Reviving this old thread because I am very curious about the Ambrosia. It's going to be Amanita season here in the Pacific Northwest soon and I have always wanted to try and make Ambrosia, but I haven't found any compelling information in my research online. If you see this reply, can you tell us the outcome of your Ambrosia experiment?
"How long will this last, this delicious feeling of being alive, of having penetrated the veil which hides beauty and the wonders of celestial vistas? It doesn't matter, as there is nothing but gratitude for even a glimpse of what exists for those who can become open to it." -Sasha Shulgin
"My god...it's full of stars!"