How long must it be boiled? Is the sticky layer on top normal or am I messing it up? Is it 3x3 hrs and reduce or 3x30 min and reduce?

Also, I have used a cast iron pot and my product and the particulate have a black color that I dont remember there being before... Would this be hazardous to drink?

i do 3X45 collect and reduce... That sticky layer is normal, it will go away when you boil it more, unless you dont have enough water and your stuff is too thick.. keep stirring it throughout.

Here check out this link for my tech, theres a write up and pics.
http://forums.mycotopia....36-clear-mimosa-tea.html

Good luck, its quite the ride!

What about the black color? Could I have just burnt my mimosa?

Dark layer on top is normal, seems to be the superficial oxidations of some chemicals in mimosa, but doesnt seem to affect yield. Just filter your mimosa after the boiling process.

I mean the whole brew is black... Almost grayish, instead Of the dark purplish red I am used to... I can only think I may have burned it or that residue from the cast iron...

Ive never seen that happen, sorry.... Would it be a lot of mimosa wasted?

Dont know about the iron but just in case next time better use stainless steel I guess.

Never used iron, but your supposed to use stainless steel. Or traditionally ceramic.
I would say if it is black, it is indeed tainted... i dont think you could burn it into blackness very easily unless you just let it sit there boiling furiously with no stirring for awhile...
but yeah id say its tainted, best start a new brew in a clean stainless steel pot

No it wasnt all of it but it was ten 9 gram doses...

Are you using an acid? I just looked it up, and even acidic foods like tomatoes can cause corrosion in cast-iron cookware.

I did indeed use vinegar without thinking about it... However, I have been doing some research and I don't think it would be toxic to ingest... So the question is would the iron do anything to the DMT?

We'll see if it's a particulate that can be filtered out with the powder or if it's actually dissolved in the (acidic) water.

Actually, it can be horribly toxic

Buy a ceramic crockpot. Solves both the iron problem and the potential burning problem. Plus you can throw in a bunch of meat and veg and have a delicious stew.

Well I'm on the road at this point and all I have is an enamled aluminum pot... Would this work or will I have to stick with cold-water extractions?

Also, I tossEd those 5 doses. What a waste!

With plain aluminum the only a problem to use with hydrochloric acid or sodium hydroxide, etc. A lot of people just dislike aluminum cookware, I being one of them, so it gets written off even for use in everything that doesn't involve those two chemicals specifically.

Now porcelain is a different story, and can be eroded by a variety of weak and strong acids. However if you are using lemons or something in your Jurema brew, that is alright. Over time the coating with degrade if you continuously cook acidic things in the pot, but I figure it wouldn't be noticeable for a long time. Dunno, there is such a thing as being too particular about one's materials. You are going to yak it all up anyway so hey take a chance,

It is ALWAYS worth the time, effort, resources, and materials, to step back, start from scratch, and do it right if something questionable occurs. There is NOTHING more important than your health... and you definitely don't want to have to spend a journey learning that lesson the hard way.

I found a *20 liter* stainless steel pot for $60 downtown... so it's not atrociously expensive (a four liter should do most people just fine).