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Ethnobotanicals Psilocybin Kombucha

...and it doesn't last as long as tea.

Onset is sooner. Peak is stronger. Mild open eye and closed eye visuals. Mild auditory hallucinations which was interesting and strange...don't recall much of this on tea, ever. Peak is less jittery than low dose (1.1g) tea. Effects lasting about 3 hours, so shorter duration than tea.

Going to use put some mushroom in kombucha for secondary ferment next week, leave it for a day and see what's what. Going to use the same 0.7g.
 
I dropped another 0.7g in ~250mL kombucha last night. For a secondary chew-over, you know. I plan on testing it this evening.

Fuck, hopefully, I fuck off to bed before then so it's a bit more legit.
It should have a period of ~17 hrs in bottle.
 
So I just woke up and my head hurts a bit....thanks IPAs! So I'm not even sure I'm up to testing my potion tonight.

I'm trying to unfuck myself righ now, but it's so late in the day.
 
SunriseChampion said:
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.




Any idea on the PH level of kombucha during and after ferment?
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Can look it up for you as I have mij Lakmus ph measurements written down, gimme a day.
 
cryptix420 said:
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.
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Kumbucha ime required uncooked still water. Cooking gets the O2/ Oxygen out of the water and Kombucha needs air

The tea can be made with the concentrated leftover juice your Scoby are in when on hold. the so called starter fluid. So you do a raw brew on your green / yellow or white tea. The unfermeted versions need cold temp and acidity to retain their antioxidant's. Black tea's antioxidants are not heat sensitive afaik.

Another main foodsource is Nitrogen or NO. The Kombucha get's the nitrogen of the Camelia Sinensis incl the Caffein, but when one uses Palm sugar, Arenga or Coconut blossum. The results are stunning. Both these are rich in Nitrogen component unlike refined sugars.

Adding additives like a fungus or certain tea's like Earlgrey withthe Bergamo oil ruin th Kombucha culture. Fungus could also fuck your brew as it it a fungus and might compete with the bacteria and yeast symbiose, never tried it myself though.

But adding it to a afterbrew, could prove interesting. Try and report back.
 
^ I imagine any fungi left after drying and brewing and filtering the tea wouldnt have anything viable left...
I mean its not like you can make a clone from dried mushrooms... can you? lol
 
tired of crap said:
^ I imagine any fungi left after drying and brewing and filtering the tea wouldnt have anything viable left...
I mean its not like you can make a clone from dried mushrooms... can you? lol
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Please explain as this post is very hard to pinpoint what you mean. The symbiotic bacteria and yeast that composes Kombucha. They form a new Scoby.

Not a clone afaik.

And the reasoning why I would add the Psilo's after bottling is because it is a fungus. Which like certain plants/ flowers/ oils and such can or could influence the kombucha culture negatively. So adding it in the second face is the smartest move imo.

This will allow whatever you expect to happen to take place without harming your Kombucha. As the bottled Kombucha is still alive and active it should do whatever you think willhappen just as good Tired of Crap.
 
tacodude said:
It's called fermenting
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Indeed, but its a type of fermenting that is usefull. Its def more then a yeast or bacteria only type of ferment. Think Beer or Vinegar. Way more sophisticated, its symbiotic, the yeast an bacteria are co dependent and beneficicial to each other.

Raw brews is where its at though. With the sugar's I mentioned you'll notice explosive growth. And the taste of the final product is way better then with cooked water and brewed tea.
 
tacodude said:
It's called fermenting
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Finally found my mispelling you are refering to the 'unfemented' teas. Which would be unfermented.

Isn't black tea fermented btw and are the black tea oxidants of a type where heat and Ph have little influence. While the green/ white / yellow are no fermented? But do contain EGCG (epigallocatechin gallate) which is rapidly destroyed under heat in non acidic enviroment. For some proof give me a week.

Adding black tea does improve taste imo. So I alsway's made some mix with the green tea's seeping in the starter fluid of Kombucha itself.
 
Sunrise is correct, I was referring to the psilocybe containing mushrooms, not the scoby....
As I didnt think the scoby was an actual fungus but rather bacteria and yeast?


emkee_reinvented said:
Raw brews is where its at though. With the sugar's I mentioned you'll notice explosive growth. And the taste of the final product is way better then with cooked water and brewed tea.
Click to expand...

How do you cold brew teas? Just time? Maybe in a vacuum? lol
When I was working with a friend he always aerated after brewing the tea, at the "lowest possible" temperature, as he claimed heating the water drove offdissolved oxygen (which made sense to me atm lol) ... Now I see hes advertising cold brewed kombucha
 
tired of crap said:
Sunrise is correct, I was referring to the psilocybe containing mushrooms, not the scoby....
As I didnt think the scoby was an actual fungus but rather bacteria and yeast?




How do you cold brew teas? Just time? Maybe in a vacuum? lol
When I was working with a friend he always aerated after brewing the tea, at the "lowest possible" temperature, as he claimed heating the water drove offdissolved oxygen (which made sense to me atm lol) ... Now I see hes advertising cold brewed kombucha
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Yeast is fungus: Yeasts are eukaryotic, single-celled microorganisms classified as members of the fungus kingdom (from wikipedia)

Kombucha is a symbiose of different bacteria and Yeasts.

The Green/ White and/ or Yellow tea I seap in the starter fluid from the pot the Scoby's are when they are not used in a brew. This is quit acidic. The Sugar I boil as the Black and or Oolong tea in as little water as possible.

The pot used for brewing is than filled up with the cooked sugar water and Black tea's . Fill up with a good brand of still water and add the cold extracted Green/ White/ Yellow, including the starter fluid containing the tea.

To this all add Scoby. Normally the drink will turn very sour when you leave it to long but this method produced my best tasting ever. And that was after I had to leave it due to labor responseability's. So it was at least 3 weeks overdue. But tasted better then any brew before.

btw I did a control with cooked water and tea just to compare. It was night and day the taste is way better.
 
I've just filtered my week-long secondary brew into my mushroom tea mug....man, this shit looks potent, it was brewing up in that bottle, some heavy. I'm kinda scared to try it. I'm just looking at it now. :LOL:

This is some heavy doese of bacteria and possibly alcohol at this point, never mind the mushroom alkaloids which may or may not be entirely gone at this point.

I also bottled another one day secondary for testing tomorrow, if this week-long is ineffective.
 
Started sipping. Tastes a lot sweeter than a week ago and also a bit like Vit C pills. Quite effervescent as well at this point. None of this has anything to do with the mushrooms though.

Just going to wait and see if it hits.......as I slowly, very slowly sip on this ~300mL/0.7g potion/potential poison.
 
I think I feel something. Not entirely psilocybinesque. Could be bullshit placebo effect. Or maybe the bacteria have gone rogue.

I feel a bit restless. And lightheaded, I think. Feel a bit of a body load. Doing the weird mushroom yawn as well, I think.

I need to try this with some volunteers and higher doses.

You guys were saying that psilocin degrades in solution......what about the other alkaloids in psilocybin mushrooms?
Or is the Scoby just trying to kill me?
 
Deffo feel weird. Pretty unpleasant. Could just be the kombucha itself but the body load is familiar.

Glad I tried it, wish I hadn't, if you know what I mean.

I'm going to have to try this again with some volunteers once this plague fucks off. Run a double blind experiment.


I feel kind of like how I did on the peak of the low dose (1.1g) tea I did a month ago.
 
I deffo think there is something to this.

Am stoked to try it out on others using the same brew.

Do any of you want to give this a go to get another person's experience in, pleaaaaaase? :D
 
SunriseChampion said:
I deffo think there is something to this.

Am stoked to try it out on others using the same brew.

Do any of you want to give this a go to get another person's experience in, pleaaaaaase? :D
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Wonder what happens with the Psilocin and Psylocybin when in a fermenting acidic fluid. But for your experiment I'll pass.

LSD, 2-c's even 4-HO-MET I am ok with them. But Mushroom's don't tune in with my body.
 
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