A plea for help me with magic tea 🙏

[stronjes]

So hopefully the images come up clean if they do it shows that I Despined 1st my 16" mid width San Pedro then peeled off the waxy outer part. I then separated the Green outer layer (avoiding as much of the inner white layer as possible, because I've read that despite having alkaloids also cause nausea more than the green)
Then with my dicer I super diced up all the green.
I added that Mush to approx 8 - 12 cups of boiling water at 5pm tonight. I've had to refill due to precipitation and the water going down in the 3 hours so far. I've read it takes 6 hours? Also after straining the mush from the liquid, is the only thing left to do is ...to add back to boiler pot and boil down for concentration?
If anyone knows please help thanks
Any tips for my trip?

 

[redbird]

I find it ironic that I have never been excited about the level of effort required to despine and filet san pedro for a boil, yet my immediate reaction to the lack of due diligence in your posts is one of judgement for not trying hard enough to find the info.
Like, you did the hard thing I don't wanna do. But also that's way more effort than a search would have been to find all this stuff out.

 

[StrawberryFields]

My preferred method:

de-spine using nail xlippers
Don’t bother peeling
Separate the wooden core as follows (quickest way after doing this many many tilled):
Cut down to the Center along each groove. The ribs will fall off or you can easily separate them
For each rib, find the spot where the green bit turns into white
Then, make a cut parallel to the outside skin. Do this gently, until you feel the knife touching the skin on the other end
Then simply slice along the length and repeat for the other side of the triangle
Repeat for each rib

You should now have ribs with a triangular section cut out from the centre

Dice in about 1-2 cm pieces. Each piece looks like a chevron.

Stick it in a pressure cooker with fdistilled water. If you don’t have that, use Brita filtered water. Just enough to cover the pieces of cactus.

Boil at high pressure for 30 minutes. Strain and keep the liquid.

You can already start reducing that liquid in a a large pan at a low to moderate heat.

Repeat the pressure cooker boil with the strained cactus

Do this a least 3 times or until the cactus pieces no longer taste bitter.

Then strain thoroughly. Filter bags for things like nut milk work well. They’re made out of nylon and very strong, so you can really twist them until the last drop is squeeze out.

Then simply reduce to about 50 ml.

The resulting tea will still contain some fine plant material. This is OK. I tried filtering through coffee filters, that takes a long time. I tried a vacuum filter (Buchner). The paper clogs quite quickly.

And finally. The tea takes quite a bit of effort to drink. Hold your breath, take a swig, swallow without breathing, and wash down with drink of your choosing.

Then simply wait