@@austinrogers7546 I so very much want to do this video, any video from me would be my dream, I am in a wheelchair and have poor use of my hands but I make one, though the very best video you could watch and be super safe with what you end up with is watching amanitadreamer right now and here on RUclips. If you want a big variety of videos on this tea she has them already done and if your looking for the science on this mushroom 🍄 as well than know this, she is a scientist, a teacher and is very passionate about this tea or Soma with yogurts or ginger bug ale, do check her videos out.
Apparently decarboxylating from fresh yields more muscimol. Yes these are dried. You can dry them at 40c to preserve the chemicals. Higher temps risk degrading the chemicals
@@Sheisintomalakasdino when I make a brew I will put 15 grams to a litre of bottled water and add the juice of a lemon or citric acid, if you don’t have a ph meter than a lemon per litre will do or a small teaspoon per litre will bring it down to about 3.0 or 2.8 with a meter, cook at 80 degrees which is a gentle folding roll than cover loose for 45 and you will be good, I never break my mushrooms they are hard to filter through, I actually don’t filter I like to rack when its sat for a week i the fridge until the cloud forms and then falls to the bottom of the jar than rack with a baster and I add 1 tablespoon of grain alcohol 96%. ABV as a preservative, it’s so little it will disappear in a week or two. The lower ph allows the water to really get at the chitin skin which holds goodies in little bubbles, the mushroom is so tough it survives the universe.
Lower the PH the better it takes toxins out and ups the monotoxin or to 2.7 PH works best on another video I watch on this interesting shroom. Some say it's poison and other say in has properties for calming and sleep to helping with arthritis 😂
I have these mushrooms red with white speckles growing near my pine forest certain times of the year.
Saw a dude get fucked up on like 5grams the first time he did it and she’s taking a whole cup💀 don’t do that if your starting
Thanks can’t wait to try this👍
Try my recipe.
@@doveseye.4666can you make a video about your recipe?
@@austinrogers7546 I so very much want to do this video, any video from me would be my dream, I am in a wheelchair and have poor use of my hands but I make one, though the very best video you could watch and be super safe with what you end up with is watching amanitadreamer right now and here on RUclips. If you want a big variety of videos on this tea she has them already done and if your looking for the science on this mushroom 🍄 as well than know this, she is a scientist, a teacher and is very passionate about this tea or Soma with yogurts or ginger bug ale, do check her videos out.
Where can I get them?
Hello! You can get them at my store, here: amanitaangel.com?sca_ref=5966056.I8tujDZm9D
do you do some form of psychadelic therapy?
I assume these are dried mushrooms..?
yeah they are.
Apparently decarboxylating from fresh yields more muscimol. Yes these are dried.
You can dry them at 40c to preserve the chemicals. Higher temps risk degrading the chemicals
@@xISEABASSIxi thought between 50c and 70c during decarb it converts some of the ibotanic acid into muacamol, then full conversion using yogurt
Why not ph down your water to 3.0 before brewing for 45 minutes at 185. Degrees, try for me.
can you please explain this process and why you should do it , thank you
@@Sheisintomalakasdino when I make a brew I will put 15 grams to a litre of bottled water and add the juice of a lemon or citric acid, if you don’t have a ph meter than a lemon per litre will do or a small teaspoon per litre will bring it down to about 3.0 or 2.8 with a meter, cook at 80 degrees which is a gentle folding roll than cover loose for 45 and you will be good, I never break my mushrooms they are hard to filter through, I actually don’t filter I like to rack when its sat for a week i the fridge until the cloud forms and then falls to the bottom of the jar than rack with a baster and I add 1 tablespoon of grain alcohol 96%. ABV as a preservative, it’s so little it will disappear in a week or two. The lower ph allows the water to really get at the chitin skin which holds goodies in little bubbles, the mushroom is so tough it survives the universe.
Thank you so much for tgis information!!! @doveseye.4666
Lower the PH the better it takes toxins out and ups the monotoxin or to 2.7 PH works best on another video I watch on this interesting shroom. Some say it's poison and other say in has properties for calming and sleep to helping with arthritis 😂
@@kdog543 yup! been eating them dry, in brews and in yogurt for all you said.
Not at all a clear explanation of dosing and measurements