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Invisibler.lutece
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Re: Long term srage and desiccant [Re: bodhisatta]
    #23782341 - 10/29/16 10:58 AM (7 years, 3 months ago)

I definitely prefer leaving them in there until they're completely cracker dry, but what would you recommend when you have a large enough amount that you're afraid of spoilage or potency loss before being able to dry them all?


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InvisibleMad Season
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Re: Long term srage and desiccant [Re: r.lutece]
    #23782351 - 10/29/16 11:05 AM (7 years, 3 months ago)

Well there's the fridge. There's fan drying while waiting for the other fruits to finish, there's oven fan drying too, there's buying more dehydrators or if you're handy


Quote:

Mad Season said:
Make your own then!

http://www.shroomery.org/forums/showflat.php/Number/9912647#9912647

Or

http://www.shroomery.org/forums/showflat.php/Number/21332722
Or







And I guess the 12h and desiccant chamber could work :wink: I've literally never used desiccant though, and I've had quite a few to dry at a time with no issues had by anyone :smile:


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Offlinemrmazdarx9
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Re: Long term srage and desiccant [Re: Mad Season]
    #23782356 - 10/29/16 11:09 AM (7 years, 3 months ago)

Thats cool


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Invisibler.lutece
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Re: Long term srage and desiccant [Re: Mad Season]
    #23782362 - 10/29/16 11:12 AM (7 years, 3 months ago)

I've actually thought about justing building a big ass dehydrator, but I have yet to get around to it!

I'm not gonna lie, my assumption was that the first response was going to be, "Buy another dehydrator." :laugh:

Dessicants are pretty alright. I've used them with success, but not for any outrageously large fruits. Silica gel beads are what I went with; one thing I appreciated was the ability to seal them up in a container that didn't circulate oxygen (although I'm starting to believe O2 has a lot less to do with potency loss than moisture does; is this true?).


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InvisibleMad Season
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Re: Long term srage and desiccant [Re: mrmazdarx9]
    #23782376 - 10/29/16 11:22 AM (7 years, 3 months ago)

Literally cheap af and so easy to make lol. That's what these noobs buying closets should use them for. Dehydrators big enough for the yields they end up getting when they listen to us :rockon:

@r.lettuce oxidation just means the exchange of electrons. Sometimes this is done with oxygen, but not in the case of psilocin. It's actually oxidizing because of hydrogen [H+] the air is actually mostly H2, O2, N2, etc, which in natural state are pretty stable and shouldn't cause too much potency loss, if at all. Enzymes breaking things down are where the OH- comes from. Enzymes are activated due to water, so yes water is partially the reason why it's breaking down. Although it's actually because of the enzymes. Enzymes also can be denatured at temps past 140. So realistically dehydrators turned to max are the absolute best at preserving potency. They denature the enzymes as well as dry the fruits to cracker dry ASAP.

The water in the air can start reactivating enzymes if its exposed to open air long enough. So yeah water is the reason, and not at all O2. Here's a cool pic of the oxidation, notice there's less hydrogen:



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Edited by Mad Season (12/20/16 09:28 AM)


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Invisibler.lutece
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Re: Long term srage and desiccant [Re: Mad Season]
    #23782391 - 10/29/16 11:28 AM (7 years, 3 months ago)

Is there a reaction gif of someone snorting science like a line of coke? Because I feel like that would be a most appropriate response here.

Seriously though, that's amazing. Saving this to check out again later.


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Offlinecandela
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Re: Long term srage and desiccant [Re: mushboy]
    #23782547 - 10/29/16 12:40 PM (7 years, 3 months ago)

Quote:

mushboy said:
How did you dry the ones that went black?
If the answer is anything but 'food dehydrator for 24hrs plus' then
they probably weren't dry when sealed.





I usually fan dry them first for 2 or 3 days, and then throw them in a dehydrator for around 5-8  hours.


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OfflineEdmunter
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Re: Long term srage and desiccant [Re: r.lutece]
    #23782553 - 10/29/16 12:43 PM (7 years, 3 months ago)

I dry my mushies till they are cracker dry and then put them in the blender and powder them.  You can fit tonnes like this in a jar and store in a cool place.  With this u can brew them, make them into suppositories  or like me make them into .2g capsules and take them everyday as medicine.  You can also make them into larger dose capsules i.e 1-2 grams.  This way you know when you are getting and due to the blend every capsule is the same strength.


Edited by Edmunter (10/29/16 12:44 PM)


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InvisiblemushboyMDiscord
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Re: Long term srage and desiccant [Re: candela]
    #23782600 - 10/29/16 01:00 PM (7 years, 3 months ago)

Quote:

candela said:
Quote:

mushboy said:
How did you dry the ones that went black?
If the answer is anything but 'food dehydrator for 24hrs plus' then
they probably weren't dry when sealed.





I usually fan dry them first for 2 or 3 days, and then throw them in a dehydrator for around 5-8  hours.




id do that the other way around. quicker they dry the better.
or just use the dehydrator the whole way...


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Invisiblemorty422
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Re: Long term srage and desiccant [Re: Edmunter]
    #23782604 - 10/29/16 01:02 PM (7 years, 3 months ago)

So the garbage bag filled with mushrooms under my bed is alright?
:rofl:
I double-knotted it! :smile:


Packets touching the mush poses no problems - I was a bit paranoid of moisture when I first started storing dried mushrooms and I always used a packet in my gallon ziplock baggies.

If they are truly cracker-dry - you won't have any issues with out the packet. If you want to be extra safe, toss a packet in there. It can't hurt anything.

:cheers:


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InvisiblebodhisattaMDiscordReddit
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Re: Long term srage and desiccant [Re: mushboy]
    #23782606 - 10/29/16 01:02 PM (7 years, 3 months ago)

Fan drying first is a sure fire way to not lock in potency


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Invisiblemorty422
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Re: Long term srage and desiccant [Re: Edmunter]
    #23782619 - 10/29/16 01:06 PM (7 years, 3 months ago)

Quote:

Edmunter said:
I dry my mushies till they are cracker dry and then put them in the blender and powder them.  You can fit tonnes like this in a jar and store in a cool place.  With this u can brew them, make them into suppositories  or like me make them into .2g capsules and take them everyday as medicine.  You can also make them into larger dose capsules i.e 1-2 grams.  This way you know when you are getting and due to the blend every capsule is the same strength.




Ooohh. I missed this post..

I love capsules! I recently started using capsules instead of other methods and I find them to be extremely convenient...
I can get about .4 - .5 grams in each of my current set of capsules.
7-8 of those guys and you're right as rain!

Before that- I was an orange juice drinker... Powder up the mush and put it in a shot of OJ... Down the shot and then pour in a bit more to grab any residual.
I also really love orange juice. :shrug:


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InvisiblemushboyMDiscord
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Re: Long term srage and desiccant [Re: morty422]
    #23782632 - 10/29/16 01:10 PM (7 years, 3 months ago)

i just jam them into my mouth.


thats right.:smuglook:


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Offlinecandela
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Re: Long term srage and desiccant [Re: bodhisatta]
    #23783337 - 10/29/16 05:52 PM (7 years, 3 months ago)

Quote:

bodhisatta said:
Fan drying first is a sure fire way to not lock in potency




Why is that ?

I read here that some people fan them all they way, and others use dehydrators all the way, etc, etc.  When I have to many fruits for my dehydrators capacity, I will just fan away until I can rotate them into the dehydrator.

Now, the tought of losing potency by fanning them has aroused my curiosity, because I thought it was the other way around, that the dehydrators/ heat resulted in potency lost.

Enlighten me my bro


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Offlinecandela
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Re: Long term srage and desiccant [Re: mrmazdarx9]
    #23783371 - 10/29/16 06:02 PM (7 years, 3 months ago)

Quote:

mrmazdarx9 said:
Pics would possibly help determine things


I took out all the black caps, and rehydrated the rest of the batch.

So, does it look like just skeet, or is it some bacterial shit?


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InvisiblemushboyMDiscord
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Re: Long term srage and desiccant [Re: candela]
    #23783375 - 10/29/16 06:03 PM (7 years, 3 months ago)

Quote:

candela said:
Now, the tought of losing potency by fanning them has aroused my curiosity, because I thought it was the other way around, that the dehydrators/ heat resulted in potency lost.

Enlighten me my bro




this can open a shit storm. heat at temps to dry will do nothing to harm the actives. think of boiling water used to make tea. some people have deep fried
them in oil and they work like a charm.

what makes shrooms less potent is having them lying around. either dry or eat asap.

and you rehydrated the rest of the batch? :wutermelon:


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Offlinecandela
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Re: Long term srage and desiccant [Re: mushboy]
    #23783396 - 10/29/16 06:10 PM (7 years, 3 months ago)

I was under the assumption that they turned black because they were not really dry, so yeah.  Was it a bad idea, what would you recommend?


Edited by candela (10/29/16 06:14 PM)


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InvisiblemushboyMDiscord
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Re: Long term srage and desiccant [Re: candela]
    #23783409 - 10/29/16 06:15 PM (7 years, 3 months ago)

i have no clue about the black.


this black is from spores dumping.

this mushrooms isnt fully dry. its not black either.


From my other post...


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InvisibleMad Season
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Re: Long term srage and desiccant [Re: mushboy]
    #23784069 - 10/29/16 10:34 PM (7 years, 3 months ago)

Quote:

candela said:
Now, the tought of losing potency by fanning them has aroused my curiosity, because I thought it was the other way around, that the dehydrators/ heat resulted in potency lost.

Enlighten me my bro



You could scroll up to find this post...

Quote:

Mad Season said:
@r.lettuce oxidation just means the exchange of electrons. Sometimes this is done with oxygen, but not in the case of psilocin. It's actually oxidizing because of hydrogen [H+] the air is actually mostly H2, which is pretty stable and shouldn't cause too much potency loss, if at all. Enzymes breaking things down are where the H- comes from. Enzymes are activated due to water, so yes water is partially the reason why it's breaking down. Although it's actually because of the enzymes. Enzymes also can be denatured at temps past 140. So realistically dehydrators turned to max are the absolute best at preserving potency. They denature the enzymes as well as dry the fruits to cracker dry ASAP.

The water in the air can start reactivating enzymes if its exposed to open air long enough. So yeah water is the reason, and not at all O2. Here's a cool pic of the oxidation, notice there's less hydrogen:






Those caps all are black from spores.. meaning they had the black caps before you stored.


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How to shroomery like a pro! (Seriously, everyone read this!)
Improve your sterile techniques! (A comprehensive guide to agar)
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AMU Q&A
No trees were killed in the sending of this message. However, a large number of electrons were terribly inconvenienced.


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Re: Long term srage and desiccant [Re: Mad Season]
    #23784349 - 10/30/16 02:47 AM (7 years, 3 months ago)

You have to appreciated that there are 2 compounds Psilocybin and psillocin in mushrooms.

Psilocin's chemical name is 4-hydroxy-N,N-dimethyltryptamine, or simply 4-HO-DMT. As the name indicates, psilocin is related to the active compound of ayahuasca (N,N-DMT) and the secretions of the Bufo alvarius toad (5-MeO-DMT). Although it's psilocin that gives rise to the psychoactive effects, it is not as stable as psilocybin. Oxygen and heat will quickly degrade psilocin into ineffective compounds. Psilocin is so sensitive to oxygen, that when picking mushrooms, the stems quickly bruise bluish to dark black. For this reason research is usually conducted with synthetic psilocybin capsules rather than psilocin. Likewise the psilocybin/psilocin ratio in mushrooms is not of primary importance, although it does make a small difference when making mushroom tea or drying them.

Psilocybin's most common chemical name is O-phosphoryl-4-hydroxy-N,N-dimethyltryptamine. As the name indicates, it is psilocin with a phosphate group attached to it, making it a much more stable compound. In the liver a dephosphorylation reaction occurs, detaching the phosphate group, resulting in the psychoactive psilocin.

Psilocin is then further metabolised by the body's mono-amino oxidase enzyme into compounds that are non-toxic and can easily be excreted.

Basically when you eat a mushroom body the chemical psyllocybin changes to psillocin which is psychoactive.

This is why the lemon Tek make you get to full on tripping in minute.  Lemon has the same ability as the liver to turn psyllocybin into psilicin, hence when you soak mushrooms in lemon a drink as soon as the psilocin gets into you bloodstream your there!!!!!

So learning how to store psylocybin is much easier and important in the long run.


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