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cold water mimosa extraction help
- Thread starter Jorkest
- Start date
Check out the Hummingbird tek on Ayahuasca forums (you need to make an account to view the forum that it's in). Also in the Preparations subforum there is a thread on coldwater preparation of just Banisteriopsis caapi, right now it's on the first page of threads.
The percolator setup works great on powdered mimosa. 2 gram of mayas powdered mimosa(14) is potent at 2 gram, noticable at 0.5 gram with this setup. This was as an ayahuasca analogue.
Used 100x the amount of water. So if you got 50 gram of mimosa powder, use 5 liter of room temp water. You could probably use warmer water too, might make it faster, but I only tried it once at room temp.
lorax said:
No, not really. It would probably be quite unsmokable, extremely harsh, and needs lots of material to break through. Also all those potentiating alkaloids that are extracted with the cold water method will be destroyed (or at least some of them will) when they are exposed to vaporization temperatures.
But for oral consumption this seems like a very cost efficient way to do things.
I am a little confused about the reduction...I guess a fan and some cookie sheets? Heat will destroy the other alks (else a hot water extraction should result in the same stregnth right?)...hmmmm...I've got 30grams in a mason jar in the fridge with some acidic water... I might have to take some time this weekend and give it a shot!
A percolater lets the liquid move through the powdered material, coming out on the other side, full of actives.
So, the basic setup is like this:
1. Get a big plastic bottle, 1+ liter.
2. Cut off the bottom of it.
3. Stuff some cotton down into the neck of the bottle. Don't stuff it that hard, do it relatively gently.
4. Add the mimosa powder on top of the cotton.
5. Put something over the mimosa to prevent the powder from floating up. This could be a kitchen cloth.
6. Put the setup over a jar, where it can drip into. Put something in between the jar and the bottle so the air can come out, or the setup will eventually stop dripping.
7. Add the water, with your prefered acid in.
8. Let it drip. Go relax. When it has all dripped through, you can add more water if need be.
9. Cook it all down.
Thats it.
Here is a drawing of the setup:
If you want to try a really potent true cold water mimosa, without reduction, there is a way of doing it.
Just add the mimosa to this setup, but instead of letting 100x the amount of water move through, let perhaps 2x move through. The first drops that comes out on the other side, is immensely active. Although, with mimosa, I imagine that it may contain intolerable amounts of tannins...
So, the basic setup is like this:
1. Get a big plastic bottle, 1+ liter.
2. Cut off the bottom of it.
3. Stuff some cotton down into the neck of the bottle. Don't stuff it that hard, do it relatively gently.
4. Add the mimosa powder on top of the cotton.
5. Put something over the mimosa to prevent the powder from floating up. This could be a kitchen cloth.
6. Put the setup over a jar, where it can drip into. Put something in between the jar and the bottle so the air can come out, or the setup will eventually stop dripping.
7. Add the water, with your prefered acid in.
8. Let it drip. Go relax. When it has all dripped through, you can add more water if need be.
9. Cook it all down.
Thats it.
Here is a drawing of the setup:
A hot water percolator extraction would probably pull out the actives quicker. It would not make it less active in my opinion. It is just that this method seems to pull out more actives. Ofcourse, more water is also used.acolon_5 said:
If you want to try a really potent true cold water mimosa, without reduction, there is a way of doing it.
Just add the mimosa to this setup, but instead of letting 100x the amount of water move through, let perhaps 2x move through. The first drops that comes out on the other side, is immensely active. Although, with mimosa, I imagine that it may contain intolerable amounts of tannins...
No, the tannins does seem to come through regardless. Putting the brew in the fridge wont really remove tannins, as they are not your regular particles that precipitates out.Jorkest said:
If you use room temperature water on this setup with mimosa, the liquid that falls into the jar will be crystal clear. It will be quite red though.
You can use an egg white on it to clear out some tannins, but personally, I find that gelatin does a better job.
Lets say you are brewing 100 gram of mimosa. And using 10 liter of water.
To use the gelatin do this:
1. Reduce the brew to about 2 liter.
2. Cook up about 200 ml of water.
3. Add 30 gram of gelatin powder to the hot water. Keep stirring as you add. Do this until all the gelatin is in solution.
4. Start to stirr the mimosa brew. The brew should(?) be at room temperature.
5. Add the gelatin solution to the mimosa brew. Do it while the gelatin solution is still hot. Just pour it all in, over perhaps a 5 second period. Remember to keep stirring.
6. Stirr for 20-30 seconds.
7. Let it all settle.
If all goes as planned, the tannins and other undesirable compounds will quickly be pulled out by the gelatin and fall to the bottom. The resulting brew should hopefully be almost watery in colour. Perhaps with a slight tint of red. All traces of astringency should be gone.
This is for oral consumption with a maoi. Doubt smoking it would work. Or would it?Jorkest said:
Cold water infusion tastes totally different then an extraction with boiled water. I even dare to say, and those who have never done it will not believe me, that a mimosa coldwater extract has an enjoyable taste.
With hot water it tastes disgusting. You just know that you are gonna puke your guts out when you drink it.
With cold water it has an incense-like taste. Not as anjoyable as fresh orangejuice or something. But it has a mystique, mysterious, intruiging sort of taste. It's like you can even taste the unwordlyness it will take you to.
With hot water it tastes disgusting. You just know that you are gonna puke your guts out when you drink it.
With cold water it has an incense-like taste. Not as anjoyable as fresh orangejuice or something. But it has a mystique, mysterious, intruiging sort of taste. It's like you can even taste the unwordlyness it will take you to.
i cant believe that this isnt done more...i really just dont get it...why are people still doing the old fashioned hot water extraction? this saves money/materials/time...and it probably tastes like it smells when you grind it...SWIM thinks...
its just mind boggling...SWIM would have done tried this long before if he had known about this method...
its just mind boggling...SWIM would have done tried this long before if he had known about this method...
Well, mayas "Rootbark (14) finely powdered" certainly is quite active at this dose, can't guarantee for other products.
well i was reading elsewhere that 3g gives a nice solid trip...so its gotta be at least active in very low doses...
i wonder how using extremely small amounts throughout a day for a week would effect your mind state
stay lightly dosed for a day at least...possibly a few...might be interesting..
it also may effect your dreams more...we will have to see
i wonder how using extremely small amounts throughout a day for a week would effect your mind state
stay lightly dosed for a day at least...possibly a few...might be interesting..
it also may effect your dreams more...we will have to see
People do that with caapi. Good for depression.Jorkest said:
Jorkest said:
Depends on what you mean by waste. Virtually no DMT is wasted, degraded, or destroyed. I believe the difference comes from other phytochems in the Mimosa. In addition to the yuremamine and miscellanious beta-barbolines (if anyone can find info on what beta-carbolines, I'd be very interested), it's also possible that some of the bark's saponins, sterols, or chalcones are also contributing to the psychoactivity in some fashion.