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#1 Hippie3



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Posted 18 March 2006 - 02:36 PM

by Health FAQ on Preparation

Many people come here with brewing questions that have already been answered. The brewing information can be hard to find, scattered among several years worth of posts; as this forum grows, it seems beneficial to compile it into a quasi-FAQ. As such, this collection has been combed from the preparation forum and put together; it is the collective work of forum members over the course of several years, each section and technique posted by a different forum member. Questions should be asked on the respective thread of a particular tec or in a new thread if needed.

However, the comment below that “ayahuasca is not for dummies” should be taken very seriously. This collection of brewing methods should not in any way be a substitute for the research and soul searching one must undergo before journeying with the tea. If a thread is linked to for any specific recipe, it is highly recommended that you read the entire thread to learn more about the tek, its results, and people’s experiences/thought experiments with it. If the amounts of ingredients suggested vary from method to method, please take heed of this; it is not an accidental oversight. It is recommended that one begin with the simpler, more traditional brewing methods; note that the traditional amazonian method, one wash and sans acid, can be found under "misc. tecs".

The information collected here is not an endorsement of illegal activities; this should be used for purely educational reasons and put into practice only in places where such activities are completely legal.


Brewers and drinker’s inside hints and tips
There are supposedly many ways to prepare good ayahuasca but I have found only one way that produces anything worth drinking.
There is enough information (and mis-information!) in the back pages of this forum for anyone with intelligence and a basic understanding of the physical-chemical processes involved to derive a theoretically sound way of preparing the sacrament. I would like to clarify some things to prevent the misinformation from putting people off brewing.
I'm not interested in providing a complete "tek" or recipe as has been done for DMT and mushrooms elsewhere. These endeavours surely make their authors feel good about themselves, but I feel that a "complete brewing guide for dummies" has no place here, as ayahuasca is not for dummies! The point is not to mechanically follow my instructions to the letter , but to develop a brewing tecnhique that one is happy with. The brewing is as important as the drinking itself. As i see it, successfully preparing and drinking a brew is an extremely satisfying alchemy , if not the state-of-the-art in consciousness expansion tecnhiques.

Apart from the technicalities, i have learned the importance of intent and atittude. I won't go as far as to say or deny that the psychic-energetical qualities of the brew may be affected by the intent and atittude of the brewer, only that full awareness and concentration as well as absence of stress, are essential with any non-repetitive work, let alone the preparation of a sacrament.
It does seem that the brew , even when well-prepared, just doesn't work at times and this can be related to the set and setting, and many other variables and reasons. Perseverance is definitely worth it, and i have come to a situation where it always works , from only occasionally working when i started . It does seem to work best when done as part of a ritualised act, whether developed by yourself and means simply focussing your whole being onto the moment, or as part of an ayahuasca tradition (not my cup of tea) .
The brew seems to particularly not like being prepared or taken in a hurry.
The right brewing attitude is really something that one develops over time and will be related to the brewer's relationship with the brew.

Back to the technicalities: What is a good brew?

Buying the herbs mail order is not so cheap for regular use, so we are concerned here with extraction efficiency and brew digestibility, as well as with using only safe, easily obtainable, non-toxic materials. Many of us are more interested in the entheogenic as opposed to purely purgative effects. To obtain any entheogenic effects it feels necessary that the brew is not immediately rejected by the stomach . To me, a good brew contains no acid other than what was in the herbs to begin with. Any other extra acid simply makes it taste even more bitter and makes it more difficult for the stomach to hold down. To extract the alkaloids more efficiently from the herbs into the water some extra acid is needed, along with heat. Therefore the conscienscious brewer looks for a FOOD GRADE acid (preferably organic) that evaporates with boiling. Absolutely no chemicals. No coca cola(!) No lemon juice, as it doesn't boil off. This narrows down the choices quite a lot. The brew is boiled down to a small volume, then water is added and boiled again and again, adding water as needed, until absolutely no smell of acid is emanating from the pot. The correct acid to use has a distinctive and familiar smell. The active ingredients are not affected AT ALL by boiling in this situation.
With all this cooking down, the good brewer remains hovering over the pot throughout and does not wander off out of the kitchen to produce amazing ayahuasca images on the computer , because the brew will be immediately burned. If the phone rings or anything happens , the cooker is TURNED OFF, until the attention can return to the cooking. The bad brewer may be lucky if s/he catches it before it goes black and starts to burn. The residue is covered with water and scraped off the bottom of the pot , and heated to redissolve it. If it didn't burn , it'll probably be OK. It can survive a very light toasting.
Before cooking down .the good brew has also been allowed to sit for a while to let any sediment settle, which is left out, and filtered .
The good brew is not more than 100ml for a good dose. I go for around 60ml-70ml. Volume is adjusted by boiling or adding water.
All the above refers to preparing the two component herbs separately, via the same technique.
What water to use is a tough one . The purist endlessly argues with the naturalist on distilled vs mountain spring water. Distilled water will eliminate the possibilty of losses due to a rise in pH .

The connoisseur rejects any non-liquid preparations such as dried extracts unless they are produced using only food-grade materials, contain no citric or other added acid and are redissolved in some water. Freebased alkaloids are out of the question, as their production is not possible by using only food-grade materials.

Regarding herbs: There seems to be quite a bit of very weak or inactive chacruna in the market. Chacruna is definitely the nicest to drink, from the herbs that are available in the market, but i haven't had much entheogenic effect from it. The cheapest and most potent herbs are also the worse ones to drink. Mimosa brew in particular is extremely disagreeable to the stomach, containing lots of tannins. It makes peyotea taste like sweet lemonade in comparison! In fact it is not used in this way anywhere. Supposedly it is prepared only by cold water infusion in the dying jurema cult... .Syrian rue tea is of unproven safety for long term regular internal consumption (correct me if i'm wrong please), but the extract via the vinegar and salt technique should be OK as it only isolates the b-carbolines, i'm told.

Drinking it is also an art to practice and perfect.
The good drinker maintains a healthy diet . The more fresh (uncooked) fruit and vegetables the better. On the day of the session the good drinker may eat a light healthy meal at the latest 4 hours before the session. S/he eats and drinks NOTHING for around 3 hours before and after the drinking has commenced. Nothing means no water either! This seems to help a lot in absorbing the medicine wihout immediately throwing it up. Of course any drugs or medication are completely and utterly out of the question (for me this includes cannabis).
Despite what you might read, there is no standard dose, of either of the herbs involved. Some under-and over-dosing is par of the course. Also , despite what you might read, is seems more effective to take the two together , or at least the admixture very closely following the vine/rue. I usually prefer to sip the vine/rue extract first, then as soon as that is all drunk, I start sipping the admixture. No waiting for 45 minutes as some people prescribed. (note: I've been told that pure spice combined with vine tea is better taken after , not mixed together).
The good drinker at some point attempts to find their maximum dose.

The good drinker does not attempt to get the maximum visionary effects right now by drinking quickly. Hastiness and lust for results usually leads to failure via premature nausea. The most important thing is that the liquids are drunk with the utmost respect and concentration and above all SLOWLY. This means a sip at a time over the course of half an hour or even more. This is very important in giving one's body the time to absorb this potent but tricky medicine and familiarise itself with it. The good drinker relaxes but also maintains strict economy of thought, speech and movement during the first hour or until the effects have stabilised and the critical phase of initial nausea (if any) is past. There are many subtle body and emotional adjustments that take place under the influence of the vine and rue (the latter perhaps to a lesser extent), that prepare the drinker's being for what's coming. The good drinker clears the mind and relaxes the body, and feels what the medicine is doing in his/her body as it gradually comes on. The focus of attention is turned on the body and its breathing. The aim is for a gradually deepening immersion into entheogenic space. When it really works there will be no doubts about whether it's working or not. The most important thing is that the liquids are drunk with the utmost respect and concentration and above all SLOWLY. This means a sip at a time over the course of half an hour or even more. (The repetition is no mistake here.)

Sometimes vomiting is simply inevitable. If this occurs , the good drinker is not disappointed or angry, as often there are many positive effects even when the brew stayed down only briefly. Purging does not alway imply a loss , and is a part of the cleansing catalysed by the brew.

The experienced drinker does not hesitate if the first effects come on early but carries on sipping until the measured dose is all consumed. S/he will also have prepared an extra dose in case the first one was lost in any way. By slowly sipping it may be possible to gradually take in larger doses over longer stretches of time, maintaining a prolonged, balanced plateau of expanded consciousness. I'll tell you for sure next year! I have been doing strong brews and rarely felt the need to prolong the session. (or couldn't face drinking any more bitterness!)

Sometimes when a brew seems to not be doing much , and a little food is taken (i've used fresh fruit effectively), this quickly triggers a rush of strong effects, that were seemingly lying dormant. How this "works" is not clear to me, and i've only triggered it accidentally a few times when i thought the session was over and ate a little fruit. But it's been of no help to others.

The wise drinker is in no hurry , knows that following instructions on what is ultimately a spiritual/magical practice is not much fun and prefers to find by trial and error....but at least takes into account what i have to suggest, unless s/he is prepared to waste quite a bit of good plant material and to have to swallow some unswallowable stuff...

This is not just an attempt at being clever, but also a response to many posts asking about why it didn't work...
Possibly someone will dispute the effectiveness of the above , so in the end readers will need to exercise discrimination , as with the rest of the internet.

determining the strength of the plants

What is written below is by no means information of a final and certain nature, but merely what has been picked up along the way and should be largely accurate and used as a guide for ascertaining dosage of betacarbolines and tryptamines in plants used making ayahuasca.

Different types of vine vary in potency (i.e. amounts of betacarbolines which are MAOI'S) and the types of betacarbolines in the type or strain of vine...this in itself can widely vary the type of experience that one can have...ayahuasca is a vertible cocktail of betacarbolines which as far as I know, are not found in great quantities in syriun rue seeds, which generally contains largers amounts of harmaline and harmaline in different concentrations than the more 'esoteric' beta carbolines often found in ayahuasca vine.

This is the key, all plants are variable all the time, and there are so many factors it can be difficult to really ascertain how much to use.

As a guide, the ayahuasca vine grows in thickness according to its age, with very large and thick pieces being much older than very thin pieces.

The older pieces generelly contain a much higher amount of beta carbolines than younger pieces...although this may not always be the case.

Older pieces are not necessarily 'better' than younger pieces, but as a general guide, vine should really not be harvested until it reaches 3-4 years of age, when it is clearly mature and becomes thicker than the width of one's finger .

In that case, a general rule for strong ayahuasca is to use a length of vine the length of a human being! I have yet to weigh this, but think it is about 100-150 grams.

Wheras, if one is using much older, and thicker ayahuasca, 30 grams may be sufficient...however, if one is combining the chackruna (psychrotria) with the vine, this may not be enough to really kick the experience in strongly enough, resulting in a shorter experience of half and hour to an hour, rather than 3 hours +. And so 50-70 grams may be considered then to be a strong dosage of an average thickness of vine .

When combining, I've come the conclusion it may be a good idea to take two amounts of ayahuasca, say with 1 cup containing the equivalent 30-40 grams of vine and 20-30 grams of chakruna and then 40-50 minutes later taking another cup containing 20-30 grams of vine and 30 to 70 grams of chakruna. This is so that one takes the brew combined and balanced first and this gives times for the beta carbolines to kick in fully before taking the bulk of the DMT in the chakruna.

Reduced down to amounts below 30mls, these amounts are relatively easy to drink down in a shot glass...and taking a second shot is not a hugely daunting task!

There is something to be said for keeping the amounts above 100mls or even at 200mls, which allows more of a drinking and time to assimilate oneself with the brew if that is chosen .

Taking the ayahuasca vine first, and then the chakruna 40 minutes + works fine, people tend not to throw up the ayahuasca by itself...but it just can wait for the throwup and then drink the chakruna brew.

As for Chakruna, I am aware of some material grown in the west, as being of 0.3% concentration of DMT. So 100 grams of this material would equal to 300mg of DMT.

I have a suspicion much chakruna is about 0.2-4% and weaker material being only 0.1%...

I have found that what J. Ott wrote is kind of redundant now...his standard dose, 60mg is really not enough DMT for all purposes...that dose only really may bring on slight visuals and an open state in most people...150mg is more like a beginning where an obvious psychedelic reality becomes evident to people. 200mg I would consider more of a standard visionary dosage and between 200-300mg as being quite strong dosages for those who can handle that type of immersion and their consequent connections. 350-400mg is a good dosage for harder heads and 500mg is just too much and just unecessary for most anyone.

However, the dosage of DMT in the plants is facilitated by the beta carbolines and with a very strong ayahuasca dose 100-150mg of DMT may well be enough...and with DMT, it is often not dosage which is that important, as long as there is enough...and it is more rewarding to do more rather than less...

If one is using syriun rue seeds as an MAO inhibitor, remember than the considered standard dose of 3 grams is based upon the same factors of there being different alkaloids in different seeds and different concentrations of those alkaloids in the seeds. Shulgin in THIKAL makes this quite clear...

The best way to use Syriun Rue is likely as the pure harmala extract of the seeds, dosages of harmala crystals appears to begin at 250mg and 300mg-350mg is more of a standard dosage, wrapped in cigarette paper or drunk in water (yuck!). This greatly reduces the other alkaloids in syriun rue, which have a slight toxicity and make Syriun Rue quite difficult to work with at times!

A good experiment is to try using harmala extract with a chackruna brew and compare the experiene to using chakruna with ayahuasca vine.

I feel that the vine often has a strong feminine earthly pull, and concentration upon physical and human aspects, while the harmala may allow and facilitate the DMT and multidimensionality with more transparency. While the vine may smooth out and integrate the effects of the DMT in a balancing motion with allows much assimilation and direct healing, effect of the plants intelligence upon the human organism.

These are just some of the perceptions and understandings I have had, and there is by no means a consensus about these types of issues yet.

Basic brewing method

Three recipes follow; the first uses Caapi and chacruna, the second uses Caapi and Mimosa, and the third uses Rue and Mimosa. These recipes are listed in order of preference, by ingredients, taste, “hit rate”, and so on. Lemon juice should be avoided at all costs. For discussions of Rue, Caapi, and the denotation of the term “Ayahuasca”, please see What is Ayahuasca? and Ingredients in Ayahuasca and analog brews. It is recomended that one begin with a caapi-only brew, which can be made by leaving out the chacruna/mimosa and following the recipe below.

The first recipe has the ingredients brewed together. For those who wish to drink the caapi and chacruna seperately, see the second recipe.

It is recomended that you brew two doses for each person. If you
cannot keep the tea down and purge sooner than you would like, you will then have
another cup to drink.

Be thankful for the experience, no matter what happens. there are
always lessons to be learned, whether it "works" or not, whether you
have a "good" trip or a "bad" one.

Ayahuasca (Caapi and Chacruna)

50 grams of caapi (whole vine, not shredded/powdered)
50 grams of p. viridis (Chacruna) .

white vinegar or cider vinegar
distilled or filtered water
2 STAINLESS STEEL or PYREX Ceramic pots (do not use aluminum.)

1) wrap the caapi in a towel and break it up with a hammer until it is

2) In one pot, put in the chacruna, the caapi, a tablespoon of vinegar, and a 2-3 liters
of water.

3) simmer for 2-3 hours or until water level gets low. avoid boiling-
it should be just cool enough not to bubble. Speak your intentions to
the brew as it is brewing; listen to the sounds it makes. do not leave
it unattended; if you need to do something different, turn off the

4) pouring the brew into a second pot or container, filter through a cloth (eg a t-shirt) until the brew becomes clear, probably 4 or 5
times. (an excellent method for easy filtering is to duct tape a
t-shirt over an empty pot, allowing you both hands to pour the brew.
the t-shirt will become quickly clogged, so for each filter you must
use a fresh section of cloth.) If a second pot is available, you can reduce the first wash while continuing with the second two; if not, the succesive washes can be collected and reduced the next day.

5) repeat steps 2-5 three times. (As an analogy, what you are doing is similar to successively making three cups of tea with one teabag, combining each of those three cups into one pot, and boiling this down so it fits into one cup.)

7) at this point you will have a pot of reduced, drinkable ayahuasca. each dose should between the size of a standard shot and a cup. (less concentrated brews taste better, but leave you with more to drink.)

Ayahuasca (Caapi and Mimosa)

50 grams of caapi (whole vine, not shredded/powdered)
Between 5-12 grams of mimosa hostilis root bark (again, not shredded or powdered.) Start low with the quantity of mimosa until you have identified the potency of the batch you are working with.
white vinegar or cider vinegar
distilled or filtered water

1) wrap the caapi in a towel and break it up with a hammer until it is
shredded. powder the mimosa with a coffee grinder or shred by hand.

2) In one pot, put in the mimosa, a tablespoon of vinegar, and a 2-3 liters
of water.

3) In another pot, put in the caapi, and a similar amount of water and vinegar.

4) simmer for 2-3 hours or until water level gets low. avoid boiling-
it should be just cool enough not to bubble. Speak your intentions to
the brew as it is brewing; listen to the sounds it makes. do not leave
it unattended; if you need to do something different, turn off the

5) keeping the mimosa and the caapi seperate, filter each through a
cloth (eg a t-shirt) until the brew becomes clear, probably 4 or 5
times. (an excellent method for easy filtering is to duct tape a
t-shirt over an empty pot, allowing you both hands to pour the brew.
the t-shirt will become quickly clogged, so for each filter you must
use a fresh section of cloth.) put the mimosa tea in a pot for mimosa,
the caapi in a pot for caapi, and reduce both; remember not to bring
to a full boil.

6) repeat steps 2-5 three times, keeping the mimosa and caapi
seperate. This method takes four pots, unless you spread it out over
several nights.

7) at this point you will have a pot containing the three washes of
mimosa, reduced, and the same for the caapi. each dose should be no
smaller than half a cup and no larger than a cup. (less concentrated
brews taste better, but leave you with more to drink.) Put them in the
fridge overnight.

8)the next day, carefully remove the mimosa from the fridge.
through a t-shirt filter, pour off the liquid; avoid disturbing the
sludge/sediment on the bottom of the container. you dont need it. This is unnecessary if using viridis, and DO NOT do this with a reduced caapi brew; regardless, if you've filtered properly, your tea should be pretty clean. It should become clear when
heated, and have a purplish color, much like red wine.

9) once you have done this, you have the option of combining the
mimosa and the caapi or drinking the mimosa after the caapi. shake up
the caapi to make sure that any sediment is in the tea and not on the
bottom of the container. heat up the tea, drinking it warm.

*If you do not have enough pots for this method, the caapi and mimosa
can be combined into one pot throughout the brewing and reduction
process. if you are doing it like this, YOU MUST WAIT UNTIL THE SECOND
NIGHT TO REDUCE. put the several liters of water in the fridge
overnight; pour off the liqiud, leaving the sediment; THEN reduce and
drink. Make sure your pots are steel- no aluminum and ABSOLUTELY no

Syrian Rue and Mimosa

follow one of the above recipes, with the respective substitutions. 3 grams of rue should be enough for sufficient mao inhibition; because of the nasties in rue and the heavier body load is highly recommended that you do not use more than five grams.

Advanced teks


Greetings, valued friends.

I have had a lot of private requests to post about this method (as told to me by a magical hummingbird in a magical dream).

It seems that it might be time to do so, here, in this forum.

I hope this is the correct decision.

I trust that people will use this dream imagery with great care and resposibility... and sobriety.

If you dream of it, PLEASE... get the quantities right! Someone really messed that up a while back and had an unpleasant over acid reaction.

Done properly, it will produce a dream brew that is a good bit less acidic than a coke, and works wonderfully.

So the delightful creature appears in a dream and says...

"I have used phosphoric two ways.

First way is pretty much a traditional brewing , but with phos.

Now, 20 drops of 10% food grade phosphoric acid in 1/2 gal of distilled water = ph3... Please be sure to get that right!

So, place the herbs in the solution at a ratio of at least 20/1 solution/herbs, (by ounces).

Soak 1-3 days (the longer the better), in mason jar, shake vigorously as much as is practical, (several times a day).

Then simmer 3x (no boiling) for three hours or so, each simmer.

For 2nd simmer, use 1/2 as much acid, for 3rd use plain distilled h2o.

If you like, make the 3rd simmer longer, as you feel.

Each extraction is filtered through a permanent wire mesh coffee filter, then put in fridge for at least a day to completely settle.

Then carefully decant, leaving the sediment, combine, and gently reduce to 4-6 oz, total, per dream serving.

This tec has (in dreams) produced exceptional results with vine/leaf combo.

2nd tek... Long cold soak for rootbark (powdered, by dreamer)

Same solution, same ratio.

1st soak, 4-5 days in fridge shaking often. Filter, place in fridge to settle.

2nd soak, 4-5 days in fridge, with 1/2 the amount of acid, shaking often. filter, place in fridge to settle.

3rd soak (might be optional, it's pretty pale) 1-2 days, plain distilled water, shake, filter, place in fridge to settle.

After all the extractions have completely settled, VERY carefully decant, combine, and gently reduce to 2-3 oz per dream serving. Then in a dream, drink after drinking a caapi brew (2-3 oz) made with the other tec.

This cold soak bark tec has produced marvelous results, but...


A dreamer who has dreamed of as much as 33g of bark with another less effective tec, (DON"T TRY!) was fairly blown away by 8g! No kidding!

Another dreamer who I shared this with, who is experienced with hcl tec, said that he felt the phos tec was much stronger.

It seems that much of the magic here is in the fantastic absorption qualities of phos.

BTW, it's MUCH better tasting, as well. (compared to lemon or ascorbic)

You can probably use less acid, but the resulting brew is close to ph5, which is MUCH higher than a coke, and has produced no problems to date.

I have confidence that the cold tec would be equally as magical with vine/leaf, especially if one dreams of Hawaaian leaf, by far the best in the world.

I will try that soon.

Remember, both tecs will be significantly stronger than those with less effective acids, so adjust your amounts accordingly...


Please love and take good care of yourself... PLEASE!"

Then he flew away at what seemed to be nearly the speed of light!

If there are any questions, I will pass them on next time I am graced with a visitation...

Be well, and sweet dreams...

HUMMINGBIRD’s Mr. Clean tek

Greetings aya friends!

Just got this letter from the Hummingbird via "Eastern Union"...


"Dear Nap...

Here is the latest prefered variant on the tec for vine and leaf:

Powder herbs in coffee grinder after smashing vine with hammer. This is best done with a small shop anvil, (available cheap at most used tool shops, mine is a 15 pounder), with the vine rolled up in 2-3 zip lock baggies.

Place powdered herbs for one dream in 1/2 gal mason jar.

In another jar, place 1500ml distilled h20, and 15 drops 10% food grade phosphoric acid (makes ph 3)... mix...

and pour the water into the other jar with the powdered herbs.

Now, if at all possible, vacu-seal the jar. Then shake VERY WELL as often as is practical during a 2-3 day soak.

After soak, (and VERY ample smudging, if possible, throughout entire process), pour brew into stainless, heavy bottom pan.

Bring to a state of steaming, without boil, over a low flame, and simmer for two hours, covered, stirring and smudging often.

Turn off heat, let sit for 1/2 hour.

Carefully pour off liquid, through a permanent coffee filter, into 1/2 gallon mason jar. Vacu-seal, and place in refrigerator.

Place herbs back in pot with 1500 ml distilled h2o and 7 drops acid, and repeat simmer, let settle again, and pour off into another jar.

Now, let those jars settle in the frige for ONE WEEK!

You got it, one week. This is how you get the clean brew.

After the week settling, decant the brew VERY CAREFULLY, letting no sediment get into the pan you are pouring the brew into. This is a little tricky... when you see that the sediment layer is about to start pouring in with the brew, stop... and then pour the rest of the brew with the sludge, (small amount) into a glass, preferably narrow.

Put the pot with decanted brew on heated stove with very small flame, and slowly reduce... it may take more than a day... I suggest stirring (and smudging) often, putting much focus and energy into the brew.

(For some awesome mirror work, try looking into your reflection in the brew as you reduce and smudge...)

(BTW, I like to reduce the two extractions in seperate pans, so that it reduces faster, exposing the brew to the minimum heat necessary.)

While the brew is reducing, let the covered glass with the sludgy fraction of brew settle out in the frige, preferably overnight, but at least 6-8 hours or more. You can see when it has settled out.

Now, take a syringe or baster, and carefully remove the clean brew from on top of the sludge in the glass, and add to the reducing brew, preferably before it's way, way down.

Reduce brew to 4-6 ounces, according to preference, place in 1pt mason jar, vacu-seal, and put in frige or freezer, after copious smudging and focus of Intent.

The week long settling produces a dream brew that is very clean, and relatively mild tasting. When I began the reduction, the 1st extracion looked like pure gee!

Very clear, light rich gold!

And as it reduced, it looked more and more like a clear red mimosa tea, but with a slight golden hue.

Really beautiful!

The 2nd extraction was the same, only had a bit of brown cloudiness to it.

The final dream brew looked kind of like Red Zinger tea with cream, and tasted really mild.

As far as amount... this brew was 20/20, vine/leaf, but I must emphasise that these were REALLY top notch Hawaiian herbs.

This brew was made specifically to be light and clean, to facilitate energy clearing and body work.

It was feathery and clear, and worked very well... the whole aya space was there, lightly peaking through the seams of my consciousness, but not severely dominating it... allowing me to use and hone my own energetic Intent.

This new approach is very novel and useful to me, as I have always been a "deep sea diver", which is also cool, but this focused work-session was very beneficial.

If you want stronger, just use more herbs, but I advise starting smaller and finding out what you've got, and I must say, working with your energy at lower doses is wonderful training.

One more thing...

if you want to try infusing the brew with a bit more focus and Intent, do your shaking in a ceremonious, focussed way. I have been smudging and shaking the brew rhythmically to the sounds of recorded icaros. You may be led to something else, but this is a wonderful time to establish an immediate relationship with the brew you are making.

See you in the realms, Nap!

Sweet dreams...

The Hummingbird"

HCl method

The friend of a friend gave me the following advice:

"The rough ratio for acidifying tap water depending on hardness is:

5 to 15 drops per 250 ml of water.

For bulky plants, that is plants such as caapi, viridis, and others where 30 grams or more is added, go toward the higher amount, and for MHRB toward the lesser amount."

He also advises, if one is in an area where tap water is hard, to use distilled or de-ionized water (one can buy this at the grocery store).

As for the pots and containers. HCl will not attack plastic. The plastic soda bottles are perfect for brewing purposes. As for the boiling containers NO METAL !

This is because HCl is very reactive to all metals and what will happen is that the brews made with it will become poisoned by metals leached out by the acid.

SO-- use only pyrex, corningware, or ceramic vessels and utensils when boiling down HCl brews.

All the excess acid, if any, can be elimated from the final product, the friend of my friend says, by use of a double boiler. That is take the smaller non-metalic pot with the brew boiled down to a few tablespoons and place it in a larger vessel, metallic or otherwise filled with water. Then turn up the heat bringing it to a boil. The HCl in the extract will then boil away, leaving a dry and pure residue long before water in the larger vessel boils away.

Simple and easy, and no acid remaining. The product, so the friend of my friend says, mixes very nicely with a cup of warm water.

No "battery acid" taste either.

Muriatic acid

In a dream, some unknown and un-nammed person extracted 18.5 grams MHRB to liquid form. This time the water was acidified to ph4.5 with diluted muriatic acid instead of an organic agent (6 drops). Filtration was done with crude coffee filter and refrigeration decantation method. The resulting ¼ cup of liquid was thin and watery, semi-transparent, with a less offensive taste. It may have been possible to reduce the volume even further, to perhaps a few tablespoons. The lack of organic acidifying agents seemed to have permitted the lack of viscosity. The brew was so thin that there was a concern that the extraction had not occurred. This fear turned out to be very unfounded. It seems that without the other organic compounds competing in the water for suspension, the extraction process was at least 30% more efficient.

The experience was far more powerful than expected, and had an electric and very “clean” quality about it. Drank the brew at about 7:30, and by 8:30 was already astonished at the depth and power of the experience. Visuals were persistent and spectacular throughout much of the experience. This one was everything an ayahuasca experience is said it should be.

**It is highly recomended that one use significantly less than 18.5 grams for one dose; often such extractions necesitate LESS than the aproximately 12 grams recomended for a normal brew. (see hummingbird's brews above for an example.) start low and work your way up- mimosa can be quite intense when she wants to be.**

Misc. Brews

Amazonian style ayahuasca, without acid

The Apprentice cooked Ayahausca yesterday for two sessions.

He cooked about 136gr. Ayahausca he brought from Peru (it means you can hardly get fresher from an online shop). And he added 20gr. of chagropanga (from Maurice Island - at least 6 months old). He cooked the whole thing for 3hours, then for 3 and last for 2, reduced and drank.

The whole thing without:
1. crushing or powdering the leafs in any way.
2. adding acid (of any kind).

He used just water from the tap.

And the apprentice felt it very well, had clear visions, although short. Vomited after about one hour and a half; felt like it was strong at that point. He even thought he was loosing control at moments (he was alone).

The Chagropanga was only 10gr. not crushed and without acid. It manifested by yawnings, then by vivd colours and visions. The Apprentice had a purpose with that brew and he found what he was looking for.

Same dose tomorrow.

Coca Cola tek
Once upon a time, there was an Insane Psychedelic Chef whose passion it was to not only effectively prepare sacred plants and make them edible, but to make them as tasty as he possibly could. He has successfully done this for such Entheogens as Morning Glory Seed Juice and San Pedro Flesh, and now, promising progress has been made with the most vile, yet most powerful Spirit of them all, Her Dark Majesty Ayahuasca.

Recently, he decided to experiment using one of his favorite drinks, Coca-Cola, which contains Phosphoric Acid and has a pH of about 2.8.

In order to extract approx. 15gm (20 leaves) of Diplopterys cabrerana, he prepared a solution consisting of 5oz. Coca-Cola and 10oz. Distilled Water. The foliage was finely crushed before it was added to the solution. The Brew was then brought to a boil and stirred for approx. 1hr. After this initial boiling, the volume of liqiud was approx. 8oz. The liquid was separated from the foliage and was filtered, while a new 1 Coke/2 Water solution was added to the remaining foliage in the cauldron. The initial process was repeated for another hour, and the final extraction was filtered and added to the previous one. The combined extractions were then boiled down to volume of about 1cup(8oz).(Three extractions is preferable.)

The Final Product looked like coke, but had a vary distinct Yage-Alkaloid smell. The taste of the tea was suprisingly quite pleasant, it tasted like a warm, exotic delicacy.


removing tannins with gelatin

Dagger reports that adding gelatin to a mimosa brew removes tannins (the reason for the vomiting). I would just like to comment on how incredibly true this is, and I believe that it is only fair to make this information more noticeable by giving it it's own post in this area of the forum. Gelatin bonds with tannins and polyphenols, turning them into a thick gummy substance that is easily removable from your brew. They actually use gelatin to reduce the astringency of red wines (the astrigent taste being caused by tannins).
In a dream, 28 grams of knox gelatin (readily available at any grocery store) was dissolved into warm water, and then poured into a fresh brew of 100 grams mimosa prepared with muriatic acid. Instantly, over 4 ounces of disgusting purple muck formed, which was easily removable due to its incredible density. The brew turned a light pink color, and produced NO nausea. The terrible taste was also reduced to a considerable degree (from disgusting to mildly unpleasant). Although I am sure there are more precise ways to go about doing this, it was definately a step in the right direction.

HCl rue extraction
Here is a theoretical HCl extraction for Peganum harmala.

25 grams of powdered (fine) Peganum harmala

750 ml water acidified with to 45 to 60 drops of HCl (>30 %).

Put everything in a glass container, and then microwave till it is hot, but not boiling. It is important not to hard boil it as this releases waxes and gums that are in the seeds.

Cover and let sit at room temperature for 24 hours. After 24 hours, the result will be a somewhat clear flourescent yellow green liquid with a whitish scum on th surface.

Pour this off, but do not do not allow the the mash to get into the poured off liquid. If one chooses to strain seed mash for whatever little bit of liquid is left in it, let it sit for a few hours so that sediments can settle out. Throw the seed mash away. There is no need to repeat the process with it as virtually all of the actives are removed by the HCl in the first extraction. All that remains in the seeds are the yucky gums and waxes that make Peganum harmala as yucky as it is.

Boil down the yellow liquid to about 30 to 40 ml, then dry completely. Theoretically, the result should be a redish brown paste that will have scattered all over it what appear to be ever growing circles of solidifying matter that look like mold colonies. Upon closer inspection one will find that the circles are crystals-- harmine and harmaline HCl. In theory HCl extraction gets the actives out and leaves most of the waxes and gums in the seed mash.

Dry it completely and if done properly, theoretically the result will be about 6 to 7 grams of hard, dark brown material rich in MOAI content. This theorecticlaly will make about 3 to 4 applications.

And from what has been related to me-- when this is reconsituted with a cup of hot water it tastes far far better than the regular practice of hard boiling extracts of Peganum harmala three times over to make a tea.

Vinegar/Salt Rue extraction

Here's a kitchen alchemy adaptation.

It is well worth it, and in fact the only way i'll use rue. I don't think using crude teas made from rue seeds is a healthy move in the long term.
The extract seems to be 50%-70% pure b-carboline hydrochloride salts, very easily absorbed. Major impurity by weight is common salt. The effect is much cleaner , with almost no nausea or cramped sensations.
The extraction is quite efficient as long as the seeds are ground, and soaked 3 times ...

You will need scales accurate to 100mg , or preferably less, to use the extract.
Coarsely ground seeds are preferable to a fine powder as the latter is difficult to filter.

1-make up a 3% acetic acid solution by mixing 3 parts distilled vinegar to 2 parts distilled water.
From this solution measure 3 times the weight of the seeds for the first soak (eg 100g seeds> 300ml vinegar water) and then 2 times the weight of the seeds for each of the 2 subsequent soaks.

2-(The original recipe called for two 3-day-long soaks. I have found this to be inefficient). After 3 approx week-long soaks, with daily shaking, the seeds are strained off and the liquid filtered with 2-ply tissue paper. This may take overnight. Coffee filters tend to block.

3- Let the liquid stand for 24 hours , then fiter again using tissue paper . LEAVE SEDIMENT BEHIND. Try not to pour it into your filter at all. Leave a little of the liquid behind if it helps with avoiding pouring the sediment out.

4-Then the liquid's volume is measured in a measuring jug, and salt is added at a rate of 100g per liter of liquid. ie if you have 200ml of liquid add 20g of salt. I like to add a bit more salt to ensure crystallisation later. Then i bring the mix to a low boil for a few minutes, let cool a little bit , then pour in a warmed-up glass jar.

4- Let it stand UNDISTURBED for 24hours in a cool place. Then carefully put in the fridge for a few more hours (optional) and voila , you should see nice brown crystal formations on the bottom and sides of the jar. If there is no solid precipitate in the jar after 2 days , pour into a pan and boil a little to reduce the volume, and repeat this step.

5- Very slowly and carefully pour off as much of the liquid as you can , watching that the crystals arent poured off. They will be mostly stuck to the glass. Its preferable to get rid of all of the liquid even if it means losing a few grains . If too much liquid is left in the jar with too many crystals floating around , then pour through coffee filter and scrape the crystals off the paper with a knife and dump them back into the jar if you want to further purify, or skip the next step.

6-THIS STEP IS ENTIRELY OPTIONAL : Now further clean the alkaloids : mix 200ml dist. water with 20g of salt until salt is dissolved, and pour into the jar . Add more water/salt at the same rate (100g/liter) for larger scale. Stir and let sit again overnight, until the crystals settle to the bottom again. The original recipe calls for hot water here, but i found that turned the crystals into a mush that refused to recrystalise. Cold water worked fine.

7-Again pour liquid off carefully, then scrape wet crystals out of the jar with a butter knife and onto a large , clean and dry ceramic or glass plate. To dry it, put on top of a pot of water, bring to the boil, or put on top of a heater, and soon you will be left with a yellow brown crust on the plate. When its totally dry scrape it off with a razor blade or plastic card. The extract should feel dry and hard, if it is soft it's still got water in it.

That's it ! Simply stir into hot water until dissolved.

#2 phalanx



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Posted 18 March 2006 - 03:29 PM

Plenty of info!

#3 Hippie3



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Posted 19 March 2006 - 02:59 PM

The Encyclopedia of Psychoactive Substances
by Richard Rudgley
Little, Brown and Company (1998)
Ayahuasca is the name given to both the central ingredient of a South American Indian psychoactive potion (a species of the Banisteriopsis genus) and the potion itself. Almost invariably other plants are mixed together with the jungle vine Banisteriopsis; about a hundred different species are known to have been added to the potion at different times and places. Ayahuasca has been used in a number of countries in South and Central America, including Panama, Brazil, Ecuador, Venezuela, Colombia, Peru and Bolivia, and by at least seventy different indigenous peoples of the Americas. In addition to ayahuasca, other native names include yajé, caapi, natema, pindé, kahi, mihi, dápa and bejuco de oro, the last meaning 'vine of gold'. Ayahuasca itself means 'vine of the soul'. Ayahuasca is made in the form of a drink or potion. The bark of the Banisteriopsis vine is either mashed to a pulp and then mixed with cold water or, in other regional methods of making the potion, it is boiled for a number of hours and then the resulting liquid is consumed. Ayahuasca gained a reputation for providing telepathic powers and a psychoactive alkaloid found to be present in it was named telepathine (now known to be the same as the alkaloid harmine found in Syrian rue). Harmaline is also present in both ayahuasca and Syrian rue. The reports of its telepathic powers have long since been rejected by experts, although the legend lives on in some quarters.
The presence of other plants alongside the Banisteriopsis species significantly increases the overall psychoactive effects of these native preparations. The psychoactive tryptamines contained in these additives are inactive when administered orally, unless substances called MAO inhibitors (monoamine oxidase inhibitors) are present. As both harmine and harmaline are MAO inhibitors they complement the tryptamines and the conjunction of the two kinds of alkaloid facilitates the powerful hallucinogenic effects of the ayahuasca mixtures.
Richard Schultes, during his many years of botanical research in the Amazon region, encountered a number of indigenous peoples who use ayahuasca. His overview of its effects and uses is highly illuminating:
Ingestion of Ayahuasca usually induces nausea, dizziness, vomiting, and leads to either an euphoric or an aggressive state. Frequently the Indian sees overpowering attacks of huge snakes or jaguars. These animals often humiliate him because he is a mere man. The repetitiveness with which snakes and jaguars occur in Ayahuasca visions has intrigues psychologists. It is understandable that these animals play such a role, since they are the only beings respected and feared by the Indians of the tropical forest; because of their power and stealth, they have assumed a place of primacy in aboriginal religious beliefs. In many tribes, the shaman becomes a feline during the intoxication, exercising his powers as a cat. Yekwana medicine men mimic the roars of jaguars. Tukano Ayahuasca-takers may experience nightmares of jaguar jaws swallowing them or huge snakes approaching and coiling around their bodies … shamans of the Conibo-Shipibo tribe acquire great snakes as personal possessions to defend themselves in supernatural battles against other powerful shamans. The drug may be the shaman's tool to diagnose illness or to ward off impending disaster, to guess the wiles of an enemy, to prophesy the future. But it is more than the shaman's tool. It enters into almost all aspects of the life of the people who use it, to an extent equalled by hardly any other hallucinogen. Partakers, shamans or not, see all the gods, the first human beings, and animals, and come to understand the establishment of their social order.
Schultes' understanding of the cultural significance of ayahuasca is in stark contrast to the derisory accounts of early travellers. The earliest Europeans to mention ayahuasca were Jesuits travelling in the Amazon. One of the earliest such reports of this 'diabolical potion' from 1737 describes it as: 'an intoxicating potion ingested for divinatory and other purposes and called ayahuasca, which deprives one of his senses and, at times, of his life.'
The serious scientific study of ayahuasca began with the field investigations of the English botanist Richard Spruce throughout the 1850s. In 1851 he collected samples of Banisteriopsis among the Tukanoan people of Brazil and sent them home for chemical analysis. Ayahuasca-type potions are still used by the Tukanoan peoples of the Colombian north-west Amazon, who call such preparations yajé. Yajé-induced geometric images play a highly significant role in shaping their cultural life. These hallucinatory signs are the raw visual data upon which is constructed a complex cultural code, each different sign representing a number of key social beliefs and institutions. These geometric forms and the states of visionary consciousness that they are perceived in are considered by the Tukano as pertaining to a higher reality than that experienced in ordinary states of consciousness. The powerful nature of these geometric forms is so pervasive in their cultural life that their decorative art is almost completely based on such designs. Their architecture, decorated pottery, sand drawings, masks, musical instruments, necklaces, stools, weapons, etc are all adorned in the same fashion. Even many of their songs and dances are said to be based on auditory and visual hallucinations resulting from their use of the potion.
The hallucinatory experiences of these people also have a marked sexual content. This applies not only to yajé but to hallucinogenic snuffs and other psychoactive substances used by them. Shamans in discussion with the anthropologist Reichel-Dolmatoff described hallucinogens as 'all semen' and the visions that they induce are states of sexual arousal and orgasm, often involving fantasies of incest. For the majority of native users of yajé' the experience is a very positive one (although some find it literally nauseating or sometimes even terrifying) and in a few instances the erotic visions are transmuted into a mystical union with the mythical age and cosmic womb.
Among the Tukanoan peoples each of the tribes is the traditional 'owner' of one or more types of yajé. This indigenous form of classification is not based on botanical distinctions but on the different psychoactive effects of particular plants and their parts. Thus, the different altered states of consciousness, distinct fields of inner space, and the specific kinds of the drug are apportioned to the prevailing order and structure of Amazonian societies. Similar ways of classifying ayahuasca or yajé exist elsewhere in the Amazon. The Harakmbet Indians of the Peruvian south-west Amazon distinguish over twenty different types according to their meaning, effect and associated symbols. For example, one type, boyanhe, induces visions of hunting and fishing; sisi, known as 'the flesh of the ancestors', gives visions of heaven; benkuje, or 'woodpecker', has leaves which contain a spirit that chops apart illness and so assists the healing process; yari huangana is a particularly potent type which causes delusions and should only be used with great caution: unconsciousness, even death await the reckless user. These selected examples can only give a glimpse of what is probably the most complex cluster of hallucinogen-using societies in the world today. The actual number of ayahuasca additives and preparations is impossible to calculate; many are the sole prerogative of single shamans. Whilst usage is by no means restricted to shamans, there is often a qualitative difference between the visions of shamans and others. The shaman's special knowledge of ayahuasca embraces the entire process of selecting, collecting, preparing and consuming the jungle vine and its additives in the potion. By supervising the doses administered to both themselves and other they are able to control, to an extent, both the content and intensity of the altered states of consciousness.
Ghillean Prance, now Director of the Botanic Gardens at Kew, has recorded an amusing anecdote he picked up in Amazonian Brazil: 'I met an air force captain who had once taken movies to show at Tarauacá to the Indians up river. He said that the Indians were distinctly disappointed by the movies (one a cowboy film, and the other a documentary about Brazil). They told him that they had seen all that and even more while under the influence of cipó, and they said that in the future they would use cipó instead.' Whilst the use of ayahuasca is culturally sanctioned in a great many Amazonian societies its use is shunned in others. In an ethnobotanical report on an isolated Indian group of eastern Ecuador, Wade Davis and James Yost note that:
Amongst most Amazonian tribes, hallucinogenic intoxication is considered to be a collective journey into the subconscious and, as such, is a quintessentially social event. The Waorani, however, consider the use of hallucinogens to be an aggressive and anti-social act; so the shaman, or ido, who desired to project a curse takes the drug [Banisteriopsis muricata] alone or accompanied only by his wife at night in the secrecy of the forest or in an isolated house.
With the urbanisation of Amazonian peoples ayahuasca continues to be used for its magical and medicinal properties. The anthropologist Marlene Dobkin de Rios undertook a special study of its use among inhabitants of the city of Iquitos in the Peruvian Amazon. The slums of Iquitos are populated by people who have come in from the forest, and poverty, unemployment, malnutrition and crime dominate social life. Many of the slum dwellers seek out traditional ways of dealing with the myriad problems that they encounter; among these is the use of ayahuasca for its curative powers. Surgeries conducted by native healers take place at night in forest clearings on the outskirts of the city. These healers carefully screen their prospective patients and will not allow those suffering from extreme mental disorders to take part in the ayahuasca ceremonies for fear of disrupting the entire healing session. A communal cup is passed around and the amount consumed by each patient is monitored by the healer, who makes his or her assessment of the appropriate dosage according to each individual's body weight, physical condition and mental health. When all the patients have drunk from the cup the healer will then also take ayahuasca. Throughout the ceremony the healer moves around the gathering shaking a rattle, blowing cigarette smoke on some patients (tobacco smoke is considered to have healing properties) and exorcising evil spirits which are seen as the cause of various diseases and disorders. Many of the problems which the native healers try to cure are what we would call psychological traumas and depression. In the eyes of the slum dwellers they are more often seen as caused by the evil eye, witchcraft, and sorcery.
Rather like the Native American Church, whose members use the peyote cactus as a sacrament, Neo-Christian churches have arisen in South America that use ayahuasca in a similar way. These religious cults appear to have begun at the beginning of the twentieth century and the most well-known of them is called I>Santo Daime. Some of these cults have thousands of members, many of whom do not come from societies where ayahuasca was traditionally consumed. Santo Daime now has branches in the United States and various European countries, including Spain. Although these urban-based cults seem likely to guarantee the continuing use of ayahuasca as an entheogen there is also a growing interest in ayahuasca among Western drug users. This has led to the growth of what Jonathan Ott has called "'ayahuasca' tourism", i.e. groups of tourists visit the rainforest to partake in the 'jungle drug', usually paying high prices for the privilege. Since ayahuasca is not readily available in the Western drug scene, its price is fairly prohibitive. Ott reports that ayahuasca potions brewed in greenhouses in the United States sell for as much as $800 a time. Bearing in mind that such extortion is really pricing itself out of the market, Ott has noted that:
Americans, ever on the lookout for innovations, particularly in an open and unregulated field such as the underground drug market, have put considerable effort into the creation of temperate-zone analogues of ayahuasca, that is, combinations of temperate-zone plants which will supply a source of DMT and a source of Beta-carbolines that, when combined, will yield an entheogenic potion similar to the decidedly tropical ayahuasca. Dennis McKenna [the brother of Terence McKenna] has proposed the name ayahuasca borealis for temperate-zone ayahuasca analogues.

ayahuasca vision

#4 xenos



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Posted 20 March 2006 - 05:21 PM

awesome posts, hippie

does anyone know why in the Caapi and Chacruna recipe the Caapi can't be bought shredded and instead shredded personally? Is this to make the experience more personal, or something else?

#5 Hippie3



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Posted 20 March 2006 - 05:28 PM

some sources do offer the shredded type
but most feel that hurts potency over time
and so
prefer to shred it as needed
to preserve freshness.

#6 xenos



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Posted 20 March 2006 - 07:14 PM

Thanks! Oxidation probably causes that..

#7 viraljimmy



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Posted 20 March 2006 - 09:40 PM

Thanks Hippie. I am going to try
this when the time is right.

#8 Hippie3



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Posted 23 March 2006 - 08:01 PM

also see
for step-by-step brewing tek
with pix.

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