2 replies to this topic

[Norman]

Years ago I stumbled across a simple method for dosing HBWR.
Grind the seeds and cover them with white wine, let sit in the fridge for a day or so, shaking occasionally, decant, filter and drink.
No nausea no aches no vasoconstriction.
I am now off alcohol completely so I’m thinking of an alternative method short of a full on extraction.
I’m convinced that something in the wine besides water and alcohol is what makes the trip so clean. I’ve tried twelve percent water alcohol mixes in the past and still had the nasty side effects and at the same time the trip is not as strong.
I’m thinking acetaldehyde and or tartaric acid may be involved or at least a good place to start.
Any thought on what chemically may be going on?

[GORF]

The actives are sensitive to oxygen and wine has additives that help prevent oxidative processes for flavor stability

Perhaps....

That's all I've got

[Norman]

Good point. I’ll add sulfites to the list of possibles.