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ruawakeyet


Registered: 05/03/21
Posts: 1,862
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Re: Chocolate infusion recipes? No chunks [Re: pleasuretek]
#28013400 - 10/23/22 10:39 PM (2 years, 2 months ago) |
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If I knew that, no, I wouldn't ever buy it. I'll look for the kind you mentioned, I've just never seen it around me.
I've got to say, the mentions of gummies above have me excited to try them, and that will eliminate any guilt-tripping.
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bigfootscreepyuncl
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Re: Chocolate infusion recipes? No chunks [Re: ruawakeyet] 1
#28013447 - 10/24/22 12:05 AM (2 years, 2 months ago) |
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Gummies are a fun, tasty way to indulge but they're a fickle beast. There's a lot of waste involved and getting potency dialed in can be a challenge. It seems like making a potent tea concentration is the most difficult part though
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tedoro
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People are making gummies with powered mushroom fruit, just like chocolates. Unsure what adding a sawdust like substance makes the gummy look like, but it's certainly easier than attempting an extraction.
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bakedbeings
orbiter of truth


Registered: 09/01/20
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Re: Chocolate infusion recipes? No chunks [Re: tedoro] 1
#28013837 - 10/24/22 10:27 AM (2 years, 2 months ago) |
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Quote:
tedoro said: People are making gummies with powered mushroom fruit, just like chocolates. Unsure what adding a sawdust like substance makes the gummy look like, but it's certainly easier than attempting an extraction.
i disagree. water based extractions are easy, and gummies are water based
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LogicaL Chaos
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Re: Chocolate infusion recipes? No chunks [Re: tedoro] 1
#28013839 - 10/24/22 10:27 AM (2 years, 2 months ago) |
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I once had an idea to make fruit leather using mushroom flour/powder. Havent tried it yet thou...
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bakedbeings
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Re: Chocolate infusion recipes? No chunks [Re: LogicaL Chaos] 2
#28013845 - 10/24/22 10:29 AM (2 years, 2 months ago) |
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ooo that would work
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tedoro
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Re: Chocolate infusion recipes? No chunks [Re: bakedbeings]
#28013855 - 10/24/22 10:35 AM (2 years, 2 months ago) |
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Can someone reference a study that shows how much loss happens with a water based extraction, because my gut says its quite a lot.
Opinions on that loss also welcome.
-------------------- --------------------
Deep pour soft agar plates-->bags of WBS-->Low Profile Monos
Clean spawn thread | Put a thermometer on your PC
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Smellyhobbit
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Re: Chocolate infusion recipes? No chunks [Re: tedoro] 1
#28013858 - 10/24/22 10:39 AM (2 years, 2 months ago) |
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Quote:
tedoro said: Can someone reference a study that shows how much loss happens with a water based extraction, because my gut says its quite a lot.
Opinions on that loss also welcome.
It should be minimal, yes? You do a water extraction and add citric acid. Thatβs mushroom tea. It retains like 99% of actives and freezes well.
All these things, gummies included, need to be stored properly. But the extraction itself is pretty complete.
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bakedbeings
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Re: Chocolate infusion recipes? No chunks [Re: Smellyhobbit] 2
#28013867 - 10/24/22 10:48 AM (2 years, 2 months ago) |
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actives are water soluble. to my knowledge, and in my albeit limited experience, grinding and boiling in water is the best extraction method. im sure there is some amount of loss in the solids that get filtered out but its minimal. i would love to be able to test everything with high accuracy but until that day all i can say is 1g eaten dry feels as strong as 1g in tea
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tedoro
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Re: Chocolate infusion recipes? No chunks [Re: bakedbeings]
#28013877 - 10/24/22 11:02 AM (2 years, 2 months ago) |
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I'd like to see some tests. And I think the tests are coming with the legalization in some areas. Its my understanding that the actives are no friend of water or heat. Perhaps because it isn't in them for long, helps. All the same, quickly dried fruits, stored properly would be the benchmark. Cool(not hot) and dry is key. Tea and extraction feels like the opposite.
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Clean spawn thread | Put a thermometer on your PC
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Smellyhobbit
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Re: Chocolate infusion recipes? No chunks [Re: Benderr] 1
#28013880 - 10/24/22 11:05 AM (2 years, 2 months ago) |
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Moisture will degrade actives, yes. Citric acid, as far as I understand, helps stabilize psilocybin in aqueous solution. Of course it still has to be frozen. I donβt think these things keep at room temp for any amount of time.
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SingularFusion


Registered: 10/31/18
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Re: Chocolate infusion recipes? No chunks [Re: tedoro] 1
#28013883 - 10/24/22 11:07 AM (2 years, 2 months ago) |
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yes I am not sure the losses are significant Tedoro. I can only say that is my subjective opinion. I make tea pretty much exclusively as my sole consumption method these days, it never disappoints
In the case of extraction for further processing, perhaps people rush when concentrating the simple tea down to a more potent and manageable volume and somehow damage the product or something. Only thing I noticed is a darkening of the solution as I reduce it. It gets very dark. Sometimes forms a skin on the surface which can be scooped off easily. I go very slow with the temps on reductions and it takes a little time. I don't make gummies with that yet, just freeze the cubes, which are a little off-putting to look at as they are dark brown but once reconstituted into a fresh hot tea they go alright. I would think the darkness of the reduction would ruin gummies optically, and I know nothing about chocolate so can't talk to that
I would love to see some real science done also but all I have for now is my relatively little experience
EDIT: forgot to mention that almost every tea I make is from fresh wet fruit. I dunno if that has any bearing on the situation one way or another though
Edited by SingularFusion (10/24/22 11:10 AM)
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bakedbeings
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Re: Chocolate infusion recipes? No chunks [Re: tedoro]
#28013958 - 10/24/22 11:59 AM (2 years, 2 months ago) |
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Quote:
tedoro said: I'd like to see some tests. And I think the tests are coming with the legalization in some areas. Its my understanding that the actives are no friend of water or heat. Perhaps because it isn't in them for long, helps. All the same, quickly dried fruits, stored properly would be the benchmark. Cool(not hot) and dry is key. Tea and extraction feels like the opposite.
time is the missing factor. no one is storing mushrooms in hot water for a year. boiling for a while doesnt seem to put a dent in potency, but to store tea long term freezing is necessary
Quote:
I go very slow with the temps on reductions and it takes a little time.
i dont see why you would want to go slow. boiling water on high heat still only gets to 100C. might as well get it over with
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SingularFusion


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Re: Chocolate infusion recipes? No chunks [Re: bakedbeings]
#28013965 - 10/24/22 12:07 PM (2 years, 2 months ago) |
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Quote:
I go very slow with the temps on reductions and it takes a little time.
i dont see why you would want to go slow. boiling water on high heat still only gets to 100C. might as well get it over with
good point, perhaps that is an unnecessary step and only slowing things down
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pleasuretek
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Re: Chocolate infusion recipes? No chunks [Re: SingularFusion] 2
#28015783 - 10/25/22 11:42 AM (2 years, 2 months ago) |
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I have had pretty good luck making gummies by making a bunch of tea, and then reduce under vacuum so heat doesn't damage the good stuff. Just ensure you have a cold trap or know you are destroying your vacuum oil with water. Can reduce 2oz of fruit to a single tray of 50 gummies. I find it interesting that the tea starts off in the vac looking normal, but there is a point when boiling it (its still room temp) that it turns dark blue.
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bigfootscreepyuncl
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Re: Chocolate infusion recipes? No chunks [Re: pleasuretek]
#28015955 - 10/25/22 01:20 PM (2 years, 2 months ago) |
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Mind posting a link to, or explaining how you boil under vacuum?
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pleasuretek
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Registered: 10/22/22
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put in vacuum chamber, start pulling a vac, boiling point lowers. As vapor pressure deficit returns to equilibrium, you restart the vac again for a minute pulling the water vapor out, rinse and repeat.
Or just get a rotovap.
EDIT: and if you do it low$$$ way, don't just let the vacuum run and pull too deep of a vacuum or you will end up overboiling and bumping. Notice where your vac levels are when the water starts to boil and try to stay around that level. An 'inches of mercury' automotive gauge (often for AC) is enough for this, you don't need a nice vacuum sensor that reads in torr (or millitorr).
Edited by pleasuretek (10/25/22 02:13 PM)
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KROM
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Re: Chocolate infusion recipes? No chunks [Re: pleasuretek] 2
#28016063 - 10/25/22 02:31 PM (2 years, 2 months ago) |
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bigfootscreepyuncl
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Re: Chocolate infusion recipes? No chunks [Re: pleasuretek]
#28016085 - 10/25/22 02:46 PM (2 years, 2 months ago) |
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Quote:
pleasuretek said: put in vacuum chamber, start pulling a vac, boiling point lowers. As vapor pressure deficit returns to equilibrium, you restart the vac again for a minute pulling the water vapor out, rinse and repeat.
Or just get a rotovap.
EDIT: and if you do it low$$$ way, don't just let the vacuum run and pull too deep of a vacuum or you will end up overboiling and bumping. Notice where your vac levels are when the water starts to boil and try to stay around that level. An 'inches of mercury' automotive gauge (often for AC) is enough for this, you don't need a nice vacuum sensor that reads in torr (or millitorr).
Thanks for that explanation, even though it was all way over my head lol. I'll stick to chocolates
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Benderr
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Re: Chocolate infusion recipes? No chunks [Re: pleasuretek]
#28018202 - 10/26/22 07:11 PM (2 years, 2 months ago) |
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Iβm willing to push the envelope with ya, that sounds fun to do. I want to get a chem set for Christmas, I want to see the blue.
This thread is doing okay Hot water under a boil pushes out oxygen when you see the βwavesβ in it simmer up.
You can scorch your tea an damage it if the water runs to low an heat to high.
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