Does anyone else love the smell of caapi while it’s brewing and reducing as much as I do?

I recently ordered some red caapi from my usual supplier, and I forgot to specify that I wanted it whole, so it was sent as a fine powder. As a result, I’m preparing the brew a bit differently: Rather than boil for hours on end, I’m letting it steep in hot water (with a bit of added vinegar), allowing it to settle, then decanting the liquid. (Repeating 5 or 6 times.) This is how I do mimosa extractions with good success.

Anyhow, I started reducing the first several pulls, and the smell is fantastic! A combination of apple pie and sandalwood and woody earth. Wonderful. (In contrast, rue smells just awful.)

I’ll update with yield in a day or two.

Apple pie and sandalwood, nicely put

Mmmmmmm..... Caaplewood pie!

Yum!

Gibran2

I couldn't of described it any better, apple pie and sandalwood and woody earth, pure magic indeed... <3


Much Peace and Rainbows

mmmm, good ol' South American apple pie

I start to love the smell and taste of caapi brew but, I've stopped adding vinegar to it. No acid.
The beauty is in th eyes of the one who watch, I guess you're just falling in love with the Vine !

And are you gonna extract it or do you drink some of it as well ?

I extracted 100g, and I think I'll use the remaining 100g for brew.



I finished the extraction and got a low yield – 0.31g from 100g of caapi, or just over 0.3%. This is not unusually low for caapi, but is the lowest I’ve extracted so far. I’ve extracted 3 varieties of caapi from 2 vendors, and here are the results:

Vendor A, black caapi (whole) : 2-3%
Vendor A, red caapi (powdered) : 0.3%
Vendor B, yellow caapi (whole) : 1%

Just goes to show how much variation there can be in caapi. 100g of the red caapi would be a nice amount, but 100g of 3% black caapi would be a huge overdose (10X the alkaloids of the red!)

Thanks for publishing the resulting yields.
I'm afraid I come by a weak batch of white caapi just now. Prolly around 0,3 but I didn't filter the solid.