brokenChild
Rising Star
- Merits
- 42
Hi guys, new to the forum, tho I've read plenty of insightful posts here through general web search. Many thanks for a comprehensive sticky to Ms Minx and contributing members 
In any case I just have a few questions that I couldn't seem to locate the information for, and was hoping someone could help. Also maybe some input from experienced users for my actual intention with the brew.
Basically I want to know what the best way to brew the P. Viridis would be? I want to make the admixture separate from the caapi, and understand the 3-boil 9-hour process for the caapi. What about the Chacruna leaves tho? I assume since they are softer plant material, they would require a gentler touch and less heat time to fully extract the active ingredients. I'm getting the leaves somewhat fresh from Hawaii, and using black caapi for the MAOI.
1. How long do I simmer the Viridis?
2. Do I bring it to a boil, then reduce heat, and just simmer under boiling temps for (how long?)? And how many boils (water changes) for this process? 3 like the caapi? or is 2 enough?
3. Given the hawaiian leaves, I have 100g, was thinking 50g would be more than plenty somewhat fresh leaves, green not dried? I know this varies across the board, but I figured start with more than I need and save the un-needed.
~Thank you kindly for any help, input, and/or insight
For Cliffs, please see bold/underlined. Thanks again! :?
In any case I just have a few questions that I couldn't seem to locate the information for, and was hoping someone could help. Also maybe some input from experienced users for my actual intention with the brew.
Basically I want to know what the best way to brew the P. Viridis would be? I want to make the admixture separate from the caapi, and understand the 3-boil 9-hour process for the caapi. What about the Chacruna leaves tho? I assume since they are softer plant material, they would require a gentler touch and less heat time to fully extract the active ingredients. I'm getting the leaves somewhat fresh from Hawaii, and using black caapi for the MAOI.
1. How long do I simmer the Viridis?
2. Do I bring it to a boil, then reduce heat, and just simmer under boiling temps for (how long?)? And how many boils (water changes) for this process? 3 like the caapi? or is 2 enough?
3. Given the hawaiian leaves, I have 100g, was thinking 50g would be more than plenty somewhat fresh leaves, green not dried? I know this varies across the board, but I figured start with more than I need and save the un-needed.
~Thank you kindly for any help, input, and/or insight
For Cliffs, please see bold/underlined. Thanks again! :?
