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mimosahuasca salvage
- Thread starter ayalove
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It needs to be cooled for the gelatin to coagulate. Try putting it in the fridge for a while (some hours) that should precipitate some gelatin/tannins. You can also try freeze/thaw cycles as the will also precipitate the gelatin/tannins.
Dozuki said:
Well I thought I would need to do that so I left it in the fridge over night. I'm not to sure if that was sufficient though. The only thing that looked sepparated was the sediment on the bottom. Now is this what I'm looking for or is it possible that I still need to precipitate? The sediment was a dark grey color.
I would imagine that you got a partial precipitation. You can try freeze/thaw cycles to try and get more out. My gut reaction is that the amount of gelatin might be low (?). It has been suggested to use a little bit less gelatin by weight to the expected weight of tannins. Care to explain your process in a bit more detail (amounts)? This might help.
Also note that in wine making, using gelatin as a 'finning' agent calls for the solution to sit for 2 weeks to let the gelatin complexes settle to the bottom of the solution.
Also note that in wine making, using gelatin as a 'finning' agent calls for the solution to sit for 2 weeks to let the gelatin complexes settle to the bottom of the solution.
Dozuki said:
Ya no problem. I did 3 x 30 minute simmers of 9grams mimosa, with a splash of 5% vinegar, as well as 2 x 45 minute simmerof 6 grams of whole syrian rue seeds. After which I combined both the rue and mimosa mix (I prefer drinking them in the same brew rather than drinking the rue 30 minutes beforehand) I then weighed out 3 grams of non flavored gelatin and dissolved it in 300ml of boiling water. Once it was fully dissolved I slowly poured into the mimosabrew. It instantly turned into a milky pink color with no signs of precipitation. There was no time in between so the temp was right under a boil. I then put it into the freezer for 30 minutes but nothing happened. I then set it in the fridge over night, about 10 hours, and when I took it out there was about a half inch of grey sludge at the bottom. Right now its sitting in the freezer I'm thinking maybe letting it sit in there longer will help. I normal use egg white to remove tannins but I want to make a shift to gelatin from now on.
Okay, adding rue into the mix complicates any estimations of the amount of compounds that may precipitate out. According to my quick calculations, the amount of gelatin seems pretty good according to the info that I have on the subject tho.
When I was playing with this, I was interested in it from a point of eliminating the tannins for chromatography and not ingestion. I found that 'finning' in an alcohol solution worked much more quickly than a slightly acidic H2O solution. Freeze/thaw cycles with the acidic H2O solution worked to a degree, but simply letting the solution stand (for a couple weeks) as in wine making worked the best. Freeze/thaw worked well with alcohol.
From my notes, and talking with some people at the Ayahausca forum at the time, figure about 25% +/- tannins by weight in MHRB. (I calculated 29.3% in mine). That equals about 2.25 gm gelatin for the bark in a 9 gm sample (amount of gelatin = amount of tannins). I have no idea about rue, so the other 750 mg is probably about right? It was also suggest to use a little less gelatin for H2O solutions, so here 3 gm seems about on par again considering the addition of rue.
The precipitates should fall to the bottom, so it would seem that it is starting to work. Really, it might just be a matter of patience.
That is really about all I can offer, as I've not played with this more than a couple times. It served my purposes when I did it; removing the majority of the tannins that were interfering with reading the plates.
When I was playing with this, I was interested in it from a point of eliminating the tannins for chromatography and not ingestion. I found that 'finning' in an alcohol solution worked much more quickly than a slightly acidic H2O solution. Freeze/thaw cycles with the acidic H2O solution worked to a degree, but simply letting the solution stand (for a couple weeks) as in wine making worked the best. Freeze/thaw worked well with alcohol.
From my notes, and talking with some people at the Ayahausca forum at the time, figure about 25% +/- tannins by weight in MHRB. (I calculated 29.3% in mine). That equals about 2.25 gm gelatin for the bark in a 9 gm sample (amount of gelatin = amount of tannins). I have no idea about rue, so the other 750 mg is probably about right? It was also suggest to use a little less gelatin for H2O solutions, so here 3 gm seems about on par again considering the addition of rue.
The precipitates should fall to the bottom, so it would seem that it is starting to work. Really, it might just be a matter of patience.
That is really about all I can offer, as I've not played with this more than a couple times. It served my purposes when I did it; removing the majority of the tannins that were interfering with reading the plates.
Happy to help 
This thread, especially the third quote in the first post might be of some interest in the future. The possibility of this procedure was suggested to me when I was messing with it. I had gelatin at the time, so I just went with that method.
This thread, especially the third quote in the first post might be of some interest in the future. The possibility of this procedure was suggested to me when I was messing with it. I had gelatin at the time, so I just went with that method.
Let it thaw out and see if it coagulates. You can try this freeze/thaw cycle a few times... You are looking for the gelatin to coagulate into a mushy mass, if it in fact will. In the link I posted above someone references microwaving the brew with the gelatin in it to get it to coagulate. I've not tried it however. I wouldn't throw any liquid out. If anything solidifies (at below freezing) it's probably ok to toss.
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