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Offlinebholzer
quasi-scientist


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Registered: 03/22/11
Posts: 2,409
Last seen: 11 years, 8 months
Cooking up mimosahuasca right now. Have questions
    #14277970 - 04/12/11 01:16 PM (12 years, 10 months ago)

Okay, so i'm currently cooking up some mimosahuasca, with which I plan to make jello shots. Right now, the hostilis powder is simmering. I've heard it's supposed to be purple, but it almost looks black. Did i fuck up already??


Edited by bholzer (04/12/11 01:18 PM)

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OfflineDimensionWithin
Chemist


Registered: 08/23/10
Posts: 220
Last seen: 11 years, 2 months
Re: Cooking up mimosahuasca right now. Have questions [Re: bholzer]
    #14278709 - 04/12/11 03:40 PM (12 years, 10 months ago)

Nope, you look fine.

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InvisibleReoSpeedwagon153
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Registered: 02/04/06
Posts: 2,098
Loc: Chetumal, Mexico
Re: Cooking up mimosahuasca right now. Have questions [Re: DimensionWithin]
    #14279481 - 04/12/11 06:28 PM (12 years, 10 months ago)

I wouldn't boil mimosa... it extracts a lot of tannins and other nasty tasting compounds from the bark. Ripping and shredding the stuff in warm water is enough.


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Offlinebholzer
quasi-scientist


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Registered: 03/22/11
Posts: 2,409
Last seen: 11 years, 8 months
Re: Cooking up mimosahuasca right now. Have questions [Re: ReoSpeedwagon153]
    #14279500 - 04/12/11 06:32 PM (12 years, 10 months ago)

Quote:

ReoSpeedwagon153 said:
I wouldn't boil mimosa... it extracts a lot of tannins and other nasty tasting compounds from the bark. Ripping and shredding the stuff in warm water is enough.




I used egg white clarification and gelatin to take away as many of tannins as possible. The mimosa came prepowdered anyways


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