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quillip
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Mimosa/rue brew sediment after filtration
#27102384 - 12/22/20 11:26 AM (3 years, 1 month ago) |
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Hello, I am attempting a mimosa and rue brew for the second time after a failure to launch with the first attempt due to early purging.
A thread on DMT nexus mentioned filtering through a cotton-plugged funnel to catch sediment, supposedly reducing nausea. I did so, but there still appears to be some kind of particulate settling out, and I was wondering if it is disposable (decanting/filtering again) or if it contains (or is?) a lot of the active compounds. I am especially curious because the brew was somewhat translucent going into the funnel, but milky coming out the other side of the cotton ball. There appears to be a fine white particulate that settles above, partly suspended, and a dark red particulate that clumps on the bottom. I've included a couple images below.

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Pandemoon
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Re: Mimosa/rue brew sediment after filtration [Re: quillip]
#27102501 - 12/22/20 12:50 PM (3 years, 1 month ago) |
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Did you use plain water? Or did you acidify your brew with citric acid or vinegar?
In acidic solutions the alkaloids turn into salts and are then 100% soluble in water.
I'd add some citric acid (lemon juice) or vinegar, to lower the pH. Just a splash of white vinegar, like a tablespoon. Shake well and let stand overnight, then carefully decant the clearer liquid from above into another jar. The alkaloids should all be in the liquid by then, and not in the settlement.
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Nature Boy
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Re: Mimosa/rue brew sediment after filtration [Re: quillip]
#27102502 - 12/22/20 12:52 PM (3 years, 1 month ago) |
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Yeah, filtering out the particulates can be a bear. I use a buchner vacuum filter.


Really clarifies the nasties.

You can try a coffee filter, but it'll clog repeatedly. (Ask me how I know!)
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quillip
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Re: Mimosa/rue brew sediment after filtration [Re: Nature Boy]
#27102515 - 12/22/20 12:58 PM (3 years, 1 month ago) |
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I used plain water for the first 3 hour brew, then roughly 1/4 vinegar to 3/4 water for a second 90 minute brew, and finally another plain water, 3 hour brew. I know acetic acid evaporates, unlike many other common edible acids, so I will take that advice and add another splash overnight.
Quote:
Nature Boy said: You can try a coffee filter, but it'll clog repeatedly. (Ask me how I know!) 
oh i know Thanks for the image of the clarified stuff, good to have a comparison.
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Nature Boy
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Re: Mimosa/rue brew sediment after filtration [Re: quillip]
#27102527 - 12/22/20 01:08 PM (3 years, 1 month ago) |
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If you are patient and careful, you can let it stand for a day (or overnight at least) and then try and decant off the clear liquid in ONE go. Once you tilt back your container to vertical, often the particulates get suspended again.
If you have aquarium tubing handy, you can try using a TALL thin jar and siphoning off the liquid after all the particulates have settled by gravity. Again, once you start the siphon (near the top!) siphon down slowly without disturbing the sediment. Sometimes it helps to have two people when doing this method to insure you don't topple the tall jar or the liquid issuing from the tubing doesn't spill out of the collecting jar.
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quillip
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Re: Mimosa/rue brew sediment after filtration [Re: Nature Boy]
#27103446 - 12/23/20 03:02 AM (3 years, 1 month ago) |
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Update: I decided to give a try at vacuum filtering it through my sintered glass filter funnel, with a circle of filter paper on top. The same sediment came through (like literally no change), so I guess decanting really is the only thing that's going to get rid of it. Ah well, I guess all these lossy steps are why I went overboard and put in 20g of bark for the brew.
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Nature Boy
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Re: Mimosa/rue brew sediment after filtration [Re: quillip]
#27103646 - 12/23/20 07:25 AM (3 years, 1 month ago) |
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What gauge filter paper were you using? What I recall of my process was that it was long and slow...and I literally decanted the settled fluid into the buchner vacuum apparatus slowly so that it only clogged at the very end. PITA, I know. Feel your pain...but once you develop a method/equipment that works - write it down! Trust me - you will forget what you did that worked with time unless you keep notes. My lab notes are encrypted with TrueCrypt.
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quillip
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Re: Mimosa/rue brew sediment after filtration [Re: Nature Boy]
#27103880 - 12/23/20 10:20 AM (3 years, 1 month ago) |
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The filter paper was honestly not that great, just some fitted cut-outs of coffee filters. I put it in place more to minimize the difficulty of cleaning the sintered glass filter.
Again, I noticed during reduction that all of this sediment redissolved after heating. Is is just the tannins crashing out during cooling? After a night in the refrigerator the settled stuff is near a fifth to a quarter of the volume...
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Sabnock
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Re: Mimosa/rue brew sediment after filtration [Re: quillip]
#27103920 - 12/23/20 10:41 AM (3 years, 1 month ago) |
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I've had good luck with freezing and thawing Mimosa or Acacia brews, the freezing temps precipitates all the crud out and when it's thawed it's all at the bottom. Problem is, it's still fine particles and when you try to filter or decant the crud merges back into the water again. I've had good luck with siphoning off the clean layer of tea but that last little bit with all the crud is hard to get clean. Egg whites can help, but i've found that it reduces potency, i think, although i could've messed up somehow, maybe not diluting the brew enough before the egg whites, idk, but freezing and thawing is good enough if only we could find a good way to separate the tea from the crud.
A thought came to me a few days ago that in the near future i wanna try doing an acid to base extraction on a Mimosa or Acacia brew using some vinegar or citric acid, some calcium hydroxide, and some Limonene, and if i can get a potent extract from that then just salt it back out and perhaps neutralize the ph of the extract tea, which should hopefully be full spectrum. Idk if it's anymore complicated than that but i think that'd be a good way to have a nice clean extract tea, hopefully without any lingering taste from vinegar or citric acid, or from the Limonene. I can probably separate the Limonene and the tea pretty well, only wonder is if it'll leave behind a taste imprint on the tea, idk.
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quillip
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Re: Mimosa/rue brew sediment after filtration [Re: Sabnock]
#27103935 - 12/23/20 10:54 AM (3 years, 1 month ago) |
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My first attempt with a mimosa brew used the Psychonaut wiki's egg white method, and it did nothing to prevent purging for me. I don't really like wasting perfectly good food either if I can help it.
It's probably something I could google immediately, but what does limonene actually extract? I know people use lemon oil or lemon balm to reduce nausea, but I can't really pull out a reason for it being in an extraction from my elementary organic chemistry education (edit: seems to be a sorta non-toxic naphtha substitute I guess)
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Edited by quillip (12/23/20 11:28 AM)
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quillip
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Re: Mimosa/rue brew sediment after filtration [Re: quillip]
#27103984 - 12/23/20 11:20 AM (3 years, 1 month ago) |
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Result from vacuum filtering the cold, decanted liquid. Not as clear as Nature Boy's, but much better than it was before. So basically, never hot or even warm filter.

I might see what I can get from the separated sludge other than nausea one day. Set it out to air dry on a plate...
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Sabnock
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Re: Mimosa/rue brew sediment after filtration [Re: quillip]
#27103987 - 12/23/20 11:21 AM (3 years, 1 month ago) |
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Quote:
quillip said: My first attempt with a mimosa brew used the Psychonaut wiki's egg white method, and it did nothing to prevent purging for me. I don't really like wasting perfectly good food either if I can help it.
It's probably something I could google immediately, but what does limonene actually extract? I know people use lemon oil or lemon balm to reduce nausea, but I can't really pull out a reason for it being in an extraction from my elementary organic chemistry education 
Well cleaning the tea of tannins and gunk won't prevent nausea or vomiting, tannins and gunk can contribute to nausea/vomiting but it doesn't cause it. The Harmalas are the purgatives, even pure Harmala extract by itself can still make you vomit a good bit. Cleaning the Mimosa/Acacia teas is more about ridding the tannins and such that makes it difficult to drink. Like Pandemoon said though maybe acidifying the brew will help keep the alkaloids in the water rather than the egg whites and thus won't affect potency, idk, i've seen that mentioned a few times, but i've never acidified when making teas because the one time i did the acidity made the tea taste/smell a lot worse (i used citric acid) whereas without acid it doesn't have as much of a taste/smell.
Also keep in mind, when taking this kinda stuff, you generally don't want food in your stomach, not only because you'll throw it up most likely, but also it throws off the absorption and digestion of the actives or can throw off the timing between the Harmalas and the DMT.
Limonene is a terpene found in a wide variety of plants, it has non-polar solvent properties so it can be used as a solvent for extracting DMT, apparently. I also take Limonene orally as a health supplement with medicinal properties, mainly it's anti-heartburn properties and also it's anti-depressant/anti-anxiety/anti-stress properties. It also helps stop nausea/vomiting, including the purgative effects of the Harmalas, so you may check that out and see if it works for you, it seems to for me. I found out about it because people were recommending Lemon EO for stopping nausea/vomiting with Psychedelics, and so i tried Lemon EO and it did work but i was curious about finding the compound responsible. People were saying it was the Beta-Pinene content in the Lemon EO but i tried Beta-Pinene, Alpha-Pinene, Linalool, a few others, and then Limonene, Limonene was the only one that helped, so now i use pure Limonene.
Edited by Sabnock (12/23/20 11:40 AM)
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quillip
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Re: Mimosa/rue brew sediment after filtration [Re: Sabnock] 1
#27104025 - 12/23/20 11:38 AM (3 years, 1 month ago) |
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Good information, thanks! The wiki did claim that egg whites' purpose was to "eradicate the purge" so that's why I attempted it. Flavour so far hasn't been a big problem in my explorations so far. My very first ayahuasca brew w/ chacruna I used way too much acid, but the actual flavour aside from the acidity was not horrible, nor was the flavour of the syrian rue tea horrible (though the smell was). My last mimosa brew just tasted like dilute stomach acid. I also don't find the flavour of calea entirely unpleasant either (basically just concentrated tonic water) so I guess I have a high tolerance for purportedly awful flavours.
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Nature Boy
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Re: Mimosa/rue brew sediment after filtration [Re: quillip]
#27104264 - 12/23/20 01:46 PM (3 years, 1 month ago) |
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Quote:
quillip said: Result from vacuum filtering the cold, decanted liquid. Not as clear as Nature Boy's, but much better than it was before. So basically, never hot or even warm filter.

MUCH better! Good job!
-------------------- All submitted posts under this user name are works of pure fiction or outright lies. Any information, statement, or assertion contained therein should be considered pure unadulterated bullshit. Note well: Sorry, but I do not answer PM's unless you are a long-time trusted friend. If you have a question, ask it in the appropriate thread.
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