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Chaos Theory
Stranger


Registered: 04/30/15
Posts: 35
Last seen: 7 years, 7 months
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Mushroom Wine..
#21701141 - 05/20/15 04:43 AM (8 years, 8 months ago) |
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Hi,
I have 175 grams of undried subs in my fridge, picked at various times over the last 2 weeks, I am hoping to chop them up and mix them with wine as I don't think anyone I know is as keen as I am to get stuck into them! So I figure with the wine I can keep them for a more suitable time and maybe every now and then have a sneaky glass to myself 
I just have a couple of noob questions,
How long will they keep in the fridge? I think a couple of them have started to freeze in the back of the fridge, is this bad? Can you blend them rather than chop them?
Off the wine topic..
If I chuck a couple of the nastier looking ones under the woodchip in my garden at home, what are the chances of the spores initiating a patch next season?
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koods
Ribbit



Registered: 05/26/11
Posts: 106,059
Loc: Maryland/DC Burbs
Last seen: 24 minutes, 13 seconds
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I don't think that's gonna work. Wine isn't strong enough to sterilize the solution and you are likely to get really foul fermentation products as bacteria consume the alcohol and god know what else. Also, the tryptamines are less stable in solution than they are just left in a dried mushroom. You should dry them. They are probably starting to rot even in the fridge after a week or two and yes, once frozen they will turn to black goo within minutes of defrosting.
Depending how much of the stem you have, you will get mycelium growth from the bottoms which will colonize new mulch. Spores might work too.
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NotSheekle said “if I believed she was 16 I would become unattracted to her”
Edited by koods (05/20/15 04:56 AM)
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thebitterbuffalo26
Fartyr



Registered: 04/18/15
Posts: 555
Loc: Texas
Last seen: 7 years, 7 months
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Re: Mushroom Wine.. [Re: koods]
#21701148 - 05/20/15 04:57 AM (8 years, 8 months ago) |
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Yeah it will spoil the wine. I once left picked shrooms in the fridge for just a couple days and they ended up getting maggots in them etc. Just put them under a fan to dry
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koods
Ribbit


Registered: 05/26/11
Posts: 106,059
Loc: Maryland/DC Burbs
Last seen: 24 minutes, 13 seconds
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This thread was moved from The Pub.
Reason: More expertise here
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thebitterbuffalo26
Fartyr



Registered: 04/18/15
Posts: 555
Loc: Texas
Last seen: 7 years, 7 months
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Oh and you could put them in the yard, probably won't have much success. Look on search here, I've seen people do some pretty good outdoor grows with them but it took a lot more work
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Dekozn
Stranger than kindness


Registered: 04/12/06
Posts: 893
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IDK man but I think the wine will go sour just as soon or faster than the shrooms will go bad. If you wanne store them for longer time chop them up and throw them in honey. Don't think freezing is bad never done it though but they might be all gooey when you thaw them. Sure you can blend them just don't waste the juice. Chances will be slim to none but worth a try, maybe put one between wet corrugated cardboard inside a ziplockbag....
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obtuse
myco0



Registered: 02/18/09
Posts: 2,406
Loc: tasmania
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Re: Mushroom Wine.. [Re: Dekozn]
#21701174 - 05/20/15 05:15 AM (8 years, 8 months ago) |
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since you fridged them and they started to freeze you would have been better off freezing them completely, and then doing a lemon tek with the resultant mush when thawed. if they are two weeks old and sitting in your fridge going black, turf them, if one week old they may be ok. you are always best to dry them out straight away. remeber they are like an food product, they will go off and beyond a certain point can give you food poisoning.
placing them in alcohol is a bad idea and the alcohol will degrade the Psilocybin and psilocin to other non-active compounds through reaction.
do not, and i repeat do not put them in honey. bad idea. 1. you will likely kickstart a fermentation reaction in the honey, they honey will either start turning into mead or just go funky, and 2. either way alcohol will be produced that will degrade your active compounds, and most likely give you food poisoning.
id say you have most likely lost the lost to being too manky in your fridge.
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Dekozn
Stranger than kindness


Registered: 04/12/06
Posts: 893
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Re: Mushroom Wine.. [Re: obtuse]
#21702647 - 05/20/15 02:52 PM (8 years, 8 months ago) |
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Actually it depends on the water/honey ratio if fermentation will start. It's not like if you add some water to 1kg of honey it'll start fermenting. http://www.kimesapiary.com/Fermentation.html#fermentation
Quote:
""Honey with less than 17.1 percent water will not ferment in a year, irrespective of the yeast count. Between 17.1 and 18 percent moisture, honey with 1000 yeast spores or less per gram will be safe for a year. When moisture is between 18.1 and 19 percent, not more than 10 yeast spores per gram can be present for safe storage. Above 19 percent water, honey can be expected to ferment even with only one spore per gram of honey, a level so low as to be very rare."
Quote:
obtuse said: placing them in alcohol is a bad idea and the alcohol will degrade the Psilocybin and psilocin to other non-active compounds through reaction.
I've been wondering about this and it's not my intention to call you out on your statement. But I have made some mead with cubensis. Simply by making a tea from the shrooms and adding that to raw honey and letting it ferment. I only let it ferment for about 3 weeks (which is a very very short time for mead) and drank it. It was definitely active. Now 3 weeks is nothing but it made me think if it would be possible to make a decent psilo mead, that is properly fermented and aged and would still be active.
-------------------- Organized people are just to lazy to search for their stuff...
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obtuse
myco0



Registered: 02/18/09
Posts: 2,406
Loc: tasmania
Last seen: 1 year, 5 months
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Re: Mushroom Wine.. [Re: Dekozn]
#21703849 - 05/20/15 07:46 PM (8 years, 8 months ago) |
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I'm only referring to my knowledge of organic chemistry. and maybe im wrong. i know people do ethanol extractions, but given this happens within a relatively short time period would assume not a lot of loss of product.
I would assume OH will break down the active compounds but it would be dependent on concentrations. given perhaps they both exist is in such relative small amounts it may be a slow reaction, that maybe doesnt make a great deal of difference.
i had shroom honey once, it was one of the worst food poisonings ive ever had. if you know how to do it without it going manky then cool.
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