Diving in this endless source of online information

[Lily Retree]

Well hello, I'm HP, and I'm interested to know all there is to know (and then some) about psychedelics. I've been working with them for years, and the past few years I've been facilitating retreats with Ayahuasca, Huachuma and Magic Mushrooms. The Ayahuasca I cook, usually from Peganum Harmela and a blend of Jurema and Acacia. We serve them seperately, wit 15 to 20 minutes in between. For second rounds we serve them together in one glass.

I'm always looking for ways to improve the medicine, so here I am

The San Pedro I have always bought from someone who knows how to cook it, but I have yet to become friends with the drink. Now I know that he doesn't filter the brew, he cooks dried San Pedro chips, and after cooking instead of filtering, he chops them up. I feel this makes the brew really thick, so I tried my own recipe now, doing a lot of filtering. I have now made 2 liters (700 grams of chips) and I'm going to test it soon. I'll let you know how it was

We also do ceremonies with the magic mushroom, in groups but also individual. I have someone growing them 'professionally' so I have a good constant quality (he's cloning them).

all in all interesting stuff. I feel there is a lot of chemists on this forum, so a lot of the info is beyond me, but as far as the analogue way of doing things goes, I'm more than interested!

cheers

 

[endlessness]

Well hello, I'm HP, and I'm interested to know all there is to know (and then some) about psychedelics. I've been working with them for years, and the past few years I've been facilitating retreats with Ayahuasca, Huachuma and Magic Mushrooms. The Ayahuasca I cook, usually from Peganum Harmela and a blend of Jurema and Acacia. We serve them seperately, wit 15 to 20 minutes in between. For second rounds we serve them together in one glass.

I'm always looking for ways to improve the medicine, so here I am

The San Pedro I have always bought from someone who knows how to cook it, but I have yet to become friends with the drink. Now I know that he doesn't filter the brew, he cooks dried San Pedro chips, and after cooking instead of filtering, he chops them up. I feel this makes the brew really thick, so I tried my own recipe now, doing a lot of filtering. I have now made 2 liters (700 grams of chips) and I'm going to test it soon. I'll let you know how it was

We also do ceremonies with the magic mushroom, in groups but also individual. I have someone growing them 'professionally' so I have a good constant quality (he's cloning them).

all in all interesting stuff. I feel there is a lot of chemists on this forum, so a lot of the info is beyond me, but as far as the analogue way of doing things goes, I'm more than interested!

cheers

Hello Lily Retree!

Welcome to the Nexus!

I think indeed filtering the brew is a better way to consume it. After all, mescaline in its natural form is very soluble in water, so you don´t need to consume the solids.

Do let us know how the brew goes

Be well