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Re: Stoned Gummys tek (Gummies from stones/sclerotia) [Re: ReverendMyc]
    #28802563 -

I’ve gathered all my supplies but upon rereading the whole thread @ReverendMyc I saw on page 6 you had updated the recipe to add sorbitol and white sugar and removed the agar. Also there’s less citric acid. Those changes weren’t noted or mentioned in the OP. What’s the difference?

My planned general recipe is:

2 g carnauba
38 g MCT oil

165 g white sugar beet syrup (equivalent of corn syrup)
2 g potassium sorbate
14-15 g citric acid (or equivalent 2:1:1 citric:malic:tartaric acid blend)
4 g agar agar
54 g unflavored gelatin
184 ml liquid (1:2 undiluted cordial:tea)

To make ~252 ml mixture for 126 cube gummies at 2 ml each

Questions:
-Do I need to melt the agar agar separately in a bit of water and then add it in, since it melts at a higher temp?
-Can I add some spices to the tea such as anise seed and star anise? I also have salmiac powder (ammonium chloride, the salty ingredient in salty licorice) which I’d to add in as well.
-The drink cordial is made of berry juice, sugar, and lemon juice. Nothing else. For a juice drink you are meant to dilute it 1:4. However as you suggested above, I’m thinking to dilute it 1:2 with the tea. It’s not very viscous undiluted, but it is essentially simple syrup and fruit juice. I was going to count this cordial/tea blend as the entire 184 ml of liquid. But will this extra sugar mess up or change the consistency when used in the liquid part of the recipe?

I decided that I’m not doing a dry run, I’ll just make one tray of microdose gummies which will use up only 4 g of dried semperviva for this recipe at a dose of about 0.032 g dry weight per gummy, which was about 0.3 g wet, which for me was a good semperviva microdose. (Not sure what that ends up being in actives)

Thanks!


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An hour and a half later, I was beginning to feel definite effects
Subjective Effect Index: comprehensive map of all potential psychoactive experiences

Edited by Mycodemus (06/06/24 04:49 PM)

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Re: Stoned Gummys tek (Gummies from stones/sclerotia) [Re: Mycodemus] * 1
    #28802762 -

Sorry to be quick as I am in the car waiting at a border crossing. Slight variations won’t cause big differences. I keep working towards perfection but as long as you use enough gelatin you will end up with usable gummies. All the changes I make are trying to close in on the taste and texture and stability of name brand candies.

Looks like your plans a solid.


--------------------
Stoned Gummys | BRF Pucks | Primo Reusable Plates | Easy LI 4 Preserv & Propo
"Psychedelics are powerful substances. Nothing that powerful is completely safe... and nothing completely safe is that powerful!" - Abigail Calder at ALPS 2023
Don't Panic

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Re: Stoned Gummys tek (Gummies from stones/sclerotia) [Re: ReverendMyc] * 1
    #28802969 -

ReverendMyc said:
Sorry to be quick as I am in the car waiting at a border crossing. Slight variations won’t cause big differences. I keep working towards perfection but as long as you use enough gelatin you will end up with usable gummies. All the changes I make are trying to close in on the taste and texture and stability of name brand candies.

Looks like your plans a solid.


Thanks! I’m definitely aiming for long-term stability as a main goal, but making cool flavors and getting a good texture would be pluses.

I love salty salmiac licorice so I’m definitely going to give making shroom versions of those a real shot once I get the general gummy steps down. I ordered some dark molasses which I hope is equivalent to blackstrap molasses (sort of hard to find here), some powdered licorice root/extract (which I also like to use in regular black tea as a no-cal sweetener), and I already have the salmiac powder, but that could be left out for sweet/non-salty licorice. Anise seed, star anise, fennel seed, and maybe even black cardamom could also round out the licorice flavor if steeped/simmered with the tea component. Licorice also pairs well with fruit like raspberry or strawberry, honey, chocolate, and even spicy chili. You could get exotic and add vanilla powder or tonka bean, or other things like green cardamom, nutmeg, long pepper, pink pepper, allspice, etc etc. Also, it’s always opaque black so clarity isn’t necessary.

Pretty excited by this idea obviously haha, I hope it works.

Will update with recipes as I try them. 😎


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An hour and a half later, I was beginning to feel definite effects
Subjective Effect Index: comprehensive map of all potential psychoactive experiences

Edited by Mycodemus (06/06/24 07:43 PM)

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Re: Stoned Gummys tek (Gummies from stones/sclerotia) [Re: ReverendMyc] * 1
    #28803363 -

Exactly this... I don’t introduce actives until I technically have store level candy or better.

It took me months and many batches for my son before I was happy with the recipe and after all that I added more gelatin to my recipe one day and preferred the texture so I changed the recipe again.

It's all about the taste, the actives just happen to be there :biggrin:

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Re: Stoned Gummys tek (Gummies from stones/sclerotia) [Re: DERRAYLD]
    #28803415 -

Cool :smile: I’m still curious as to whether it’s a good idea to melt the agar separately in something like 50 ml of water, since it melts at a higher temp than gelatin, then stir it into to the heated gelatin mixture? I might be overthinking this 😅


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An hour and a half later, I was beginning to feel definite effects
Subjective Effect Index: comprehensive map of all potential psychoactive experiences

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Re: Stoned Gummys tek (Gummies from stones/sclerotia) [Re: Mycodemus]
    #28803417 -

You should be taking your sugar to a temperature higher than agar requires anyway.

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Re: Stoned Gummys tek (Gummies from stones/sclerotia) [Re: DERRAYLD]
    #28803418 -

DERRAYLD said:
You should be taking your sugar to a temperature higher than agar requires anyway.


I see, do you know what temperature exactly? I can use a thermometer.


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An hour and a half later, I was beginning to feel definite effects
Subjective Effect Index: comprehensive map of all potential psychoactive experiences

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Re: Stoned Gummys tek (Gummies from stones/sclerotia) [Re: Mycodemus] * 1
    #28803421 -

You can use this handy reference chart, my candy thermometer has a plastic sheet with these values on.



I generally work between 115C - 120C although this chart says gummies should be done at 121C, not sure how specific that is because I tread a fine line between caramel and the correct candy consistency.

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Re: Stoned Gummys tek (Gummies from stones/sclerotia) [Re: DERRAYLD]
    #28803427 -

DERRAYLD said:
You can use this handy reference chart, my candy thermometer has a plastic sheet with these values on.



I generally work between 115C - 120C although this chart says gummies should be done at 121C, not sure how specific that is because I tread a fine line between caramel and the correct candy consistency.


Thank you! I’m confused because the OP recipe and the page 6 recipe aren’t the same ingredients or procedure, and there’s no mention of cooking to 120 C (it says do not simmer or boil). But cooking to candy temps makes sense.

So with that in mind, how does the following process sound:

Quote:
Prepare molds with carnauba oil mixture.

Make tea as described in OP and reduce to ~125 ml, chill in ice bath. Once cool, add 62 ml undiluted cordial to bring volume to ~185 ml liquid. Bloom gelatin in liquid.

In a pot, combine white syrup, potassium sorbate, citric acid, and agar, bring slowly to 115-120 C, stirring gently with silicone spatula to avoid making too much foam. Remove from heat when up to temp, and add bloomed gelatin/tea mixture to pot. Stir gently until gelatin is melted.

Pour into molds prepared ahead of time with carnauba oil mixture. Follow OP/page 6 recipe procedure from there.


I was thinking, since the cordial is basically juice simple syrup, I could add that to the candy pot boil, but it’s also a lot of water, plus the juice is unprocessed and I’m sure it would “cook” the fruit flavor. Also I feel like if you are cooking sugar to candy temps, there usually isn’t much water involved. So does the procedure described above seem ok?


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An hour and a half later, I was beginning to feel definite effects
Subjective Effect Index: comprehensive map of all potential psychoactive experiences

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Re: Stoned Gummys tek (Gummies from stones/sclerotia) [Re: Mycodemus] * 1
    #28803431 -

I know most of the recipes on the shroomery don't talk about sugar temperature but it's a very important part of candy making.

You cook candy with water before adding anything that can't hold heat.
So I dissolve the sugar in the water whilst heating and then add the corn syrup and reach temp, reduce heat and add gelatin and remainder of Ingredients like potassium sorbate, citric acid, etc.

So what you're describing sounds fine.

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Re: Stoned Gummys tek (Gummies from stones/sclerotia) [Re: DERRAYLD] * 2
    #28805513 -

So I made my first batch, my technique is not perfect but I know where to focus improvement.

2 g carnauba
38 g MCT oil

-Melt, and Brush silicone mold with mixture.

4 g semperviva, dried and roughly ground in mortar and pestle, double extracted in a total of about 800 ml water, reduced to ~70 ml tea
2 drops MCT oil
122 g black currant drink cordial, undiluted, to equal ~190 ml liquid total
54 g unflavored gelatin

-Add ground mush to water in a pot. Add 2 drops oil to help reduce foaming. Reduce, strain through a brewing bag into a container in ice bath. return mush to pot with 200 ml water, reduce again, strain as before. Return all tea to pot and reduce. (I meant to reduce to about 125 ml but it ended up being about 70 ml.) Return to ice bath. Top with 122 g black currant cordial to bring liquid amount to ~190. Sprinkle with powdered gelatin, but it was a lot of gelatin so despite instructions not to stir, I had to stir to incorporate.

165 g white sugar beet syrup (equivalent of corn syrup)
4 g agar agar

-Add syrup to pot and sprinkle agar on top. Stir to incorporate and start heating. I used a thermometer to see that it got up to a high of 121C.
*my timing was a bit bad as the gelatin needed more time to rest and the sugar heated quickly. I had to lower the temp here a few times before bringing it all the way up to 121)

2 g potassium sorbate
15 g 2:1:1 citric:malic:tartaric acid blend
1 g table salt (to balance the sugar)

*I had measured and blended these dry ingredients together in a dish beforehand. However my potassium sorbate was quite grainy, like kosher salt. I should have ground it to a powder in my mortar and pestle as it was very hard to incorporate, next time I’ll make sure all of these ingredients are finely powdered. I’m also wondering if it’s a better idea to add these to the tea/cordial to dissolve right before adding the gelatin to bloom*

-Once sugar is to temp, remove from heat and add powdered ingredients, stirring well. *the powdered ingredients didn’t want to incorporate, especially the larger grains of potassium sorbate* Add gelatin mixture.

*here I actually added the sugar to the gelatin which was a mistake, I ended up returning it all to the pot to warm back up. The sugar got lumpier in a soft ball and was hard to incorporate. Next time I will just add the gelatin right to the sugar in the pot and heat gently at once*

-Heat gently to incorporate gelatin and powdered ingredients, stirring constantly with silicone spatula.. *I had an issue with the sugar and powders lumping up and not wanting to incorporate, probably because of how I added the ingredients. I had to stir quite a bit.*

-once incorporated, pour into spouted vessel and fill prepared molds.

*I had a little extra, the mold is 126 cubes at 2 ml each, and I had about 17 ml over which is in the cup at right… although I did see an unincorporated bit of sugar or something which plopped into the cup at the very end of the pour. You can see I poured from left to right (top to bottom in this pic) as the foam gradually dissipated.*

-Let set for about 15 minutes, then into the fridge overnight. Will air cure tomorrow, then do final carnauba oil coating before packaging in Mylar pouches with desiccant packs.

So, I dosed these at ~0.3 wet grams a piece for microdosing. For my therapy sessions I usually take 1.3-1.5 wet grams, so that should be 5 gummies. Probably should have added just a bit more mushroom for losses, like maybe 0.1-0.2 dry gram more, but it was the first run, so now I have an idea for improvements needed. Will see how they are re:dosage upon test driving these on Monday for therapy.

Oh and they are DELICIOUS… I licked the spoon since I know they weren’t so potent. Tastes like sour black currant, no mushroom flavor at all.



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An hour and a half later, I was beginning to feel definite effects
Subjective Effect Index: comprehensive map of all potential psychoactive experiences

Edited by Mycodemus (06/08/24 07:30 PM)

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Re: Stoned Gummys tek (Gummies from stones/sclerotia) [Re: Mycodemus] * 2
    #28806479 -

I made another batch today, with the aforementioned tweaks. I will come back and edit in my entire process step by step but I’m pretty exhausted now. Making the tea seems like the longest process, so the idea to make tea into ice cubes for later candy making is one I’ll consider if I don’t want to spend the whole day in the kitchen. But I also started out making ginger tea from fresh ginger, to use as the water for the mushroom tea. So that added some time to the process as well.

I made note of and made an effort to take care with temperature, so I aimed for 121C with the syrup/agar, although it got out of hand at the end and went up to about 130. Need to have an ice bath on hand for next time.

Also this time my timing with everything was much better. Mise en place is the way to go with this.

This time I added the gelatin mixture to the hot sugar bit by bit, slowly by tablespoons (like tempering eggs), stirring with each addition, and that made incorporating into the hot sugar easier. I tried not to go below 55 or above 70, but I think I might have accidentally have gone above 70 C at the very end, above which gelatin breaks down. After pouring they weren’t setting up as quickly as yesterday’s batch; however, at the end of the pour I again noticed some undissolved clear chunks which I’m not sure were gelatin or agar. I’m starting to suspect it’s probably agar, not sure what to do about that, but next time I’ll try heating the agar in water first, and then adding the syrup to that. Anyway, those chunks went into my little overflow cup on the side, after I filled the whole silicone tray, so they are denser than the rest of the mixture.

I checked on them after they went into the fridge, worried that they wouldn’t set up, but luckily they seemed firm like the last batch. If they end up melting at room temperature then I guess I’ll keep them in the fridge for home consumption only.

I’m having fun with this! It’s very satisfying.



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An hour and a half later, I was beginning to feel definite effects
Subjective Effect Index: comprehensive map of all potential psychoactive experiences

Edited by Mycodemus (06/09/24 02:22 PM)

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Re: Stoned Gummys tek (Gummies from stones/sclerotia) [Re: Mycodemus] * 2
    #28822035 -



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Thank your postal workers when you see them. None of this would be possible without them.

Necessity is the mother of invention

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Re: Stoned Gummys tek (Gummies from stones/sclerotia) [Re: Mycodemus] * 2
    #28822765 -

Auto-Summary
This post summarizes a second attempt at making mushroom tea gummies, focusing on the process, challenges, and results. The author aims for 126 gummies with a 2 ml dosage of 0.3 wet grams of semperviva fruits. They experiment with ginger tea as a base and encounter issues like temperature control, agar dissolving, and potency loss. Despite these setbacks, the gummies taste good, but the author believes potency is affected. They suspect factors like mushrooms, tea process, acid addition, or heat from sugar. Next, they plan to try a cold water extraction. Overall, the post provides valuable insights into the complexities of making mushroom tea gummies and the importance of precise execution.

Mycodemus said:
I made another batch today, with the aforementioned tweaks. I will come back and edit in my entire process step by step but I’m pretty exhausted now. Making the tea seems like the longest process, so the idea to make tea into ice cubes for later candy making is one I’ll consider if I don’t want to spend the whole day in the kitchen. But I also started out making ginger tea from fresh ginger, to use as the water for the mushroom tea. So that added some time to the process as well.

I made note of and made an effort to take care with temperature, so I aimed for 121C with the syrup/agar, although it got out of hand at the end and went up to about 130. Need to have an ice bath on hand for next time.

Also this time my timing with everything was much better. Mise en place is the way to go with this.

This time I added the gelatin mixture to the hot sugar bit by bit, slowly by tablespoons (like tempering eggs), stirring with each addition, and that made incorporating into the hot sugar easier. I tried not to go below 55 or above 70, but I think I might have accidentally have gone above 70 C at the very end, above which gelatin breaks down. After pouring they weren’t setting up as quickly as yesterday’s batch; however, at the end of the pour I again noticed some undissolved clear chunks which I’m not sure were gelatin or agar. I’m starting to suspect it’s probably agar, not sure what to do about that, but next time I’ll try heating the agar in water first, and then adding the syrup to that. Anyway, those chunks went into my little overflow cup on the side, after I filled the whole silicone tray, so they are denser than the rest of the mixture.

I checked on them after they went into the fridge, worried that they wouldn’t set up, but luckily they seemed firm like the last batch. If they end up melting at room temperature then I guess I’ll keep them in the fridge for home consumption only.

I’m having fun with this! It’s very satisfying.




Delayed update, here’s the recipe for my second batch of gummies. My aim was to make one full tray of 126 gummies at 2 ml each, at a microdose level of 0.3 wet grams of semperviva each.

30 g grated fresh frozen ginger (next time will try 45 g)
500 ml water

Made tea from ginger, reduced to half then adding water 3 times. Strained out ginger, then used liquid for the mushroom tea.

4.2 grams dried semperviva fruits
Ginger tea, topped up with water to 500 ml
MCT oil

Crumbled up mushrooms by hand, then ground up a bit in a mortar and pestle.

Add liquid to pot, reserving ~100 ml. Add mushrooms to pot, carefully so not to kick up dust into the air. Rinse out mortar and pestle with remaining liquid to get all the bits. Scrape out with silicone spatula. Add 2 drops MCT oil to help prevent foaming. Bring to boil, reduce to high simmer. Cook uncovered, scraping down sides occasionally with spatula. Reduce to half over about 30 minutes. Strain through a fine brewers bag, squeeze out mush, and cool tea in ice bath. Then return to pot with 300 ml water and repeat process. Discard mush solids. Return all filtered tea to pot and reduce to 100 ml. Cool in ice bath.

While tea is simmering, prepare the following:

Grease gummy silicone molds with carnauba wax/oil mixture. Fuck using a brush, a gloved finger is the fastest and best method, at least for the cube shape kind.

2 g potassium sorbate
11 g 2:1:1 acid blend (2:1:1 citric:malic:tartaric) (or just use citric, but this gives more complexity)
1 g table salt

Grind finely in mortar and pestle. I still had issues with this dissolving, next time I will try dissolving in 25 ml hot water first before using in the recipe.

100 ml mushroom tea, cooled in ice bath
85 ml black currant flavored drink cordial, undiluted (for drinks, is diluted 1:4 with water)
54 g unflavored gelatin powder

Mix cordial into the tea. Sprinkle over gelatin and let sit 5 minutes. Then gently fold together so that all liquid is in contact with gelatin. Let sit 15 minutes. Should be like a solid rubber puck with no liquid pooling.

4 g agar agar (I had issues with the agar not dissolving properly, will try cooking it up in liquid first next time)
165 g white syrup
Thermometer

Add syrup to small pot. Sprinkle over agar and let sit 15 minutes (this didn’t help the dissolving issue, will cook the agar with water first next time)
Stick thermometer to pot and heat the syrup to 120 C, stirring and gently scraping down sides with silicone spatula. Remove from heat and cool immediately to 70 C. By tablespoons, add gelatin mixture to the pot, stirring gently but continuously and thoroughly after each addition. Keep the temperature below 70 C but above 60 (although you can go to 45-50 really). Crucial part is to not go above 70 C as you will break down the gelatin and it won’t set properly. Scrape down the sides as you go until all the gelatin is added and incorporated. Remove from heat and transfer to a spouted vessel for pouring into the molds.  Working quickly but carefully, pour into prepared mold. For me, this made a whole tray of 126 gummy cubes at 2 ml each, with an overflow of 15 ml.

Let set for 15 minutes, then transfer to the fridge. This next day, remove from molds, massage with a few drops of carnauba oil blend, and store in glass jar with desiccant packs.

———-

Now, these came out delicious, but somewhere along the line I didn’t get the potency I wanted. I’d aimed for microdoses at ~ 0.3 wet grams of semperviva each. But when I took 8 gummies a few days after I made them, it seemed more like about 1-1.2 wet gram than the expected 2.6. The mushrooms were dried properly and were fresh having only been dried the week before and stored in glass with desiccant.

I saw on another thread to expect a loss of potency of about 1:6, whatever that means.

I’m not sure if it’s due to the mushrooms, the tea process, the acid addition, or the heat from the sugar which didn’t go above 70 C.

It could’ve been some tolerance so I’ve cut back on the microdosing, but even after taking a break I tried my first batch again (which I wrote up a few posts ago) and though I aimed for 0.3, I’d say they’re maybe more like 0.1 or 0.15. I took 8 to start, then after 40 minutes which is when I usually feel effects coming on, I ate 3 more. The redose seemed to actually decrease any psychedelic effect. So although I got the mood elevation of a microdose, somewhere along the line I’m doing something wrong.

Fresh, the semperviva are very potent. I’ve tried the dried ones at very careful low doses and they seem fine. But the gummies almost seem like something special is missing. I dunno, like the soul is gone or something. So I wonder if multiple essential chemicals are being destroyed in the process somewhere. That said, I wouldn’t eat them like candy, they’re certainly not completely ineffective.

Next I might try a cold water extraction and see what happens.


--------------------


An hour and a half later, I was beginning to feel definite effects
Subjective Effect Index: comprehensive map of all potential psychoactive experiences

Edited by Mycodemus (06/22/24 04:18 PM)

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Re: Stoned Gummys tek (Gummies from stones/sclerotia) [Re: Mycodemus] * 2
    #28824807 -

Bummer that they didn't come out as potent as they should. Thanks for sharing, though. All data is good data in my book.

They shouldn't lose their "special" character. I have eaten mush fresh, dried and in teas both ways. I agree that fresh has a special character, but haven't tried gummies directly from fresh, except stones. So maybe there are entourage actives that are more sensitive to heat or the other ingredients. The gummies from fresh stones seemed to keep their same trip properties.

I deliberately tried to dose three different species to 10mg actives per gummy this time. However, I also tried to do a shorter simmer in hopes of getting clearer more attractive gummies. Well the color was better, but I don't feel like all of the potency transferred to the tea. So they were weaker than I had hoped.

I know I keep saying I am going to update the OP, but I really want to nail down these variables to get the best result. Prioritizing potency, shelf stability, then  flavor, texture and finally color. The texture and color thing is just vanity and if I need to sacrifice them for potency and stability, I will. But the last batch showed improvements in the last three at the cost of potency, which is not acceptable. So the journey continues.


--------------------
Stoned Gummys | BRF Pucks | Primo Reusable Plates | Easy LI 4 Preserv & Propo
"Psychedelics are powerful substances. Nothing that powerful is completely safe... and nothing completely safe is that powerful!" - Abigail Calder at ALPS 2023
Don't Panic

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Re: Stoned Gummys tek (Gummies from stones/sclerotia) [Re: ReverendMyc]
    #28827919 -

I agree on all data being valuable, I hope to be able to contribute to the data available however I can, hence my notes. :smile:

I took three gummies from my first batch today after taking a tolerance break of over a week. I’m starting to suspect a steady loss of potency which seems to be dropping pretty quickly, considering. I don’t understand how or why this is happening since the anecdotal data in here has pointed otherwise. They’re stored in a glass jar with two 1 gram desiccant packs in a dark cabinet at room temperature, around 22 C.

I’m ready to harvest the second flush of my semperviva boxes. I’d like to try cold brewing tea from fresh mushrooms, add the cordial and bloom the gelatin from that, then add the gelatin as detailed in my second batch by tablespoons to the syrup mixture, but at 50-60 C. Other than that, I’ll keep the other steps and ingredients the same just to see what happens for science.

Any suggestions for how to best make a well-extracted cold brew tea?


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An hour and a half later, I was beginning to feel definite effects
Subjective Effect Index: comprehensive map of all potential psychoactive experiences

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Re: Stoned Gummys tek (Gummies from stones/sclerotia) [Re: Mycodemus] * 1
    #28827952 -

I can't see a problem with your procedures. My wife's favorite subtrop gummies are over a year old and still holding on to their potency. I think it has declined some, but 1 gummy still gets me yawning in 30 minutes and dancing in an hour.

I switched to adding the acid to the sugar mix instead of the tea, like you did, to prevent converting too much psilocybin to more vulnerable psilocin early in the process. I see that you do that as well but I mention it because you are going from fresh, which contains more psilocin. Just spitballing, though. I don't really think that drying somehow stabilized the actives, but it is the only thing that stands out as different to what I have been doing.

I did not have much luck with my one attempt at cold brew. I placed fresh mush in a container that I repeatedly froze and thawed based on something I read. It did create a dark blue tea, but it was not very potent, so I didn't pursue that line. Looking back at that journal, I think that I sabotaged it by not using it for a couple of weeks. Knowing how the fast ice bath versus how the fridge cooling seemed to weaken the tea makes me think that I should revisit this experiment... some day.


--------------------
Stoned Gummys | BRF Pucks | Primo Reusable Plates | Easy LI 4 Preserv & Propo
"Psychedelics are powerful substances. Nothing that powerful is completely safe... and nothing completely safe is that powerful!" - Abigail Calder at ALPS 2023
Don't Panic

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Re: Stoned Gummys tek (Gummies from stones/sclerotia) [Re: ReverendMyc]
    #28828010 -

Interesting. What would you do differently for cold brew if you were to make it now? From the studies I’ve read it seems like freezing breaks down the actives, especially in fresh, although on here anecdotal results on that seem mixed.

What do you think would happen if I blended fresh mushrooms in water? Would it be better to use right away, or leave to steep a few hours or overnight? Filter out the solids or use as-is? Better to use it before it turns blue, if possible? Is color a reliable indicator of anything?

For my first batch I did add the acid and potassium sorbate to the syrup mixture to avoid activating the tea, but it was very difficult to get it to dissolve. On my second batch I ground it finely in my mortar and pestle, then added them to the tea and cordial right before blooming the gelatin as I figured like you said the gelatin would bind the reaction. However again I found that the powder wouldn’t dissolve well even after grinding it finely—the powder was easy to see against the dark red of the cordial. I don’t have a way to test potency so I don’t know if there is similar potency loss in the two batches (which I’m just judging perceptually at low to very low doses anyway, which could possibly be set/setting/sleep/whatever).

Next I would like to try fully dissolving the acid and pot sorbate in a tablespoon or two of hot water, then add that to the syrup as it’s heating. I hypothesize that if the acid is indeed affecting the potency somehow then this is probably the best solution to that problem as well.

But I am also wondering if my using a 2:1:1 acid blend of citric:malic:tartaric is somehow making a difference in potency as opposed to just plain citric; maybe malic and/or tartaric acids are more reactive with the actives for some reason?

I will probably leave out the agar next time too as that seemed difficult to get it to melt in the syrup as well; I got hard clear granular chunks at the end of both pours which I assume is undissolved agar. And if that’s the case then it wasn’t contributing much anyway so might as well not waste it.

There’s a lot of variables at play here obviously. I’ll keep reporting back here as I keep experimenting. :smile:


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An hour and a half later, I was beginning to feel definite effects
Subjective Effect Index: comprehensive map of all potential psychoactive experiences

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Re: Stoned Gummys tek (Gummies from stones/sclerotia) [Re: Mycodemus] * 1
    #28828053 -

Right. Only testing will tell.

I think that freezing fresh ruptures the cell walls exposing the actives to potential oxidation. So the freezing itself is not the culprit. But once the actives are released into the water, the faster they are bound up to prevent oxidation the longer they will last.

Based on that, I would think that blending fresh mush in ice water and making a slushy that you allow to melt in the fridge MIGHT be a good method for cold extraction. But that is pure speculation. I would strain that and squeeze as much as possible through a brewers bag or cheese cloth. I am guessing that this would result in a blue juice. The blueing would indicate lost psilocin, so I would recommend moving quickly to combining into the gummy mix with the results. This might be simple to test with a single shot dose of fresh mush and a blender. If the extracted juice is at least as potent as tea we may have a winner. But all of that is just untested theory and I don't think heat is the problem since some of my most potent gummies have come from very long hot tea reductions.

I am still not 100% satisfied with my extractions, though. Tea reduction from dried fruit has been the most reliable for potency, but not great for texture and appearance. So far, the Aeropress, masticating juicers, squeezing through coffee filters, cheese cloth, and brewers bags have all been a lot of work for functional but non-stellar results. So that is fine for dried fruits and fresh stones, but I want it all and won't stop until I figure it out.


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Stoned Gummys | BRF Pucks | Primo Reusable Plates | Easy LI 4 Preserv & Propo
"Psychedelics are powerful substances. Nothing that powerful is completely safe... and nothing completely safe is that powerful!" - Abigail Calder at ALPS 2023
Don't Panic

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Re: Stoned Gummys tek (Gummies from stones/sclerotia) [Re: ReverendMyc]
    #28841378 -

Rev, do you have any ideas on how to make this recipe vegan? The gelatin puts off a lot of people from trying gummies since so much of this community is plant based in some form. It's so hard to find a good gummy recipe based on plant gels

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