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Thread: Cannabis infused syrup

  1. #1
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    Default Cannabis infused syrup

    A woman asked me today if I was going to try infused syrup. I wasn't sure what kind of infusion she was talking about, so I asked. She said cannabis. She has 2 sons that make syrup around Cambridge. They are trying to get into it, but of course there is a lot of government rules and red tape. With all the other edibles, why not I guess. Not for me though.
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  2. #2
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    I have seen it (CBD-infused maple syrup) on the shelves, and received a small bottle as a gift, but I've not tried it. Since CBD is an oil, it is quite difficult to infuse into maple syrup (oil has a very low solubility in a sugar solution). I didn't ask how they did it (or how well it worked...seemed to separate after a short time), but have received a few questions about it.
    Dr. Tim Perkins
    UVM Proctor Maple Research Ctr
    http://www.uvm.edu/~pmrc
    Timothy.Perkins@uvm.edu

  3. #3
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    we've looked into it already. In Ohio not an option cue to regulations. we could do cbd in syrup but not crystals. the amount that can be in doesnt affect those that use it for pain management. so we passed.
    Fred Ahrens
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  4. #4
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    A little off the topic but how is the best technique to infuse coffee into maple syrup?

    Thanks
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  5. #5
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    Cannabis infused syrup?
    Call me old school if you like, but I don't get it....we're talking Maple Syrup, what's next-milk?
    Last edited by johnallin; 07-11-2019 at 06:44 AM. Reason: Clarity
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  6. #6
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    Quote Originally Posted by Maple River Sugar View Post
    A little off the topic but how is the best technique to infuse coffee into maple syrup?
    We've been doing some testing of this. What seems to work (at least for us) is to heat up the syrup, put the material to be infused into the syrup (fresh ground coffee in your case) into a SS sieve or filter bag over the canning unit, then pump syrup (slowly) from the canner into the sieve where it mixes with the material. Keep recirculating (using a lead-free pump) until the taste is at (OR ABOVE) that desired. If not strong enough...keep recirculating. If too strong, add in more syrup to dilute the flavor. Typically we find that our taste-buds get overwhelmed with the infusion before too long and we often end up making the infusions too mild, so I'd recommend going stronger than you think (you can always add more regular syrup to cut it back). Once you get to desired intensity of flavor, filter, heat to canning temp, and put it in a container.

    So far we've done coffee, mocha coffee, cinnamon, vanilla, elderberry and bourbon-barrel (aged) syrups. Did a special batch for my daughter's wedding a month ago - came out great. Still have ginger to try.

    infusions.jpg
    Dr. Tim Perkins
    UVM Proctor Maple Research Ctr
    http://www.uvm.edu/~pmrc
    Timothy.Perkins@uvm.edu

  7. #7
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    Thanks, Dr. Tim. I had thought about adding coffee beans to the bottle when finishing. Do you know if this will add to the flavoring or will this eventually degrade and make a non-desirable bottle of syrup?
    2019 - 180 taps buckets and bags, 50 gallons of syrup
    Lean to off the barn for sugaring
    Lapierre 2x8 Classic
    Leader Micro2 RO
    Wes Fab 7" short bank press
    I own Stihl's
    Chocolate lab

  8. #8
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    I've seen that done, also with vanilla beans and other things. They seem to hold up fine from what I've observed. It'll add to the flavoring slowly for a while at least.
    Dr. Tim Perkins
    UVM Proctor Maple Research Ctr
    http://www.uvm.edu/~pmrc
    Timothy.Perkins@uvm.edu

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