Just like scooby snacks…
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So I have 15 gallons of vg, split between 4 five gallon buckets. Each bucket has 1 lb of girl scout cookies sugar trim (50,000 mg Thca/thc) and about 150 grams of cbg sugar trim (15,000 mg cbga/cbg ). Should be some good meds. Gonna let these soak for about 2-4 weeks.
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Any updates on your VG Bucket tek @Apothecary36? Starting material looked of great quality, excited to see how it turns out.
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Well I finished the vg syrup and did a rough filter in the panda. It smells so good like og x gsc . Terps on point. I tasted some on my finger and my mouth went numb. I almost don’t want to add the ethanol but ill do a small batch and see the results
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Have you seen how @solventlessmind does his rosin syrups?
I got into this a little late but I’d like to kick things back to the honey for a moment if you don’t mind. Not trying to hijack anything.
I’ve been infusing honey for a lot of years. It was the first thing that I ever made other than the noobie oil and butter stuff. I wanted something different. In those days nobody thought anything other than fats or alcohol could be infused. I found a little known article by Dr Jay Cavanaugh that has completely changed my life and many others. I used that to develop an entire new category of infusion for the times, solvent transfer from an alcohol extraction into another carrier. It works exquisitely. And it’s so easy. I didn’t even realize I was making Green Dragon I was such a noob. Everybody was making fun of me.
Here’s that thread the noob made. Be kind. I have definitely refined the process and passed it on to the masses. The process is the same for a flower extraction or for concentrate. Decarb the concentrate then dissolve it into some high proof alcohol. Heat until the alcohol has evaporated and keep stirred. Concentrate will give a nice clean honey that tastes like the concentrate a bit but not unpleasant.
Anyways, here’s that honey thread that launched my “career” for your entertainment. It’s been a long road and one I’m proud of.
Here’s the way I infuse honey with concentrate. I guarantee that it will not separate…maybe never. The solvent transfer is a whole field of its own and I’m hoping to get some feedback on it from you guys later once I get my ducks in a role to post a thread.
I know how to make a syrup, too. 
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Are you going to evaporate the alcohol? A long soak in glycerin can be one of the most delicious cannabis product you could want to try if you like the flavor on your tongue to match the aroma of the buds. That’s the only way I like glycerin.
Small batch is always better the first time around. 
VG has a warming effect so it’ll always do that lol.
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true but the crackheads don’t need to know all the secrets
That’s the reason I started making thc syrup years ago. Got 3 personal friends off lean with it and a bunch of our customers sent us DMs saying the same.
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That’s awesome!
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Still reading through your tincture tek, great info in there. Is your syrup recipe viewable there also?
Oh, I have several scattered throughout all those pages with most of them being pretty amateurish. When I first saw a syrup in a dispensary I set out to do it myself just using trial and error and the knowledge I had been gaining. I worked in small batches and used food coloring and flavoring which could make it extremely difficult to see what was going on. They worked for me but didn’t make for a very good guide.
A few years ago @Thetetraguy was trying to work up a syrup and I think I learned more from him even though he asked me for advice. I wasn’t able to really help him because he was wanting to scale up and was using concentrates which at the time I had no personal experience with except for rso. I always worked with tincture.
That interaction started me on the road to concentrates because I realized it was the future of the market and I needed to embrace it to stay relevant. I know a lot more now and part of that knowledge is that syrups can be tricky depending on scale, type of concentrate, shelf life and all sorts of things.
Because I’m becoming disabled and lacking resources I asked one of my community members to seek out the best way to make syrups. He started reading Future4200 and now that has evolved into quite a versatile syrup using surfactants to keep the syrup stable. We’re working on a detailed set of syrup recipes utilizing “modern gastronomy”. Those are pretty fancy and I don’t expect you’re looking for that.
A lot depends on whether you’re using a clean concentrate or a full extract like RSO or alcohol tincture due to the waxes. Xanthan gum or a mix of xanthan/acacia gums is the easiest way to use RSO or feco. This makes a slurry that you then blend into whatever you want. I don’t have a build out for that one yet but have a couple of posts on it.
The easiest by far is to use wax/shatter for your syrup. I have a print guide for this that’s pretty simple. It uses a little bit of glycerin, not for infusion but for the emulsion. It needs to go in at the beginning and not further into the processing. I kept it in my refrigerator for months. I make an invert syrup and used lime juice for the citric acid. Here’s that post.
I believe I also posted one the R & D versions with the gums. It’s probably the easiest way but you need the gums and an immersion blender. You can buy xanthan gum at Walmart these days. I’ll see if I can find that post as long as it wasn’t a figment of my imagination. 
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Jeez thats like what 4 years ago now? Haha
Oh how much ive learned since then, i feel like its the difference between middle school and graduate school.
My finished product for that syrup was this
Never made it to market becuase i wasnt happy that it would seperate if stored in the fridge and it needed to be stored in the fridge because there was no preservatives. If u threw a bunch of preservatives in there it stayed shelf stable at room temp, just the cold would make it split
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I was just watching top chef and the molecular gastronomy inspired chef busted out the xantham gum
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Xanthan gum and sunflower lecithin for legal lean.
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I remember. The grape juice makes it hard to see how well it blends or stays that way. I never knew if you succeeded or not but when I saw you over here and how far you’d progressed since then, I was pleased. I’ve learned a lot in the short time I’ve been here. 
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I wish I had learned about it sooner but better late than never. It’s even got some health benefits.
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I decided on soy because of the flavor that sunflower added in, soy was milder but yeah that was pretty much the trick to getting to (mostly homogenize)
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