Hello. I was wondering about storing ayahuasca, or reduced ayahuasca. It occurs to me that instead of cooking for a few hours every time you take a trip, it might be easier to cook a lot once, and store it. What if you cook a bunch of mimosa in vinegar, reduce it, and store it in a jar? Would it keep ok?

Happy Post# 500 to me.

Everything should in theory be fairly stable as salts in the acidic solution, provided it is sealed up tight with min headspace in a fridge and not exposed to light.

I've kept reduced brews in the fridge for several months, and I never had a problem. The jars are always way too big (ELF olive jars, these days ). I started sterilizing them for good luck, but, storing in the fridge is quite stable. I cook 2 kilos at a time for personal use, and that lasts me about 2 months... Some batches I've made for microdosing have been kicking around for much longer than that and I've never had a problem.

3 years of brewing and not a speck of mold or a bubble of fermentation.

Yes, and you can even prolong it if you are unsure after some months by re-cooking it for a while and then putting it back into the fridge.

The thicker and more concentrated (and sweeter - sugar is used to preserve food) it is, the longer it will last.

Thanks for the responses, people. But 2 kilos!? 2 KILOS!!?!?? Even if you are dosing at 200mg every time, that's 100 trips. You do 100 trips in 2 months? Are you on a perma trip?

Perma tripping? Yes.

Two kilos of whole vine, I mean. My math may have been slightly off. Maybe it lasts three months, but I do cook pretty frequently. I usually drink around 125g of Caapi, maybe every 5 or so days? Plus microdoses? Plus the occasional scraggaly friend banging on my door and begging for a good puke?

Caapi is my fuel. I am a high octane woman. I have a strong personality and like a strong cup of tea.

ooo...you minxx..are some kind of faery wizard shaman woman ...

Yes, you can store ayahuasca for a long time..

I'm in peru and I carry two bottles of ayahuasca since one month. Now there are well fermented (they didn't used vinegar where I was). I guess I can recook those and store them for ulterior use when I'll be back home in one month ?

BTW I've drank fermented ayahuasca here and I've to say that I prefer the taste of fermented ayahuasca and it was quite effective...

Can anyone explain chemically what might happen with fermented Ayahuasca? I've read about it lots, but don't have any experience.

I'd be up for experimenting if it tastes nice.

ms_manic_minxx, I'm curious about your mention of microdosing with Ayahuasca. Can you give some details on what size of microdoses you use, frequency & the effects & benefits you see in microdosing?

Is there a problem freezing it?

Freezing it wont be a problem, it will store probably longer than you'll live that way

Since Fermentation might be the key to great tasting Ayahusca, maybe we can come up with the right stains to inoculate the Brew with.

For example, what if one used a kefir grain or two to cultivate probiotic ayahuasca, would this end up making one real sick, or might it make a better tasting naturally preserved beverage.

My concern would be components of Kefir grain, and or byproducts of Kefir fermentation, being in-compatable with MAOI principle.

Any ideas any one....

Thanks...