So, gelatine are the easiest, with infused oil. They don’t last long however, especially for a lightweight like me. So, highly suggest using FECO.
Shelf-stable gelatine FECO gummies
Firm chew, ~50 gummies, 45 min active. Metric.
Ingredients
Gelatine powder, 200 Bloom (the premium stuff) 10 g
Cold water for blooming 22 ml
White sugar 35 g
Glucose syrup 18 g
Citric acid 0.75 g, half for the cook and half for the coating
Potassium sorbate 0.06 g
Concentrated flavouring 0.7 g
FECO dosed to your extract
Digital thermometer reading to 120 °C required. Test/calibrate with boiling water to make sure it’s accurate.
I use for flavouring “Flavorah Mango Pineapple passion”. I hear Lorann is a good one too.
FECO
The complicated part. If this intimidating, infuse mct oil. For me FECO is worth it as less is needed per gummy, which is more shelf stable ans is useful for a lot of edibles.
Dosage
Estimate THC in your FECO, divide by mould count, I suggest to target 2.5 mg per gummy. Trim-based FECO is far weaker than bud-based, as i found, and also don’t reuse someone else’s numbers on this stuff.
Method
Sprinkle gelatine over the cold water, leave 10 min until rubbery.
Dissolve sugar and glucose syrup in a saucepan over gentle heat. Don’t boil.
Stir in the bloomed gelatine over low heat until melted.
Raise to 105–110 °C, hold 1–2 min, stirring. Never exceed 115 °C.
Off heat, cool to 75–80 °C. Add half the citric acid, the potassium sorbate, flavouring and FECO. Stir 30 seconds, uneven stirring means uneven doses.
Pour into silicone moulds immediately.
Set 1 hour at room temperature, then fridge overnight.
Demould, air-dry 24 hours, flip at 12.
Optional: toss in 90% sugar / 10% citric acid.
Texture
Drying time is the main firmness… 48 hr gives a hard chew, 24 h a softer chew.
Storage
Store in fridge and/or vacuum-seal in small portions, cool and dark. Keeps close to a year. At 24 h drying, check a bag at two months for sweating.
Protips (?)
Always label.
Spray/wipe the moulds with (mct) oil if have a tricky mould. High quality moulds help. If they aren’t set enough, leave them on a rack for a few days, no issue there. Oven on 50oC for 2-3 hours if weather is bad and they aren’t setting at all.
One question regarding FECO. It appears that the evaporation step will accomplish decarboxylation. However is there a method for preserving the more volatile aromatics, terpenes, etc?
I love edible chemistry, i make more than i eat because of it :)
Unfortunately edibles using alcohol or oven strip terps. Im not sure how much gets digested, happy to hear from someone on that.
In terms or feco i would suggest this: decarb in oven (using silicon bag or glass jar to retain any possible terps). Then do the frozen alcohol feco (golden dragon style). Then leave with a lid off for a few days and it’ll evaporate by itself or double boil it.
I’ve used a pressure cooker to decarb. With silicone bag or glass jar. I’m thinking I’ll do a bit longer, but lower temp, in the instipot, so I can control that. I’ve seen some time temp charts, that I can use for guidance. For example (https://dutch-passion.com/img/cms/Blogs/weed-decarboxylation-temperature-and-time-chart_.jpg) I had a friend do a batch for me, and he def. over-cooked it.
It’s honestly the part that needs the most rigour: bite the bullet and buy yourself a thermometer that can go into the oven/pot. Temperature is the most critical, so i figure it’s not worth assuming.
I found my oven ran hotter than i set it ~10oC, as well as the glass jar heated up slower (due to thermal mass).
Should only cost 15-25€ and pays for itself vs a wasted batch.
That’s why I’ve used an insti-pot. I’ve used it for fermenting natto, and it works spectacularly well. My friend used a regular oven, and apparently spaced out, thus leaving it too long. I’m not sure if he had a thermometer, or just went by what it said on the oven dial. It was one of those, “he makes them for himself, and it would save time for me, so let him do it” situations. Frankly they also buy the cheapest bud they can get at the shop, as well. So quality control is not high on their priority list. As the saying goes If you want it done right, you have to make a few mistake on the way to making it right yourself. ;-) So that’s the stage I’m at. Organic bud, painstakingly produced. Take my time, ask questions, and do it right.
Exactly, if you have your own, the satisfaction is a beautiful thing in the end.
Last new years eve I made infused chocolates, mostly farm to table: grew the cannabis (organic soil), infused the oil, made the chocolates. With that I could tell everyone the ingredients and dosage, as well as advice eating them, which went down a treat.
I’m new to gummy science. Easier would give me a win to begin. Thank you for asking in re: clarification!
So, gelatine are the easiest, with infused oil. They don’t last long however, especially for a lightweight like me. So, highly suggest using FECO.
Shelf-stable gelatine FECO gummies
Firm chew, ~50 gummies, 45 min active. Metric.
Ingredients
Gelatine powder, 200 Bloom (the premium stuff) 10 g Cold water for blooming 22 ml White sugar 35 g Glucose syrup 18 g Citric acid 0.75 g, half for the cook and half for the coating Potassium sorbate 0.06 g Concentrated flavouring 0.7 g FECO dosed to your extract
Digital thermometer reading to 120 °C required. Test/calibrate with boiling water to make sure it’s accurate.
I use for flavouring “Flavorah Mango Pineapple passion”. I hear Lorann is a good one too.
FECO
The complicated part. If this intimidating, infuse mct oil. For me FECO is worth it as less is needed per gummy, which is more shelf stable ans is useful for a lot of edibles.
Dosage Estimate THC in your FECO, divide by mould count, I suggest to target 2.5 mg per gummy. Trim-based FECO is far weaker than bud-based, as i found, and also don’t reuse someone else’s numbers on this stuff.
Method
Sprinkle gelatine over the cold water, leave 10 min until rubbery.
Dissolve sugar and glucose syrup in a saucepan over gentle heat. Don’t boil.
Stir in the bloomed gelatine over low heat until melted.
Raise to 105–110 °C, hold 1–2 min, stirring. Never exceed 115 °C.
Off heat, cool to 75–80 °C. Add half the citric acid, the potassium sorbate, flavouring and FECO. Stir 30 seconds, uneven stirring means uneven doses.
Pour into silicone moulds immediately.
Set 1 hour at room temperature, then fridge overnight.
Demould, air-dry 24 hours, flip at 12.
Optional: toss in 90% sugar / 10% citric acid.
Texture
Drying time is the main firmness… 48 hr gives a hard chew, 24 h a softer chew.
Storage
Store in fridge and/or vacuum-seal in small portions, cool and dark. Keeps close to a year. At 24 h drying, check a bag at two months for sweating.
Protips (?) Always label. Spray/wipe the moulds with (mct) oil if have a tricky mould. High quality moulds help. If they aren’t set enough, leave them on a rack for a few days, no issue there. Oven on 50oC for 2-3 hours if weather is bad and they aren’t setting at all.
Much Thanks! Exactly what I needed.
One question regarding FECO. It appears that the evaporation step will accomplish decarboxylation. However is there a method for preserving the more volatile aromatics, terpenes, etc?
I love edible chemistry, i make more than i eat because of it :)
Unfortunately edibles using alcohol or oven strip terps. Im not sure how much gets digested, happy to hear from someone on that.
In terms or feco i would suggest this: decarb in oven (using silicon bag or glass jar to retain any possible terps). Then do the frozen alcohol feco (golden dragon style). Then leave with a lid off for a few days and it’ll evaporate by itself or double boil it.
I’ve used a pressure cooker to decarb. With silicone bag or glass jar. I’m thinking I’ll do a bit longer, but lower temp, in the instipot, so I can control that. I’ve seen some time temp charts, that I can use for guidance. For example (https://dutch-passion.com/img/cms/Blogs/weed-decarboxylation-temperature-and-time-chart_.jpg) I had a friend do a batch for me, and he def. over-cooked it.
It’s honestly the part that needs the most rigour: bite the bullet and buy yourself a thermometer that can go into the oven/pot. Temperature is the most critical, so i figure it’s not worth assuming.
I found my oven ran hotter than i set it ~10oC, as well as the glass jar heated up slower (due to thermal mass).
Should only cost 15-25€ and pays for itself vs a wasted batch.
That’s why I’ve used an insti-pot. I’ve used it for fermenting natto, and it works spectacularly well. My friend used a regular oven, and apparently spaced out, thus leaving it too long. I’m not sure if he had a thermometer, or just went by what it said on the oven dial. It was one of those, “he makes them for himself, and it would save time for me, so let him do it” situations. Frankly they also buy the cheapest bud they can get at the shop, as well. So quality control is not high on their priority list. As the saying goes If you want it done right, you have to make a few mistake on the way to making it right yourself. ;-) So that’s the stage I’m at. Organic bud, painstakingly produced. Take my time, ask questions, and do it right.
Exactly, if you have your own, the satisfaction is a beautiful thing in the end.
Last new years eve I made infused chocolates, mostly farm to table: grew the cannabis (organic soil), infused the oil, made the chocolates. With that I could tell everyone the ingredients and dosage, as well as advice eating them, which went down a treat.
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deleted by creator