Shatter is auto buttering

Uneducated Masses? Yeah I can vibe with that. Fact is, it’s extremely easy to make. From start to finish. It can be done in small quarters - very small quarters and done cleanly.

Sadly it is not particularly terpy and I am so over making it I don’t want to make it any more.

Yup…

Hey I’m one of them I admit it wholeheardedly. We just don’t have the luxuries of having balls to the wall equipment to run different products. Where-as I can do shatter with very little and have it come out nicely.

The fact that it’s so easy to do is why I agree with Cyclo. Anyone can make it - they really can.

So this is whats happening. In the first picture (sour tangie) it started to sugar really nice for a day or two. Then it kind just became the granular sauce. How can i rectify this. I have tried some and it is terpy af. I mean id smoke it but i can really say its sugar. In the second picture (GG4) one day after putting it into the pyrex dish it seems to have begun sugaring. Should i just let it keep going? Both are sitting in an oven at 110f no vac. Both are sealed. Any help is appreciated as always. Thanks guys.

Are you intentionally going for sugar rather than sauce? Maybe pour off your terp portion into a jar and let it continue to separate on its own. Or you can just cook the shit out of the terps.

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Well. It was shatter that started to nucleate. At the begining of this post. This is waht it has turned into while i was trying to turn ot into sugar. I did take some of the sour tangie (jarred stuff) out and put it into a smaller container and added some butane to it and capped it just as an experiment. Came in today and there was clearly a seperation of a terp fraction in that jar. I poured it off but it is still kind of a soupy mix. Ill send some pictures in a second.

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for sugar u should have jarred the oil prior to autonbuddering…right outta extractor into a jar

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Lol. So ive read. I was going for shatter to begin with but i cant sell sticky shatter. So i went the sugar route and this is where in at.

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