MHRB cold brew, is it safe in hot climate?

[Jox]

Hi all,

I made cold brew of MHRB and phosphoric acid ph 2.

I couldn't take it as planned, and now traveling through India and it is very hot. The brew will be consumed soon when I reach my destination.

I wonder if it will get spoiled by then? I always keep it in the fridge. I don't know if the phosphoric acid is strong enough as a preservative?

Thank you
Jox

 

[MultiDimensionalTherapy]

the traditional brew, made by the north-west brasilian tribes, stays fermenting underground for at least a month, until its ready. so it might ferment overtime, but that will not spoil it.

just be carefull if you travelling by plane, the pressure can make the botle explode

 

[ymer]

At PH 2 I doubt anything can grow there.

 

[SKA]

So, Jox... When you say cold water brew of MHRB... Do you mean:
- A cold water infusion of only MHRB? Or
- A hot water infusion of MHRB that has been cooled down?

PH2...sounds like it may be a little rough on your stomach, but I don't know for sure.
Well when you arrive at your destination and drink it...let us know how it goes.


MultiDimentionalTherapy: You say Ayahuasca is traditionally left to ferment for at least a month....
Would that not create ethanol in the Ayahuasca? Because Ethanol + MAOIs = dangerous.

 

[Jox]

@ SKA

this cold breewing tek is by member Jees:

1. Cold water, 50 ml x 2g of MIRB
2. inner Mimosa root bark
3. H3PO4 ph 2-3 which is few drops of 90%
4. Steeping for 5 days, filter the plant material.
5. Neutralising the acid by adding little Na2CO2
6. The brew becomes gray, and should be taken all

I did it on room temperature, but also in fridge, and the results are the same.

I have been using it with harmala extract, and I had great results. I think the idea is preserving yurema by not exposing it to the heat.

@Multydimentionaltherapy

Putting the brew in the earth is keeping it cold, so I don't think it actually ferments.

@y yumer

I am thinking the same, even though H3PO4 is weak,acid but ph 2 is pretty high so I think it functions as preservative? Not sure about this.

I will not take the brew untill two weeks,from now. I have been traveling to North India for 10 days vipassana that starts on 27 of April, and it is too close to a difficult retreat, so probably I will not do it tomorrow, since I do it in high numbers and it is difficult on the body, and vipassana is difficult too, so I am not sure it will be a good idea.

I ll let you know how it goes.

Best to all
Jox

 

[MultiDimensionalTherapy]

it does ferment. thats why its called vinho de jurema (jurema wine)
and putting a brew in the ground in a land where summer temperature goes above 40ºc its a diferent case...

SkA, from what ive been reading, most traditional brews do not contain any external source of maoi, there are some references from indigenous tribes that use passiflora as a mild maoi, but thats all.

for some reason it has been the best hidden secret from the north east caatinga indigenous.
how to make MHRB active without any maoi

 

[Jox]

MDT have you ever fermented MHRB?

In Mexico in Yucatan, my husband talked to locals,,and they told him they take it, but he didn't ask the details, when I return to Mexico I will do some research.

 

[Jox]

It did get spoiled, even at ph 2-3, it got mold, and smelled foul. I guess H3PO4 is not gstrong enough even at high ph.