Zsuzsi
Rising Star
Hello all,
after many experiences with extracted, crystallized DMT, I recently began to explore Ayahuasca-like brews (specifically: MHRB brew + Syrian Rue - guess the best description from reading here would be "mimosahuasca" ). Since brewing it takes a rather long time, and I also want the option of drinking more just in case, I've prepared a batch from 15g MHRB. I then froze it in the meantime, planning to use it in a few days.
My main question: I know that in the food sector, unfreezing stuff and then refreezing it is a risk; is that also relevant with MHRB brews ? once I unfreeze, can I freeze any remaining brew again safely ? let me add as relevant factors that 1. I boil in acidic water (one large spoon 8% white vinegar in 1L ph7 water), and 2. I plan to boil quickly again before consumption in any case. Is refreezing safe in that context ? Is there any serious risk of bacterial development ?
And whatever the response, does the same apply to Rue tea ? I also plan to freeze it to have a reserve on hand; and I also boil it with acid (same proportion) and also plan to reboil it beforehand.
And since I'm posting a topic I'll also add a few other questions:
* I'm doing 3x40m boils for both in ph ~4 water. That should be enough both for MHRB and Rue, right ? I know my brew is active from a previous ingestion, I'd just like to know if I'm wasting product with such short boils, and if so by how much.
* I'm letting the MHRB brew settle for 24 hours in a fridge beforehand, leaving aside the settled sediment at the bottom. I know that it contains actives, and as such I dry that sediment for further aya boils (I just add the dried out sediment of previous boils
with the plant matter for subsequent preparations). I've looked a bit on this very forum but I've seen no definite conclusion: has anyone actually measured how much actives that sediment contains ? if not, I'm considering performing extractions on the same to get an idea of it.
* Finally: during my first aya MHRB boil, I decided to opt for the white egg approach, hoping to remove tanins and limit purges; not only did this not work (and my god was my purge not only incredibly violent - extreme projectile vomiting - but also completely sudden and unexpected), but I low key suspects it may have strongly reduced the actives in the brew - though this may also come from insufficient MAO inhibition I guess. For the new brew I recently froze, I did not perform the egg white tannins removal. Similarly to my previous question: did anyone actually attempt to measure the difference in actives between brews where it has been applied compared when it hasn't (with the same bark of course) ?
Thanks in advance !
after many experiences with extracted, crystallized DMT, I recently began to explore Ayahuasca-like brews (specifically: MHRB brew + Syrian Rue - guess the best description from reading here would be "mimosahuasca" ). Since brewing it takes a rather long time, and I also want the option of drinking more just in case, I've prepared a batch from 15g MHRB. I then froze it in the meantime, planning to use it in a few days.
My main question: I know that in the food sector, unfreezing stuff and then refreezing it is a risk; is that also relevant with MHRB brews ? once I unfreeze, can I freeze any remaining brew again safely ? let me add as relevant factors that 1. I boil in acidic water (one large spoon 8% white vinegar in 1L ph7 water), and 2. I plan to boil quickly again before consumption in any case. Is refreezing safe in that context ? Is there any serious risk of bacterial development ?
And whatever the response, does the same apply to Rue tea ? I also plan to freeze it to have a reserve on hand; and I also boil it with acid (same proportion) and also plan to reboil it beforehand.
And since I'm posting a topic I'll also add a few other questions:
* I'm doing 3x40m boils for both in ph ~4 water. That should be enough both for MHRB and Rue, right ? I know my brew is active from a previous ingestion, I'd just like to know if I'm wasting product with such short boils, and if so by how much.
* I'm letting the MHRB brew settle for 24 hours in a fridge beforehand, leaving aside the settled sediment at the bottom. I know that it contains actives, and as such I dry that sediment for further aya boils (I just add the dried out sediment of previous boils
with the plant matter for subsequent preparations). I've looked a bit on this very forum but I've seen no definite conclusion: has anyone actually measured how much actives that sediment contains ? if not, I'm considering performing extractions on the same to get an idea of it.
* Finally: during my first aya MHRB boil, I decided to opt for the white egg approach, hoping to remove tanins and limit purges; not only did this not work (and my god was my purge not only incredibly violent - extreme projectile vomiting - but also completely sudden and unexpected), but I low key suspects it may have strongly reduced the actives in the brew - though this may also come from insufficient MAO inhibition I guess. For the new brew I recently froze, I did not perform the egg white tannins removal. Similarly to my previous question: did anyone actually attempt to measure the difference in actives between brews where it has been applied compared when it hasn't (with the same bark of course) ?
Thanks in advance !