"
from a practical chemistry standpoint, the reasoning is flawed.
The author correctly understands the mechanism of "salting out," but vastly overestimates the role that the water's starting minerals play in the overall extraction.
Here is a breakdown of what the tek claims versus the actual chemical reality.
On page 6, the author states:
"I don't like to encourage the use of distilled water, I prefer filtered water and for this reason alone, distilled water has had its ionic strength lowered to the lowest possible level intentionally, what you are buying is de-ionized."
The core philosophy of the "Max Ion" tek is to push the organic alkaloid (DMT) out of the water layer and into the non-polar solvent (NPS, like naphtha) by maximizing the
ionic strength of the water. Because distilled water has zero dissolved minerals (zero ionic strength), the author argues that starting with it puts you at a disadvantage compared to filtered or tap water, which already contains dissolved ions like calcium, magnesium, and sulfates.
While the author's premise about distilled water lacking ions is entirely true, their practical conclusion misses the forest for the trees. The trace minerals in filtered water are mathematically irrelevant compared to the massive amount of salt and base you add during the process.
Let's look at the actual numbers:
- Filtered/Tap Water Baseline: Average tap or filtered water has a Total Dissolved Solids (TDS) count of roughly 100 to 400 mg/L (ppm). This provides a very tiny baseline of ionic strength.
- The Tek's Additions: The recipe calls for adding roughly 70–80g of salt (NaCl) and 40g of lye (NaOH) per liter of solution. Combined, you are dumping roughly 110,000 to 120,000 ppm of highly charged ions into the water.
When you are manually adding ~115,000 ppm of ions, the missing 200 ppm of trace minerals from distilled water accounts for
less than 0.2% of the total ionic strength. It is a drop in the ocean.
The author understands the
mechanism of salting out perfectly, but you do not need to avoid distilled water.
In fact, standard laboratory practice strongly prefers distilled or deionized water for extractions. Using distilled water ensures you have a perfectly neutral baseline with zero unexpected variables — no chloramines, heavy metals, or natural pH buffers that could theoretically interfere with the lye or create unwanted byproducts.
Using distilled water will not "work against" your yield in any measurable way. The salt and lye do 99.9% of the heavy lifting."