Sous vide cannabutter test run

deezus

Well-Known Member
Happy Croptober everyone!

After a good outdoor season the fun begins with experimentation. I haven't had much experience in the edibles department but figured I'd try my hand at making cannabutter with a sous vide setup. My wife hates the smell of pot and refused my request to decarb in the oven, so after doing some reading I tried a batch this way.

Took 2 oz. of roughly busted dry herb and 2lbs of butter, threw in a vacuum bag and sealed it. Set the circulator to 205 f and decarbed for 2 hours, then dropped the temp to 185 for 4ish hours. Strained the butter through a cheescloth, then transferred into a large pot with water (approx 3:1 volume water/butter). I simmered this on low heat for 20 minutes to strip some of the water soluble impurities out then let it cool down to set up.

I ate a couple brownies out of a small batch (probably 20% overall) using 1/3 cup of melted butter, and spent a lot of time giggling on the couch. Can confirm this method works pretty damn good :D
 

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Mad1operator

Active Member
Happy Croptober everyone!

After a good outdoor season the fun begins with experimentation. I haven't had much experience in the edibles department but figured I'd try my hand at making cannabutter with a sous vide setup. My wife hates the smell of pot and refused my request to decarb in the oven, so after doing some reading I tried a batch this way.

Took 2 oz. of roughly busted dry herb and 2lbs of butter, threw in a vacuum bag and sealed it. Set the circulator to 205 f and decarbed for 2 hours, then dropped the temp to 185 for 4ish hours. Strained the butter through a cheescloth, then transferred into a large pot with water (approx 3:1 volume water/butter). I simmered this on low heat for 20 minutes to strip some of the water soluble impurities out then let it cool down to set up.

I ate a couple brownies out of a small batch (probably 20% overall) using 1/3 cup of melted butter, and spent a lot of time giggling on the couch. Can confirm this method works pretty damn good :D
Stealing this. I only know 1 other person with a sous vide!
 

cannabineer

Ursus marijanus
Happy Croptober everyone!

After a good outdoor season the fun begins with experimentation. I haven't had much experience in the edibles department but figured I'd try my hand at making cannabutter with a sous vide setup. My wife hates the smell of pot and refused my request to decarb in the oven, so after doing some reading I tried a batch this way.

Took 2 oz. of roughly busted dry herb and 2lbs of butter, threw in a vacuum bag and sealed it. Set the circulator to 205 f and decarbed for 2 hours, then dropped the temp to 185 for 4ish hours. Strained the butter through a cheescloth, then transferred into a large pot with water (approx 3:1 volume water/butter). I simmered this on low heat for 20 minutes to strip some of the water soluble impurities out then let it cool down to set up.

I ate a couple brownies out of a small batch (probably 20% overall) using 1/3 cup of melted butter, and spent a lot of time giggling on the couch. Can confirm this method works pretty damn good :D
Looking at your times and temps, I’m guessing you had 50% of the decarb undone.

Can you rig the vacuum bag to spend 30 min at full boil? That should get it done.
 

deezus

Well-Known Member
Looking at your times and temps, I’m guessing you had 50% of the decarb undone.

Can you rig the vacuum bag to spend 30 min at full boil? That should get it done.
I think I can get it going to 98C, but not quite a full boil. I'm sure I could have a similar setup with a large pot of barely boiling water.

As I said I'm pretty inexperienced in the edibles department, what's your take on the decarb temps/time? Too low for temp? Also the low boiling phase following the water bath, does that also play into the decarb process, or does it stop/slow once it's bound to the fat? Thanks!
 

cannabineer

Ursus marijanus
I think I can get it going to 98C, but not quite a full boil. I'm sure I could have a similar setup with a large pot of barely boiling water.

As I said I'm pretty inexperienced in the edibles department, what's your take on the decarb temps/time? Too low for temp? Also the low boiling phase following the water bath, does that also play into the decarb process, or does it stop/slow once it's bound to the fat? Thanks!
There appears to be a step at about 95 degreesC. Below that, the reaction is very slow.
100 for 1 hour or 110 for 10 min is the safety line.
 

Destroyer of chairs

Well-Known Member
There appears to be a step at about 95 degreesC. Below that, the reaction is very slow.
100 for 1 hour or 110 for 10 min is the safety line.
Duuuuuuuuuuude ur post # is freakin insane.

Im currently in the situasjon where my oven broke down on me and looking into the water decarbing.

How long would it take if boiling?

Nvm it was answered mb. Flying here
 

JClayGrows

New Member
There appears to be a step at about 95 degreesC. Below that, the reaction is very slow.
100 for 1 hour or 110 for 10 min is the safety line.
Great info thank you!

The same temp parameters would apply to a Mason jar hot water bath method right? My partner and I are taking a deep dive into edibles and the least controlled part of the process to me right now is putting a small amount of herb in a giant oven for de carb. Decarbing in the butter Def seems like a better approach I just wasn't sure if it was possible.

So I could bathe a jar of ghee and flower in boiling water at 220ish for a half hour and drop the temp to 180 and let it bind for the next four hours. Using a candy thermometer I could be relatively certain of the Temps of the butter during the while process and there would be zero smell. Is this right? Because it is revolutionary for me if it is.
 
Hi y'all, here's a decarb chart, time n temps. I've been doing sous vide for awhile. Start with dried weed. Slower you go, more terpenes saved.
Screenshot_20201003-204607.png
 

Ovah

Well-Known Member
Happy Croptober everyone!

After a good outdoor season the fun begins with experimentation. I haven't had much experience in the edibles department but figured I'd try my hand at making cannabutter with a sous vide setup. My wife hates the smell of pot and refused my request to decarb in the oven, so after doing some reading I tried a batch this way.

Took 2 oz. of roughly busted dry herb and 2lbs of butter, threw in a vacuum bag and sealed it. Set the circulator to 205 f and decarbed for 2 hours, then dropped the temp to 185 for 4ish hours. Strained the butter through a cheescloth, then transferred into a large pot with water (approx 3:1 volume water/butter). I simmered this on low heat for 20 minutes to strip some of the water soluble impurities out then let it cool down to set up.

I ate a couple brownies out of a small batch (probably 20% overall) using 1/3 cup of melted butter, and spent a lot of time giggling on the couch. Can confirm this method works pretty damn good :D
I just got my Instant Pot 11 in 1 air fryer with Sous vide as function.

Never done sous vide before, so my question is.
You sous vide the trim first in vaccum sealed bags (do the need to be vaccumed?) and the sous vide process you do is for decarbing the trim instead of using the oven method, am I correct?

Best regards.
 
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194F = 4.3
Is that 4.3h?

Could you please explain, how you calcuate the time?

What does it mean by Relative to 230F?

Best regards
I'm not sure what they mean by relative, but yes it's 4.3 hrs, 4hrs 23 min. At 194°. I usually do 130° for 92hrs, I decarb dry,in mason jar then infuse into oils.lovr them terps! KIMG2479.JPG
 
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