Thanks for the continued advice, OM, VS and Jeez!
Tonight I'll choose the high end of OM's DMT timing advice, which is just off the low-end of VS's advice on the matter. I've tried unsuccessfully a few times with 5-10 minute offsets, so it's good to mix it up a bit.
Also, I'm going to eat porridge with honey 20 mins before ingesting the caapi. I love porridge anyway, so this is a good excuse to eat some and experiment at the same time! Thanks Jeez.
Oh dear, I'm not a very good Ayahuasca scientist, because I change so many variables between each attempt.

Ingredients, ingestion offsets, fasting periods, brewing technique... I guess I'm hoping I'll just luck out on some more effective combination and then just repeat and refine.
I ran out of pre-brewed caapi and DMT tea after last time, so yesterday I made a THP (The Herbal Percolator). THP extraction is allegedly (or at least I inferred from what has been written) stronger than boils, although I have no idea how that could possibly work. It is certainly relatively quick, but it remains to be seen whether it was effective.
Materials
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* 1 4L glass jar (just looks like a jam jar, but massive)
* 1 7L high thickness/rigidity PET container (which had still mineral water in it originally)
* Lots of cotton wool gauze (and I mean LOTS for stuffing the bottom of a 7L container)
* 1 piece of cloth for laying on top of the ingredient
* Tap water (I have 3 filters of various sorts in my house before it even gets to my tap, and then I put it through another Brita filter before it goes in the brew). I'm trying this because using large volumes of ingestion-grade distilled water is expensive in this country.
I cut the bottom off of the PET container, turned it upside down and put it on the jar. Then I stuffed the cottom wool gauze in and experimented with drip rates for a bit. The PET container's opening was rather wide, so I had to do some serious stuffing to get a 1-2 drop drip rate when filled with 1L.
Caapi
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1) 50g chunk of whole thick yellow vine from same source as last time, put in a high power blender until extremely finely shredded (with some small percentage actually powdered).
2) 8L very hot water acidified with 5% white wine vinegar, 1 tbsp/L
3) Boiled down to 80ml (2 shot glasses)
Chaliponga
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1) 10g of the greenest looking leaves from this batch (I was thinking fresher is better), same source as last time.
2) 4L very hot water acidified with 5% white wine vinegar, 1 tbsp/L
3) Boiled down to 40ml (1 shot glass)
The water on each occasion was 'very very hot' but I didn't manage to get hold of a suitable thermometer yet, so it couldn't be measured. What I did was bring the water to a boil, and then leave it for a short while. The water was still very, very hot when I put it in. Maybe 80 degrees C.
Notes:
* Trying to shred a whole, dry, thick piece of caapi in a blender can break the less resilient bits of your blender :roll:
* Drip rate increases with more volume (duh). So if you add a lot of water in one go, it will go through faster. I used a greater ratio of water than 150ml:1g where necessary to compensate for the increased flow rate
* If the cloth laying on top of the ingredient is too expansive and folds in on itself, it can trap air and start floating itself. I mitigated this by pressing the fabric down (and the air out of it) with a ladle, while pouring the water in
* I am not wanting to use very hot water with PET plastic on a regular basis due to possible health issues, so more thinking to be done there. I have a couple of ideas for PP plastic replacements.
The plan tonight:
T-6h: Last food (steamed fresh salmon)
T-4h: Last drink (hot water)
T: Small bowl porridge (made with water) and honey
T+20m: 50g caapi
T+40m: 10g chaliponga