Easiest , shortest, maybe grossest way to Make Ayahuasca

[fnog9]

Hello!!!! Been researching Ayahuasca and I am overwhelmed with the info, and I'm half retarded, so I can't understand all these complicated and LONG ways to make it.

So I was wondering, what is the easiest and shortest way to make it..... for information purposes only. I don't care if if the ingredients are not as potent as other ingredients. I just want to know what is the fastest and least complicated way to make the brew.

As an extra, if you'd like provide a comparison of using various ingredients. What are advantages and disadvantages of each. How does the ease and length of making ayahuasca compare with the ingredients.....

mimosa vs psychotria
syrian rue vs b. cappi.

 

[Mjäll]

If I'm not mistaken, the principle is always to extract the goodies using a slightly acidic solvent and then boil it down to a concentrated mush.

The simplest way would be to just eat the plant material

 

[greenmeanies]

yum, plant material

if i recall correctly, mimosa is preferred for freebase DMT extraction as the root bark contains very few plant fats that mess up a process. it is also very cheap (~15g rootbark per serving) mimosa tea is loaded with tannins however, which will make your mouth pucker up and stomach do a flip. almost guaranteed to make you puke. some people find that adding gelatin or egg white after extraction will condense the tannins into a flock that you can strain out, but i have no experience with this.

syrian rue is by far the easiest source of b-carboline alkaloids, as they are in high concentration (3-5g seeds per serving) and incredibly cheap especially if you know where to find them in ethnic/middle eastern food shops. some may say it does not contain the 'spirit' of ayahuasca, but it has been well documented that shamans will substitute the plants they find around them when the preferred plants cannot be found.

as mjall said, it's basically just tea. if you know how to boil water and squeeze a lemon, you're pretty golden. the only thing is you need to boil long enough to break down the fibrous cell walls of the root bark in order to get the goodies into water.

syrian rue doesn't even need to be extracted. the taste is horrific, so parachute the whole seeds. DO NOT CHEW! don't make rue tea, it's foul. just pop them 15-30 minutes before drinking your dmt brew. i would suggest slightly overestimating the rue (3-5g is ideal, but you can eat up to 10g before the harmala becomes its own trip) just in case you have highly active MAO enzymes. brew two cups worth of DMT, but only drink one. if nothing happens after an hour, you can take the second cup.

 

[Mjäll]

In my experience, harmala becomes its own trip at around 4 grams. This depends on source of course. It is recommended to do a solo harmala experiment before taking ayahuasca.

 

[fnog9]

Thanks for your responses ya'll..... but here's what I'm really looking for. As I said, I am half retarded, and after reading the responses I have to consider the possibility that I am fully retarded. A step by step process would help a lot. See, the thing is, I've read you are also supposed to take the stuff at certain times. Ie: take the rue first and then a while later take the mimosa brew. So there are steps for the rue and the mimosa

So for example, here's a potential list I'm looking for.... You could fill in the blanks if you like.

ie:

Step 1: crush syrian rue and eat it
(or an alternative method, some say boil it for X amount of time and drink it)

Step 2: X amount of time later, take the mimosa

That pretty much covers the rue portion of the instructions

Mimosa Instructions.

Step 1: Boil Mimosa for X amount of time
Step 2: do other stuff mimosa (I'm not exactly sure what other sutff)... like add citrus or whatever.
Step 3: Take the boiled down stuff X amount after taking the Syrian Rue. Your help is appreciated.


See, I need it broken down step by step like that from A-Z because I am 75% stupid.

 

[Mjäll]

As I said, I am half retarded, and after reading the responses I have to consider the possibility that I am fully retarded.

:D

much love

 

[greenmeanies]

step 0: brew 30g mimosa in a stainless or non-stick pot with just enough water to cover the root bark. ideally it should be powdered or shredded. add the acidic juice of half a lemon or lime and boil gently for an hour. strain, reserve liquid, and repeat with fresh water and acid. strain, reserve liquid, and repeat with fresh water again. throw away the root bark. combine the three liquids and simmer gently with a fan to reduce the volume. DO NOT BOIL UNATTENDED. when the liquid starts to get slightly thick or syrupy, you are done. if you overcook you risk burning the goods. add sugar or honey to try masking the taste a little.

step 1: parachute 3g rue seeds with a glass of your favorite fruit juice. DO NOT GRIND. DO NOT CHEW. DO NOT BREW INTO TEA. your stomach will release the harmala alkaloids just fine on its own

step 2: thirty minutes after eating the rue, you may feel slightly nauseous as it kicks in. pop a tums or eat some ginger candy or make peppermint tea, whatever works for you. when your stomach is under control, SLOWLY begin drinking ONE HALF of the mimosa brew because you made 30g which is enough for TWO PEOPLE. resist the urge to vomit until another 30-60 minutes have passed.

step 3: ???

EDIT: mimosa tea tastes like high holy asshole smoked in a tire fire. some people try to slam it back so they don't have to taste it, but that usually just makes you puke instantly without getting any drugs. sipping it slowly will be painful for your tongue, but it will give your tummy time to get used to the siege.

 

[daysonatrain]

^haha, at first i thought you were recommending a 30 gram dose...

i would say this process is by far the easiest. i have heard conflicting views on the need for acidic substances in the brew, and though i always do it to be safe it certainly doesnt help with the taste.

try to hold the mimosa down as long as possible, this is not easy, on several occasions i couldnt hold it down long enough and threw up before enough dmt was absorbed. until you have tried mimosa brew you cant understand the horrible taste, the worst thing i have ever drank by far, waaaayy worse than san pedro sludge.

 

[fnog9]

Thanks, Greenmeanies. I think I actually understand now. Is the method exactly the same for b caapi and psychotria? Boil with lemon until it becomes syrupy, and repeat two more times? Do they both boil for about an hour? I assume the lemon is to help alkaloid extraction.

It's good to know at least the syrian rue part is very easy. K, so I'm just going to clarify... because as you all know.... I am retarded. Sorry, I wouldn't normally be so anal and absolute, but from the things I have read about this brew, it's a potential MONSTER! Something you do not want to play with unless you know what's going on.

OK, so you say use 30g mimosa. That's for all three pots of water right? You re-use the mimosa for for the three separate pots? And the reason you do that (I am going to try to use my powers of logic, weak, though they may be), is because after the boil turns syrupy, the mimosa still has kick left in it, so you can reboil it 2 more times to yield the goods. Right?

Just curious, you used 30g as a figure for mimosa, and then said 30g is a dose for 2 people. Just curious why 30g and not 15g. Do you assume there would be two people? Also, just curious, if I'm feeling lazy or don't have enough time, can I just use 45g of mimosa and boil it once instead of 3 times for the same effect? Or does it not work that way?

EDIT: OH!!! I forgot. Does it matter if you use bark or powder with regards to potency? You mentioned straining your mimosa batch twice before you're done. Is it even possible to strain the powder? Thanks.

My God people, I am afraid of the way you describe the taste of mimosa. I have heard people say that San Pedro is the worst tasting thing ever, and you're saying mimosa is way worse. Jeez. And on top of that it's guaranteed to make you barf. I don't have a strong tongue or stomach. I've never drank something so rank to make me puke instantly. Dang.

Thanks, this has really helped a lot. Before this, I just gathered bits and pieces of info, now it's finally started to come together.

So now that we have covered the EASIEST way to make Ayahuasca, what is the least nauseating way to prepare it? Ie: least nauseating herbs.

 

[greenmeanies]

Is the method exactly the same for b caapi and psychotria? Boil with lemon until it becomes syrupy, and repeat two more times? Do they both boil for about an hour? I assume the lemon is to help alkaloid extraction.

actually to clarify, you perform three extractions before combining and reducing volume. if you boil away a lot of water on the initial extraction, you lose the point of performing three extractions-- less water means less goods will be pulled out. so if each extraction is with one liter, you combine to get 3 liters, then boil down to about 1 liter.

OK, so you say use 30g mimosa. That's for all three pots of water right? You re-use the mimosa for for the three separate pots? And the reason you do that (I am going to try to use my powers of logic, weak, though they may be), is because after the boil turns syrupy, the mimosa still has kick left in it, so you can reboil it 2 more times to yield the goods. Right?

yes. each extraction gets maybe 70% of what is in the mimosa. so after three extractions you have 70% + 24% + 4% = 98% yield. a single large extraction will get 80% if you're lucky.

Just curious, you used 30g as a figure for mimosa, and then said 30g is a dose for 2 people. Just curious why 30g and not 15g. Do you assume there would be two people? Also, just curious, if I'm feeling lazy or don't have enough time, can I just use 45g of mimosa and boil it once instead of 3 times for the same effect? Or does it not work that way?

i say double strength because you may have bunk bark, spill something during the process, or puke before you trip. just write down how much you put in and how much you plan on taking before you dose.

EDIT: OH!!! I forgot. Does it matter if you use bark or powder with regards to potency? You mentioned straining your mimosa batch twice before you're done. Is it even possible to strain the powder? Thanks.

powder is the quickest to extract because of its high surface area. it requires less boiling time, but is difficult to strain. if you get powder, practice decanting. this involves letting the mix settle in the refrigerator until the liquid can be poured off with most of the powder staying on the bottom. at that point you can perform another extraction with fresh water, but depending on your decanting technique you may get a poor extraction or end up drinking a thick sludge of powdered fibers. whole bark must be broken up with scissors, and it destroys coffee grinders.

My God people, I am afraid of the way you describe the taste of mimosa. I have heard people say that San Pedro is the worst tasting thing ever, and you're saying mimosa is way worse. Jeez. And on top of that it's guaranteed to make you barf. I don't have a strong tongue or stomach. I've never drank something so rank to make me puke instantly. Dang.

So now that we have covered the EASIEST way to make Ayahuasca, what is the least nauseating way to prepare it? Ie: least nauseating herbs.

it's not just a taste, it's the astringent quality of the tannic acids found in root bark. the drink is a dark purple evil, and tastes like it came out of a cursed cauldron. if you don't puke it, i'm pretty sure it'll come out the other end just as painfully. it draws moisture out of your mouth and makes your eyes water. check dmt-nexus or mycotopia for advanced ayahuasca techniques. like i mentioned before, the proteins in egg white or gelatin will coagulate in contact with tannic acid, crashing out of the brew as a thick flock that can be strained out, giving a much clearer, less nauseating drink.

 

[fnog9]

, the proteins in egg white or gelatin will coagulate in contact with tannic acid, crashing out of the brew as a thick flock that can be strained out, giving a much clearer, less nauseating drink.

Thanks, I think the egg white thing will be necessary for me. You put egg whites in with the mimosa in water, and let it boil until the eggwhites congeal. The only part I don't get is how to get the egg white out without affecting the brew? How do you get the egg white out without taking out the mimosa? And won't the eggwhites congeal around the mimosa particles as well? I didn't really see an answer at dmtnexus. THANKS!!!

EDIT: I also came across this at dmtnexus "5 g of MHRB powder + 150 mL of room temp water put in a bottle, shaken repeatedly over the course of 3-4 days, then carefully strained, produced a POWERFUL trip (Too powerful, in fact, SWIM was expecting something along the lines of his 40 mg of pure DMT pharmahuasca. Instead, it was much more intense) for SWIM without nausea and only the smallest bit of tannin astringency. SWIM is 40 kg, so it might be a good idea to scale appropriately for SWIY's weight and tryptamine sensitivity. "

If that's true, then although this would be the longest way, it seems to be easiest, as leaving a bottle alone is easier monitoring a proper boil. Have you ever tried this way? lol. It's funny, now that I know the easiest way I am more concerned about the least nauseating way as I'm sure the standard tea would be too harsh. I need to confirm this room temperature water method works. Although I don't see why it would reduce nausea, it could be the easiest method.

 

[fnog9]

Can you confirm this very simple Ayahuasca method works?

HELLO!

I came across a very simple method of making Ayahuasca here http://www.dmt-nexus.com/forum/default.aspx?g=posts&t=5662 and was wondering if anyone has tried it. Is it powerful as claimed? Does it reduce nausea and tannins as claimed? Thanks.

"5 g of MHRB powder + 150 mL of room temp water put in a bottle, shaken repeatedly over the course of 3-4 days, then carefully strained, produced a POWERFUL trip (Too powerful, in fact, SWIM was expecting something along the lines of his 40 mg of pure DMT pharmahuasca. Instead, it was much more intense) for SWIM without nausea and only the smallest bit of tannin astringency. SWIM is 40 kg, so it might be a good idea to scale appropriately for SWIY's weight and tryptamine sensitivity. "

 

[Captain.Heroin]

You just made a thread on Ayahuasca...can we merge this into the other thread he made?

 

[Solipsis]

Hereby merged, fnog9 welcome to bluelight.

Please note that there are already many threads covering common topics - on of them a big Ayahuasca thread - some with subthreads in them for in-depth focus.

Use the search engine and Psychedelic Index for that and use those threads to keep the
place organized. This thread for instance, will probably be added to an Ayahuasca Preparation thread.

 

[fnog9]

Hereby merged, fnog9 welcome to bluelight.

Please note that there are already many threads covering common topics - on of them a big Ayahuasca thread - some with subthreads in them for in-depth focus.

Use the search engine and Psychedelic Index for that and use those threads to keep the
place organized. This thread for instance, will probably be added to an Ayahuasca Preparation thread.

Thanks for the welcome. I actually couldn't find the big ayahuasca thread. SOrry, I must be the most retarded user ever. I found individual aya threads. I made a separate thread bc I figured more people would read it and be more likely to respond, and it wouldn't get lost in a sea of information. But I understand you need to keep it organized.

So I wonder again if mimosa would be effective unboiled. And I wonder if it is actually the boiling of it that makes it astringent and nauseating.

 

[PepperSocks]

The boiling just aids in extracting the alkaloids from the plant matter. It is not necessary and is seldom performed when extracting pure DMT.

The boiling doesn't cause the nausea/awful taste. The alkaloids (such as DMT) do that all on their own. It's the exact stuff you want that gives it that strong taste and causes a good deal of the nausea.

PD Index (big blue letters at the top of the forum)

The Big & Dandy Ayahuasca thread

 

[Pegasus]

FWIW, I tried pulling out the tannins with gelatin and still vomited pretty damn hard. I have a pretty tough stomach, too...

 

[fnog9]

The boiling just aids in extracting the alkaloids from the plant matter. It is not necessary and is seldom performed when extracting pure DMT.

The boiling doesn't cause the nausea/awful taste. The alkaloids (such as DMT) do that all on their own. It's the exact stuff you want that gives it that strong taste and causes a good deal of the nausea.

PD Index (big blue letters at the top of the forum)

The Big & Dandy Ayahuasca thread

The boiling just aids in extracting the alkaloids from the plant matter. It is not necessary and is seldom performed when extracting pure DMT.

The boiling doesn't cause the nausea/awful taste. The alkaloids (such as DMT) do that all on their own. It's the exact stuff you want that gives it that strong taste and causes a good deal of the nausea.

PD Index (big blue letters at the top of the forum)

The Big & Dandy Ayahuasca thread

Ah, thanks mate. I have now confirmed from other sources that putting a regular dose of ground mimosa in room temperature water, and letting it sit for a a week and shaking the mixture everyday, is in fact, an effective extraction. (strain before using of course) Some people say as short as 3 days, some say two weeks needed for the mixture to sit. So I estimate one week. This way only a small amount of water can be used. One person just used 200 ml, ground mimosa in it, shake every day for a week, strain, take, powerful trip. Another person used the straining technique to fill three bottles of water. After two weeks, the three bottles were added together and boiled down. I guess that's more thorough. I thought I'd add that to the library of info.

My interest now is how to take it anally bc I'm pretty sure orally would be too strong. It's going to be harder to find someone who can give me their anal experience. I think it deserves its own thread.

 

[Tunnelfission]

Simplest cheapest ingredients to use would be syrian rue and psychotria viridis.

the more traditional one is made from banesteriopsis caapi rather than syrian rue. and I would prefer this method. but its easier to process the syrian rue seeds than the banesteriopsis caapi.

 

[Jai Yen]

I guess maybe now is the time for someone to mention that Aya only will provide optimal results when in the presence of a trained Shaman who can lead you through the journey with his Icaro's to keep you safe?

Besides the fact that most home-brew kits are worthless, this isn't something you want to play around with; try and get yourself down to Peru and work with the people at Blue Morpho. I did and it was the best experience of my life.