Hi i made some very nice changa and the working of it is perfect.
But my lungs don't like it so my question is if there are some chemicals left.
My dmt is a little bit yellow and i made the changa with acetone.
I dried it out for hours with a fan above it so i'm sure everything should be evaporated,
The rest of the cooking was pure natural so that can't do the trick.
I cooked syrian rue in water and evap. the extract used peppermint leaf and blue lotus and putted aceton to the mix with the dmt.
So i think maybe the yellow stuff can do harm?
any idea's?
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DMT itself can taste harsh or chemically sometimes. I doubt youll find a clear answer to your question because there is no way for any of us to know if there are residual chemicals. You could make sure the acetone you used was pure and had no other stuff in it. You have never been apart from me. You can never depart and never return, for we are continuous, indistinguishable. We are eternal forever
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The issue may well be down to ingestion technique. DMT and changa can be very harsh if combusted, so much so that I no longer work with changa, and don’t work with crystal unless I am vaping with the GVG. There are other tools that can be just as easy on the body as the GVG that can be made for very little outlay, likewise you can work with conventional equipment and vape, I just find it difficult to do reliably and don’t want to take the risk when blowing myself into another reality.
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DMT itslf is a very harsh smoke, even if properly vaporized. This holds especially true for those with sensitive lungs. To my knowledge, there are no ways around it. Of course, burning your dmt makes smoking unbearable, so try to limit the amount of burnt dmt by using a proper smoking technique (e.g no sandwhich technique) and apparatus (the machine in itself produces burning hot vapor).
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Quote:Curing your Changa-
This is often overlooked but as any good cannabis cultivator will tell you a good cure is the difference between good product and freaking amazing. It’s very important for Changa as well because it not only ensures a fully clean evaporated end product it adds greatly to the flavor and aroma. Take a clean mason jar or baby jar and put you fully dried Changa in it closing the lid. Let it sit for a few hours and open it. You will smell moist Changa and possibly hints of IPA. Leave the lid off for a few hours and repeat. Do this as many times as needed. I cure my Changa for about at least a week. After you cure is complete place the Changa in a sealed jar in the fridge. Freezer for long term storage that being a year or more.
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I personally can't handle changa: makes me sick as a dog every time I try it. I do just fine with the GVG though. All these posts are on behalf of Stimpy, my yellow bullhead. He is an adventurous fish, and I feel his exploits are worth sharing...so much so, I occasionally forget that HE is the one who does these things. Sometimes I get caught in the moment and write of his experiences in the first person; this is a mistake, for I am an upstanding citizen who never does wrong. Stimpy is the degenerate.
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In my case I try to hold the smoke in my mouth for a couple seconds before inhaling, this allows the smoke to cool a bit if its hot. Then I inhale slowly through a very small hole in my lips, keeps me from coughing the very thick smoke back out allowing a smoother lung full. Usually works like charm for me.
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That reminds me...another trick is to fill you lung only to about 80% with vapor, and then inhale fresh air to capacity.
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obliguhl wrote:That reminds me...another trick is to fill you lung only to about 80% with vapor, and then inhale fresh air to capacity. I use a combination of this & holding smoke in my mouth. Seems to work well. Take a decent sized hit into your mouth, suck some air in to push the hit into your lungs, repeat until your lungs are full. Food safe extractions seem to help as well. It's never made much sense to me considering all the chemicals used are pure, washed away & never end up in my final product, yet foodsafe solvents.& bases have consistently produced a smoother smoking spice for me.
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Barosman wrote:I cooked syrian rue in water and evap. Did you not freebase the rue extract and wash that thoroughly with water? Not freebasing and purifying the rue extract may have added to the harshness of the smoke. For use in changa, you're supposed to use freebase harmala alkaloids. Freebase harmalas already need a relatively high temperature to evaporate, but their salts may even need such a high temperature that pyrolysis becomes a problem.
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