crOOk
Bluelighter
- Joined
- Dec 16, 2004
- Messages
- 4,047
This is how you potentiate fresh Amanitas by a factor of 3-5, thereby eliminating most of the side effects attributed to consuming them.
The dose of mushroom, (muscimol) is in my experience related to the amount of side effects, specifically sweating, hypersalivation and muscle twitches. This may be due to muscarine intake scaling linearly with the amount of mushroom consumed.
That is why you want the highest concentration of muscimol possible which can be achieved by converting all of the ibotenic acid to muscimol. We catalyze the decarboxylation with heat in an acidic environment.
I have no idea how this information could not be available anywhere online. All other methods of preparation have yielded weak and wide effect laden products for me.
I use fresh mushrooms. It really is no issue. That way you can use even the nastiest, bug-ridden and wettest of mushrooms you find. Saves the process of drying and makes bugs a non-issue. Plus, you save on the water bill. :D
The less water, the less table salt will be in the final preparation.
It's best to use an amount of water that will seem to little, then wait an hour, add some more until the mushrooms are just covered.
Keep in mind you will consume the salt of the acid and base used. HCl and Sodium Carbonate are ideal, resulting in a relatively low amount of NaCl, but you can use other acids/bases. It depends on which ions you want in there. They modify the taste and have different effects on health.
Buy the HCl (hardware store or pharmacy) and convert sodium bicarbonate (available in grocery stores) to carbonate by throwing the powder in a pot and heating it until it looks different from the original powder. Easy Peasy.
The finer the cloth you use for straining, the better. Make sure to strain off every last bit of solid in there. This will significantly reduce nausea!!
The drink will be a bit slimy. I usually adjust it to roughly 20ml per mushroom which is plenty for a low dose. If I want to get absolutely wrecked I drink 100ml. And I mean absolutely fucking wrecked!
Amanitas are very weak where I live and have actually belonged in the local cuisine for hundreds of years when other food was sparse. I'm not big fan of mushroom meals, but taste-wise these are among my favorites. I used to eat up to 50 dried caps with underwhelming effects before working this recipe out.
Remember this shit is much stronger than dried mushrooms so start low and work your way up.
If you are anything like me you will absolutely love low doses for social gatherings as a booze replacement and want to keep as much product as possible to last for the year, so make sure to collect the shit out of these wonderful gifts of mother nature.
God I love autumn.
The dose of mushroom, (muscimol) is in my experience related to the amount of side effects, specifically sweating, hypersalivation and muscle twitches. This may be due to muscarine intake scaling linearly with the amount of mushroom consumed.
That is why you want the highest concentration of muscimol possible which can be achieved by converting all of the ibotenic acid to muscimol. We catalyze the decarboxylation with heat in an acidic environment.
I have no idea how this information could not be available anywhere online. All other methods of preparation have yielded weak and wide effect laden products for me.
-Cover fresh or dried mushrooms (it really doesn't matter) with water.
-Adjust pH to 2, ideally with HCl
-Boil for 5 hours. There will be some foam, so make sure your pot is large enough!
-Filter, then strain off.
-Reduce liquid volume by further boiling if you don't like the taste or want to preserve the tea (proportionally less alcohol needed for lower volumes).
-Finally, adjust pH back to drinkable level with sodium carbonate (bicarbonate works as well), ideally 7, but you can just use your sense of taste. I like it a little sour.
-Get some high proof booze (I use 160 proof) and add enough to yield 25% ethanol in the final product. For me that is a mixture of 2 parts tea to one part 160 proof.
I use fresh mushrooms. It really is no issue. That way you can use even the nastiest, bug-ridden and wettest of mushrooms you find. Saves the process of drying and makes bugs a non-issue. Plus, you save on the water bill. :D
The less water, the less table salt will be in the final preparation.
It's best to use an amount of water that will seem to little, then wait an hour, add some more until the mushrooms are just covered.
Keep in mind you will consume the salt of the acid and base used. HCl and Sodium Carbonate are ideal, resulting in a relatively low amount of NaCl, but you can use other acids/bases. It depends on which ions you want in there. They modify the taste and have different effects on health.
Buy the HCl (hardware store or pharmacy) and convert sodium bicarbonate (available in grocery stores) to carbonate by throwing the powder in a pot and heating it until it looks different from the original powder. Easy Peasy.
The finer the cloth you use for straining, the better. Make sure to strain off every last bit of solid in there. This will significantly reduce nausea!!
The drink will be a bit slimy. I usually adjust it to roughly 20ml per mushroom which is plenty for a low dose. If I want to get absolutely wrecked I drink 100ml. And I mean absolutely fucking wrecked!
Amanitas are very weak where I live and have actually belonged in the local cuisine for hundreds of years when other food was sparse. I'm not big fan of mushroom meals, but taste-wise these are among my favorites. I used to eat up to 50 dried caps with underwhelming effects before working this recipe out.
Remember this shit is much stronger than dried mushrooms so start low and work your way up.
If you are anything like me you will absolutely love low doses for social gatherings as a booze replacement and want to keep as much product as possible to last for the year, so make sure to collect the shit out of these wonderful gifts of mother nature.
God I love autumn.