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Cooking up a batch of Golly's Stealthier Honey


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#21 Shroomn

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Posted 02 May 2020 - 12:23 AM

I wonder if anyone ever tried infusing mead with psilocybin?

 

Stupid question of the week - what is mead?  Some kind of fruity alcohol?



#22 DarkNchildlike

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Posted 02 May 2020 - 12:25 AM

It’s an antiquated recipe for alcohol that doesn’t use any yeast or glucose to create the alcohol it ferments the fructose I believed,.? Correct?

#23 Shroomn

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Posted 02 May 2020 - 12:26 AM

80 proof can work, but to do it right you need Everclear or better yet Moonshine.   :biggrin:



#24 DarkNchildlike

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Posted 02 May 2020 - 12:29 AM

No I mean like ferment it in honey with fruits from scratch,. That miiiight work no?

#25 DarkNchildlike

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Posted 02 May 2020 - 12:30 AM

With fresh fruits of a psilocybian mushroom and maybe berries and what not :)

#26 Shroomn

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Posted 02 May 2020 - 12:37 AM

The reason psil in honey works long term is because it is cracker dry - zero moisture.  If you are suggesting any additives not entirely dehydrated it may cause a bacteria issue, based on the process and storage time.  I will defer to the experts to confirm or correct.



#27 DarkNchildlike

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Posted 02 May 2020 - 12:47 AM

No you don’t get what I mean,. Honey there isn’t gonna be a bacteria issue that’s why it’s used to make mead I believe,. I’m not saying using it for long term storage,. I mean make mead out of psilocybin fruits :) I just wonder if it’s ever been done and would the psilocybin degrade or oxidize into something completely different??

#28 DarkNchildlike

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Posted 02 May 2020 - 12:49 AM

Anyways I’ve derailed this thread, nvm, carry on good people!

#29 onediadem

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Posted 02 May 2020 - 01:32 AM

This is @ 4 weeks. It needs another 12 to complete. Sorry about the off topic post.

 

 

95404942_950188705435595_396849858549383


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#30 YoshiTrainer

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Posted 02 May 2020 - 02:10 AM

DarkNchildlike, I've been thinking about "magic" mead since you asked the question earlier. We'll have to start another thread but I'm thinking it is doable. Maybe add some magic honey after the main fermentation finishes and you racked it off the spent yeast? Maybe a quick second fermentation then bottle?

#31 DarkNchildlike

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Posted 02 May 2020 - 09:26 AM

Yeah I have never distilled or fermented anything I’m really not sure how it would work. Would love to see it done,. I’m gonna do a bunch of research into mead today or tomorrow and will see what I can come up with!

#32 DarkNchildlike

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Posted 03 May 2020 - 02:22 AM

I know that ethanol teks are prevalent,. The whole fermentation process is what I am wondering about,. what might occur, might it be a very different and holistic thing,.
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#33 seanyfaetheshire

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Posted 23 May 2020 - 07:47 AM

I wonder if anyone ever tried infusing mead with psilocybin?

my understanding is that the fermentation process oxidises the psylocibin, so it wouldnt be very potent but a lovley blue colour! probably better to make the mead and add the mushies to it later



#34 FLASHINGROOSTER

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Posted 23 May 2020 - 01:14 PM

I think mead is just honey and water, fermented with natural yeast in the air? I think that's the one you can do without adding yeast but i forget

 

Beer can be made out  of molasses and water, add yeast and ferment at room temperature


Edited by flashingrooster, 23 May 2020 - 01:16 PM.

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#35 Boebs

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Posted 23 May 2020 - 05:31 PM

Mead is honey wine.

It is made with honey water and a pinch of yeast.
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#36 YoshiTrainer

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Posted 25 June 2020 - 11:18 PM

Ho Lee Fuk, this tek is no joke! Might have added a "few" extra grams of mush and used 1500 mg citric acid plus 3 limes to be safe. 2-tsp in a shot glass of warm water = level 2+ with no body load. A real nice stretching of the synapses!
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