So I like mimosa tea's effects, dislike it's tannic taste, and fear that traditional tannin removal methods will decrease potency and make the brew cloudy/less clear in appearance (things I find undesirable.)
Would this work:
Powder mimosa, do alcohol pulls and discard plant matter, Evap alcohol, redissolve mimosa concentrate in water
Would this leave the tannins behind? Dmt tannate is decently soluble in warm alcohol, right?
If one wanted to purify the full-spectrum extract further one could take the evaporated alcohol extract and do acetone pulls on that before re-evaporating and dissolving in water, right?
I don't want to to an stb or a/b right now for reasons.
I want to redissolve the extracts in water for easy dosing since I don't want to get a new scale. If I know I have 100g worth of mimosa extract in 1 liter of water, I can dose easily...
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Tannins are soluable in ethanol and acetone.
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There would be little point maturing alcoholic beverages in wooden barrels if tannins were not to some extent soluble in aqueous ethanol! (Just to put a sort of everyday perspective on it.) “There is a way of manipulating matter and energy so as to produce what modern scientists call 'a field of force'. The field acts on the observer and puts him in a privileged position vis-à-vis the universe. From this position he has access to the realities which are ordinarily hidden from us by time and space, matter and energy. This is what we call the Great Work." ― Jacques Bergier, quoting Fulcanelli
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Are tannins soluble in alcohol I'd say. just look at this structure  as the old adage in chemistry goes, like dissolves like. plenty of OH-groups for the OH in alcohol to interact with, as well as several other O-moieties. some people have used egg to clean up the tannins. personally, I prefer my albumin over-medium, with a side of bacon. Activated carbon cleans up tannins nicely. "Nothing is true, everything is permitted." ~ hassan i sabbah
"Experiments are the only means of attaining knowledge at our disposal. The rest is poetry, imagination." -Max Planck
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Quote:some people have used egg to clean up the tannins. personally, I prefer my albumin over-medium, with a side of bacon.  JustAnotherHuman is a fictional character. Everything said by this character should be regarded as completely fabricated.
"Those who would give up essential Liberty, to purchase a little temporary Safety, deserve neither Liberty nor Safety."-Benjamin Franklin.
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maranello551 wrote:So I like mimosa tea's effects, dislike it's tannic taste, and fear that traditional tannin removal methods will decrease potency and make the brew cloudy/less clear in appearance (things I find undesirable.)
Question for the chemists... I seem to recall reading somewhere about an extraction done on some plant for some chemical that used Magnesium Oxide to create magnesium salts with the tannins present... Is this the case and could this be used in some form for tannin separation in ayahuasca brews? Roses are red
Violets are blue
Take the third hit
Then youuu....
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Lead salts precipitate tannins spectacularly well. Not really recommended unless you sublime the alkaloids at some point. Don't put lead in your tea. “There is a way of manipulating matter and energy so as to produce what modern scientists call 'a field of force'. The field acts on the observer and puts him in a privileged position vis-à-vis the universe. From this position he has access to the realities which are ordinarily hidden from us by time and space, matter and energy. This is what we call the Great Work." ― Jacques Bergier, quoting Fulcanelli
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