Fermenting MHRB powder

[hardonfordrums]

I brew kombucha at home, and i thought it would be interesting to attempt/discuss fermenting mhrb tea for possible psychoactive effects.

Thoughts?

I feel like the Kombucha scoby (symbiotic colony of bacteria and yeast) could possibly create a different psychoactive effect on its own if possibly fermented and consumed.

If anyone is familiar with kombucha, to make it you just simply brew sweetened tea, drop the culture into the tea, and let sit.

This could either be a really bad idea or a good idea at the same time, who knows.

 

[Whatisreal]

Awesome scoby you got there. I brew from time to time.

Well isn't MHRB tea already psychoactive (as long as it's consumed with a maoi)? What else would you be looking for? I can only imagine that you'd create a mhrb kombucha, which would still need added maoi to active the dmt orally. But who knows what would happen drinking mhrb kombucha alone.....?

 

[Auxin]

Doesnt kombucha contain amines that would be bad to combine with MAOI's?
I've toyed with the idea of using lacto-fermentation to pre-digest and acidify biomass prior to chemical extraction (it would break down lots of cells and micro-fibers while making the mass a pH of ~3.6 for free) but bacterial fermentation tends to produce tyramine et al. so I assumed it'd be a bad idea in procedures intended to produce something to be used with (or as) an MAOI.

 

[prottel]

Some years back I used a mimosa brew that I had removed the tannins from. It had been in the fridge for 6+ months. And it tasted nothing but a pleasant earthy taste, much better than just removing tannins. So I would say it could be a good idea to work on.

It probably depends a bit on what culture is used. I tried to ferment some brews once and they smelled differently, depending on what culture was growing. Never tried kombucha though.

[quote="Auxin]but bacterial fermentation tends to produce tyramine et al. so I assumed it'd be a bad idea in procedures intended to produce something to be used with (or as) an MAOI.[/quote]
Shamans in Peru use fermented ayahuasca brews all the time. So I imagine it can't be that bad.

 

[hardonfordrums]

Yeah i am familiar with the whole tyramine situation...

But i was thinking that the fermentation might alter the psychoactive chemicals to produce an effects without an maoi... And doesnt MHRB have naturally occurring maois in it?

I think once my scobys spawn enough to where i can throw one away for trial i will do a tannin removal tea, add some sugar and give it a whirl...

The whole thought behind fermenting mhrb and possibly being psychoactive on its own is a real big stretch... Im not scientifically savvy enough to know for sure wether its safe, or if would be effective but it just crossed my mind and would be worth the trial after i have enough scobys.

And thanks, thats actually a collection of scobys from different brews, but i just said screw it and combined them to shorten the fermentation time.

 

[Auxin]

Not all fermentations are equivalent tho.
Alcoholic, acetic, and lacto all produce their own groups of byproducts.
Kombucha seems to predominate in simultaneous alcoholic and acetic fermentations, but the level of lacto may be inversely dependent on degree of air access.
Even some alcoholic ferments are dangerous with MAOIs.

I'm just advising deliberate caution at the minimum.

Edit: Yes its possible the right fermentation might activate spice plants orally, as acetaldehyde are produced in many fermentations, and if it worked that would be wild

 

[hardonfordrums]

Yeah, for sure i havent even started on it yet... Figured it would be best to talk about it first before anything like this is started.

But thats interesting...

Im sure there are other possible ways of fermentation, im just specifically interested in kombucha because all it is, is fermented tea. Technically you can make "tea" with mhrb. My intuition says "dont get a step ahead of yourself, but this could possibly have SOME promising effect". And its probably not that simple, but using that simple principle sorta makes a little sense.

Dagger mentioned something about shamans in peru using fermented ayahuasca brews...

I would like to know what process they go through to do this?

And as for the whole maoi issue, it can be lethal no doubt. A hypertensive crisis would be my main concern... But im sure as long as you are not eating cheese all day and getting hammered i think one would be okay for the most part, haha.

 

[hardonfordrums]

And luckily kombucha typically only contains .5%-2% ethanol so the alcohol shouldnt be too big of a worry. But there are a range of organic acids that could turn the dmt into a drinkable salt over time? And kombucha when brewed, has to breathe and be in a room temp/ warm dark place. If that helps any..