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OfflineTrav_yo
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Mushroom Infused Tequila - Label design and recipe questions * 1
    #25032467 - 03/01/18 10:50 PM (5 years, 10 months ago)

Hello, All!
I am a frequent lurker on the forum, but seldom post much. Tonight I have been working on a label for my newest mushroom based project, so I figured I'd share it with you all.



The name very roughly translates to holy tequila (or it should, I'm not too fluent in spanish). My plan is to grab a couple of old tequila bottles and strip them of their labels, then slap one of these on, fill em up with some tasty magic tequila and toss em in cold storage long term so as to preserve to some magic once I put this whole growing hobby to rest.

Im wondering now about the final recipe I will use to make my tequila. I would like to preserve as much potency as possible, and I know I could just soak some dry mushrooms and truffles in alcohol for a couple weeks and then filter, but I have had problems in the past with the strong mushroom taste overpowering the flavors of the nice tequila I had used. For this batch I would love to infuse some premium tequila with the potency while adding as little taste as possible. Does anyone have any recommendations for going about this?

I have been toying with the idea of doing a de-fat step prior to the alcohol extraction with a solvent which does no accept psilocin or psilocybin (such as acetone or naphtha, probably not naphtha), and then decanting and allowing the de-fatted material to dry for several days until no traces of the initial solvent remain. At this point I would expect (or hope, rather) that the flavorful compounds in the mushroom would be extracted by the acetone and decanted off, leaving a flavorless, potent material to infuse. I would then proceed with an alcohol extraction as normal. Leaving it for a few weeks to infuse and then filtering the spent material from the magic liquor.

Any advice, input, or suggestions would be greatly appreciated! Does anyone out there have experience with an extraction like this, or another way to reduce the infused flavor in ethanol extractions? Also, if anyone wants to use the label I created, Im sure I could figure out a way to upload the file here, just let me know if anyone is interested!


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OfflineMushMaggot
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Re: Mushroom Infused Tequila - Label design and recipe questions [Re: Trav_yo]
    #25032503 - 03/01/18 11:18 PM (5 years, 10 months ago)

Just eat the shrooms and drink the tequila, sounds cool but whats the point?

I personally love the honey method

But good luck I think you will loose a lot of potency trying to get the taste out


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OfflineGalliumPE
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Re: Mushroom Infused Tequila - Label design and recipe questions [Re: MushMaggot]
    #25032626 - 03/02/18 01:14 AM (5 years, 10 months ago)

I'm skeptical when it comes to blue honey. Does it actually work?

As for OP maybe you can try a A/B extraction. Check out this thread: https://www.shroomery.org/forums/showflat.php/Number/21160078/fpart/1/vc/1


--------------------
I have no special talents. I am only passionately curious - Albert Einstein


Edited by GalliumPE (03/02/18 01:20 AM)


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OfflineTrav_yo
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Re: Mushroom Infused Tequila - Label design and recipe questions [Re: GalliumPE]
    #25032861 - 03/02/18 06:58 AM (5 years, 10 months ago)

MushMaggot,
I certainly could just eat the mushrooms, but I’ve found myself in the fantastically puzzling situation of having more mushrooms than I could ever even dream of consuming. I’m now trying to tackle the problem of long term preservation, but just want to do it in the best way possible. If I can preserve some fantastic, tasteless magic liquor with even a 50%+ potency loss, that would certainly be worthwhile, I’ll just raise the amount of starting material used to make up for the loss in potency.

GalliumPE,
I’ve attempted multiple AB extractions on fungus throughout the years, wasting countless ounces and never once arriving at a good looking extract which still was able to retain its magical quantities. This is why I’m hoping the acetone method could provide a route to a much easier, flavorless, crude extract.

Again, does anybody have any experience using a method like this? Will it work completely, be inactive, or possibly poison me due to residual acetone? If nobody out there has attempted this I’ll have to go on with it and update you all with the result.


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OfflineLogicaL ChaosM
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Re: Mushroom Infused Tequila - Label design and recipe questions [Re: Trav_yo]
    #25032883 - 03/02/18 07:12 AM (5 years, 10 months ago)

This seems like it should be posted in Chemistry and Pharm forum.

I was under the impression u can extract with just alcohol no?


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OfflinePandemoon
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Re: Mushroom Infused Tequila - Label design and recipe questions [Re: LogicaL Chaos]
    #25033077 - 03/02/18 09:13 AM (5 years, 10 months ago)

Dissolved alkaloids are very unstable, specially psiloccybin /psilocin. I bet they will degrade quickly if you store the bottle at roomtemp. Maybe it's active for a week or a few, but half a year later the magic will be gone.

I think for long time storage this is no good idea.

Just make a tea and freeze. Frozen mushroom tea keeps good for months.

-


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OfflineTrav_yo
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Re: Mushroom Infused Tequila - Label design and recipe questions [Re: Pandemoon]
    #25033103 - 03/02/18 09:27 AM (5 years, 10 months ago)

Pandemonium. This actually is what I’m planning on doing. Storing the alcohol in the freezer and definitely not at room temp. I would expect psilocin/psilocybin to last for years in a frozen solution of ethanol and water. This is similar to what you describe with the frozen tea, with the addition of the alcohol giving further stability.  I’m really not worried at all about breakdown. I’ve heard many reports of ethanol extractions lasting for years if stored correctly.

What I’m really worried about is the Acetone Defat step I described above, I’d really like to know if anyone has any experience with a technique like this? It seems to me that it should work very well, but I’m still unsure if the flavorful compounds will be acetone-soluble.


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