mix wine with ayawaskaaaa

damn...... I haven't been around as much lately..has the nexus really been infiltrated by trolls that would jump you about this.

My only real concern would be the flavor. But, I suppose a smaller batch would be beneficial the first couple times so you could work with the flavors without wasting a whole batch of chali.

If the bitterness of the alks is too much for a shiraz ( i think it would be ) you might try either using port or maybe adding some port to your other wine. Ports are really sweet. You can spend a fortune on port but a good cheap one is Dow's late bottled vintage. And if this idea is a bust... you've got a decent bottle.

Beware that port has a much higher alcohol content due to the way it is made.

Alcohol can increase absorbtion of Substances by Vasodillation , so this might be a good booster.

Do you think the taste will remain somewhat enjoyable ?

I can't say a thing about the flavor. It probably would be quite bitter! I truly can't say. In a few weeks if no one else has tried it I'm sure I will have though .

how about adding wine to aya directly - would the alcahol not cause some kinda precip - like when adding acetone or ethanol to a water extracion of a plant to drop out cellulose ?

It might work, although 28 g of chali may be a bit steep! If it works as it should you are in for a wild ride!

Now alcohol in Ayahuasca is actually pretty common at least in the Santo Daime. The preparation of the Daime (the tea) produces a sweet drink. It is actually nice when consumed fresh, out of the jungle! When stored, the sugar it contains ferments a bit, and confers a distinct alcoholic touch to the Sacrament. I would say it gets an alcohol content similar to beer, perhaps a bit less

Phlux - interesting Idea. I don't think it'd crash anything but maybe theres a way to make it happen hehe.

Pica - Wow I actually had no idea, but now that you mention it. I remember Fractal_Enchant bringing that up that alcohol was a part of traditional prep. Very cool.


Well I'll have to give this a shot sometime soon .

<3

There's something called vinho de jurema--the traditional preparation of mimosa is, apparently, in alcohol. No MAOI, just mimosa.

I've seen a few reports on the net of people doing this, but nothing solid or cohesive enough to make me want to try it myself (because failure = nonstop vomiting for hours).

I'm not starting an argument, asking in concern of safety for everyone--would one glass of wine be safe with MAOI?

oh I know your not starting an arguement . I know with full MAOI's they do say not to drink any alcohol. But I've never heard of anything with MAOI RIMA's like harmalas. I don't know! good question, I am gonna put the tek on hold until theres a decent answer

Seems there is some use of alcohol/aya in more “traditional” settings, found a few bits around the web. In some places it appears shaman have a bit of a reputation for being drunk in general as well as in ceremonies.

http://people.tribe.net/...0-4c8e-8a4e-a54af3505458


http://ayahuasca.tribe.n...f-4b94-be92-9c9fbedd27e7



I myself have tried 150mg harmaline after a night with a bit of drinking (red wine) with no ill effects. I have found that I get rather nauseous working with changa or straight spice if I drink a lot but I do have a bit of an issue with alcohol making me sick if I drink too much!

i thinks its a great idea... do it... a lot...

Excellent research there DIB! high five!

So if it were to be medically "unsafe" then the shamans themselves would be doing so many times very frequently. I think it is safe to say it is far from fatal.

Not to mention the amount of goodies per the amount of alcohol would be low enough to not be detrimental to ones health.

Thanks again DIB . Tek is back on for trial

edit - I changed the amount from 28 grams of chali to 20 grams of chali, per recommendation.

Sounds exciting !! I always thought I should soon ban alcohol from my diet if I were to work seriously with ayahuasca in any form... I never suspected it could be part of an admixture. just read few anthopologists claiming that some shipibo shamans and others were particularly vulnerable to black magic when drunk, and those who were living longer avoided the binge session of the village ! This was a subject I've woundered about, if alcohol + ayahuasca was a viable diet in a week time...

Did you make this yet!? its been a month since you mentioned this kaharazy idea vaguely to the chatroom. If you dont do this soon, I will. *schemes and grabs a couple bottles of wine*

Anyone think using wine instead of hot acidic water would work very well when using the herbal percolator?

I'm interested in hearing about your experiment Mydriasis.

...not too sure about ayahuasca itself and alcohol in the prep, but cane alcohol is used inthe traditional jurema recipe like Minxx said, along with passionflower..vilca is also added to alcohol to make the drink Chicha..

Interestingly, Ananda Bosman claims that he has done experiments with rue and acacia in alcohol to make a kind of "soma", and that when you take alcohol with harmalas and DMT, the alcohol somehow gets diverted into the NMDA receptrs and it has a distinct ketamine like effects along with the other effects..not sure really how the hell he came to that conclusion though, aside from his subjective experiences I guess...

*People reading this getting wild ideas should be careful though..im not sure if harmalas will potentiate alcohol, but keep in mind alcohol is a very toxic substance of abuse in comparison to most things we talk about here..weather or not shamans drink lots of alcohol with ayahuasca, shamans do alot of things like dose large ammounts of datura..I think mydriasis is making a bottle of infused wine that contain many more than 1 dose, going by how much chali he is adding..its not like he'd be getting smashed on alcohol by the time he has consumed an active dose..

Personally I dont like alcohol and wouldnt ever consume it with my ayahuasca..but I dont really ever consume alcohol anymore anyway..I get all flushed even with half a beer and then my head pounds..think i allergic to alcohol.

^ That's what sparked my interest.

Wait a minute, what if we control the yeast/fermentation by specifically introducing a healthy-for-the-gut yeast, one that can even make a kind of probiotic beer: Namely Saccharomyces boulardii: I wonder how this would transform an Ayahuasca brew-- with an airlock of course...



http://www.byo.com/stori...armacy-brewing-last-call

^I dont think that possible..alcohol itself kills gut flora..

Edit..maybe if you are just letting the brew ferment a bit this will work..as long as the alcohol content is not significant.