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InvisibleCidneyIndole
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Registered: 05/16/05
Posts: 4,761
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AMANITA Liquid Culture using Grape Juice (and more)
    #14498848 - 05/23/11 12:33 PM (12 years, 8 months ago)

{Note to Mods: I did, for the record, UTFSE... and I came up with This. OP there is, however, not as descriptive, and the thread seems to descend pretty quickly into discussion of whether or not "D E Teeter" is a crackpot, instead of focus on the method, which is my intent with this thread.  Enough qualifying (please don't lock me)...}



I came across a thread in The Psychedelic Experience forum regarding the book "Amanita Muscaria: The Herb of Immortality" by D E Teeter. The book (free and available for download HERE is quite interesting and discusses not only possible ancient religious reference to Amanita mushrooms (Soma, Haoma, Ambrosia, mana, damn-near-the-whole-bible, etc) but it also gets into the mycological aspects including some interesting preparations involving the mushroom (The Holy Grail..."resurrection" of the mushroom by re-hydration, propagation onto barley etc..) and other "recipes"...


One section describes the creation of a liquid mycelial culture using grape juice as the culture medium. Initially I thought this seemed odd, given everything I know about cultivation (which is mainly related to cubensis.)  Another member said the notion more-or-less seemed like BS... so I was curious to get another opinion or 10, and possibly some discussion on other (mycological) info from this book in general...

I'll reproduce the section regarding the culture here, for those who don't want to download or open the pdf. If I can find time later, maybe I'll add the pics in.I tried to break it up as best I could for easier reading. The bold section references the juice. Ellipses will indicate omission


Quote:



Making the Sacred Ambrosial Wine is a simple process that requires only
some easily obtained supplies and some commonly available equipment.

1 Dried Amanita Muscaria mushroom caps, you need low temperature dried
Amanita Muscaria mushroom caps that will be used as the inoculant. If you
purchase dried Amanita muscaria mushrooms, the higher grades are usually worth
the extra money. If you picked and low temperature dried (120 degrees F or less)
your own Amanita muscaria mushrooms, the caps of the best specimens should
be saved separately for use as inoculant. These dried caps should be inspected
carefully for dirt, pine needles etc, which should be removed, before they are
ground into a fine powder. The small coffee grinders work very well and are
inexpensive enough that one can be dedicated to only grinding Amanita muscaria.
The inoculant should be ground fine enough (like flour), that it to floats on the surface of the juice.

2 Glass bottles or jugs. Next, you need glass bottles of from 1 pint to 1-gallon
capacity such as juice bottles of all sizes, beer bottles, wine bottles etc. however,
bottles with a tapered neck are better than bottles with a short neck for plugging
with the polyfill. The size of the bottles you can use, is determined by the size of
the cooking pot you have. Clear glass bottles are preferable to brown, green or
blue bottles to culture in since you can easily see the culture inside. I prefer; the
clear glass 1-gallon jugs, they can hold up to three quarts of juice for culturing,
they are the largest size bottle that is commonly found and yet they are small
enough to easily handle when hot. New bottles need to be cleaned before using,
with detergent and hot water and rinsed repeatedly to remove all traces of the
detergent. Recycled juice and especially beer and wine bottles should be filled
with a hot bleach solution of 1 fluid ounce of bleach for 1 quart of water, filled all
the way to the top, sealed with the proper cap and left for several days, rinse the
bleached bottles well before using. Always inspect the bottles carefully for cracks
and chips which can cause breakage of the bottle during the heating and cooling
cycle of pasteurization.

3 Polyfill, Mr. L Pasteur used specially prepared waterproof cotton, which
would not absorb the water or steam generated by the cooking process to plug the
bottles and create a micro-pore filter. Today waterproof cotton is very expensive,
the last time I priced some from a science supply store it was over $35.00 a
pound.
There is however, a superior substitute called Polyfill, which is a polyester
fiber that resembles loose cotton, available from craft and fabric stores as a pillow
stuffing. The polyester fiber is waterproof, not biodegradable, and is easily
sterilized with the heat of pasteurization. A few dollars will buy you a big bag of
Polyfill, which will last through a lot of culturing.
To use as a micro-pore filter, a polyfill wad is rolled into a ball about 3 or 4
times the size of the bottles mouth and pushed in with a twisting motion. The plug
must be tight fitting and as the ball of polyfill is twisted into the bottle, the plug
should get longer. It is a good idea to practice plugging an empty dry bottle of the
kind you are going to use, to get the right feel before you actually start culturing.

4 Cooking pots, you, will need two cooking pots, a small stainless steel
cooking pot of about 11/2 gallon to react the finished wine and a large one for
pasteurization.
To pasteurize the juice in the bottles you need a hot water canner with a basket
or a suitable sized cooking pot and a holed metal plate or stand to hold the bottles
off the bottom of the cooking pot, I use the metal stand that came with a pressure
cooker. The cooking pot must be large enough diameter to hold the bottles and
deep enough to match or cover the juice level inside the bottle. Ideally, the pot
should be deep enough to cover with a lid that does not touch the polyfill of the
plugged bottles inside. You can use an aluminum pot to pasteurize the juice filled
bottles, but never let grape juice or the wine touch an aluminum pot, utensil or
foil. Acid containing liquids like grape juice will quickly dissolve aluminum into
solution and create a poisonous product. Always use stainless steel or the new
tempered glass cooking pots to react the finished wine.


5 An accurate waterproof thermometer that is easy to read in the temperature
range of 150- 195 degrees F made of glass or stainless steel, I prefer Stainless
steel, as it is unbreakable. You will probably have to rig a wire to hold the
thermometer at the proper depth in the water.

6 A growing area, you need an area set aside to place the bottles during the
time they are growing. The temperature needs to be from 64 to 74 degrees
Fahrenheit and stable without fast or wide swings in temperature. A cabinet or
closet will work, as well as an old refrigerator that has the doors shimmed open a
small amount. The growing area should be easy to clean and thoroughly cleaned
before being used the first time.

7 Fruit juice, you can purchase grape or other fruit juice in the frozen
concentrate form, at any grocery store. For best results, this juice must be
pasteurized, before being used to culture the Ambrosia wine. I prefer the frozen
concentrate for several reasons, one, it’s much cheaper than bottled juice, two, by
pasteurizing the juice in the polyfill plugged bottle that is going to be the growth
chamber, a more sterile situation is created than simply pouring bottled juice into
a clean bottle. Mix the thawed frozen concentrate juice with water according to
the directions on the juice container. If you are using small bottles, mix the juice
in a pitcher or a large bottle and pour into the small bottles.

Take the cleaned bottles or jugs you have chosen and fill to the start of the jugs
shoulder or approximately ¾ full i.e. a quart bottle will hold 3 cups of juice and 1
gallon will hold 3 quarts. It is important to leave a suitable air space in the bottle
and the largest surface area possible on the top of the juice to support the Amanita
Muscaria fungus; which grows on the surface of the juice.
Carefully wipe the inside of the filled bottles mouth and neck with a clean
piece of paper towel to remove any juice that might contact the polyfill plug.
Juice left on the bottle’s neck or mouth may become a source of contamination
and it gets sticky enough after pasteurization to pull fibers out of the polyfill plug
when it is removed for inoculation. Now, plug each of the filled bottles with a
tight fitting wad of polyfill.

Place the polyfill plugged bottles containing the juice into your cooking pot on
a metal stand or in the canning basket, and add cool water to the pot until the
water in the pot is just about 1 inch above the level of the juice in the bottles.
Place the pot on a stove and slowly heat the water at medium or medium high
until the water in the pot reaches 175 deg F (use a thermometer) turn heat down
and hold at 175-185 deg F for 30 minutes.
Carefully remove the hot bottles from the water bath and place on a folded
towel or a thick layer of newspaper to prevent the bottom of the bottles from
breaking due to thermal shock. If you are going to pasteurize more bottles pour
out the hot water from the pot and replace it with cool water as placing cool
bottles into hot water can also cause breakage from thermal shock.

Once the pasteurized bottles have cooled to room temperature, they are ready
to inoculate; this step must be preformed quickly to avoid contamination of the
pasteurized juice, the whole operation of inoculation should take less than ½
second per bottle. Remove the polyfill plug straight up and hold about one inch
over the mouth of the bottle and inoculate the bottle with approximately ½ an
aspirin tablet size of the powdered inoculant for a gallon jug or ¼ that amount for
a quart bottle. The point of a knife works well to pick up and handle the small
amount of inoculant needed. The inoculant should be dropped onto the surface of
the juice, quickly replace the polyfill plug into the mouth of bottle. Carefully
place the bottles into their growing area without sloshing the fluid inside.

In 1½ to 3 days, the Amanita Muscaria mycelium should start growing large
enough to see with the naked eye and in a few more days will become a thick mat
of long white mycelium floating on the surface of the juice with fine filaments
reaching into the juice.

In 3 to 4 weeks for the quart, sized bottles or 1 to 2 months for the gallon sized
bottles depending on temperature and the amount of sugar in the juice the Wine
should be ready. Young Amanita muscaria mycelium is white, as the culture ages
the mycelium will start to turn gray and finally a very dark gray that almost looks
black. This color change seems to be related to the amount of sugar in the juice. If
you want a sweeter fruitier tasting wine harvest the wine when the mycelium
turns uniformly light gray. When the mycelium is dark gray most of the sugar has
been consumed and the Amanita muscaria mycelium will start eating the fruit
flavor right out of the juice. It takes some time to develop a feel for when to
harvest the wine to get the quality you want. Beginners can use a simple rule; to
allow one week for starting and then add one week for every inch of the juice
depth inside the bottle. Starting with an equal amount of juice, a narrow tall bottle
will always take longer than a wide bottle filled a few inches deep.

When you think the Wine is ready pour off the juice through a funnel plugged
with a small amount of clean Polyfill sitting in another bottle of suitable capacity.
If the Amanita Muscaria fungus consumed all the sugars and other food in the
juice, the raw wine will keep in a bottle at room temperature for a long time
without going bad, being similar to vinegar, as ibotenic acid is chemically a form
of acetic acid.

The Wine has two phases the raw and the reacted. The raw wine as poured
from the fungus culture contains mostly Ibotenic acid and has an acidic taste.
Consuming the raw Wine in any large quantity causes stomach upset for most people and it is not as potent as the same wine after it is reacted. Small quantities
of raw undiluted Wine (1-4 oz) can be consumed medicinally for stomachaches,
fevers, colds, or flues and can also be used as an antiseptic on wounds, but it
stings like alcohol.

To react the raw Wine, the ibotenic acid is converted into muscimol; by
heating in an open stainless steel pan or better yet, a stainless steel double boiler
to more than 195 degrees F stirring constantly. This process drives off the CO2
molecule that is chemically bound to the ibotenic acid molecule, converting it to
muscimol and creates a sweeter tasting wine that is 4 to 10 times stronger in
potency than the acidic form. The released CO2 forms very small bubbles, which
can easily be seen in the wine when it is heated to the correct temperature. Once
the wine starts to simmer and release steam, at temperatures above 195 degrees F,
most of the CO2 is gone and the reaction is now done. From sea level to 3000 feet
this temperature recommendation holds true, at higher elevations, the upper
temperature needed to release the CO2 molecule will be lower.

The reacted Wine should be diluted with water, in the ancient ratios of 2-20
parts water for every part Wine before drinking. The properly diluted Wine is
more pleasant to drink and more potent than the undiluted Wine.
An alternate method of reacting and diluting the raw wine in one operation is
to fill a stainless steel cooking pot with three or four times the volume of good
drinking water for every volume of raw wine. Cover the pot and heat this water to
a rolling boil then pour in the raw wine and stir, continue to heat at a lower
setting, stirring regularly, until the temperature reaches more than 195 degrees
Fahrenheit. Shut off the heat, cover and if it is going to be used that day let it sit
until cool.
....


I have used other juices to grow the Amanita muscaria culture on including
white grape juice, apple juice, pineapple juice, and orange juice. These last three
juices do not contain as much sugar as grape juice, and unless sugar is added
during mixing, they are not as strong as the grape wine. Blueberries are related to
bilberries, which have been recorded as being used in Siberia to culture Amanita
muscaria, but I have not found a good source of blueberry juice yet. I think any
fruit juice that is both sweet and acidic could be used to culture Amanita muscaria
on.


If you have a very clean area to work in you can pull small clumps of
mycelium from your wine cultures that are being harvested, with a piece of wire
bent into a hook, flame the wire before using. These clumps of mycelium can then
be used to inoculate freshly pasturized juice to start the cycle over again.





Has anyone ever tried this?

Any thoughts on how well this would work, or how it might be improved?

I may add another section later, and/or more questions.

Hope someone finds this interesting.


--------------------
------------------------
I am me. We are You.


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