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Random ayahuasca questions


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#21 piazao de sitio

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Posted 27 June 2006 - 08:02 AM

I have the pleasure of participate of some Santo Daime rituals
and I help to make the wine.

they just clean the caapi and p. viridis and put in a big pan
one layer(sp?) of cappi and them one of p.viridis leaves and again and again.
and boil for long time, but think is not usefull for u as u has only 60gs:D

anyway good tripp
peace
bruno

#22 Carter

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Posted 27 June 2006 - 08:16 AM

If I were you I would use vinegar or lemon juice(fresh lemon)

#23 Hippie3

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Posted 27 June 2006 - 08:22 AM

next brew i make
i'm thinking about using
grapefuit juice instead.
perhaps the flavonoids will enhance potency...

#24 Carter

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Posted 27 June 2006 - 08:32 AM

That's something I will try Hippie with the grapefruit(organic).Thanks for the idea:cool: :hippie:

#25 hagbard celine

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Posted 27 June 2006 - 09:05 AM

thanks for the replies. i may go with fresh lemon juice. seems very easy.

i was thinking of the mr. clean tek also. what is a good source for phospheric acid?

#26 rocketman

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Posted 28 June 2006 - 09:52 AM

phosphoric acid 10% solution which is what is recommended for the hummingbird tek can be found at beer beer and more beer dot something something. call them first and make sure its in stock before you order.

#27 hagbard celine

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Posted 28 June 2006 - 10:18 AM

i'm guessing you are talking about this?
edited out non sponsor link

has anyone found a 10% solution locally?

#28 rocketman

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Posted 28 June 2006 - 11:04 AM

cant link to non sponsor sites, thats the rules.

but yeah you had it right. thats the only place ive found it.

#29 hagbard celine

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Posted 28 June 2006 - 11:05 AM

sorry about the link!

Ok, he decided on this, but is open to any suggestions:

60 grms powdered cappi with 1 part lemon juice 2 parts water. simmer for 2 hours.
60 grms powdered p. viridis with 1 part lemon 2 parts water. simmer for 2 hours.

filter each through a coffee, place is a small pan and reduce.

repeate the simmer portion two more times, reducing along the way.

he is then considering setting the reduced combo in the fridge for a week or so and removing all but the sediment, but had heard that this may remove spice...

any thoughts on that?

#30 I_am_me

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Posted 28 June 2006 - 05:31 PM

Hey rocket, I might be wrong but I think its ok to link to non sponsor sites for things that our sponsors don't sell. :D

#31 Hippie3

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Posted 28 June 2006 - 05:34 PM

its ok to link to non sponsor sites for things that our sponsors don't sell.


correct.

#32 rocketman

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Posted 28 June 2006 - 05:36 PM

you are probably right bro. i have seen it go both ways, so being unsure i edited it out. i know hip doesnt like to advertise for other sites for free.

#33 rocketman

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Posted 28 June 2006 - 05:37 PM

now i know for sure, my apologies hagbard :)

#34 I_am_me

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Posted 28 June 2006 - 05:41 PM

Hehehe no worries. :) Just figured someone might wanna know where to get some phosphoric acid at 10%.

#35 rocketman

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Posted 28 June 2006 - 05:43 PM

http://morebeer.com/ there ya go :) its the only place i could find 10% and its pretty cheap as well. [broken link removed]


Edited by Sidestreet, 06 September 2015 - 08:17 PM.


#36 Guest_cap_*

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Posted 28 June 2006 - 05:45 PM

thanks!!

#37 Hippie3

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Posted 28 June 2006 - 06:40 PM

hip doesnt like to advertise for other sites for free.


true, posting 'spam' to give free promotion = bad
but it's ok to answer someone's legitimate question

#38 Elf Salvation

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Posted 29 June 2006 - 05:32 PM

next brew i make
i'm thinking about using
grapefuit juice instead.
perhaps the flavonoids will enhance potency...



Awesome Hippie3!

I realy found juices (Grape, Cran, Orange) to work very well for making a brew. Stonger aya than some other methods I have done.




ELF

#39 hagbard celine

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Posted 29 June 2006 - 05:36 PM

perhaps i will try a juice. dilute with water or simmer with straight juice?

something like the pure 9$ cranberry juice?

#40 Elf Salvation

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Posted 29 June 2006 - 05:51 PM

We would smash capi with a hammer, put through a blender, and pressure cooked the vine with dilute juice. Either way will prolly work, I just imagine It might taste more bitter using straight juice, but you would prolly need to use less straight juice for extract.


:dance:




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