AwesomeUsername
Esteemed member
Hello,
I am interested in brewing ayahuasca again.
Looking back I might have been dosing improperly in the past.
Upon one occasion I took the rest of my mimosa (lots of it), and rest of the rue (quite little) and cooked it all together.
To my surprise it actually worked, quite well.
Neusea was mild to non existing.
Which brings me to my question...
What would be the minimum amount of rue to activate DMT?
I don't want any psychoactive effects from it, just the MAOI effects.
My trips back then were quite clean, almost like shrooms but more serious and deeper in nature. I enjoyed it quite much.
I have read that a single gram could do the job. Is it true?
Considering I'm skinny (70kg), could that be sufficient?
My plan would be to start slow, and increase the dose of mimosa till I find my sweet spot.
Do I need to powderize the seeds or can I cook them whole?
For starters I wanted to cook 1 gram of rue, 5 grams of mimosa, drink the rue, wait 10 minutes, drink the mimosa and hope for the best.
Another idea was to cook them in closed tea bags to minimize tannins leaching in the water, and possibly avoid the nausea completely.
I still didn't source the materials but when I do, I want to do everything right.
Any thoughts, tips?
I am interested in brewing ayahuasca again.
Looking back I might have been dosing improperly in the past.
Upon one occasion I took the rest of my mimosa (lots of it), and rest of the rue (quite little) and cooked it all together.
To my surprise it actually worked, quite well.
Neusea was mild to non existing.
Which brings me to my question...
What would be the minimum amount of rue to activate DMT?
I don't want any psychoactive effects from it, just the MAOI effects.
My trips back then were quite clean, almost like shrooms but more serious and deeper in nature. I enjoyed it quite much.
I have read that a single gram could do the job. Is it true?
Considering I'm skinny (70kg), could that be sufficient?
My plan would be to start slow, and increase the dose of mimosa till I find my sweet spot.
Do I need to powderize the seeds or can I cook them whole?
For starters I wanted to cook 1 gram of rue, 5 grams of mimosa, drink the rue, wait 10 minutes, drink the mimosa and hope for the best.
Another idea was to cook them in closed tea bags to minimize tannins leaching in the water, and possibly avoid the nausea completely.
I still didn't source the materials but when I do, I want to do everything right.
Any thoughts, tips?