Green Dragon + Sucralose = ?

Has anyone tried to extract pure sucralose from Splenda packets and use it to sweeten green dragon to a greater degree of palatabililty?

why don't you just mix it with other drinks/juice?

seems alot easier to me

Small flasks, for instance.

Man... turning green dragon in something palatable is one of the hardest things to do... even after YEARS of experience, i never did succeed properly. For me, drinking it is always a challenge... Anyway, if you succeed, tell us! Cause if you succeed, surely you will have granted your place in the cannabis world's Hall of Fame! :jointsmile:

if you were going to pick something to add to your green dragon, even if it is sugar, why would you use fake sugar. Use some table sugar, some corn syrup, some HFCS, yes there is nothing wrong with it, trust me its in the name, maple syrup, sugar in the raw, some thing, but why an artificial sweetner? If you ask me splenda is the worst of them because there is so little testing done on it that they call it safe when it isnt, it is just as dangerous.

Well,

pure sucralose is 600% sweeter than table sugar, is left undigested to pass out of your system, does not promote tooth decay, has been approved by the FDA since 1991,

and reduction to high potency is in the spirit of green dragon.

Don't ask; do it & post your results, that's the spirit!

I was thinking about this the other day - generally in cooking if you have a seriously out of balance basic flavor in something, you boost one of the other basic flavors to, what? compensate? mask?

Bitter is the rogue flavor in tincture - I was wondering if perhaps a bit of salt along with some sort of sweetener might help.

Hmmm - a piece of lemon peel helps cut the bitterness of espresso - perhaps a few drops of lemon extract might help... alcohol based, would mix well with tincture...

I'd follow my own advice above, but I'm perfectly content with my tincture's flavor (it is infused with cardamom, cinnamon & peppermint).

Well... lemon reduces indeed the bitterness of green dragon. I used to mix it with pure lemon juice (extracted directly from the lemon), but the amount of lemon juice needed was far greater than the amount of green dragon, something like 10 or 20 times greater... so it wouldnt be useful if you has the need to put it into small flasks.

Lemon juice might mask the bitterness by boosting one of the other basic flavors - sour.

(by basic flavors I mean sour/sweet/salty/bitter, oh & I guess umame. I have no idea in the world how to deal with the umame factor in Green Dragon).

But a piece of twisted lemon peel - no juice, no acid - considerably tames the bitterness of espresso, which is what led me to wonder about lemon extract & tincture.

I'll try to remember to pick up a bottle of lemon extract & give it a whirl.

Both lemon and peppermint extract are over 80% alcohol and should work fine making tincture the old fashioned way of soaking over a period of time. I have no idea how either would respond to cooking via the Master Wu technique.
A one ounce bottle of either extract cost a little over $2, add 1.5-2 grams of reefer and then wait for 4-6 weeks and find out. I plan to give it a try next time I restock.

I was thinking of using lemon extract as a flavoring to mitigate the bitter flavor of Green Dragon, not of using it as the solvent itself, though as you say, that should work.