I started brewing 50g caapi from a large 500g vine up in a crockpot on high with no lid.
the caapi was shredded by hand into very small, thin strips.
1st wash w/ water & 5tsp vinegar cooked for 5hrs, including time to heat up. After straining the brew was ~800ml orangeish yellow liquid.
The second wash with new water & vinegar went for 7hrs & came out ~400ml yellow, almost clear liquid.

It seems weird that the color would change that much with only 2 boils. The caapi was saved for a couple more extractions & frozen while still moist.

The first 2 pulls i'm working on reducing & extracting harmalas from to see how much they initially pulled.

I will tell you what I do and it always works well for me. If your vine is good it's all you need to do.


I hammer my vine in a plastic bag to get it shredded and then I put that into a coffee grinder to powder it up. I think the grinding helps a lot, but go figure.

I then have this big 4 litre pot that I put all 50grs in with about 4 tablespoons of white vinegar. I put my Mimosa and/or Acacia in there too... powdered the same way.. and then simmer with the lid on for 12 hours. I add a little water if need be, but usually it just simmers down. I keep stirring it up once a hour because the sediments will cling to the sides of the pot and end up out of the water.

After 12 hours I just take the lid off, simmer it down till its a good drinking portion, strain in a regular household strainer, and pour it all into a glass. I let that sit for a few hours and more sediments will settle to the bottom of the cup, I will pour that cup into another cup leaving the sediments at the bottom of the cup and you're good to go.

You can d o egg white cleaning tek if you want to get it looking like a fine wine, but I don't feel a need to do that. I like the purge

All this washing, I save it for my laundry