Hey people

So SWIM has a quantity of jurema (mimosa h.), and had two plans..

1- Make a normal mimosa brew (acidify a bit with lemon, boil, filter, repeat twice more, put filtered liquid together and reduce) to later take with some maoi..

2- Make a cold water mimosa-by-itself brew

SWIM wanted to do the egg white tannin removal to make them easier on the stomach, and wondered how to go about it in the 2 separate plans..


for case number 1:

in this link, acolon states that best is to do the egg white filtration before filtering and before reducing. His argument is that the brew should not be saturated or it might take some goodies away

now.. If that was really the reason, wouldnt the best and least saturated of all steps be when the 3 filtered liquids were together, but before reducing (since it would be the biggest amount of liquid per total goodies.. plus the added advantage of no possibility of eggwhite getting 'trapped' in the pieces of mimosa or smt) ?


In case number 2:

Acolon states that acidic brew is needed.. also, for the eggwhite to clump up, it needs to be heated up, right? does that mean egg white tek cannot be done in cold water mimosa brew?



so, questions are:

1- Would it be better to do egg white tek with 3 unreduced but filtered liquids together, or with first batch of unreduced and unfiltered brew?

2- Can eggwhite tek be done in cold water brew? if so, how?

3- Whisking the egg whites necessary or not?

4- 1 Egg white enough for how many litters/grams of mimosa?


and lastly... Here's how I understood it needs to be done, if there's any mistake, please tell me:


Separate egg white... Then just pour it slowly while stiring the brew so egg white goes in properly.. Then just boil the brew and the eggwhite should all go to the top and be easily removed. voilá...

thanks

you do realize it's serotonin and norepinephrine signalling that gives bodyload, right? serotonin is primarily synthed in the gut, and signals there. nausea is a somatic side effect of excessive serotonin signalling, for the most part. not to say tannins aren't responsible as well. activated charcoal from a health foods store

Im not affraid of the normal nausea, for example I can deal with ayahuasca, and feel nausea is a part of it.. But what I´ve been hearing from close people is that the nausea from jurema is on another level, and seems egg white helps a lot with this extra ´unnecessary´ stomach pains/nausea

thanks for the info though what about active charcoal, does it remove tannins too? how would one go about doing that?

YES! The first cook will be more concentrated than the consequent cooks, so add them all together and then egg white it!



Not really. We are using the same technique as poached eggs. Hot acidic conditions are preferrable.



Not necessary but will give you the best results.



2 egg whites per 100 grams mimosa is more than sufficient less is needed for leafy light-bearing plants.




Yes, thats about it. You really don't need a full boil, just steaming hot. It should be hot prior to pouring in the egg whites. Remember that it MUST be in acidic water. A few TBSPs of vinegar per liter works well.

This won't make the mimosa taste good, just a little better, ALMOST bearable (if you can believe that).

Good luck!

perfect, thanks a lot!

yeah I dont expect it to taste good.. if its not horrible, im happy (I dont mind ayahuasca taste for example..)

btw, changing a bit the subject but since I started the thread anyways, a few more questions:

1- how much water is a good amount per ´cook´ for, say, 100gs ? (im wondering if this number x 3 would fit in a single pot for the final reducing step).. I know there is no exact amount but just more or less..

2- what do you guys think is the best for a anahuasca.. Drink the caapi and the mimosa brew separately, or mix them up?

3- normally the ayahuasca brews are not artificially made acidic with lemon or vinegar or smt... if one would mix the normal caapi with the mimosa acidic brew, would that make the taste too bad? did anyone ever try adding bit of honey with all of that?

At least a liter per cook (with 3 cooks)



For the love of all that is good and holy keep them seperate! If you think mimosa is bad, wait until you mix it with caapi. Some weird preciptate forms and gives it a very interesting, ummm texture and flavor.



Again, keep them seperate. I always use a bit of acid in all of my brews. Phosphoric is great, with mimosa a cold phosphoric soak for a few days really makes one powerful brew. If you are using vinegar when you reduce you should get all taste and smell of vinegar out. If you still smell it, add a little more water and keep reducing until it is gone.

With reduced brew adding honey ain't gonna really make a difference. I have heard of people not reducing their brew and adding milk and honey to caapi. It does make a nice tea if not reduced.

acolon, as always, you´ve been very very helpful

thanks a lot!

They sell egg whites in cartons, by the way.