I've been doing a bit of searching and I can't seem to find any good write-up's on making a cold water MHRB brew. I have read a few posts on it and everybody seems to make it different. If anybody who has a successful recipe is here, could you possibly do a write up on how to properly make it? Including caapi/rue brewing technique and amounts used. Or maybe even THP method for brewing caapi. It would just be nice to see a 'sticky' that includes peoples aya reciepes.
Thanks

Never tried it, Though from what Ive read with a good ColdWaterExtract on Mimosa you should let it sit in a jar water for about a month.

A month makes it strong but unpalatable. More like cooking it. I think a good length is about 2 weeks. Less is probably sufficient.

CWE jurema is my favorite admixture, very visionary and comforting. I usually throw in some ginger for taste and chew some for nausea before hand. I wonder why nobody tries to significantly flavor jurema or ayahuasca with spice/flowers much? I've read of such happening traditionally, with some shaman going as far as to say that the tryptamine-bearing admixures to ayahuasca are for taste only. Also I think some tribes/shamans ferment their aya somewhat to develop the flavor...

^ I have drunk fermented brews..especially one very fermented brew of rue, mimosa, chalipong and caapi leaf..and it seemed stronger when fermented..very strong although it was already strong to begin with..dunno what that is about. I did not however find the taste more appealing as compared to it unfermented..I dont think caapi has ever fermented on me so maybe it is different. This brew that fermented was like many months old.

In the future I am going to try doing a cold water extraction. So I dont need to use more mimosa than normal when I do this if I leave it for long enough? using more water is not so big of a problem because I can stick the brew into the food dehydrator on a low temp like I do for raw foods to evap it down.

I find that the nausea is conciderably reduced if the brew sits for at least a few days and is decanted, filtered and decanted again to get rid of the sediments. Those sediments produce nausea for me, but without them I dont get much nausea until the dose is high enough, and at that point I purge easily.

^^^ hey, sorry that this reply is so late, I don't have lots of internet access!
No, I don't find that I need to use any more material than I do when I cook it. That's awesome that you can do that with a food dehydrator, the only problem with cwe for me has been the extra volume!