hello i love to homebrew - the alcohol kind

i've aloways got yeast eating something in my brew bucket it seems while i was checking my cider earlier today i got a thought and im wanting to know if anyone has tried this or knows if it will work

in making beer and wines a person will use a hydrometer to check the sugar/alcohol content of the liquid
once the sugar/alcohol content is where you wanted it you have to prevent the yeast from eating any more sugar

so the yeast need to be killed off in a mass genocide so to speak and if you want your new bottle of wine to last a few years on your shelf you need to add a preservitive - the common solution to this problem is potassium metabisulfite because it requires such a small ammount

once you add potassium metabisulfite to your fermenter it works in 3 ways
1. it kills anything currently alive in your solution (yeast being the target of homebrew but it will kill everything)
2. it prevents oxidation
3. and after its bottled it acts as your preservitive for long term storage (decades++)

now i was thinking that ayahuasca is very similar to wine the only notable difference would be that the sugar and alcohol is replaced by dmt and maoi but they are both more or less a tea

so i was wondering if someone was to brew up a prized batch of ayahuasca with a dash of potassium metabisulfite as a preservitive if it would keep as long as a bottle of wine which i have a couple bottles of homebrew that are almost a decade old and still as wonderful tasting as the day i bottled

potassium metabisulfite is not regulated in any way shape or form and is ultra cheap i think i payed $12 at my local homebrew shop for a 2 pound bottle and it only takes an eighth teaspoon of powder per gallon of liquid so thats more of less a lifetime supply

i think it would be nice to whip up a batch of ayahuasca and be able to bottle it and throw it on a wine rack knowing that if you grab it tomorrow, next month or in june 2017 it will aloways be safe to drink and avalible for that sudden summon to hyperspace without the need to boil for hours - it may even be similar to wine in that the flavor may improve with time

i'd like to hear your thoughts on this - thank you

as a side note i went to https://www.walgreens.com and used the live chat with a pharmacist function avalible on that site - very convienient and fast by the way - the live chat function is at the top of this page http://www.walgreens.com/pharmacy/?tab=Pharmacy

had quite an interesting conversation about MAOIs and asked about potassium metabisulfite she assured me that this has no effect when consumed with an MAOI of any kind - also surprising that many of the other preservitives commonly found in processed food and drink do not cause any side effects when consumed with an maoi

was gonna copy and paste the conversation but they have some kind of block on their chat window that does not allow you heighlight or copy the text from the chat window

Gotta love the homebrew!

I think the potassium metabisulfite will work fine. It should stop any nasties growing and according to this thread ( https://www.dmt-nexus.me...aspx?g=posts&t=26293 ) which was posted just today, ayahuasca is fine in the fridge for at least 1 year (without additives i think).

Just be sure to keep the SO2 content below 300mg per litre. I think that's the legal/suggested limit. You sound like you know what you are talking about though.

1/8 teaspoon per gallon(~3.8L) at roughly 0.75g (750mg) is about 197mg/L well under 300mg/L

That's a great idea!

Sodium metabisulfite is also a good alternative, also used in homebrewing. Both potassium and sodium metabisulfite are reducing agents, giving the advantage of not only protecting the aya brew from going bad, but also from the potential oxidation of dmt to dmt-n-oxide.

Neither potassium and sodium metabisulfite are good at reducing dmt-n-oxide back to dmt though, as SWIM had tried a while back.