? I don’t know a single producer that makes hash that taste good when eaten. I think it comes down to the consumer, some people like to taste the hash with their edibles - some dont!
Usually the ‘hash’ terps people are talking about are just regular ol` terps you’d find in most any strain, just oxidized with the majority of the volatiles bubbled off. Unless you spin the fuckers out in a fuge and are left with a chalky THCA output on one end and the terps on the other, what’s the point? At that rate you’re just better off using distillate rather than buttfucking nice hash.
Take shit apart, find out how it works, put it back together.
But hey we could always liquify it, distill it, run it through co2, put the output in a closed loop, extract it another time, put a photo of Rosie O’ Donnell on the vac oven, perform a black mass voodoo hex, spin 3 times counterclockwise then…
Most of them, actually. I’ve been doing this for a while now and finding strains the compliment the specific flavor you are going for really helps. And I cannot emphasis enough that if your process isn’t removing the chlorophyll - then your hash will have a that bitter hash / kale / dense hops / etc. There are plenty strains out there that don’t double down on those specific terps - you can find them.
Right now I’m focusing on a sweet citrus strain for all of my fruity gummies. And I’m focusing on a dessert chocolate strain for all of my chocolates. I grow these plants myself and feed these things to friends and family, including my very picky wife.
I would ask again - why you want to make rosin gummies? Is this just a marketing scheme? Are they looking for a closer to the plant product without tasting the plant (seems sus to me, but customers can be picky)?
Others are already talking about how to get to a similar outcome with MORE CONTROL over taste.
And really - you could just start using emulsifiers that also contain bitter blockers. Because then the bitter part just goes away. But is reformulating part of your plan?
So many options for this. And quite honestly, just because you haven’t tasted good hash, doesn’t mean it doesn’t exist. I remember the most bitter and awful RSO ever and trying to wash that flavor off my teeth… And I do not experience that with all hash - although I have definitely had some that tasted like a trash can that was just sprayed by a skunk. What you start with will determine where you arrive. So be mindful of the starting place and you just might have a different outcome.
A non-solvent based alternative for edibles I would wager. Distillate tastes like shit.
Take the pepsi challenge and make some household goodies (my favorite is peanut butter cups) and add the equitable dose to both batches and tell me that the disty batch tastes better with a straight face.
The kind that stay in weed and of course the shit you use to strip furniture varnish. As a guy who has made a lot of fucking hash the only differentiating factor I find in the terps that really matter is the acidity of the terps itself to transform the state the hash itself is in. Otherwise you are just looking at a blend of terpenes that are found in everything else we eat, drink and smell in different amounts and formulations made by good ol` momma nature.
Oh no. I would never say that. But he’s asking why his hash tastes terrible and how to fix it. I proposed that not all hash tastes terrible and to think about his process and inputs.
Although I have had excellent almost flavorless 99% distillate before. So that is also possible, you know? Just expensive and therefore impractical.
I guess in that case, the real question would be how bad does the rosin taste.
If you need to add more shitty tasting rosin than you would disty to reach the same effective dose, the shitty rosin taste would probably be worse than a disty gummy with the same profile.
Chocolate complicates things a bit in terms of flavor masking, so if you’re going to do it, do it with gummies
Considering I usually prefer edibles with shitty (hash) rosin way more than food grade disty I’m not sure. I’ve never mixed a bunch of cheap rosin together for a batch of edibles and thought GOD THIS TASTES LIKE CHEMICAL ASS but i’ve had plenty of off the shelf disty edibles that I thought that about. I’ve got an entire drawer of small jars of stuff I wouldn’t dab or put in carts but work just fine in edibles, especially chocolate which always seems to have a nice harmony with the taste of decarbed rosin.
At that point it’s a matter of standards you have for yourself, you know? Some people think Budweiser is a good beer. I personally wouldn’t feed that shit to livestock.
I think you could (arguably) arrive at the same result by using disty + HTE and save on the input cost of the rosin. Granted, we don’t use distillate labeled as “food-grade” and only use the same clean, isolate-derived d8 we use in all of our products.
If you are producing rosin and have enough to stash the “food-grade” stuff (like @SubstituteCreature suggested) then the whole point is moot
I think the issue is that a lot of people think FF is needed for good food grade rosin which is hugely not the case - but unlike disty, you can’t really be the garbageman, take all the shitty material, run it through remediation 10000x and expect it to be something that will work in edibles.
But then again I think that’s a bit of the “If you respect the law and love sausage never watch either be made” mindset I have poking through.
I mean I’ve never had to employ several processes to turn this
I can’t tell something is an edible when I use my distillate. Some people can taste CBD and THC, but I cannot. I can taste the hash in an edible when it is made using anything other than distillate or isolate.
