I did mix the tincture with a bit of coca cola (acidic), approx. 40ml. But maybe that is too little?For this reason I would typically suggest adjusting the pH back to neutral with some ascorbic acid before oral ingestion
I did mix the tincture with a bit of coca cola (acidic), approx. 40ml. But maybe that is too little?For this reason I would typically suggest adjusting the pH back to neutral with some ascorbic acid before oral ingestion
I'm not sure. Definitive pH adjustment with a colourless substance seems preferable!I did mix the tincture with a bit of coca cola (acidic), approx. 40ml. But maybe that is too little?
This is the third time I've tried it, with the purpose of turning the DMT into a salt form. I feel ambiguous about it, but after 1+ year of drinking horrid vinegar brews I refuse to continue using vinegar. I've heard citric acid is more neutral-tasting acid, but have yet to try it.Do you usually use a cola drink for this purpose, or generally with your brews?
There are several other food acids which taste far better than vinegar! Besides citric and ascorbic acid, malic, succinic and tartaric acid all have a reasonable flavour profile. I go for ascorbic both because of its easy availability here and also because of it being a vitamin. It also pairs well with a bit of honey and a drop of lemon essential oil for masking harmala brewsThis is the third time I've tried it, with the purpose of turning the DMT into a salt form. I feel ambiguous about it, but after 1+ year of drinking horrid vinegar brews I refuse to continue using vinegar. I've heard citric acid is more neutral-tasting acid, but have yet to try it.

[This was a roundabout way of addressing the question about lower %ABV solvent - there is a yet-to-be-established lower limit where the solubility of DMT becomes too poor, and the lime precipitation would then co-occur with DMT. In such and instance, the DMT could still be recovered with a higher %ABV rinse.]



Thanks for this tidbit - it roughly aligns with the ABV for acorn tannin precipitation as suggested by the Chinese team. Perhaps this will help inspire some further experimentation during the (boreal) winter.There is a doctoral thesis by Alan Gaujac in Brazil, in which he found that the 50% ethanol, 50% water solution was the solution that extracted the most DMT.
Thanks for the update. I'd say that's looking pretty good. Filtering through a cotton plug should clear up much of that cloudy lime residue - but see also below.Back sooner than expected with a question. I am gradually adding lime to see the effect on the solution. This is with a 100g MHRB ethanol soak.
Pic 1 = the solution without lime after filtering the MHRB.
Pic 2 = approx. 24h after adding 33g lime.
Pic 3 = approx. 24h after adding 7g extra lime (40g lime total).
[With 20g lime, the top layer remained near-black in color; I forgot to take a picture.]
My question: When should I stop adding lime? @Denverevolution's pics show an extremely pale lime layer, but previous posts by @Transform suggest that this may be excessive.
I intend to use to final product for pharmahuasca, so I suppose it does not matter too much, but I'd like to know how pure the extracted DMT should be if one were to make enhanced leaf / changa with this method. [Though I still wonder about the safety of potentially smoking invisible lime particles?].
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@Denverevolution thank you for taking the time to do this!At worst, my take is that Transform was being a bit lazy in saying "I think this could work, and I really hope someone tries it out, but I don't have the time/energy myself to do it." But from my perspective, he was being open about his preference to have someone else test his idea, and I was all-too-happy to try it.
For me, the lime step was welcome. I've personally gotten sick every time I've drank enough Aya to have a strong experience, and I didn't get sick either of the times I drank the final product from this process (after using lime), so that's one data point.
I never tried it without the lime, so I think you would be in a better spot to compare the experience with and without the lime step. We still don't know how much DMT potency we're losing with the lime step, nor how much vomit-inducing tannins and other crap.
I have a batch going now that I'll finish and take to the lab, and I'll continue to revise this into simple text for a written tek. For now, its in a Google Doc here, and I'd really appreciate any edits/contributions from either of you:
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Alcohol Lightning Tek
Alcohol Tek This extraction technique is designed to be as simple as possible. The DMT yielded is much more pure than ayahuasca (Not likely to make you sick), suitable for oral, rectal, or possibly insufflated ROAs, but not clean enough to vape/smoke, so for now, we’re suggesting consuming it or...docs.google.com
Just checking in here to clarify, you'll be trying the vodka pulls followed by tannin removal using lime? If this is the case I shall be awaiting reports with eager anticipation!@Denverevolution thank you for taking the time to do this!
I found this crazy useful. Do you have any updates? Especially the bulk instructions? Or additions for the other brew ingredients. This will be my first run at extracting this way, rather than the traditional water methods. This whole thread was/is an education.
Thank you all!
对于任何给定量的酒精,建议最大限度地使用植物材料。使用 50g MHRB 和 300mL 伏特加,在热提取后,单宁在室温下会沉淀几天。
你测量过冰箱的温度吗?伏特加在冷冻时是否放在密封容器中?-22°C 似乎是冰晶分离的最佳温度,尽管这仍需要用实际温度计进行确认,因为(家用)冰箱上的恒温器尚未校准。
伏特加酒是去除单宁酸的最佳选择,方法是用石灰处理。它还具有价格低廉、易得和食品级的优势,至少在前两点方面,大多数地方都是如此。最近,我们进行了一项简短的测试,将 69.5% ABV 的谷物酒通过装有单宁酸石灰沉淀物的过滤漏斗,结果表明,相当一部分单宁酸重新溶解在浓酒中。因此,伏特加酒还可以节省石灰的使用量——虽然石灰价格相对便宜,但更多的石灰也会使混合和过滤变得更加
Can gelatin be used in tinctures to precipitate tannins? Some people in Taiwan use gelatin to precipitate tannins in tree bark decoctions. I wonder if it is feasible in alcohol?For any given volume of alcohol it would be advisable to maximise the amount of plant material used. With 50g MHRB and 300mL vodka, tannins precipitated over the course of several days at room temperature following the hot extraction.
Have you measured the temperature of your freezer? And did you keep the vodka in a tightly-sealed container while it froze? -22°C appears to be optimal for ice crystal separation, although this still needs confirmation with an actual thermometer since the thermostat on the (domestic) freezer has not been calibrated.
Vodka-strength alcohol has been found to be optimal for tannin removal via lime treatment. It also has the advantage of being cheap, readily available and food grade, at least in most places as regards the first two points. Recently, a brief test with running 69.5% ABV grain spirit through a filter funnel filled with the tannin-lime precipitate showed that a noticeable proportion of the tannin redissolves in the stronger alcohol. Thus, vodka-strength alcohol also brings efficiency savings regarding lime usage - more lime, while being relatively cheap, also becomes more tedious both to mix and to filter.