boiling down Ayahuasca to minimal amount

[ChaseTheRabbit]

Hey guys. I've got a couple of questions regarding minimizing the aya brew to a very potent but small amount. I'll tell you my technique for brewing in case anybody has some suggestions on how to improve it, but it works fine for me so I've got no issues with it. I have been using 5g of Syrian rue (boiled with lemon juice for 30 mins) for each aya dose but I really really really struggle to drink it without throwing up the moment it hits my mouth so I'm going to do a large quantity alkaloid extraction so I can store the crystals for some time and dissolve the required amount in a shot of water so that a) I can avoid drinking a rue tea because it is so very hard for me to drink, and b) so I don't have to spend time making the tea each time I want aya.

My aya recipe is:

- 15g acacia confusa (root bark) soaked in water (with juice of 1/4 lemon) for 1-2 days
- 3 x 1 hour boils (using the juice of 1/4 a lemon in each boil = juice of 1 lemon per brew)
- egg white tannin removal then several filters
- boil down to 500ml brew, using 100ml as one dose


So moving on to the point of this thread, in theory if I was to follow my recipe and use 100g Acacia (boiling it for much longer just to be sure) and still have a final brew of 500ml I am thinking that I would only need roughly 15ml to have the same effect that 100mls of a 15g brew would give me. I'm going to start experimenting with gelatin tannin removals instead of using egg whites because I've always found white sediment at the bottom of my clear brew after egg white removal and I can't help but think it is egg white floating around which makes me feel sick just thinking about it :d

I was curious if doing this minimized 100g (just an example figure) brew will either give me a very potent mixture, or if it will just result in DMT being evaporated and the brew being a complete disaster and a waste of time and money, so I wanted to get some opinions from the experts before I tried it.

Of course ideally I would just do a DMT crystal extraction and dissolve that into a shot much the same way as I plan on doing with the harmaline, but my living conditions at the moment prevent me from commiting to a full on DMT extraction.

I do understand that "the purge" is a very meaningful part of the Aya experience but it's really just not for me so please save any comments telling me that I should respect and just work through it it because it's important or whatever. Like all psychedelics the quality of the experience comes down to how the user feels, and I am much more comfortable with taking a much smaller and more potent amount as opposed to drinking a big mixture wondering throughout the whole trip if the effects would be stronger if I didn't throw it all up almost straight away.

It would also mean I could store many vials equalizing a dose each along with my collection of harmaline crystals for easy future use and would enable me to share with people who would otherwise be uncomfortable drinking a disgusting rue drink that tastes like goats piss only to be followed by a strange mixture that comes from an empty juice bottle an hour later

Sorry for the long read but any help and advice would be greatly appreciated

thanks

 

[Sabnock]

Sounds good. I myself use the egg white thing with the DMT-containing plants, and i extract from Rue using washing soda or if i want pure Harmalas i'll do a manske and then re-base with washing soda (or baking soda to precipitate the pure Harmine). My suggestion, if you do an extraction on Rue, simply encapsulate the extract, works like a charm and no need to drink a Rue brew or even a Rue extract brew.

100 grams of Acacia sounds perfect, just like i do it, 500mls, about 5mls per gram. The egg white method really works here, i love it, i then mix my resulting Acacia tea with Lemon Balm tea and drink sometime after ingesting the Rue extract or purified Harmala(s).

Also, no need to use an acid for Acacia (and other DMT-containing teas). Acacia tea is so much smoother without acidity and all the DMT is certainly there.

And imo, i'd stick with oral DMT via DMT-containing plant teas that have been cleansed whether it's with egg whites or gelatin (though i've never tried the gelatin). Extracting DMT is such a waste imo, but to each their own

 

[Jees]

Just for the record, it is an analog of ayahuasca --> anahuasca
Credits for the authentic name is reserved for vine recipes.

...I do understand that "the purge" is a very meaningful part of the Aya experience but it's really just not for me...

If it is to avoid discomforts to max degree, suggestion to work with extracts for the 'light' also.

 

[ChaseTheRabbit]

Sounds good. I myself use the egg white thing with the DMT-containing plants, and i extract from Rue using washing soda or if i want pure Harmalas i'll do a manske and then re-base with washing soda (or baking soda to precipitate the pure Harmine). My suggestion, if you do an extraction on Rue, simply encapsulate the extract, works like a charm and no need to drink a Rue brew or even a Rue extract brew.

100 grams of Acacia sounds perfect, just like i do it, 500mls, about 5mls per gram. The egg white method really works here, i love it, i then mix my resulting Acacia tea with Lemon Balm tea and drink sometime after ingesting the Rue extract or purified Harmala(s).

Also, no need to use an acid for Acacia (and other DMT-containing teas). Acacia tea is so much smoother without acidity and all the DMT is certainly there.

And imo, i'd stick with oral DMT via DMT-containing plant teas that have been cleansed whether it's with egg whites or gelatin (though i've never tried the gelatin). Extracting DMT is such a waste imo, but to each their own

Thanks for a speedy and helpful reply and that's great to hear that I don't necessarily need the lemon to acidify the water. I'll probably continue to do it though because find it helps with the taste. Actually I find the taste to be quite pleasant when mixed with some juice, and the lemon just helped masks the acacia that tiny bit more (although too much can result in an overly sour drink haha)

I understand that using egg whites works a charm but I can't help but feel this white stuff at the bottom of my latest brew is egg white that has simply slipped through the filter. I was thinking of starting to use coffee filters instead of a sheet of this folded over, but I've heard coffee filters can result in a dramatic loss of potency which I'm not too keen on happening to me . I've induced a picture of whats left of the last brew just to aid any suggestions people might have.

This particular brew was the first time I soaked the a. confusa for a couple of days before the boiling process and I noticed that it resulted in a much less darker and less transparent final brew with much less solid matter being picked up by the filtering processes. I did one egg white tannin removal (thinking I would be safe, ha!), drank the brew that night (75mls of 500ml 15g brew) and still chundered everywhere within 10 minutes of drinking and although I still had a very small trip (perhaps comparable to half an acid tab), I couldn't help but wonder the whole time if the trip would have been more potent had I not thrown up, so I'm not exactly sure how strong this brew is. I waited an hour after the purge to gauge the full effects and given by then it was 2am and I had work the next day I didn't want to take more because sleep was more important than discovering myself at that point in time

The next afternoon I did another egg tannin removal which made the brew much clearer and look identical to previous brews (once again this is the brew pictured above), but over night all that white shit settled around the bottom (perhaps it is just confusa that has been discoloured, or even perhaps it's some left over lemon?) and I'm not all that confident in drinking it in case I get sick (and I mean really sick, as opposed to an expected purge from a fresh brew)

Just for the record, it is an analog of ayahuasca --> anahuasca
Credits for the authentic name is reserved for vine recipes.

My bad, I know that strictly speaking it isn't "ayahuasca" but I just wasn't bothered with specifics. Indica and sativa give two different highs but they are both just "weed". Truth be told 2 months ago I had no idea that I could make a DMT based drink until I learned more about it so I'm still relatively new to it all

If it is to avoid discomforts to max degree, suggestion to work with extracts for the 'light' also.

Can you please explain this? I don't understand what you mean by work with extracts for the 'light'.

 

[Jees]

...Can you please explain this? I don't understand what you mean by work with extracts for the 'light'.

Replace 'light' with 'dmt'
Several teks in the wiki here how to isolate the actives from the other plant matter.
By avoiding excess plant matter, the burden on the internals decrease (nausea,...)
One the purify way one looses a bit of the full spectrum of actives though, it's a trade of.

 

[cubeananda]

How i got around the astringency of a confusa brew... is just to swallow the bark whole.


putting it in 00 vegetable caps will work very well.

edit: sorry tbh i didnt read much of this thread so if my advice is irrelevent just disregard it :d

 

[Sabnock]

ChaseTheRabbit, coffee filters work just fine, no loss in potency at all, and if you're that worried, twist up/wring out the coffee filter after filtering to get all liquid out, then wet the coffee filter a little and wring it back out, i even take the filter and put it into a paper towel that i wet and wring out, just to make sure i get every last little bit. No potency loss that i've noticed, and i've even used coffee filters during full spectrum Acacia and Mimosa extractions, end result was as potent as ever. But yeah i don't know how that stuff is that you're using to filter, i'm not sure how well it'll filter compared to the coffee filters but the coffee filters work fine for me, also t-shirts work well for filtering (especially for powdered plant materials).

Secondly and most importantly, after you boil on up your brew and toss in the egg whites, how many egg whites are you using? If you use 50 to 100 grams of Acacia or Mimosa, use 2 to 3 egg whites, i use 3 egg whites per 100 grams. Also important, after you do the egg white thing, and reduce the brew down, do you let everything settle overnight in the fridge or freezer, and then filter the liquid away from the remaining sediment/egg white particles? I myself, after brewing, filtering, cleansing and reducing, will put the brew in the freezer overnight, thaw it out the next day, filter it, re-freeze and re-thaw it, and there will be just a little bit of sediment in the bottom. I find the more times you freeze/thaw it, the more sediment will precipitate out and you can filter it out of the clean tea. There will of course be a little bit of finer sediment, ime, that will slip through coffee filters, but it's just a tiny little bit of sediment and i've gotten rid of it by letting the brew sit for a few days and then pouring the tea off (the sediment sometimes sticks to the bottom, which allows one to very easily pour off the tea), or i filter it through some cotton balls in a coffee filter or two, just to make sure, and the cotton balls usually catch the finer sediment.

But yeah, i haven't had as much sediment in my teas as you appear to have, so perhaps try filtering through a coffee filter or two, otherwise your tea looks good

 

[ChaseTheRabbit]

How i got around the astringency of a confusa brew... is just to swallow the bark whole.


putting it in 00 vegetable caps will work very well.

edit: sorry tbh i didnt read much of this thread so if my advice is irrelevent just disregard it :d

haha that's cool, thanks for the tip I might give it a try

ChaseTheRabbit, coffee filters work just fine, no loss in potency at all, and if you're that worried, twist up/wring out the coffee filter after filtering to get all liquid out, then wet the coffee filter a little and wring it back out, i even take the filter and put it into a paper towel that i wet and wring out, just to make sure i get every last little bit. No potency loss that i've noticed, and i've even used coffee filters during full spectrum Acacia and Mimosa extractions, end result was as potent as ever. But yeah i don't know how that stuff is that you're using to filter, i'm not sure how well it'll filter compared to the coffee filters but the coffee filters work fine for me, also t-shirts work well for filtering (especially for powdered plant materials).

Secondly and most importantly, after you boil on up your brew and toss in the egg whites, how many egg whites are you using? If you use 50 to 100 grams of Acacia or Mimosa, use 2 to 3 egg whites, i use 3 egg whites per 100 grams. Also important, after you do the egg white thing, and reduce the brew down, do you let everything settle overnight in the fridge or freezer, and then filter the liquid away from the remaining sediment/egg white particles? I myself, after brewing, filtering, cleansing and reducing, will put the brew in the freezer overnight, thaw it out the next day, filter it, re-freeze and re-thaw it, and there will be just a little bit of sediment in the bottom. I find the more times you freeze/thaw it, the more sediment will precipitate out and you can filter it out of the clean tea. There will of course be a little bit of finer sediment, ime, that will slip through coffee filters, but it's just a tiny little bit of sediment and i've gotten rid of it by letting the brew sit for a few days and then pouring the tea off (the sediment sometimes sticks to the bottom, which allows one to very easily pour off the tea), or i filter it through some cotton balls in a coffee filter or two, just to make sure, and the cotton balls usually catch the finer sediment.

But yeah, i haven't had as much sediment in my teas as you appear to have, so perhaps try filtering through a coffee filter or two, otherwise your tea looks good

Great I'll give coffee filters a go next time then. It's the first time I've soaked the acacia for a couple of days before boiling so maybe all the extra sediment has something to do with that.

I had only been using 1 egg before, every time was 15g boils, but this last time I used two after finding the brew still had lots of dark sediment floating around in it. I haven't tried freezing any of my attempts before but I do chuck it in the fridge over night and give it a another filter the next day. I'll try the freeze thing though for sure.

Thanks :thumb_up:

 

[Sabnock]

Np man