As promised Kidney...a little tutorial on making hash oil. When it comes to actual measurements, it is to your discretion. This batch I used 50 of the 78 grams. The other 28 are being used in a glycerine tincture.
50gr Dry Ice Hash (I am sure if you use bubble hash you would have to use less grams of it. the DIE gives me a larger amount to work with, but it also gives you more of the plant matter than the bubble will. And hella quick way to make hash too.
My usual batch I would have done about 1 tsp coconut oil per gram of hash. When measured out by the 1/4 tsp, I found that 1/4 tsp would = 1 dose. But I only used 30 tsp coconut oil in this batch so it will be more potent. This is what I mean by it is to your discretion. With the lecithin, I think I ended up using 3 tsp granules. I do it by look and it looked about right with 3 tsp.
When you first mix your melted coconut oil and lecithin into the hash, don't worry about being chunky and thick. It will melt into the coconut oil. When I first mix and before it goes in the oven, I am just trying for everything to be moistened. Then I will add a few more tsp of oil. Then cover tightly with foil and let it get melting. If you follow the 1 to 1 ratio it will give you: 1/4 tsp = 1 dose
After the timer goes off do not open your foil. Wait until it is completely cool before opening (this goes for the decarb process too) or you will lose a lot of goodness.
ok let's get to it:
Step 1: De-carbing
place your hash evenly over the bottom of a oven safe ceramic dish. Wrap tightly with foil and place in cold oven. Turn oven to 225f degrees and set timer for 20 minutes. When done, shut oven off. Take your dish out and set on top of stove to completely cool. When cool, remove foil and stir up your hash. It wont be a hard and crumbly as in my pics, for I was stoned and decarbed with the cooking temp and time lol.
Preheat oven to 250f degrees. Stir up your hash and now add your lecithin granules and melted coconut oil (you want it to be liquid to mix in the hash - don't buy the already liquid coconut oil, just the solid kind). When you have the consistency the way you want it (remember it will be more liquid when done and not so thick, so don't over add your oil) cover tightly with foil. Place dish in oven and reduce heat to 220f degrees and set timer for 40 minutes. When done let completely cool as before.
When cool, time to check it. Remove your foil to some beautiful liquid dark brown gold. Give it a stir and see if the consistency is what you want. If not, you can always add a few more tsp of coconut oil. Seal back up and put in freezer. When frozen, take out and thaw and repeat cooking process, just to make sure you have completely broken down all that needs to be into a smooth oil. I store mine in the fridge or cabinet. I just put in microwave a couple seconds to liquify again for use.
Kidney, this is the oil that I will add a tsp or two of to my butterscotch pops at the end when you add your flavoring
**For the glycerine, I just put the jars in the microwave for 1 minute and then maybe 1 more. Take out and put the lids on tight and shake the hell out of em. Then put in dark cabinet. I have been heating once a day and shaking and will probable do this for about 2 weeks. It's an experiment so let's just see how high we can get with it