DMT-Nexus member
Posts: 4733 Joined: 30-May-2008 Last visit: 13-Jan-2019 Location: inside moon caverns
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Quote:boiling the plants into the water most likely makes the water acidic anyway I would think. Wasn'T there a comparison here on the forum between vinegar and non-vinegar brews? It turned out, vinegar brews extract twice as much alkaloids.
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omnia sunt communia!
Posts: 6024 Joined: 29-Jul-2009 Last visit: 29-Oct-2021
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Not quite twice as much...but yes, as endlessness said, using acid pulls more alkaloids. However, (and also as endlessness said  ) there's no reason you couldn't brew without acid and then extract the remaining alkaloids. On that note...has anyone tried adding extracted alkaloids to a brew (or back into a brew)? Wiki • Attitude • FAQThe Nexian • Nexus Research • The OHTIn New York, we wrote the legal number on our arms in marker...To call a lawyer if we were arrested. In Istanbul, People wrote their blood types on their arms. I hear in Egypt, They just write Their names. גם זה יעבור
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DMT-Nexus member
Posts: 788 Joined: 18-Nov-2011 Last visit: 24-Sep-2024
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I found the taste to be quite pleasant, even when using vinegar. Chacruna on the other hand..  This is the time to really find out who you are and enjoy every moment you have. Take advantage of it.
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DMT-Nexus member
Posts: 653 Joined: 19-Dec-2008 Last visit: 31-Dec-2018
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is there anything you can add to the caapi brew to make it taste better?
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DMT-Nexus member
Posts: 559 Joined: 24-Dec-2011 Last visit: 03-Nov-2020
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behindthelight wrote:is there anything you can add to the caapi brew to make it taste better? Make it without acid and reduce it on low heat not to burn it. The further you reduce it the the more bitter the taste.
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DMT-Nexus member
Posts: 2635 Joined: 27-Jul-2009 Last visit: 28-May-2018 Location: Pac N.W.
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obliguhl wrote:I don't really get this.
Reduced to 30-50ml, my caapi tea tastes overwhelmingly bitter, salty and foul.
Are we drinking the same plant ? For me it is almost unthinkable, that some people enjoy the taste. Everytime i take the tiniest sip, i shudder in disgust for half a minute and try not to empty my stomach contents immediatly. I'm right there with you Oblig,. The more times I drink the worst it get's. In the beginning it didn't bother me all that much but I hit a point that It makes me shudder just watching the other group member's drink theirs! Now I'm getting back into the groove and its not as bad but I cant believe people say they LIKE the taste!!!! Thats a hard one to swallow literately! Not to mention they shaman's out here dont reduce the aya as much as i do at home so its about a 6 oz. glass. I always reduce to 1 oz. shot back home. To the Op. The best method I found at home to chase the aya down was iced coffee. It has a similar bitterness to it so if you reduce your shot to a small glass, exhale partially, drink, blow out more air and chase it with the ice coffee. This way you don't really taste it. Its when you drink then inhale that the oxygen reacts to the taste buds and you taste the fowl bitter brew. I am not gonna lie, shits gonna get weird!Troubles Breaking Through? Click here. The Art of Changa. making the perfect blend.
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Rennasauce Man
Posts: 853 Joined: 27-May-2011 Last visit: 25-Feb-2019 Location: A Pale Blue Dot orbiting a GV2 Yellow Dwarf fusion powered Luminous Ball of Plasma at 30km/s
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Caapi tea generally tastes "good" (besides the bitterness and tannins) when brewed with little to no acid, and reduced on low to a manageable volume. Taste starts to get affected when you over-acidify, over-heat, or over-reduce your brew ime. But i consider taste to be independent of the tannin astringency and alkaloid bitterness of the brew. Some people think the bitterness from the alkaloids and the tannins taste bad. I disagree, its an acquired taste imho. I've had tea that was not very bitter at all and tasted like complete shit, and tea that is super bitter (potent) and was wonderful tasting. Its all about how you brew it. Do it slow, on a lower heat, with minimal acid, and don't reduce it too much and it's quite delicious imho. Boil it hard, use too much acid, reduce it too much, and it tastes completely different. Either way, if you think it tastes bad because of the bitterness or astringency, you won't like it no matter how you brew it. "let those who have talked to the elves, find each other and band together" -TMK
In a society in which nearly everybody is dominated by somebody else's mind or by a disembodied mind, it becomes increasingly difficult to learn the truth about the activities of governments and corporations, about the quality or value of products, or about the health of one's own place and economy.
In such a society, also, our private economies will depend less upon the private ownership of real, usable property, and more upon property that is institutional and abstract, beyond individual control, such as money, insurance policies, certificates of deposit, stocks, etc. And as our private economies become more abstract, the mutual, free helps and pleasures of family and community life will be supplanted by a kind of displaced citizenship and by commerce with impersonal and self-interested suppliers...
The great enemy of freedom is the alignment of political power with wealth. This alignment destroys the commonwealth - that is, the natural wealth of localities and the local economies of household, neighborhood, and community - and so destroys democracy, of which the commonwealth is the foundation and practical means.” - Wendell Berry
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DMT-Nexus member
Posts: 12340 Joined: 12-Nov-2008 Last visit: 02-Apr-2023 Location: pacific
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obliguhl wrote:Quote:boiling the plants into the water most likely makes the water acidic anyway I would think. Wasn'T there a comparison here on the forum between vinegar and non-vinegar brews? It turned out, vinegar brews extract twice as much alkaloids. The thing is that I used to use acids. I used to brew with vinegar. I never noticed any extra potentcy. Long live the unwoke.
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DMT-Nexus member
Posts: 2635 Joined: 27-Jul-2009 Last visit: 28-May-2018 Location: Pac N.W.
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The Day Tripper wrote:Caapi tea generally tastes "good" (besides the bitterness and tannins) when brewed with little to no acid, and reduced on low to a manageable volume.
Taste starts to get affected when you over-acidify, over-heat, or over-reduce your brew ime.
. i swear i just cant get my head around this  . God bless you brother that your fortunate enough to "enjoy" the taste of ayahuasca! Ive drank acidified, non acidifies, caapi only, caapi with mhrb, charcuna, chaliponga, low heat high heat, thick or thin, some are worse than others but man O man, even the best tasting option is still pretty damn bad. However it is not that big of a deal. Certainly not problematic enough to warrant counter measures or not drinking ayahusca. Its a small price to pay for the reward . I am not gonna lie, shits gonna get weird!Troubles Breaking Through? Click here. The Art of Changa. making the perfect blend.
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DMT-Nexus member
Posts: 559 Joined: 24-Dec-2011 Last visit: 03-Nov-2020
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jamie wrote:obliguhl wrote:Quote:boiling the plants into the water most likely makes the water acidic anyway I would think. Wasn'T there a comparison here on the forum between vinegar and non-vinegar brews? It turned out, vinegar brews extract twice as much alkaloids. The thing is that I used to use acids. I used to brew with vinegar. I never noticed any extra potentcy. I did an experiment using vinegar just the other day. I boiled 114 grams of "McKenna Red" from Hawaii for 4 times for 75 minutes each, a total of 5 hours. The tea was extracted and only a small amount of alkaloids fell out of the solution (I haven't finished the extraction yet so I don't know the yield) I then froze the caapi for 24 hours and soaked in vinegar for 24 hours. After the 24 hour soak I boiled it in the same vinegar for an hour, and did one more vinegar boil for another hour. Total cooking time in acid was 2 hours. After adding the lye many more alkaloids crashed out of the acidified left overs. Like I said previously I haven't finished the extraction yet so I don't know the weight but the acidified brew definitely has more alks (double??) then the first 5 hour acid free cook. This could be because the freezer broke the cell wall allowing more alks to come out, the acid allowed more alks to come out, or likely a combination of both. Quote:Ive drank acidified, non acidifies, caapi only, caapi with mhrb, charcuna, chaliponga, low heat high heat, thick or thin, some are worse than others but man O man, even the best tasting option is still pretty damn bad. Laughing
However it is not that big of a deal. Certainly not problematic enough to warrant counter measures or not drinking ayahusca. Its a small price to pay for the reward . Some people just don't have the stomach for it it. If you can't hold the brew down long enough to get effects it doesn't do much good!
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DMT-Nexus member
Posts: 14191 Joined: 19-Feb-2008 Last visit: 28-Nov-2024 Location: Jungle
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Nice experiment, alert, thanks for sharing  Would be nice to test if just freezing, without adding acid, would also increase yields. I wonder whats the pH of your tap water, maybe its specially basic for some reason. If adding acid, I think its good idea to try to neutralize it before drinking, to diminish acidity/taste.
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DMT-Nexus member
Posts: 559 Joined: 24-Dec-2011 Last visit: 03-Nov-2020
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I plan on doing a test just freezing next time around, maybe a pictorial. I also bought some litmus paper so I can help nail down the variables. I am waiting on a half kilo chunk of caapi vine to arrive and I want to extract it a few different ways and document the yields of each method.
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DMT-Nexus member
Posts: 2096 Joined: 20-Nov-2009 Last visit: 12-Nov-2023
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If you can't stomach any brew, you may just want pharmahuasca. Extracting from rue and/or caapi, from mimosa or chaliponga etc... Or I'd think you can also try a light dose intra-rectally. But you'd need to reduce it well to a shot. Goodluck. Smell like tea n,n spirit !
Toke the toke, and walk the walk !
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