Harmala Brew Recipes

[northape]

@northape Considering the pursuit of 'better' tasting brew, I would avoid acetic acid and use tartaric acid instead. Cheers!

I know, but that is not my pursuit at all. After years of working with rue, I am fine with the taste. Some other acid choice might be better, but I am comfortable with acetic acid. That is why I always include the guideline "adjust water to pH 6" so people can make their own choice

 

[josboaz]

@northape Considering the pursuit of 'better' tasting brew, I would avoid acetic acid and use tartaric acid instead. Cheers!

Note to self:

English: tartaric acid
German: Weinsäure
French: acide tartrique
Spanish: ácido tartárico
Italian: acido tartarico
Dutch: wijnsteenzuur
Portuguese: ácido tartárico
Polish: kwas winowy
Russian: винная кислота

 

[josboaz]

Weight of resin converted to seed weight

0.5–0.6 g Harmala resin ≈ 3 g Harmala seeds
0.7–0.8 g Harmala resin ≈ 4 g Harmala seeds
0.9–1.0 g Harmala resin ≈ 5 g Harmala seeds
1.1–1.2 g Harmala resin ≈ 6.0 g Harmala seeds
1.3–1.4 g Harmala resin ≈ 7.0 g Harmala seeds
1.5–1.6 g Harmala resin ≈ 8.0 g Harmala seeds
1.7–1.8 g Harmala resin ≈ 9.0 g Harmala seeds

Harmala Resin Extraction TEK