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GharmaMcG
Dudeman



Registered: 09/19/12
Posts: 32
Loc: Oregon
Last seen: 10 years, 5 months
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Psilocybin Kombucha
#17863672 - 02/25/13 02:38 PM (11 years, 2 months ago) |
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Hey All, I have been thinking about brewing some psilocybin kombucha. There are a couple different ways I am considering going about this. I know that the alcohol content of the kombucha and the acidity of the kombucha are effective at extracting active components of medicinal herbs but I am wondering if this would be enough to extract psilocybin. If so, I would add the mushrooms after the Kombucha had brewed, right before secondary sealed fermentation. Strain em out after a week or so and call it good. My other option would be to brew the mushrooms in with the initial sugary tea using heat in the typical kombucha style. Then I would put the tea in the jar with the scoby and proceed forward from there. Is there anyone with experience doing this? Which method do you think would be most effective? No heat involved in option one, I would be relying mostly on the small amount of alcohol in the tea to do the extracting. With the other option, I wonder if the scoby would affect the psilocybin, eat it up along with the sugar or something like that. Any experience or tips are appreciated.
-------------------- *Any information posted above is completely fictional and purely for shits and giggles*
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QT3BFLEE
ส้



Registered: 02/17/13
Posts: 744
Loc: Murica
Last seen: 5 years, 8 months
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Re: Psilocybin Kombucha [Re: GharmaMcG]
#17864579 - 02/25/13 05:13 PM (11 years, 2 months ago) |
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I'm no expert but I don't believe this would work, at least not in the traditional sense of Kombucha.
There has been some investigation into symbiotic relationships between P. Azurescens/Cyanescens and actinobacteria. However, as far as I know, this hasn't really been established in any scientific way. It's important to recognize the difference between traditional Kombucha and what is being attempted in the aforementioned thread. Kombucha is marked by it's lack of requiring sterile conditions, utilization of yeast and an acetobacter in water with sugar present.
Finding a strain of Streptomyces (or any Actinomycete) which gets along with Psilocybes on agar might be the first step in this process, but following a similar procedure to that used in Kombucha would be disastrous.
If you want to extract psilocyben/psilocin, just grow them (mushrooms), dry them and extract the alkaloids. There are patents out there with very easy to follow instructions.
Just my uneducated 2 cents.
-------------------- My Public Key
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MonkeyJesusFresco
am i suspended in agar?



Registered: 10/09/12
Posts: 3,308
Loc: South East USA
Last seen: 5 days, 23 hours
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Re: Psilocybin Kombucha [Re: GharmaMcG]
#17870583 - 02/26/13 05:37 PM (11 years, 2 months ago) |
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Quote:
If so, I would add the mushrooms after the Kombucha had brewed, right before secondary sealed fermentation. Strain em out after a week or so and call it good.
I have been pondering this for awhile, but was considering adding Reishi; however, I can't begin to imagine the flavors that would come about from all those micro organisms munching on dead mushroom tissue...
my thoughts:
AFTER the secondary fermentation add dried(powdered) mushroom to the bottles and refrigerate for a week; strain out when serving...that's my two cents; also, unless you're making 80proof Kombucha, I wouldn't rely on any alcohol content playing a huge role in extraction :/
another two cents: pasteurize the kombucha before adding the mushrooms
-------------------- LAGM v 2.024 - endo cabendo
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nerdivore
om nom nom


Registered: 11/04/12
Posts: 73
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Re: Psilocybin Kombucha [Re: GharmaMcG]
#17872229 - 02/26/13 10:52 PM (11 years, 2 months ago) |
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I'm speculating here, but I think that brewing shrooms and kombucha together for a week (which is basically what you're proposing) will degrade the psilocybin content. Leaving aside what all the microbes in the kombucha can do to psilocybin, we know that psilocybin is converted to psilocin in acid, and psilocin is more unstable. For example when drying shrooms, a higher percentage of psilocin oxidizes than psilocybin.
Quote:
Psilocin is relatively unstable in solution due to its phenolic hydroxy (-OH) group. In the presence of oxygen it readily forms bluish and dark black degradation products[citation needed]. Similar products are also formed under acidic conditions in the presence of oxygen and Fe3+ ions (Keller's reagent).
http://en.wikipedia.org/wiki/Psilocin
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Dest
Roller-Derby Coach


Registered: 06/14/09
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Re: Psilocybin Kombucha [Re: nerdivore]
#17905854 - 03/04/13 10:45 PM (11 years, 2 months ago) |
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psilocybin is usually more stable that psilocin. and vinegar has been used to extract mushrooms before so some vinegary kambucha stuff might not be that bad for extracting... Maybe try it in a closed container for no more than a day or two.
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TyroneLaFunk
The Human



Registered: 03/24/12
Posts: 24
Loc: USA
Last seen: 2 years, 9 months
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im in agreement.. after the brew but before bottling: pasteurize brew, add ground mush, allow to sit for a week or more (at room temp) and filter out later
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