I found this in my email yesterday, the email address read only 'SWIM'
...no address or @ anything, just SWIM. Oh well, maybe you guys' SWIMs could find this useful:
"Obtaining pure mescaline has been quite difficult in the past. It once required the use of strong bases, corrosive acids, and stinky, toxic petroleum based solvents. Things have changed a lot, but obtaining PURE mescaline using ONLY food safe, non toxic materials has been a challenge. That problem may now be solved.
The idea is that by using carbonated water instead of vinegar, you will end up with a salt of mescaline that is insoluble in IPA, thus making it easy as pie to obtain pure white crystals - not goopy acetate resin. This also is likely to remove the alkaloid that causes some to become drowsy and foggy headed on impure extracts.
This tek begins with the non-toxic foodsafe extraction of mescaline a la 69ron. I will copy and paste the beginning of that and continue from there:
Things you will need for the carbonate addendum=
*Carbonated water. Seltzer water can be found at most grocery stores. Make sure to check the ingredients, it should be pure carbonated water. Cans are better because they are smaller, while bottles lose their fizz quickly.
*A sealable bottle or jar. Plastics must be checked as to whether they dissolve in limonene or not. The container must be air tight to retain pressure. Leftover isopropyl alcohol bottles work excellently.
*91% Isopropyl alcohol. This can be used as is (inefficiently), or dried with anhydrous magnesium sulfate (bake epsom salt in the oven for 2 hours, then dump ~90g into your alcohol, shake up, let sit, then filter).
1 - Powderize your dried cactus. Mix 100 grams of dried powderized cactus with 25 grams of calcium hydroxide. Add 300 ml [or WAY less, as most of us have found] water to make it feel wet but not watery. Mix for about 5 minutes.
2 - Add 300 ml of d-limonene. Mix well. Let sit a few hours.
3 - Pour off the d-limonene through a filter. (It's really cool if you use a French Coffee Press for this. Using a French Coffee Press you press the cactus mix and squeeze out the d-limonene to get every last drop of d-limonene out. Then filter it through a paper coffee filter.)
4 - Open a fresh can of seltzer water and add about 600ml or more to the limonene in a sealable container. Shake hard, and make sure that the container is full of pressure. This could be an essential step, as pressure is required to form carbonic acid - so shake well!
5 - Put your container in the freezer to settle. Cold water may help lower the solubility of mescaline carbonate in limonene. This can be used as a super easy separating step to, as the bottom layer will freeze and one can pour the limonene out with the greatest of ease. A little warm water can be tossed in to aid the thawing of the carbonated water layer as well.
6 - Evaporate your carbonated water in a dish in front of a fan (SWIM would not recommend using heat).
7 - Keep the cycle going. Each limonene pull can be salted at least three times, and the cactus mush can be pulled many many times. You can reuse your salted limonene for new pulls, but remember that fresh limonene will probably always work better. SWIM always ends up combining all the different limonene pulls, salting them all at once, and throwing them back into the cactus. He always loses track of how many times this or that has been done though.
- the best thing to do here is keep adding your seltzer pulls to the same dish. That way it evaporates while you are doing pulls, seltzering and separating, and eventually you have a big blob of stuff to clean up all at once. The cleaning step works better when there is a lot of stuff to clean, instead of trying to catch 100-200mg again and again.
*** Optionally, one can add 91% IPA to the evaporating dish to aid the evaporation. When SWIM did this, every time he noticed loads of crystals dropping out of the solution. So finally he filtered them through a cotton ball, and obtained white crystals. This could be worked into another step circumventing the evaporation of the water and the precipitation of the mescaline directly from the carbonate pull. Another idea might be to make carbonated IPA (is this possilbe?) and add that directly to the limonene to precipitate crystals without any evaporation at all. Experimentation is needed!
8 - What is left on your dish is impure mescaline carbonate, contaminated with other alkaloids. It will probably be sticky and brown, orange, or black. Occasionally it will be crystally, and this is the sign that mescalito will not need any more steps, and you are to consume as is. Usually though, you will need to clean it up. No problem though. Just scrape up your goop and put it into a container (preferably a tall, thin container).
9 - Add some of your homemade 99% isopropyl alcohol, and use a chopstick or a skewer or something to force the globs to dissolve. Sometimes it takes a minute for everything to get dissolved; sometimes more alcohol helps, sometimes it helps if the alcohol is SLIGHTLY warmed first. Put your container in the freezer (in the back with the ice cubes!) and wait a day or so.
10 - Crystals on the bottom! Decant your alcohol (save for evaporating and cleaning again, and eventually consuming!), and collect your crystals with slightly warm water. Usually SWIM just carefully pours everything through a bit of cotton in a funnel. The cotton collects the crystals, and can be sloshed around in warm water to release its goodies.
This is your mescaline carbonate. It could probably be recrystallized or washed again, but it's good enough for SWIM!
The first pic is the final, washed carbonate.
The second is the final evaporating dish from which the first pic was scraped.
The next one is the impure carbonate before washing,
and the last one is the crystals sitting at the bottom of the IPA."
PlainCoil attached the following image(s):
IMGP0071.JPG
(2,213kb) downloaded 474 time(s). IMGP0065.JPG
(2,205kb) downloaded 465 time(s). IMGP0050.JPG
(1,813kb) downloaded 463 time(s). IMGP0054.JPG
(1,749kb) downloaded 462 time(s).