Hey folks,

Anyone have direct experience with using some form of fermentation to activate/potentiate any of our friends?

I've seen (passing) reference in 'The art of fermentation' to activating Garden sage by putting it into a Tibicos (water kefir) secondary fermentation.

Heimia salicifolia 'sun opener' is traditionaly 'fermented' in the sun for 3-24 hours.

I would love anyone to add to this list with experiences they have had with fermenting (in any form; kefir, kombucha, yeast or other) entheogens.

Bright Blessings

Ayahuasca typically ferments over time specially if left at room temperature, or also in the fridge but significantly slower. Fermentation only increases the pH of the brew, it does not change alkaloid content, though it will create alcohol. The brews are usually is boiled off before consumed. You could drink it as is but alcohol might interact with the experience in unwanted ways.

I dont think fermentation with the products you mentioned will affect the alkaloid content, unless these organisms were genetically modify to have some relevant substance as a substrate create a wanted alkaloid in the process, for example.

There was this thread which might be somewhat relevant relating fermentation:

https://www.dmt-nexus.me...spx?g=posts&t=41245

and this other thread on genetically modifying yeast for dmt production:

https://www.dmt-nexus.me...aspx?g=posts&t=21752

Fermenting can alter alkaloid content. There are papers published on the alteration of the alkaloids of Sceletium tortuosum by action of lacto-fermentation in the sun.
Its entirely possible lacto-fermentation could alter the ratios of Harmine:Harmaline:THH, for instance. It may even create new critters.
Personally, I would use plant sourced inoculants for such experiments rather than kefir, etc.

My primary experience is heap fermenting of Heimia branches prior to drying, it seems to improve the quality.
And making kimchee

yopo is sometimes reported to be left out for fermentation before it is fully prepared. There has been speculation on what could be happening when it is fermented but I have never seen any conclusive analysis done.

i had mushroom wine once, which was the nicest way i ever took them, but they were dissapointed with the strength, altho it gave a fair tickle, but in comparison to how many were added it didn't work too well...could of been the tek. it was made by a wine hobbyist and they were fermented with the wine. it was very nice, real smiley

one thing i was gonna try was adding some dried mushroom powder to a seed/nut cheese just before you add the rejuvalec and mix it to a paste to ferment it. avoiding shrooms at the mo though

Thanks for the interesting info. Can you find any of these papers? Im wondering what are the reactions going on..

Thanks for the responces guys and gals, keep them coming!

I too make kraut/kimchee - lovely stuff.

I'm getting my Tibicos back up and running - it is a SCOBY (symbiotic community of bacteria and yeasts) that produces a small amount of alcohol (think ginger beer) along with a wide range of acids.
I intend to use it to make both Salvia Divinorum, garden sage, and a combo brew in a month or so's time - I will report back with any results.

That range of potential solvents, combined with the prolonged contact with the material might go *some* way to explain the alleged potentiation/activation.

Investigations of the phytochemical content of Sceletium tortuosum following the preparation of “Kougoed” by fermentation of plant material

A bit more of that article can be read [here]

mesembrine looks like it would isomerize with heat, voiding its activity.