first and foremost if you proceed with this recipe be cautious very respectful because it is very strong, alot stronger then any other way i have prepared it and i have tried many different preperation methods.

materials
-200grams vine
-percolator
-white vinigar
-a couple large stainless steel pots
-very strong good blender

procedure
1)i blow all my materials down with a lot of mopacho (jungle tobacco)

2)i break up the vine (whole vine) with a hammer as fine as i can get it. with the broken up vine i put it through a strong blender WITH 1 LITRE HOT WATER PER 100GRAMS OF VINE i use a vita mix. i blend it on high for 90 secounds.

3)i take all the liquid and broken vine place it in a pot and simmer for 2 hours with 1/4cup vinagar.

4)after simmering is complete i seperate the bark from the liquid place in percolator, then pour the liquid throu without having the rag on the top, once this liquid has been past throu i place the rag on top

5)i put 10 litres hot water (150 degrees)through the percolator mixed with 1/4 cup vinigar per liter, collect all liquid put aside and reduce

6) i take out all the vine out of the percolator and put it back in the blender fro 60 seconds on high with 1 litre water per 100grams

7) i simmer the vine in pots again for an hour with vinagar

repeat steps 4-6 2 times on the last pass through the percolator i only run 5 litres through it.

after your brew is reduced to a small amount you will be left with the strongest form of aya brew i have ever delt with very concentrated please take the time to be very very respectful and honour the great mother and the great spirits. if you normally do 50 grams of vine do 20 of this if you normally do 100 do 50. i did a brew up drank 100 grams with 30 grams of acacia and 10 grams of mimosa with a bunch of other admixs it lasted over 8 straigh intense hours.

You probably had good cooking of the wood, but


This is not normal.

How are you?

I think there is something going very wrong if that's your dosage of admixture plants, they seems monstrously high

100g vine, 30 grams acacia and 10g mimosa......

with a dosage like that, it is no wonder it was so intense.
heck, 10g of mimosa without any acacia would probably be too much for me.

also, is that enough vinegar? lol..

that was an example of the most intense brew i have ever made i should have probably mentioned that, i do like alot of vine in my brews, but an example of a more conservative dosage i have given a group of people (all with alot of experience in ayahuasca) 30-40 grams aya vine and 20 grams acacia and it was the strongest experience for all of them. i have made countless brews and ceremonies i have done the standard 3 times boil 3 hours the basic percolator 15 litre per 100 grams i noticed a significant difference in strengh of brew verus these 2 brews favoring the percolator, but i also noticed with these few extra steps i added it also added alot more kick versus the standard percolator meathod. i hope it can help some ppl out their with their brews.

Ive been given some guff for posting to high of admixture doses, but I wouldnt even dream of using 20 grams of acacia and ten grams of mimosa!

10 grams of mimosa alone can tear you from your body stop all thoughts, and make you think there is a waterfall in your head (spoken from experience)

That being said, sounds like an interesting technique for cappi preparation. but blenders turn me off in preparations.

Have you ever heard of the THP method for cappi? THP is the herbal percolator and the tech involves running large amounts of water through some vine in a homemade percolator and reducing the results, and it is said to be more effecient than boiling vine...

Cheers

yes the meathod i discussed is basically a hybrid of that meathod i just added some extra steps. i like the THP meathod but i notice if i take the vine out periodocially and aggitate it, that it makes for a concertably more efficient meathod.