the aya brew gives me nausea not the molecule.. hope that helps?
aya brew always causes me to purge maby wait till purge and then take it

It taked some time, but finally I have the ingredients with me:

50g of Psychotria viridis (2 dosages of 25g)
100g of B. Caapi ourinhos (2 dosages of 50g)
50g of mimosa (10 dosages of 5g)
30g of syrian rue seeds (10 dosages of 3g)

(I would like to test Mimosa, using as MAOI B. caapi/harmalas, so like P. Viridis using B. caapi/Harmalas as MAOI. Four different experiences!)

And before proceding cooking the brew, these are my four last questions:

- In your opinion, the dosages are okay?

- I will use the herbal percolator with all of the four elements (of course separately). On the wiki seems that 150ml:g is the right proportion, but will it works with 100ml:g? I cannot manage 34.5L! And 23L will be a little bit hard because I don't have enough pots.

- I want to use 1 or 2 eggs to reduce the tannins. Seems that mimosa and harmalas "need" it, but I'm not sure with B. caapi and psychotria. Would it be recommended to do the same with them? Maybe with B. caapi, but no idea with psychotria.

- Will be better to boil the psychotria to make the tea instead of using THP or both methods works well?

Thank you very much!

doses look fine

i never even measure my water until after its been fitlered and reduced.
use as much water as you think is necessary (some say just enough to cover the plant material, but i personally like a bit more than that)


i am not sure what plant you refer to when you say "harmalas" but don't do it with the rue.
i did a test to see if it would work on rue and it did not seem to bind to the tannins, nor did it fully seperate from the brew (rather than cooking, it just reduced the brew down to a gross eggy viscous fluid)

i am not sure of the tannin content of psychotria, but i would imagine fining is not necessary.
egg white fining of mimosa and caapi are DEFINITELY recommended. improves the taste and the body load.

just use 1 egg white per brew, and make sure you add it when the liquid is COLD(trick i learned from french cooking channel) after it has been filtered, but before it has been reduced (so when i am doing my third boil, i filter the other two, then after the third boil is filtered, i combine my three boils with egg white. just having the boils having sat there cools the whole brew to room temp)


both work, i think i would prefer a perc

Thank you for your reply!

So, in your opinion, if I use 100ml per each gram will do the trick, isn't it?

Harmala = Syrian Rue (of course seeds). So I don't need to bother about them but for B. caapi? Interesting thing, but has logic. I've read post of users who said that they actually like the taste of the harmala/S. rue tea, and that when TPC was used, it hurts less the stomach.

Which is the reason to wait until the liquid is cold? I thought I should use it when the liquid was warm (not boiling, not cold)

And some chemistry-maths confirmation (I'm almost completely sure, but I find better to do a double check because I don't want to get an overdose). Just as an example: If I have 50g of something diluted in 500ml, if I drink 100ml I would have 10g of the substance, isn't it?

Just on point 6...

I would say the purge is ever so important if you want to work with Ayahuasca. To put the ayahuasca under again more process's to 'make it better (by elimnating the purge) ' is not making it better because by tampering further what should be done in the most nautralist form , is essentially taking away a part of the spirit. Not to mention, we more rational thinking we are putting into the ayahuasca and what and how to use it, will only result in a more hard experience. The same when we do dmt extractions. The same when we smoke our processed cigarettes instead of it being wild...

The plants make you wiser, the plants heal us, the plants help us.. but only if we let them & trust them with a true faith.

I hope your journey's go well either way...

blessings