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Fermented Mushrooms, WTF?

Ugster

Ugster

Bluelighter
Joined
Jun 6, 2007
Messages
369
Need knowledgeable reply asap.

So I had some Cyans. mushrooms, and I was going to go on a long road trip so I decided to put them through a coffee grinder and mix them with an herbal tincture I had in order to hide them. The herbal tincture was glycerin based and contained extracts of many well known medicinal herbs, it was almost empty so there was only a small amount of glycerin extract. I added the mushrooms and some filtered water along with pure organic maple syrup to the mixture because I thought this would help with taste and help to preserve it.

It's been about a week, and it would seem the bottle has been fermenting. There is a rubber dropper lid (i took out the glass dropper stem), and it keeps expanding from gas rising to the top of the solution (It had expanded to 5x+ it's normal size at one point, like it was about to explode). It also smells like vinegar, and fizzes when I open the cap, and the herbal tincture has no vinegar in it. It tastes like kombucha, which is cool with me, but I'm not exactly sure what I have stumbled upon here - Psychedelic komboocha? Horrible contamination? Magic Potion?

Think these things are still edible without any serious risk of getting sick? Maybe I should boil the solution for awhile to eliminate any bacteria? I have no clue, this is pretty flippin unusual.

Also, if anyone has any insight as to what caused the fermentation, props.
 
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Hard to set aside a cup because I'm hitch-hiking right now (leaving this place where I have net access tomorrow).

I mostly just wanna know if it's going to make me sick or kill me if I go for a voyage, though that would be rad if something useful comes out of it.
 
its been left for a week, and there's nothing toxic in it.
i highly doubt it'd be anything bad. most likely just the sugar and the mushroom flesh reacting.

as far as i know nothing bad comes from fermenting edible mushrooms.
as you already stated, kombucha is fermented fungus.

theres nothing bad in the shrooms to begin with, what would maple syrup and water add? :/


personally id drink it.
 
if you're lucky, it's just wild kombucha, which is some combination of bacterial, fungal, and yeast fermentation. you added sugar and water which is just asking for trouble (what's the recipe for wine?)

if you're unlucky then you have some bacteria that is not as benign as kombucha should be, and you could get some nasty nasty diarrhea. hopefully it still contains psilocin, but it's possible that the new life form that is residing in your psychedelic kombucha has enzymes that degraded the psilocin back into food for the bacteria.

for future reference, maple syrup doesn't go bad because it is very very high concentration of sugar-- just like honey the sugar concentration is so high that bacteria literally explode on contact. by diluting with water, you made a perfect fermentation medium for all kinds of life to grow. not a good thing unless you practice sterile technique and inoculate with a single species of organism (yeast -> beer/wine for example)
 
Awesome. Ecosystem in a bottle.

I poured it into a sauce pan, added more water, simmered for awhile, and put it back into a jar. Diluted it more as well. Hoping the heat killed in bad bacteria and will give it a go in the near future... I'll report back with results.
 
also, since you didn't follow sterile procedure (did you sterilize the bottle before pouring back into it?) you'll just get the exact same thing growing back in a day :)

if it was just a single dose of shrooms i might cut my losses and toss it out.

if you do end up drinking it, good luck... hopefully there will still be a couple molecules of psilocin left :P


Don't store shrooms in water! there is a reason you dry them to a crisp for storage!
the only other acceptable storage for dry shrooms is in pure honey (NO WATER ADDED)
 
The problem I see is that even if the solution is heated to the point of pasteurization or even sterilization:

1. As mentioned above, the psilocin (and psilocybin?) will degrade as it is quite heat sensitive.

2. You may have killed most or all active bacteria, but what will actually make you sick is not really the bacteria itself but rather the toxic metabolites that it has produced in the fermentation process.

Example: If you leave salmon at room temperature for a full day, it will make you sick even if you cook the hell out of it. Because the salmonella/clostrudium/listeria that colonized the piece of fish will be dead from the cooking, but all the toxins they have excreted will still be in there.

Then it comes out both ends, you get some shaking, fever and cold sweats.

Not a fun experience while tripping I would imagine.

Count your losses and move on, IMO.
 
Yes, as has been mentioned the heating will have probably completely destroyed the psilocin and psilocybin. Sorry! And what caused the fermentation is the same thing that causes all fermentation, sugar and water and wild yeast from the air. This is how wine has been made since the dawn of time. :)

In the future, probably a better way to hide the mushrooms would be to grind them up and put them in gel caps. I've done similar before by buying a bottle (or using a bottle I already had) of some sort of herbal supplement in gel caps (such as gotu kola or ginkgo or ginseng), and taking a few of them and emptying them out, and then stuffing them with the mushroom powder (or cactus powder as I used it for). Then you'll either be able to tell by the color, or make a tiny mark with the tip of your fingernail on each gel cap that you have refillde with the mushroom powder (to hide them the best,find a supplement that's approximately the same color). Then bring the bottle and some of the caps will be mushrooms.
 
Well this was the original post I had a hard time with, and you can delete it or hear some more about me. I didn't post about every mushroom I fermented. As some of them are. rude sort of body parts, namely shiitake, French horn and morel. On the flip side, I have high hopes for candy caps, chicken of the woods, earthstar and puffballs. Many people don't like to hear anything new because what other people do becomes religion to those who don't have inventive thinking. Happy fermenting again, I say.
 
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You started doing that at about the same time I discovered fermenting mushrooms, and what they can do. I was brewing kombucha, it gives hints that it might be a fermented mushroom, so followed it, and put mushrooms in sugar water. Lion's mane becomes a brain tonic, smartsugar. It releases fumes as the mushrooms eat the sugar and the fumes escape the rubber seal of the clamp jar and become crystallized , there for you to eat and it is smart sugar, which makes you feel like you are getting smarter. Another mushroom makes another kind of brain tonic: Chaga starts out tasting like Siberia, then lost and self-hateful, further it becomes ingenious feeling brain tonic, apparently filled with melanin. It swarms in your brain and makes you say ingenious. Who knew smart and ingenious were two different things? Woodear said to me Ear and Mulrooney, and then further it connected my ear to my throat and made me operatic for a few minutes. Wonderful singer's tonic. Blue foot chanterelle tasted lonely and like a foot and then further cured loneliness, in a small amount per dose. Maitake is the mushroom of love, amazing thing that felt like something in my chest, didn't trip out or fall in love to it, it just tasted like love, abstractly. Cordyceps is the skin mushroom, as well as hands and feet, and further was the mushroom of politics. There is a general hate mushroom, or maybe should be called red hate, as it was red Reishi. I found a small red mushroom that is the eminence of fun. These things in they're true form, energized by sugar. The big surprise is that amanita muscaria is a cancer fighting mushroom. Would be difficult to market that. Happy fermenting.
 
Sarcoughagus said:
You started doing that at about the same time I discovered fermenting mushrooms, and what they can do. I was brewing kombucha, it gives hints that it might be a fermented mushroom, so followed it, and put mushrooms in sugar water. Lion's mane becomes a brain tonic, smartsugar. It releases fumes as the mushrooms eat the sugar and the fumes escape the rubber seal of the clamp jar and become crystallized , there for you to eat and it is smart sugar, which makes you feel like you are getting smarter. Another mushroom makes another kind of brain tonic: Chaga starts out tasting like Siberia, then lost and self-hateful, further it becomes ingenious feeling brain tonic, apparently filled with melanin. It swarms in your brain and makes you say ingenious. Who knew smart and ingenious were two different things? Woodear said to me Ear and Mulrooney, and then further it connected my ear to my throat and made me operatic for a few minutes. Wonderful singer's tonic. Blue foot chanterelle tasted lonely and like a foot and then further cured loneliness, in a small amount per dose. Maitake is the mushroom of love, amazing thing that felt like something in my chest, didn't trip out or fall in love to it, it just tasted like love, abstractly. Cordyceps is the skin mushroom, as well as hands and feet, and further was the mushroom of politics. There is a general hate mushroom, or maybe should be called red hate, as it was red Reishi. I found a small red mushroom that is the eminence of fun. These things in they're true form, energized by sugar. The big surprise is that amanita muscaria is a cancer fighting mushroom. Would be difficult to market that. Happy fermenting.
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what? i think this is the perfect case for avoiding fermented mushrooms
 
^what he said. you need to store mushrooms properly, as you would any other organic matter. either dry it fully, or preserve it with something like honey or alcohol.

what OP did was cause his mushrooms to rot, then cooked the rotten mixture, destroying any remaining actives, then put it into another bottle to let it sit longer. Oh, and the initial water/mushrooms/sugar mixture was taken on a road trip, which means a hot car and constant shaking/vibrations.

throw it out, because its more likely to make you sick then trip. or both simultaneously, which is probably worse
 
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