apearently i dreamed faw brews that start to fermenent and the shaman says its ok to give it a good boil and drink it, what you nexian say about this? though the minds may be different, the body forms may be different
it is through the heart that we recognize our spirits are one.
everything im writing is a complete fiction and it is only a reflection of my imagination.
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How are you meaning when you say it's fermented?
If it's been re-boiled, I can't imagine it would be an issue-- as I have done the same with brews that were sitting in the fridge for a few weeks with no problems--
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One keeps Caapi brews in bottles in a closet for months, and they are a okay, more so once re heated in microwave or a pot. Todo lo que quiero es que me recuerdes siempre así...amándote. Mantay kuna kayadidididi~~Ayahuasca shamudididi. Silence ○ Shiva ◇ eternal Purusha. What we have done is establish the rule of authority in silence. Silence is the administrator of the universe. In silence is the script of Natural Law, eternally guiding the destiny of everyone. The Joy of Giving ♡See the job. Do the job. Stay out of the misery.♡May this world be established with a sense of well-being and happiness. May all beings in all worlds be blessed with peace, contentment, and freedom.This mass of stress visible in the here & now has sensuality for its reason, sensuality for its source, sensuality for its cause, the reason being simply sensuality.
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Fermented/fizzy ok Moldy, not ok. From the unspoken
Grows the once broken
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thanks a lot friends! that really helps much love! though the minds may be different, the body forms may be different
it is through the heart that we recognize our spirits are one.
everything im writing is a complete fiction and it is only a reflection of my imagination.
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I hope this is on topic enough...
I've been thinking about ways to increase the lifespan of my brews since oftentimes I don't get to them right away. It would be useful to encourage a healthy fermentation instead of the mold that rue in particular is susceptible to. I have found caapi and acacia liquids to be much more time-resilient.
As I understand from helping out at a kombucha brewing business that it is safe to sell and consume preserved foods and drinks if they are pH 4 or below. I've been putting some vinegar in my last brews and I should check how they're doing for me.
I really enjoy having a rue+acacia brew on hand to sip in the evening. If the concentration is strong enough I feel some tryptamine effects even on lower doses of the brew.
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I, too, have found ACRB, MHRB and Caapi teas, filtered then reduced then refrigerated, durable.
Stored rue tea does seem to "spoil" quickly. Seeds and extracts, no problem. Chacruna or Chaliponga
tea storage...request input. Leaves are so easy to brew, haven't stored the brew.
Peace
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