So a lot of us end up with around 3 cooks that we have had to combine and reduce.

But what if we were say to leave the lid off and let it evaporate partially during the cook (about 2/3rds of the original volume) and just filter off the remaining 1/3rd?

Anybody see any problems with this?

This is how I always do it.

That would obviously incur more losses, as the more concentrated the tea, the more goodies stay in the plant material.

If the plant material holds let's say 500ml of liquid, you want to lose 500ml of watery liquid and not 500ml of concentrated liquid.

Typically works just fine! This thread brings up a related topic, "short simmer" ayahuasca/anahuasca.
Not looking for traditionalist scolding, just simple, safe routes to potent, low body load brews.

If one uses extracted harmalas(from rue or caapi) as MAOI, powdered or shredded root and leaf(arcb, mhrb, chaliponga, chacruna) may be decocted efficiently with a brief(45min) boil or two. Ample, modestly acidified water is used and filtered BEFORE reduction.


Granted functional MAOI can be readily established, a potent tryptamine rich brew can be had in @2h should ergonomics be a real aspect of a person's psychedelic lifestyle. The older I get, the less time and fanfare required for consorting with the mystic, the more likely I'll consort!!


Peace

Yes that is a valid point, however if you had already cooked for 1 hour with 500ml and then take the lid off and reducing down to say 200ml, it would effectively be the same as pouring off the entire 500ml and reducing it in a second container.

This is because dmt-acetate or hcl stays in the water and doesn't remigrate back in to the leaves or bark pieces. Is this not the case?

It stays in the water, and the plant material is infused with that water. Leaves or bark pieces sitting in water can't be dry; they're wet.

The 'water' is a homogenous solution of DMT salts. That means any 100ml you pour out of the pot has the same DMT content as any 100ml that stays in the plant material and gets discarded with it. So if you want to minimize the losses, you want to remove the plant material while the solution is still dilute.

Think of a paper towel that gets thrown into a soup. It becomes infused with the soup, not with pure water. Everything that's dissolved in the soup (e.g. salt) as well as the smaller particles suspended in it migrate into it along with the water. The liquid you squeeze out of the paper towel will be as salty as the soup - no more, no less.

When you cook your plants initially all the DMT is in the plants and none in the water. The process of cooking is one of bringing this system to an equilibrium, whereby the 'excess' DMT migrates into the water. Since it never leaves the plants completely, it doesn't have to migrate back: it just stops migrating from the plants to the water once the concentrations are equal.

(Note: we're really talking about DMT *concentrations* here, not individual molecules. At near boiling temperatures, the individual molecules, be it water or DMT acetate, are in constant motion flowing through the plant material and the surrounding solution alike.)

However, when reducing with the plants in, as the water evaporates from the liquid, the DMT concentration in it increases above that in the plant material, and some of the DMT migrates back into the plants to bring the system to an equilibrium again.

When it is said that the DMT doesn't migrate back into the plants, what is actually meant is that the propensity towards an equilibrium doesn't revert.

^good point, but i assume n0thing will just capture the water left in the plant material with the second or third cook? Perhaps the second or third could shouldn't be reduced as much.