Yesterday I did a couple of bubblehash runs. Got done and was looking at the two 5 gallon buckets half full of the remnants of 5 washes. RICH sticky terpene water from a run of G13 variants. When I went to dump it down the sink, as I got to the bottom I observed a LOT of particulate slurry that came through the screens. I took the last half gallon or so of wash and made sure I kept that slurry as well in a gallon jug I filled to the top.
We have family that distills their own moonshine. Anyone ever added anything like this to a batch? I make home made wine, and considering mead as well. I wonder if half a gallon of this mixed into some honey mead would come through in the end product at all? I would think if there are actives in there that they would indeed.
I know I licked hash off my fingers repeatedly last night and I could NOT wake up this morning and had one hell of a case of lead ass all day long. I hear people talk about terpenes being active. There would be tons of them in this very concentrated fragrant mix.
All input appreciated! I did a search with keywords and nothing came up on this subject. Peace…
For brewing mead or wine or beer I would boil it before or with the wort. For distilling I would add it after the fact because the still would likely strip it all out. I’d use a quality yeast suited to your desired ABV. I wouldn’t rely on wild yeast which should not be a problem if you boil it.
It might be gross though but it’s worth a shot if you’ve got the interest.
But it’s been a long time.
Best of luck.
I would boil/pasteurize it and ferment with Dady(Red star distillers dry yeast.If all goes well i would freeze it at the coldest temp possible then strain out the alcohol. You could use the left over ice towards the next bach.
I prefer EC1118 for wine or mead but for distilling I would agree.
Yeah, EC118 is ideal if not and will taste better, personally love using Dady even if not distilled.
I’ve done the freezing tech to increase ABV. I did it with a mead and it was too sweet. I did it with a cider and it was very good but hangover city because the freezing/water removal also concentrates the nasty bits.
OP - have you taken a sip of this spent wash? I haven’t. How does it taste? Is it something you think would add character or just be strange?
Yeah, that’s why i prefer red star since it is more alcohol tolerant and will taste more “hot/yeasty” instead of sweet. Cider is known for it due to pectin, was it aged prior for a few months? I found it’s best to bottle and age a bit before drinking.
If I were to guess it would be be that the cider produces more methanol so it got further concentrated. No aging except for maybe a couple weeks too long in the carboy.
I used to make apfelwein which is a cider but bone dry and around 9%. It’s too dry for North American palates but I quite enjoyed it.
I don’t drink anymore though but I have brewed pretty much everything under the sun.
Never had any luck with distilling really except for rum which was very good. My whiskey was nasty to the point I stopped making it and just stuck with rum. Back sweeten with a little molasses for colour and sugar….
Yes, it’s on the higher side but it’s within range not to be distilled. A few extra weeks in the carboy can make a major difference in product.I only have distilled vodka using fruits and sugar.Whiskey is a less forgiving one, you have to be more on point with ratios and aging. Making quality whiskey is a true art and is literally chemistry.
I’ve used the remaining bubble hash water to brew beer before. Like a decade ago. It was a hefewiezen.
I will tell you this…yes, there is still weed in that water! We diluted it slightly into our wort.
That beer would fuck you up bad. Like the next day too, lol.
Plus, I was pissing green for three days.
So there’s that…
Please report back if you choose to do something silly like this also. I’d love to hear the results. 
Thank you all for the great replies. Yes I tasted it, rather like tasty but strong tea honestly. My plants are clean, and not even much of any dust on them, and I don’t foliar feed anything whatsoever or spray anything on them as they grow, so they are pretty good tea material.
You all gave some great advice. For now the gallon of it is in the freezer for long term storage. I found a two gallon jug of it in the fridge went bad over a couple weeks, so I froze it this time.
So I am considering simply adding a couple cups of sugar and yeast to it and see what happens in a few weeks!
Go with your original plan…add honey!
Mead all the way. 
Maybe some molasses and/or brown sugar.
I used to use brown sugar to raise the ABV of ambers, nut browns, and ports.
I think I will! I bought a two gallon jug just to do so last year. Got a gallon of unfiltered local raw honey in there to use some of as well.
I’m super interested to see how this turns out for you! Really fun idea haha
I guess I better get busy then! 