Quote Originally Posted by jazzboy_32
I'm having a little difficulty here in making my tasty canni-butter. I recently took my trim and ran it through a food processor to grind it into a super-fine flour like Bob's recipe recomends. However, when I try and follow the ratio for butter to trim (about 1oz trim to 1lb butter), I'm finding that my fine-ground leaf matter seems to soak up ALL the available liquid, making me have to dump far more butter and water into the mess to give me a little moisture to simmer. When I drain, filter and press the stuff , I'm finding that the best I can get is about 1/4 cup green butter rendered from nearly 2lb fresh butter placed in the boiling pot!
Is this right? Is anyone else having problems with their leaf soaking up all the goodies and giving back very little or have I ground it too fine for cooking. It seems that I should get back more butter for all that I dump in in the first place.
PS I have the same problem when I do tincture: 2 quart bottles of Bacardi 151 to 1oz of ground trim to get 3/4 cup of Green Dragon. Danm! thats alot of 151 to dump in to start!
Sorry for the late reply.

It sounds like your temps are to high. The butter should be kept below a hard boil..more a light simmer than a boil.
If you're having problems with water content, are you covering the pot?

The alcohol would evaporate considerably faster than water, so i'm not sure what the problem with the green dragon would be.