chemphlegm
Well-Known Member
I use my kief or oil for green dragon to avoid the taste, same with any edibles. cabbage aint right
Any way to "clean up" green dragon tincture?
- Thread starter kookanooch
- Start date
Tupapa
Well-Known Member
It will be easier to Google your exact question
Fadedawg
Well-Known Member
The best way to eliminate the greeeen flavor, is not extract it in the first place. I suggest that you freeze the material and use subzero ethanol to extract it. Start with about a 3 minute soak and stop before it starts to turn green.
Locally we call that brown dragon, because it will be amber instead of green in color.
Diabolical666
Well-Known Member
If you use alcohol make sure its around 92%. Everclear and harsher can suck the green right out of it....hence the green flavor.
Ive added some candy flavorings to it as a tincture. Spearmint and citrus flavors seem to snuff the hempy flavor.
Putting it in dark cool area in vg is almost like a fermenting process idk. I use bubble hash in the vg. Sometimes when i go to shake it after a week , the lid pops from pressure building inside.
Ive added some candy flavorings to it as a tincture. Spearmint and citrus flavors seem to snuff the hempy flavor.
Putting it in dark cool area in vg is almost like a fermenting process idk. I use bubble hash in the vg. Sometimes when i go to shake it after a week , the lid pops from pressure building inside.
Fadedawg
Well-Known Member
Some folks gastro intestinal systems don't gracefully tolerate high concentrations of chlorophyll. Google chlorophyll poisoning.
As I've noted, it's most efficient to not extract it in the first place, but assuming its late for that discussion, there are ways to remove the chlorophyll or deprotonate it into pheophytin that tastes earthy vis a vis green. They all come with efficiency/product losses, but are not excessive and are the cost to play at this point.
Setting the solution in strong UV light will deprotonate the magnesium ion in the tail of the chlorophyll molecule, but not remove the pheophytin that it turns into. UV also destroys some of the target elements.
Wine producers remove unwanted polar elements using a bed of activated charcoal resting on a diatomaceous earth to filter out the carbon dust. It works with our solutions as well, and again there are some losses to the charcoal.
Column chromatography will do it, with some losses.
Lastly, if you have a really nasty solution that you want to scrub, you can do non polar/brine wash for the concentrate:
graywolfslair.com
As I've noted, it's most efficient to not extract it in the first place, but assuming its late for that discussion, there are ways to remove the chlorophyll or deprotonate it into pheophytin that tastes earthy vis a vis green. They all come with efficiency/product losses, but are not excessive and are the cost to play at this point.
Setting the solution in strong UV light will deprotonate the magnesium ion in the tail of the chlorophyll molecule, but not remove the pheophytin that it turns into. UV also destroys some of the target elements.
Wine producers remove unwanted polar elements using a bed of activated charcoal resting on a diatomaceous earth to filter out the carbon dust. It works with our solutions as well, and again there are some losses to the charcoal.
Column chromatography will do it, with some losses.
Lastly, if you have a really nasty solution that you want to scrub, you can do non polar/brine wash for the concentrate:
10.3 Pentane/Hexane/Heptane and brine wash - GrayWolf's Lair
Polishing Extract: We’ve discussed how to make pristine museum quality bragging rights concentrates, but what do you do after the fact, when what’cha got is […]
graywolfslair.com