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Misc Breakthrough -- Brewing GHB Cider with Apple Juice and Monosodium Glutamate

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Asante

Asante

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In the Chemistry & Pharmacology forum of the Shroomery a new sensation is brewing! The discovery was made, based on a hundred year old science abstract, that if MSG, the salty Asian food additive that can be had in a well-stocked supermarket at $5/pound, is added to a standard brew such as for beer, cider or wine, the yeast will metabolize the MSG to GHB, water, carbon dioxide and ammonia, the latter used by the yeast as a nutrient.

R-CH(NH2)COOH --fermentation--> R-CH2OH + CO2 + H2O + NH3

The people of the Chemistry & Pharmacology and the Culinary Arts & Brewing forums of the Shroomery have been experimenting with adding between 1-5 grams of MSG per liter to standard fermentation mixes, and for instance added this to pasteurized apple juice, and added yeast to ferment it to yield a GHB containing cider.

People have been reporting getting distinct excited euphoric GHB buzzes from the resulting beverages, and one experimenter even announced he was suspending his tests because he was getting blackouts off of less than two pints of cider made with 5gr/liter MSG.

The implications of this invention are enormous: home brewers all over the world can now by adding a simple, cheap, ubiquitous additive considerably increase the euphoric intoxicating power of their beverages - and GHB lovers now have the power to turn a supermarket food additive into the GHB they love, using not dangerous lab techniques and corrosive chemicals but just apple juice and yeast. The growth parameters of yeast (it only makes a little GHB and limited amounts of alcohol per liter and a person can only drink so many liters) ensure a margin of safety so that there won't be dramas like exist with concentrated GHB solution. Its a new drug, a brewed beverage containing a synergistic combination of ethanol and gamma-hydroxybutyrate.

This is nothing short of a revolution, this can change the world, spread the message far!

The Main Discovery Thread (Shroomery)
Brewers offspring thread (Shroomery)
 
Well, railroading yeast into breeding ghb is another victory for agrobusiness (wild guess), but how does the stuff actually taste? rimcleaner&applejuice flavor, doesn't sound exhilarating.
 
From the experimentations so far its clear that low amounts of MSG added, such as 1gr/liter do not produce an off flavor in the beverage, but high concentrations in some cases do. Remember that though GBL tastes foul, sodium GHB especially in great dilution has only a mild salty taste. It is likely that in many brew recipes the GHB will be present as Sodium GHB or mostly as GHB-acid, as opposed to GBL.

Monosodium glutamate in, Sodium gammahydroxybutyrate out.
 
Ah but on the Shroomery the pudding has been eaten many times already:

I fermented apple juice with 1g/L MSG using Young's Cider Yeast.

I tried the turbo cider the other day with another person and it appears to work. Initially we drank one pint quite quickly. Within a few minutes the euphoria hit, it didn't feel like alcohol at all, more clearheaded and stimulating. We were very talkative and fairly buzzed, it felt like the come up from an mdxx drug. I have a very high tolerance to alcohol so I don't think it was the alcohol effects or placebo. The person who took it with me has taken GBL before and said it felt the same, I have no experience with GHB or GBL so had nothing to measure the experience against.

Also the MSG at that concentration didn't give any detectable salty taste, if anything it might have made the cider taste more "appley". We are fairly certain the experience was due to the presence of GHB and not a placebo effect although I'm looking forward to hearing of other peoples experiences with it.
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Friends, its important that we spread the knowledge about adding MSG to homebrew to produce homebrewed GHB beverages as far as we can as fast as we can. The procedure has been proven to work in varied ratios - its time to share it with the world and start the Homebrew GHB Revolution :)

One line of experimentation currently going on is minimizing the sugar and optimizing the MSG, so that the resulting beverage contains GHB with as little alcohol as possible, producing a range of effect closer to pure GHB. One experimentor has this to say:

I think the max MSG to sugar ratio is considerably higher than that though. I just did a batch that had a ratio of 1L water to 24g sugar to 3g MSG (i.e., 6x less sugar and 3x more MSG) and I got way more fucked up on this stuff than on the 1L:150g:1g stuff. I don't think it fully fermented though because it tastes like you're drinking a chicken...

I don't know how the distilling is going, but at the very least this method allows you to get fucked up for literally pennies per dose.
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"Way more fucked up" on a beverage containing just 1,6% alcohol? The procedure works, gentlemen.

Spread the word, spread the word. Inform homebrewing friends, start topics about it on related drug & brewing boards. This could become a big trend, given the euphoric nature of the effect, the ease of adding a supermarket condiment to existing brew recipes and the large number of home brewers that exist. Your next drug dose could come in a beer bottle :)
 
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The link to the original shroomery thread is broken. Could you post the journal abstract that this is based on? This sounds so extraordinary that I don't believe this easily.

EDIT: Those people are probably talking about the 'Ehrlich pathway' of fusel alcohol production... According to this, fermentation of tryptophan would produce 2-indolylethanol, for example. Ehrlich's original paper from 1907 is written in German.
 
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