civre4monkey
Rising Star
- Merits
- 42
Hello! This is my first post but I have read previous posts extensively, and from this site my friend derived his method that resulted in super pure spice-but not much of it.
SWIM begins his A/B by dropping HCl into distilled water until he achieves a pH of 4. He would have used vinegar, but he read on this site that acetic acid is less effective at salting the spice. He then boils his kilo of MHRB (ON THE STOVE... I found the crockpot to be a poor choice for pouring the liquid off, and stoves get much hotter anyway) for at least two hours, but notices that the hot mixture is very difficult to separate. For this reason, he allows the mixture to cool for at least six hours before pouring the water through some cheesecloth. He repeats this process for a total of three acid-cooks.
SWIM then places the liquid in a jug and leaves it in the refrigerator so that the fats in the solution stick to the bottom of the jug. The liquid is then decanted into a second jug, and sometimes he is compelled to repeat this process until the liquid looks less like wet mud and more like cherry Cool-Aid.
After the decantation, he heats the liquid to evaporate it down to a single liter per kilogram of root bark. He then waits 15 minutes (as prescribed in the DMT handbook) and adds a one liter aqueous solution of 110 grams NaOH to the mix. Fearing this may not be enough, he may add some additional NaOH. Without an electric pH reader SWIM cannot accurately determine the pH of the rootbark-his litmus paper turns black when dipped in the dark solution. He fears that a shortage of lye may be his problem but since he is an inexperienced spice cook, he is at the mercy of the gods, so to speak. This being only his third extract he admits that his approximations are all but meaningless.
After the lye is added, but before the solution is allowed to cool, he adds naphtha to the liquid at a ratio of two parts aqueous freebase and one part solvent. After shaking the solution violently but ensuring that pressure does not destroy the jug, he pours it into his separator funnel and drains off the bottom, a-la-mode. Three or four pulls, until the solvent starts to come out clear. Sometimes the solvent it not dense enough to freeze precipitate (SWIMS preference) so he evaporates off the naphtha until it is quite cloudy and then freezes it, dumps off the liquid (into a glass, for reuse or evaporation) and dries the crystals by flipping the glass dish upside down and letting the pooled naphtha drain off.
His most recent extraction only yielded a meager 4.4 grams - from a kilogram of Mimosa Hostilis root bark. He wants to know why his yield was so small. Please help him!
SWIM begins his A/B by dropping HCl into distilled water until he achieves a pH of 4. He would have used vinegar, but he read on this site that acetic acid is less effective at salting the spice. He then boils his kilo of MHRB (ON THE STOVE... I found the crockpot to be a poor choice for pouring the liquid off, and stoves get much hotter anyway) for at least two hours, but notices that the hot mixture is very difficult to separate. For this reason, he allows the mixture to cool for at least six hours before pouring the water through some cheesecloth. He repeats this process for a total of three acid-cooks.
SWIM then places the liquid in a jug and leaves it in the refrigerator so that the fats in the solution stick to the bottom of the jug. The liquid is then decanted into a second jug, and sometimes he is compelled to repeat this process until the liquid looks less like wet mud and more like cherry Cool-Aid.
After the decantation, he heats the liquid to evaporate it down to a single liter per kilogram of root bark. He then waits 15 minutes (as prescribed in the DMT handbook) and adds a one liter aqueous solution of 110 grams NaOH to the mix. Fearing this may not be enough, he may add some additional NaOH. Without an electric pH reader SWIM cannot accurately determine the pH of the rootbark-his litmus paper turns black when dipped in the dark solution. He fears that a shortage of lye may be his problem but since he is an inexperienced spice cook, he is at the mercy of the gods, so to speak. This being only his third extract he admits that his approximations are all but meaningless.
After the lye is added, but before the solution is allowed to cool, he adds naphtha to the liquid at a ratio of two parts aqueous freebase and one part solvent. After shaking the solution violently but ensuring that pressure does not destroy the jug, he pours it into his separator funnel and drains off the bottom, a-la-mode. Three or four pulls, until the solvent starts to come out clear. Sometimes the solvent it not dense enough to freeze precipitate (SWIMS preference) so he evaporates off the naphtha until it is quite cloudy and then freezes it, dumps off the liquid (into a glass, for reuse or evaporation) and dries the crystals by flipping the glass dish upside down and letting the pooled naphtha drain off.
His most recent extraction only yielded a meager 4.4 grams - from a kilogram of Mimosa Hostilis root bark. He wants to know why his yield was so small. Please help him!
