Short introduction of myself,
Iˋm a german mush lover and cultivator who invests quite some time in research and experiments.
All my posts here will have some context attached to them, Iˋm not gonna post grows to show what a cool guy I am with full pinsets, Iˋve done grows like that and I know what Iˋm able to do, theres no need to show my peepee around all the time.
What I post are lections - mistakes I made, experiments or stuff that I for whatever reason think is worth sharing.
People are welcome to join whenever they want.
As start post of my thread I want to share an extraction method that Iˋve been working on for a while.
To be fair, a bigger dehydrator is needed but apart of that anyone can do it relatively simple at home.
So letˋs get started.
- Cracker dry, powdered mushs
- Silicone oven form
- coffee iso can or another container to keep liquid warm
- meat thermometer
- kitchen towel (please use one thats not been washed with softeners, that stuff that adds smell to fabrics, it will land in the final product that you ingest)
- container to catch the extracted liquid, a single use glove and a gram scale.
The cracker dry powdered mushs go straight into the iso container, Iˋve used a very old food iso container that keeps food hot over hours, a coffee or tea iso can works too.
With a meat thermometer Vodka is heated in a household waterboiler until it reaches 140 fahrenheit and then poured over and mixed with the mush powder.
The mixture should be liquidy and not a paste
The container then is closed and chills for 4 hours, in that time the container or can gets swirled around a couple times.
After the extraction period its strained through a kitchen towel
Thats what the liquid looks like after the extraction
The filtered liquid then is filled into a silicone oven form for the evaporation process in the dehydrator.
Use a silicone form!! that stuff is sticky and not fun to work with in a glass bowl or something else!
I run the dehydrator at lowest setting (113 fahrenheit with my device) until all the liquid is evaporated
The remaining "resin" is then put into the freezer for 30-60mins until its solid and breakable.
Put some Dextrose on the table for the next step and get the gram scale ready.
Use a single use glove on one hand and break a piece of the extract out of the plate, you can break it easily by folding the silicone form in different directions.
The rest of the extract is put back into the freezer.
You only keep a piece of it outside because it warms up very fast and becomes extremely sticky and hard to weigh and roll.
Thats what it looks like when its at room temp
between your fingers it becomes even softer and starts sticking.
So the broken piece is then weighed quickly into 1g pieces and rolled in Dextrose to make it less sticky
After the Dextrose roll its formed into a small sausage and filled into capsules
You take step by step, piece by piece out of the freezer to make sure its easy to work with.
The capsules are then stored in the freezer!
Dosage depends on the potency of your fruits, Iˋd say 1-2 capsules for a medium dose, more for stronger doses.
Iˋve only done this extraction with cubes, if you use pans or other species then you should of course adjust the dosage and not use the same!
Theres no stomach issues at all, the capsules are easy to swallow or you can alternatively dissolve the extract in tea or coffee for a faster come up.
Doesnˋt taste like mushs, kind of sweet and sour.
Have fun, stay safe!
The remaining mush powder in the kitchen towel is saved in a jar and also stored in the freezer, yet I haven`t done a second run on extracted powder but there has to be some magic left in it.
Gonna do a second run once I've collected a full jar
Edited by DickMoby, 16 October 2020 - 05:55 PM.