'Kombuchahuasca' - Fermented Acacia+Rue

[LibertyforAll]

Cool! I think you will enjoy the very different flavor profile. I've never made a batch that large yet ... do you know the amounts of raw mat'l used?
Also on scobies, yes, they do that lol .. I've started drying them and have in mind to stick them onto canvas for artworks. Some use them for jewelry, clothing, it makes a leather-like papery substance that's pretty cool

Acacia+Rue is a good 'scoby snack' :thumb_up:

 

[skoobysnax]

I have 10 one gallon pickle jars in rotation. I pour them off into cider jugs (some call them growlers in the beer world). I just re-use them instead of bottling and clean them very well each round. I finally had to stop expanding or my wife was going to kill me lol. I keep thinking I may go into business with it. I give away a lot. Tried making jerky once. It was way too difficult to chew.

 

[LibertyforAll]

SCOBYs and the kombucha they make have a habit of growing exponentially if unchecked!
Mine have absorbed acacia powder and turned red also have rue seeds stuck in flotsom.
They can be squeezed for a strong brew, very vinegary.
That's an interesting note actually on the vinegar; this reminds me of the use of acidity in brewing that some swear by; I never brew with vinegar or other acids but the SCOBY making its own acetic acid may be a useful trick for adding potency, perhaps I should soak bark in the kombucha while it ferments instead of filtering it all out. Some bark always makes its way over anyways.
Maybe adding some bark strips to the bottle for decorative purpose ... Oh that reminds me, once I added a split vanilla bean to the bottled drink and it tasted amazing! The last sip from the bottom had bunches of vanilla seeds

 

[Orchidoclastus]

In some native Amazonian tribes, they actually let the ayahuasca brew ferment on its own (without the addition of cultures), sometimes quite purposefully. They believe this to change the quality of the ayahuasca, to make it ¡más fuerte! I'm not sure of the validity of this claim, but that's what they do and believe.

In this case, there is no SCOBY, but there is definitely a carbonation/acidification that goes on. I've tasted it. Since I've tasted ayahuasca that has seemed quite sweet, I wouldn't be surprised if there were fermentable sugars present in the vine. Inadvertantly add some airborne bacteria, and you've got yourself an ayahuasca soda!

Hi, unearthing a dead topic, but do you have any information on those tribes that have/had traditionnal uses of fermented ayahuasca brew ? Thx !

 

[Jamie01]

I have let brews ferment them you boil off the alcohol. It’s disgusting and I will urge people to not do it lol. They lack refrigeration/freezers in the jungle so it’s understandable that it happens. It changed my brews in no ways at all that were favourable.

It’s about as appealing as fermenting amanitas.

 

[dithyramb]

If a tradition of fermenting Ayahuasca exists, it's beyond my understanding. My own experience has been clearly pushing me to use the freshest brews. Other than being altered in unfavorable ways, rue brew loses it's sharpness fast when stored for an amount of time. Rue has no significant amount of sugars (but still does get fermented). Caapi does, but caapi is beyond my expertise.