Hello all, I'm a new member here

I'm in the precess of doing a Syrian rue extraction, and have a couple of questions I was hoping you guys could help me out with


-short version/straight to the question:

what's the ideal amount of water and salt for 10g of seeds?



-longer version/reason for asking:


I'm pretty new to doing any kind of extractions and there's still some stuff I don't understand so please bare with me

I'm currently experimenting with 10g of rue seeds, My goal right now is to get some fairly pure harmine/harmaline HCI, I'll probably freebase eventually but right now I'm concentrating on the HCI as part of the learning curve. Plus this is going to be for pharmahuasca (dissolved in OJ) not for smoking, so freebasing seems unnecessary right now (?).

I already did the first pull (boiled 3x, filtered, saturated with salt, left overnight in fridge, decant, evap./dry) this yielded 1.3g of yellowish gold-like powder, which obviously is too much weight, but there was a lot of salt and some impurities. So I redissolved in water/vinegar, and re-filtered the liquid, but I didn't want to end up with too much salt this time, so i thought I add only a small amount, cool the liquid and recover whatever precipitated, then add some more salt, repeat again and again until I got just salt. But I quickly realized this was going to take forever, so my questions are;

I've read in some teks that one needs about 6.5 to 7.2g of salt for 10g of rue (about 2/3 the weight), but other teks say the amount of salt is relative to the amount of water and not so much the rue, so which is true? or are they both true to a degree? if so, how much salt do the alkaloids need to complete the reaction? and what's the ideal salt/water ratio for me if I started with 10g of dry seeds?

Thanks for reading!

10g is so few. I'd do 50 minimal.

You want to do at least 3 boil with enough water to cover the ground up seeds with maybe an inch clearance, then reduce the 3 boils and filter/fridge decant etc. Then once you've done the filter just put in back in a pan over the heat and keep stirring in salt for about 20 minutes until you have a little excess salt on the bottom of a pan. Then let it cool to room temperature then put it in the freezer.

I never worry about exact amounts of salt as it won't crash out of the solution until it's cooled down so you can filter the excess salt out as soon as it comes off the heat.