I read that some believe that when making tea or hydrosol out of MH that the lower the PH the more spice the water will hold. It seems that a ph of 4 is commonly referenced. Will a PH of 3 hold more spice then 4 or how about a PH of 2. If so how much more in percentage? Is Muriatic pool acid safe enuff to create a PH of 1 to extract and then basifid back to 7 with food grade NaOH before severing as a tea. If Muriatic is not clean enuff then what about citric acid?


Is there a place or a link that anyone has for food grade Muriatic Acid or food grade Hydrochloric Acic?

I don't believe that it is true that lower pH = higher solubility. I am fairly certain that as long as the pH is acidic (below 7 or so), the spice will not freebase and will remain water soluble. I do not recommend drinking a brew made with HCl, or NaOH for that matter. I'm not confident that "food-safe HCl" exists.

If you were to brew with HCl at pH 1, then basify with NaOH using precise titration methods to ensure that the brew would not be caustic/toxic, your brew would probably still contain a whole bunch of salt (HCl + NaOH = NaCl). Aya and it's analogues taste terrible enough, I personally would not want a bunch of salt in it to make it even worse.

To be quite honest, I don't know that there really is any benefit to making the brew acidic at all... Perhaps people prefer this in case the naturally-occurring salts of DMT are heat sensitive, in a similar sense that DMT acetate can supposedly be freebased with heat. A very small amount of food-safe acid (ascorbic, citric, etc.) would be more than enough to ensure that all the alkaloids stay in salt form.

Again, I don't know for a fact that this is the reasoning behind adding acid to brews, this is only supposition. It could have something to do with breaking down the plant matter. But I know many people make successful and potent brews by simply adding a couple kiwis into the mix. This serves as a natural source of a food-safe acid (ascorbic) and seems to be more than enough.

no.

below a pH of 5, you're just adding excess ions to the solution, >99% of the DMT in solution will already be protonated.

and I think you misunderstand what a hydrosol is...it's a microemulsion of an essential oil with water. they form because some oils have functional groups that can hydrogen-bond with water.

benzyme I dont know what protonated means. Please speak in simple terms. So is what your saying is that between a ph of 6 and 5.5 acidified water and plant material is ideal and that you believe that lower then 5 ph will hold less spice? Are some acids better then others?

The acidic solution has nothing to do with 'holding' spice.
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