I have always stewed Mimosa right alongside Caapi for ye olde 9-12 hours.

I recall hearing that Mimosa, however, didn't require such a long cook time. I have never been in a position where I would be stewing a solo Mimosa until now.

How long must one actually cook Mimosa to drink as an admixture? Thanks.

Nice to see ya Minxx.

3 x 30 minute boils is plenty sufficient for mimosa.

2 x 20 is enough if you use a pressure cooker at 15 psi.

An overnight fridge decant and filtering eases the belly effects immensely.

If using powdered MHRB, a single, slightly acidified boil of @one hour works for me. I'll use ample water with lid on pot, slow simmer. Remember to filter first, then reduce. This also will work for powdered ACRB and Chaliponga.

Peace

I can report that 3x 15min cooks, with only a small amount of vinegar (2 tablespoons to 2 liters) added was NOT successful. The MHRB was powdered. I obtained only about half of the spice I was able to gather with subsequent cooking.

I was starting an A/B, but I think the info is relevant.

Thank you everyone for the feedback!

I recalled tales of shorter cook times for MHRB, but didn't want to spoil a journey with bad info since they are so difficult to plan these days.

I'm glad this place is alive and well.

I haven't drank for about five years... so I'm excited to explore the growth and changes in my mind. I also work around chemicals these days, so I'm dreading a purge, but probably needing one badly.

I pressure cook in acidic water for 20 minutes, then follow with 2-3 normal cookings for 20-30 minutes.