Wasn'T there a comparison here on the forum between vinegar and non-vinegar brews? It turned out, vinegar brews extract twice as much alkaloids.
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How bad does Caapi tea taste?
- Thread starter behindthelight
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Wasn'T there a comparison here on the forum between vinegar and non-vinegar brews? It turned out, vinegar brews extract twice as much alkaloids.
Not quite twice as much...but yes, as endlessness said, using acid pulls more alkaloids. However, (and also as endlessness said 
) there's no reason you couldn't brew without acid and then extract the remaining alkaloids. On that note...has anyone tried adding extracted alkaloids to a brew (or back into a brew)?
) there's no reason you couldn't brew without acid and then extract the remaining alkaloids. On that note...has anyone tried adding extracted alkaloids to a brew (or back into a brew)?
behindthelight
Rising Star
is there anything you can add to the caapi brew to make it taste better?
I'm right there with you Oblig,. The more times I drink the worst it get's. In the beginning it didn't bother me all that much but I hit a point that It makes me shudder just watching the other group member's drink theirs! Now I'm getting back into the groove and its not as bad but I cant believe people say they LIKE the taste!!!! Thats a hard one to swallow literately! Not to mention they shaman's out here dont reduce the aya as much as i do at home so its about a 6 oz. glass. I always reduce to 1 oz. shot back home.obliguhl said:
To the Op. The best method I found at home to chase the aya down was iced coffee. It has a similar bitterness to it so if you reduce your shot to a small glass, exhale partially, drink, blow out more air and chase it with the ice coffee. This way you don't really taste it. Its when you drink then inhale that the oxygen reacts to the taste buds and you taste the fowl bitter brew.
The Day Tripper
Rennasauce Man
Caapi tea generally tastes "good" (besides the bitterness and tannins) when brewed with little to no acid, and reduced on low to a manageable volume.
Taste starts to get affected when you over-acidify, over-heat, or over-reduce your brew ime.
But i consider taste to be independent of the tannin astringency and alkaloid bitterness of the brew. Some people think the bitterness from the alkaloids and the tannins taste bad. I disagree, its an acquired taste imho. I've had tea that was not very bitter at all and tasted like complete shit, and tea that is super bitter (potent) and was wonderful tasting.
Its all about how you brew it. Do it slow, on a lower heat, with minimal acid, and don't reduce it too much and it's quite delicious imho. Boil it hard, use too much acid, reduce it too much, and it tastes completely different.
Either way, if you think it tastes bad because of the bitterness or astringency, you won't like it no matter how you brew it.
Taste starts to get affected when you over-acidify, over-heat, or over-reduce your brew ime.
But i consider taste to be independent of the tannin astringency and alkaloid bitterness of the brew. Some people think the bitterness from the alkaloids and the tannins taste bad. I disagree, its an acquired taste imho. I've had tea that was not very bitter at all and tasted like complete shit, and tea that is super bitter (potent) and was wonderful tasting.
Its all about how you brew it. Do it slow, on a lower heat, with minimal acid, and don't reduce it too much and it's quite delicious imho. Boil it hard, use too much acid, reduce it too much, and it tastes completely different.
Either way, if you think it tastes bad because of the bitterness or astringency, you won't like it no matter how you brew it.
obliguhl said:
The thing is that I used to use acids. I used to brew with vinegar. I never noticed any extra potentcy.
i swear i just cant get my head around this:lol: . God bless you brother that your fortunate enough to "enjoy" the taste of ayahuasca!The Day Tripper said:
Ive drank acidified, non acidifies, caapi only, caapi with mhrb, charcuna, chaliponga, low heat high heat, thick or thin, some are worse than others but man O man, even the best tasting option is still pretty damn bad. :lol:
However it is not that big of a deal. Certainly not problematic enough to warrant counter measures or not drinking ayahusca. Its a small price to pay for the reward .
jamie said:
I did an experiment using vinegar just the other day. I boiled 114 grams of "McKenna Red" from Hawaii for 4 times for 75 minutes each, a total of 5 hours. The tea was extracted and only a small amount of alkaloids fell out of the solution (I haven't finished the extraction yet so I don't know the yield)
I then froze the caapi for 24 hours and soaked in vinegar for 24 hours. After the 24 hour soak I boiled it in the same vinegar for an hour, and did one more vinegar boil for another hour. Total cooking time in acid was 2 hours.
After adding the lye many more alkaloids crashed out of the acidified left overs. Like I said previously I haven't finished the extraction yet so I don't know the weight but the acidified brew definitely has more alks (double??) then the first 5 hour acid free cook.
This could be because the freezer broke the cell wall allowing more alks to come out, the acid allowed more alks to come out, or likely a combination of both.
Some people just don't have the stomach for it it. If you can't hold the brew down long enough to get effects it doesn't do much good!
Nice experiment, alert, thanks for sharing 
Would be nice to test if just freezing, without adding acid, would also increase yields. I wonder whats the pH of your tap water, maybe its specially basic for some reason.
If adding acid, I think its good idea to try to neutralize it before drinking, to diminish acidity/taste.
Would be nice to test if just freezing, without adding acid, would also increase yields. I wonder whats the pH of your tap water, maybe its specially basic for some reason.
If adding acid, I think its good idea to try to neutralize it before drinking, to diminish acidity/taste.
I plan on doing a test just freezing next time around, maybe a pictorial. I also bought some litmus paper so I can help nail down the variables. I am waiting on a half kilo chunk of caapi vine to arrive and I want to extract it a few different ways and document the yields of each method.
If you can't stomach any brew, you may just want pharmahuasca. Extracting from rue and/or caapi, from mimosa or chaliponga etc...
Or I'd think you can also try a light dose intra-rectally. But you'd need to reduce it well to a shot.
Goodluck.
Or I'd think you can also try a light dose intra-rectally. But you'd need to reduce it well to a shot.
Goodluck.
