Can you use gelatin or egg white to purify Caapi or rue?

[balaur]

So i noticed that the gelatin tek is usually used for purifying the mimosa brew. Can you also use these 2 to clean up a MAOI brew?
If yes then how much would one need for unreduced caapi tea from 100 grams vine?
Also how hot would the tea have to be before one dumps in the egg white/gelatin?
Thank you in advance

 

[olympus mon]

check out the aya room. theres a whole thread with pics on this very subject. sorry i dont know how to make a clicky for you but ill try. tannin binding with egg whites + pics
btw i haven't drank this brew yet. the duration i simmered the egg white is longer than other peoples methods. so i cant say if it had a good/bad impact on the brew yet.

 

[prottel]

Skim milk should be even better. I know that it can remove the tannic feel completely. You just have to find the proper amount of milk, add it to the filtered mimosa brew, put it in the micro and let it heat. This will cause a reaction that should quickly precipitate out the tannins. But be careful not to heat the brew too much, as that will make it cloudy. ph should be below 5, this to ensure that the casein reacts with the tannins.

 

[olympus mon]

awesome info dagger thx. i haven't heard of this method yet. can you write more details? do you separate the milk from the brew after heating?

 

[balaur]

Thanks for the info guys . Do you have any idea weather this will work on Rue too?
Also while on the subject, is there no other way to obtain a clearer caapi brew?
I plan on also using the tea on a daily or almost daily basis , in smaller ammounts ofcourse.

 

[prottel]

awesome info dagger thx. i haven't heard of this method yet. can you write more details? do you separate the milk from the brew after heating?

I have not really used this method on brews that I have used, but it certainly can make a very palatable brew, and much quicker than with gelatin or egg whites.

When it has heated, probably to around ~60C/140F, the casein and tannins will start form a thick oily mass that is very easy to remove.

I'd suggest testing this method with a low amount of mimosa, then find out which ratio of mimosa to milk that you need. If you overdo it, it will still work, but you will end up with a milk coloured brew. As you add milk, the ph of the brew will increase, so be sure that it does not increase above ~5. The best pH to keep it at I believe is around 4.5-4.8, although that part isn't critical.

But just test it out, should be easy to find which amounts you need.

Also while on the subject, is there no other way to obtain a clearer caapi brew?

You can freeze the brew, then you should get a clear brew when it thaws. You may also let it stay for days/weeks in the fridge, that should cause most particles to settle, even those that egg whites can't remove. I believe that those hard to filter particles will precipitate quicker at certain pH values. This is because particles coagulates better at a certain pH point. It is different depending on what particles you want to precipitate.