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Ethnobotanicals Psilocybin Kombucha

SunriseChampion

SunriseChampion

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So, I'm a big fan of mushroom tea as it's the only way I can stomach the the fungus. Even looking at dry mushrooms makes me want to gag. Love my tea though.

A friend and I were discussing using mushroom tea as a base for kombucha. Just ground dry mushroom and a fruit or black tea as the base for a psilocybin-containing kombucha.

Has anyone tried this?

...and more importantly, does anyone know of any reasons why this may not work? For example, is there anything in the mushroom-containing tea solution that would negatively react with what's present in the yeast and bacteria culture used in the kombucha fermentation process?

Cheers
 
well since the scoby is creating an acidic environment over time, and kombucha has to ferment for a while, it might be the case that the phosphate ester of psilocybin will be hydrolyzed to create psilocin. psilocin is said to be not that stable in solution, so you might find that your product is not that active after fermentation...

but if you try it, assume full potency and report back ;)
 
Aha! I knew there had to be something.

I'll just have to try multiple methods; both pre- and post-ferment.
Full potency sounds like that time I ate 7g and drank about 6 pints: time stopped and everything turned into shooting lights and the mega grid. That'd be some kombucha! ;)
Cheers
 
Finally amassed a forest-worth of various strains so I'm going to get the kombucha going soon (or rather, get my pops to do his kombucha thing for me). I've been experimenting with various mushroom teas over the last month and a half so I'll make a few different batches and try to catch it at the right equilibrium and hopefully not have all the psilocybin turn into psilocin and slowly go limp on me.

Also, maybe a weak psilocin-containing kombuch is just the ticket anyway as a sort of micro-dose situation.
 
I found homemade kombucha could induce nausea and vomiting if my stomach was sensitive or drank on an empty stomach. Could cause comeup nausea, although I've had friends mention they have never had any nausea from drinking it.

Good idea however, report back.
 
GearoftheYear said:
I found homemade kombucha could induce nausea and vomiting if my stomach was sensitive or drank on an empty stomach. Could cause comeup nausea, although I've had friends mention they have never had any nausea from drinking it.

Good idea however, report back.
Click to expand...

I'm alright with kombucha myself. Homemade or otherwise...and my pops makes what might be considered heavy duty or gnarly kombucha by commercial standards.

It'll be interesting though to see if they potentiate each other in this way.
 
As noted psilo extracts degrade quickly in solution.

If you make mushroom tea and leave it overnight itll turn blue and be less active. The longer you let it sit the more this bluing and decrease of potency continues. Though I never let it sit long enough to degrade fully. Apparently if you steam them first then make tea this bluing and degredation isnt as pronounced.

Now to let said tea sit in primary and then secondary ferment... I usually do a week + depends if fruit is added during secondary. Now were talking 10 days min ... I could only imagine the degredation

Ive got ideas but Im not sure there appropriate for here lol
But psilo calcium salts are insoluble in water
 
Yeah, this is going to to take a load of experimentation and trial and error.

My old man is retired now so he has the time and he's got a zoo's worth of SCOBYs so here goes.


tired of crap said:
Now to let said tea sit in primary and then secondary ferment... I usually do a week + depends if fruit is added during secondary. Now were talking 10 days min ... I could only imagine the degredation
Click to expand...

Any idea on the PH level of kombucha during and after ferment?
 
I’ve been heavily involved with fermentation for many years, mostly Jun (the champagne of kombucha), including commercial production.

The Kombucha SCOBY requires polyphenols, and preferably caffeine. These requirements are why the tea plant or guayusa work so wonderfully well.

It’s difficult to say if psilocybin tea would work, but my guess is no - at least for the initial ferment.

However, for the secondary ferment, well, let’s just say now you’re talking about something I have maintained extreme interest in.

Basically, the microbes in the SCOBY metabolize the tea and sugar in such a way that those molecules become healthful and highly bioavailable. I’ve had amazing results with putting various herbal infusions/botanical medicines into the secondary ferment (the part where you bottle it, let it be airtight to gain carbonation) that resulted in much more potent effects from said herb than was the norm.

My hypothesis is that the SCOBY breaks down the alkaloids in these herbs into their highly bioavailable metabolic end-products. If this sounds like bullshit to you, take a gander online at ginseng.

Everyone knows about ginseng - what most people don’t know is that ginseng doesn’t become active until it reaches the colon due to the necessary metabolism required of the alkaloids. ILHWA ginseng (look it up and fuckin try it you drug addicts trust me your adrenals will thank you :-D) has found a way to bypass this by using a lacto-fermentation process on ginseng roots - essentially doing the work done by our bodies before we ever ingest it.

So, what I’m basically getting at, is that if you make some regular kombucha, get yourself the proper airtight Grolsch style bottles, and add the strong shroom tea in the secondary ferment (dump the lot into the jug of kombucha, stir evenly, and bottle from there) you would either end up with something reminiscent of the lemon tek (hope you know about this already, you ought to if you’re a shroom fan) or you may end up with a metabolite of psilocybin that has never before existed. Who can say?
 
I used to work with a friend when he was starting up his kombucha business. When he turned into this... well lets just say I didnt agree with his management style... I left lol but his business is doing superbly well and part of me regrets leaving but I always said I could never work for someone like that (and the reason Id left jobs in the past) But I digress lol...

I learned a lot in the few years I was there but my knowledge is still quite limited
Im with @cryptix420 on this one though. I dont believe that on its own mushroom tea would suffice as a sufficient base for a primary ferment . Nor do I believe if used in conjuction with a sufficient base that the psiloc(yb)in would survive such long periods in a liquid at those temperatures/conditions without sever degredation.

As for secondary ferment...Ive limited knowledge and experience adding things other than your typical fruit/herb additions... tho Ive added marijuana oil concentrates at this stage a few times - individually, to each bottle because I could never get the oils to mix homogeneously and worried about proper dosing lol I never noticed any significant difference after the secondary ferment than just eating the same oil

As for adding mushroom tea to a secondary ferment, again Im just not sure the actives would survive for very long in solution - be it to primary or secondary. If I were to try it I would start with a small batch, obviously lol, steam and then redry to reduce the risk of enzymatic (?) degradation and then proceed with making a tea/lemon tek. Again Id dose each bottle to ensure a uniform dose. And obviously make a kombucha that lends itself to the lemon flavour - there are tonnes. If this works great but something tells me it wouldnt last long in solution but who knows how long actives would last if steamed. I want to say that the use of ascorbic acid should help to reduce oxidation but I cant find the link at the moment

You could just make a kombucha and add the lemon tek to it before drinking but that kinda defeats "psilocybin kombucha"...
 
SunriseChampion said:
Any idea on the PH level of kombucha during and after ferment?
Click to expand...

I often think about these sorts of things far too frequently. So while doing some reading on this I ran into pH and remembered I forgot this question.

Tbh its been years but I want to say we kept it somewhere between 2 and 4
whilst reading about psilo extracts I came across this interesting bit about zwitter ions and pH of psilo extracts
 
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So I finally got around to starting the experimentation with this. As with everything in life.....I'm in no rush, clearly. :)

Anyway, I've been told by pops that I have to brew up 8L of tea to get in on his kombucha production line so I've decided to start small because 8L of tea is a lot of mushrooms and if it all goes to waste then....well, it all goes to waste.

So, I'm starting with the most basic version of my idea: I've got some kombucha and I've grounded up some mushrooms and I'm letting it seep in the relatively acidic kombucha. Will do half an hour and then strain.

I've done 0.7g in 250mL...I wanted to try less after my unpleasant low dose experiment last weekend. Will keep this as the baseline dose for variously different way of starting this, just to keep it consistent.
 
I don't see why this wouldn't work... Especially I'd it fermented and became slightly alcohol infused as that would protect the actives I'd think.
 
This seems to work in quite the same way as lemon tek. It's stronger than 0.7g would be on its own (basing it on my experience last week with 1.1g tea of the same batch) and hit me faster as well.

Going to try adding to secondary ferment next week and letting it sit for a day.
 
I should add that it seems to be brewing in my gut. That might be the kombucha itself. I should have tried some of this batch on its own before doing this experiment. There's enough left so I'll do that tomorrow.

I didn't even ask what pops made this batch with. Tastes like I'm burping up mead.
 
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