Can someone explain to me why so many recommend 3 simmering rounds of atleast 30 mins each, when brewingjurema/mimohuasca? (simmer, then pour into bigger pot, new water etc)

Thereafter receipes go onto recommending reducing the total volume of liquid by cooking for X hrs. In my humble opinion this must undermine the whole careful 3-steps of simmering by exposing the alkoloids to high heat?? Very confusing!

Can someone help, or just link me to proper brewing tek?

For now i plan on doing it this way: (please help me prep this plan before putting it to life)

PLAN v1: ***UNTESTED***
- Mission: Brew 0.5 liter of Mimohuasca equationg to 10doses of 5g mhrb. Each brew-dose will then be 50cl (small glass)
- start by pouring 0.5 DL water in steel pot (intentionally avoiding aluminum)
- add 50g MHRB powder, stir
- add juice of 1 lemon, stir
- put lid on, bring to 70C (ca 160 Fh)
- babysit / keep temprature for 3 hrs
- pour thru cheese-cloth/cotton textile (my dirty boxer shorts?)
- wait til sub 40c temprature
- add 2 eggwhites for tannine reduction, stir
- bring slowly up until eggwhites harden.
- filter + freeze as icecubes for easier administration.

I intend to drink the MHRB brew with with MAOI tea based on Syrian rue/harmala (3g pr cup) after a strict 2 week low tyramine diet.

Brewing advice will be much appriciated. Preferrably backed by sciense.

Q1) should i add more lemon? Does it matter?
Q2) what temperature is best? 60C, 70c or 80c. I have seen docs recommending full boiling, and claiming it is best!
Q3)

//Bm P.L.U.R

The three brews are to ensure that the maximum amount of alkaloids break away from the plant matter. It's to try and get all the DMT out.

As for the reduction, 1. You don't have to reduce with high heat. A light boil will do. DMTs melting point is 160c. 2. It helps you get higher density of DMT per serving.

Hope this helps. Best of luck.

One love

Thanks for the advice! Really appriciated.


So from a 'quasi-scientific' viewpoint:.. Separating liquid from plant material in 3 rounds, could be seen to have one benefit:
Reduce the total accumulated heat exposure (cooking time) a bit, thus reduse breakdown of more volatile alkoloids. .




Since rolling boiling water temp will top out around 100c i assume that DMT brew can be kept at bubbly/rolling boil while redused. This link contains a trial that DMT does not oxidate, vaporize during prolonged cooking @100c
https://www.reddit.com/r...heat_degradation_of_dmt/

//BM

I'm not sure about this. This could be beneficial.

I think there is also a volume consideration, in that for the majority of each brew the bark should be almost fully submerged to properly heat and release actives. As it's brewing, the volume of water is reducing, and over time there won't be enough water to properly heat the bark.



Sounds about right

One love

Boiling won't hurt the DMT (but see Mimosa's secrets - keeping a lid on it!) so a 90°C cook should do a reasonable job of things. One thing to watch out for is caramelizing material catching on the bottom of the pan but this really shouldn't be a problem. If your bark is powdered properly there's no point in doing 3-hour-long boils in any case.

The DMT is present in solution as a salt so it's not going to vaporize away.

I've found that mimosa tannins precipitate out on their own to a large extent simply on cooling to room temperature. Some tests done a good while back indicated that egg white treatment takes out actives along with the tannins so you might be better off cooling and decanting your tea instead. Freshly precipitated (precipitating?) mimosa tannin sludge is really difficult to filter, btw.

Thanks for sharing your insights @downwardsfromzero!