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OfflineMushR
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Homemade Magic Mushroom Wine-help
    #16495622 - 07/07/12 05:09 PM (9 years, 11 months ago)

I've made numerous homemade wines now(some great, some terrible), and I was thinking about making a magic mushroom wine using Cubensis mushrooms. Does anyone have any experience with this? I was wondering at which point during fermentation I should add them to extract the Psilocybin/Psilocin.

I guess I could boil them to make a tea, and then add sugar, eta, and ferment from that. Or add them to the primary or secondary fermentation of a fruit wine or something.

Any input is appreciated.


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Edited by MushR (07/07/12 05:11 PM)


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InvisibleSmushroom
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Registered: 02/02/05
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Re: Homemade Magic Mushroom Wine-help [Re: MushR]
    #16497440 - 07/08/12 01:30 AM (9 years, 11 months ago)

I don't really see a purpose for it. If you are going to do it I would add it close to drinking time, not before. Acidic conditions will dephosphorylate the psilocybin turning it into psilocin which will then decompose with time and increased temp. Adding it before fermentation would result in a fairly big loss in potency. Even adding it after fermentation and storing it for a prolonged period of time will lower the potency, as to how much I don't know. I have a feeling that storing it for more than a day will halve the potency if not more but thats pure speculation.


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Offlinequique
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Re: Homemade Magic Mushroom Wine-help [Re: MushR]
    #18888628 - 09/25/13 12:26 PM (8 years, 8 months ago)

I enjoy fermenting things, too. was trying to read into this today a little. Found one article someone makes a batch of wine every autumn and at bottling time adds 6 libery caps per 75 cl. drink after a couple of years in a dark place. their report - 1 bottle is potent enough for 6 people to enjoy (i'm sure they said liberty caps) .. it comes on very fast and is much more potent.

i've got some (i think) tornado mushrooms and a batch of meade which is lacking something.. it's been bubbling for about five months now and the pressure seems to have dropped so will cap it.

and report back in a couple of months.

NB: honey and ginger make for VERY quick brews


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InvisibleSmushroom
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Re: Homemade Magic Mushroom Wine-help [Re: quique]
    #18890387 - 09/25/13 07:27 PM (8 years, 8 months ago)

6 individual P. Semilanceata mushrooms is not enough to make 6 people trip, probably only a threshold dose for a single person. I am not a liberty cap expert but I want to say the dosage is 20+ mushrooms?

Even if it doesn't decompose the psilocin/psilocybin it definitely won't increase potency any more than just soaking them in it right before you drink it. Although I still think it should lose potency in an acidic solution stored that long.


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OfflineShroomyBudz
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Re: Homemade Magic Mushroom Wine-help [Re: Smushroom]
    #18950533 - 10/08/13 07:08 PM (8 years, 8 months ago)

This sounds so good, I wish I could try such a thing but I have no experience in brewing home made drinks :smirk:


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InvisibleGretchenmeister
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Re: Homemade Magic Mushroom Wine-help [Re: ShroomyBudz]
    #18956559 - 10/09/13 11:13 PM (8 years, 8 months ago)

I have some experience with an "old brew" which is basically a mead. It's very easy. You want to use fresh shrooms, be sure they are clean, then slice them up a bit and fill a jar full if you can. Then coat the shrooms with raw honey. You dont have to completely fill the jar, if you know what I mean, just cover them with honey.  They will start breaking down and releasing their own juices/water.  I typically just keep adding fresh mushrooms and honey as needed, until my jar is full. I strain the flesh off, then press thru a cheese cloth.  You can remove the flesh/strain it any time after the flesh is floating really. I like to wait at least a week, or until the jar is full and strain off, and then keep adding more shrooms.

At that point you can install a balloon, or you can just vent/burp the jar every few days, leaving out at room temperature.  Over time the bacteria and yeasts from the air help help the mixture ferment.  You could add distilled or sterilized water after it is fully fermented, or you could just use the meady concentrate to sweeten a hot cider... in true traditional tea party sytle.  In my experience, the brew just gets more wicked with time.

I really really prefer this method of preservation for pan species, over drying, because it helps preserve the baocystine which is lost from those special shrooms when dried.


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Offlinehidenseek1
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Re: Homemade Magic Mushroom Wine-help [Re: Gretchenmeister]
    #18980921 - 10/15/13 01:20 PM (8 years, 8 months ago)

Quote:

Over time the bacteria and yeasts from the air help help the mixture ferment.




bacteria sounds bad to me, i dont see how it can help ferment, also i belive honey is naturally anti-bacterial (maybe why they used it a lot back then?),

and yeast from the air typically yields a low  alcohol % level, which might be what your shooting for ,for a mushroom tonic


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Edited by hidenseek1 (10/15/13 01:25 PM)


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Invisibleinfected_2

Registered: 08/09/11
Posts: 844
Re: Homemade Magic Mushroom Wine-help [Re: hidenseek1]
    #18990902 - 10/17/13 03:06 PM (8 years, 8 months ago)

I'm no expert but I have been homebrewing in 5L and 25L batches.

Bacteria is always an issue. Where possible don't let air at it, use a ballon with pinhole, a bubbler or if desperate clingfilm the lid and poke a hole then leave that loosely over the jar.

Honey is antibacterial in a way and fermenting it can take a long time. Mead made with honey will take longer to ferment than something with simple sugars in i.e a WOW wine or something.

If you're aiming for a wine instead of just blue honey I would think adding a yeast would be best. relyin on natural yeast can be hit or miss and, just like with shrooms, it's sometimes a race against time to get the mycelium established and fruited before a contaminant gets in there.
Bare in mind the concentration of honey to water shouldn't be too high or it will inhibit the yeast. Think LC's. 


I've only ever done a water/alcohol extract of shrooms/truffles, never actually brewed them.  Very curious to see if there is any reliable research into the area. 
I doubt it would make them stronger but if it can preserve all the fresh chemicals in the shrooms then you would salvage the potency lost by drying which would make them seem stronger when compared to their dry equivalent.

If it genuinely does preserve the goodness then it would be ideal for fresh shrooms, but prob not as worthwhile for dry.

If anyone finds a decent link for this let me know and i'll try it out as i've got everything needed.  Would be nice to preserve the goodness of all the fresh libs i'm finding rather than drying. (even though potency doesn't drop a lot)


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Offlinequique
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Re: Homemade Magic Mushroom Wine-help [Re: Gretchenmeister]
    #19045553 - 10/28/13 01:06 PM (8 years, 7 months ago)

*like* :thumbup:


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Offlinespore baby
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Registered: 07/30/13
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Re: Homemade Magic Mushroom Wine-help [Re: MushR]
    #19052158 - 10/29/13 04:15 PM (8 years, 7 months ago)

.


Edited by spore baby (12/20/14 03:23 AM)


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