Caapi preparation w/ crockpot
Posted 08 February 2005 - 02:34 AM
Posted 08 February 2005 - 11:49 AM
since removal of all sediment is desirable
ive chosen a refined method for the filtering stage.
first, the brew is poured thru' 4 layers of cheesecloth
sitting on top of a dustmask.
any remaining liquid is squeezed from the cheesecloth thru' the dustmask,
as the dustmask doesn't allow for this degree of squeezability
whilst the cheesecloth doesn't filter as well as the dustmask
the final filtration is thru' a buchner funnel w/ hand-held vacuum pump.
here are all three brews together
ready to be reduced.
Posted 09 February 2005 - 08:01 PM
looks just like mine...
so, that's just ~30 g of caapi ?
i'd do another batch....
Posted 09 February 2005 - 11:23 PM
Posted 13 February 2005 - 04:44 PM
the oven was pre-heated to it's max. setting of approx. 260°c,
then turned down to 200°c once the roaster was inside.
it took 2hrs. to reduce the liquid to approx 200ml,
at which stage i tasted it and found it to be very acidic.
400ml of dh<sub>2</sub>o was added
it only took another 40mins. to reduce the brew to what i was hoping was 70-100ml.
in fact, it turned out to be 50ml.
the roaster developed burn stains along the liquid line in the early stages of reducing.
is this normal or due to a flaw in my method?
will it affect the brew?
is 50ml ok or should i dilute it?
and whilst we're at it, is there life on mars?
the brew will be stored in a glass bottle in the fridge.
Posted 13 February 2005 - 06:55 PM
Posted 13 February 2005 - 08:04 PM
Posted 13 February 2005 - 08:51 PM
i suspected this would be a tricky area to get right.
i'm wondering myself if using the crockpot w/out the lid is another viable option.
Posted 14 February 2005 - 07:37 AM
As I reduce , I transfer to consecutively smaller (narrower) kettles to avoid burning (or sudden total evaporation !). I'd say spread it out at first , to aid evaporaton , but then as it reduces....go for a narrower (hence deeper liquid) container <!-/quote-!><hr size=0></blockquote>
makes good sense.
Posted 14 February 2005 - 06:40 PM
in the crockpot, set on 'high', no lid,
and it took approx. 14hrs. to reduce this down to 100ml.
tasted it and it was none too acidic.
i'll be using this method on my next batch of caapi
as i like the slowness and simplicity of it.
Posted 20 February 2005 - 03:37 AM
i was careful with my diet for the whole day.
not sure how important this is leading-up to maoi ingestion,
but i'll continue it through today.
anyway, had my usual oranges for breakfast,
and a baby-leaf spinach salad w/ a blended celery,tomatoes & spring onion dressing for lunch.
dinner was a couple of green plantain w/ steamed curly-leaf kale, red onions and shitaake,
all low in tyramine (hopefully!).
dosed at 20:35, 3 1/2 hrs. after dinner
and 30 mins. later began to feel the onset.
unable to maintain concentration with viewing monitor,
energies taking me inwards.
waves of slight nausea, increased through standing/moving about.
switched everything off and lay down in dark.
experiencing of loosened and accelerated thought processes
combined with very mild behind-the-eye visuals.
i could see how the addition of a dmt source would modify this stage.
positive feelings were attributed to everything which passed through my mind,
nothing perturbed it.
this lasted about 30 - 45 mins.
by which time i'd decided to hit the sack
and found no difficulty in falling asleep.
woke early, 5am'ish, and watched the sun come up.
keen to get on with the day.
going to start preparation of a brew proper,
70g caapi/70g chacruna combined.
Posted 20 February 2005 - 08:30 AM
you got effects.
means you're on the right path eh ?
the addition of the dmt will blow your socks off.
Posted 20 February 2005 - 04:15 PM
well, i started my first aya brew this morning.
70g of vine was grated using the small bore (parmesan) element of a grater,
which didn't quite reduce it to a powder,
but was far less effort than the nutmeg element.
next, 70g of whole, dry-leaf, ecuadorian viridis was broken by hand,
then broken further in a food processor
in order to minimise the load for the final stage of the coffee mill.
both caapi and viridis were then mixed into the crockpot
and covered with 2000ml dh2o/30ml apple cider vinegar,
which i'm going to let this sit for 10hrs before switching on the heat.
i'll then proceed with the brew as per the method for the caapi,
adding 2000ml dh2o/30ml vinegar at each new brewing stage.
the brew should be ready for reducing by wednesday night.
Posted 20 February 2005 - 06:11 PM
wasn't quite what i'd expected.
when i tried this out in 'trash',
it didn't load the thumbnails.
Posted 21 February 2005 - 04:27 PM
good extracts from some caapi
and chacruna or jeruma and do it
that way, i hate drinking nasty
tasting drinks and i hate puking.