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B. Caapi + Chaliponga ayahuasca brew dosage?

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0rusnjos

Rising Star
I was wondering if someone could help me out with making some ayahuasca?

I have 114 grams of dried B. Caapi vine and 28 grams of foliage, also I have 28 grams of Chaliponga foliage. Do i have the proper supplies for a viable ayahuasca brew? Does anyone have a a receipe they could share? Or any suggestions? I am new to the brewing and experiencing of ayahuasca and wish to have a positive and correct experience any tips would be helpful. Mostly i just need to know if what i have will make ayahuasca and how much is needed for one journey.
 
The caapi should be enough but the chaliponga could be on the veak side, although if you havent had aya before it could be a nice starting dose.

Make sure you powderize the chaliponga in a blender or similar before puting it in the brew since the leaves are preety tough and doesnt let go the alkaloids that easy.
 
How to brew ayahuasca or analogues (mimosa hostilis / syrian rue)?

FAQ - DMT Frequently Asked Questions and Troubleshooting Guide - DMT-Nexus Wiki

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The standard way of brewing is to first of all have the material powdered/grinded or pounded as fine as possible. Then

* 1- boil on low fire (or simmer) the plant material anywhere between 1-3hours (some people do even longer but not necessary and energetic/ecological costs become higher)
* 2- filter/strain the brew to separate the liquids and solids, store the liquid separately,
* 3- add fresh water to the solids and boil everything again. Do this for a total of 3x,
* 4- put the liquid from the 3x boils together, discard solids,
* 5- reduce the liquid on low fire/simmer to a manageable ammount, like for example 100ml per dose (dosages/amounts of each plant in this thread

The MAOI containing plant (banisteriopsis caapi vine or syrian rue) can be boiled together with the DMT containing plant (psychotria viridis or mimosa hostilis), though some also brew separately and consume one after the other.

An acid can be added to the brew (such as a dash of lemon or vinegar), but this is not strictly necessary (and neither the traditional indigenous way) because alkaloids in the plant are naturally in water-soluble form. Adding acid will make it taste worse, but it might also increase the potency of the brew.
 
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