I think there are a lot of variables involved to figure that out for sure. I'm still new to all this research and going of the limited info that SWIM has. A minimum list of variables I could think of would be:
1) Type of Vine (yellow,cielo,white,black,red)
2) Quality of Vine (freshness, whole vs shredded etc)
3) How well the Brew was made
4) Individuals metabolism to vine
For example it seems like people really love the quality of the White caapi from Maya for it's effects, however it also seems like people need to dose higher with this one to get the effects they want. Something like 100g+ to get the full caapi effects. Then there are the reports of getting the full caapi experience from only 30g of other types.
SWIM made a brew that ended up being 50/50 shredded yellow and fresh whole cielo from Maya. He mistakenly combined them both so he can't comment on them individually, but doing a standard 3x3 hour boil with water acidified with Vinegar he was completely floored by a dose that should have been around 40g of caapi.
For reference here is swim's long winded post about it
https://www.dmt-nexus.me...aspx?g=posts&t=15784So I guess I would suggest just brewing the whole batch of caapi up and then doing some bio-assay's on the caapi starting at something like 30-50g and working up from there until you get a feel for the caapi dose and then adding in the light.
Chacruna dosages seem to be all over the map with reports of huge ranges of quality of the leaves (apparently good reports of Hawaii Chacruna). But typically dosages seem to be ~50g if it is decent. Neither I nor SWIM have any experience to offer on that one, but the ratio could change dramatically based on the quality of your vine and chacruna.