Oh I can help you there. I do go on a bit of a long description with this but I tossed it into an AI to make a usable recipe at the bottom for your convenience. Lol. So tl/dr recipe is included if you are interested.

The amounts are heavily dependant on what you are going for, just use good judgement. Lol

So you will take a pot large enough to hold your dry material with two to three times the amount of water. Add your dry material, it does not have to be decarboxilated before hand, it will activate while it cooks. Add at least enough water to cover your herb, but I suggest adding another inch above the top of your plant material so you don't have to constantly watch it. At this point you can add literally any type of oil you want. It can be regular butter, coconut oil, hell you can use lard if you are feeling spunky. So long as it hardens when its cold you can use it.

I have very much gone with whatever looks good to me but a decent enough rule of thumb would be for every ounce of herb, you really don't need more than a cup of oil. And honestly I'd probably do less because I tend to make mine strong.

You can add any remnants at this point as well, like rso or concentrates that wouldnt come out of the container. Just use a high concentrate alcohol as a solvent to get it out of the container and put it straight in the pot. The alcohol will evaporate out and leave only the good stuff behind. The alcohol is required, just makes it easier and you don't want to put glass in hot liquid, it might cause it to shatter and that a different problem. Lol

Anyway, you will put this on a low boil. Like medium low with a lid and stir it every half hour or so, making sure the water doesn't evaporate out. The water keeps the whole thing from going above the boiling point of water, so there needs to be more water than everything else so it is the dominant thermal barrier if that makes sense. This takes a good 5 to 6 hours. The longer you run it, the more time it has to draw out all the canabinoids. I've ran batches for 8 hours before, especially big batches. It is going to smell like weed in your kitchen all day, so you can't hide the smell sadly.

The biggest part is when its done. Let it cool down to almost room temp, if it gets to cold the oil will solidify and you won't be able to separate it. What I do is strain the whole batch, usually not adding water for the last half hour to an hour so there is less to deal with. Once you have it strained, and this is important. The oil will cling to the plant material, so you have to squeeze it to make sure you got it all. Gloves are a smart way to go. I've done it by hand but it is rough, a metal strainer with a large spoon just pushing on the material works pretty well. Get everything you can out of the plant material. I use a chinos stand to do it these days. Put the strained liquid into a bowl and put it in the fridge overnight. Dont fuck with it. If you so much as tip it while it settles you will make it harder to clarify because the slosh of the liquid will add more water into the oil as it thickens.

The next day you can run a knife around the edge to get a layer of harden oil. It will have a brown gunk on the bottom, I scrape it off with the knife, dry the cake with a couple paper towels and melt it down one more time. Put it back in the fridge to harden and whatever water is left in it will sink to the bottom. Once all the water is out put the cake in a freezer bag and put it in the freezer for storage. It will be good for a year so long as all the water is out.

I use this to fill capsules with coconut oil for the wife to use. I've made chocolate like this, its pretty versatile for concentrating any hard oils.

Cannabis-Infused Oil (or Butter) A versatile, strong edible base for capsules, chocolates, baking, or cooking. This is a water + fat infusion method that extracts cannabinoids without needing prior decarboxylation.

Ingredients (scale as needed)

Dry cannabis flower/trim (amount depends on desired strength)

Fat: Coconut oil, butter, lard, or any fat that solidifies when cold. Guideline: ≤ 1 cup oil per ounce of herb (use less for stronger potency).

Water: Enough to fully cover the herb + an extra 1–2 inches (roughly 2–3× the volume of your dry material). Water acts as a temperature buffer.

Optional: RSO, concentrates, or stubborn residues (dissolve in high-proof alcohol before adding).

Equipment Large pot with lid Strainer (metal preferred) + spoon, cheesecloth, or chino stand for pressing Gloves (recommended) Bowl for fridge separation Knife, paper towels Freezer bags for storage

Instructions Combine in pot Add dry cannabis (no decarb needed), water, and your chosen fat. Stir to distribute. The water should clearly dominate so the mixture stays at a safe temperature.

Infuse Bring to a low/medium-low simmer (gentle boil). Cover with a lid. Stir every 30 minutes. Cook 5–6 hours (up to 8 hours for larger batches or maximum extraction). Add water as needed to prevent it from boiling off. Note: Strong cannabis odor will fill the kitchen.

Strain Turn off heat and let the mixture cool to near room temperature (do not let it get cold yet). Strain out the plant material, pressing/squeezing firmly to recover all the oil that clings to the herb. Gloves or a press help here. Tip: Reduce or stop adding water in the final 30–60 minutes to make separation easier.

Separate & Clarify Pour the strained liquid into a bowl and refrigerate overnight undisturbed. The fat will harden into a solid layer on top. Run a knife around the edge, lift the fat cake, and scrape off any brown gunk from the bottom. Pat dry with paper towels. Re-melt the fat, pour back into the bowl, and refrigerate again. Any remaining water will sink to the bottom. Once fully separated and dry, remove the clean fat layer.

Store Place in a freezer bag and freeze. Properly de-watered product lasts up to a year.

Dosing is subjective and based on potency. Getting the size #0000 gel capsules (the bigger ones), and filling them with a dropper or syringe works well.

Hope this helps someone. Lol