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Amazon Shop: Pressure Cooker, San Pedro, Scales

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Registered: 06/28/03
Posts: 961
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newbie question about san pedro syrup
    #3361560 - 11/14/04 09:46 PM (13 years, 7 months ago)

Its my first time making the syrup and I want to go over the exact procedure to make sure im not drinking poison(probably an ignorant thought) First I sliced up the pedros that were sitting in my room for 2 weeks and blended them with water, 3 kilos. I poured all the contents into a slow cooker and put intervals of high cooking and low cooking between every hour for 4 hours. Afterwards I strained the pulp that seemed not to float to the top anymore through a t-shirt. I turned on mark farina's "Air farina" track 9 and grooved. I strained about a whole pitcher's worth of dark green liguid, I set it on warm for 3 hours then on keep warm over night. Next morning around 12 oclock it was steaming and the weight decreased greatly. I stored them in bottles until I got back from work and boiled it on medium for 3m's. I ended up with a pitch black liguid that was not at all syrupy but was reduced to 1/20th of a vitamin water bottle. How should I dose this and is it okay to put in fridge till next week? I would greatly appreciate your help.

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Registered: 09/16/03
Posts: 6,056
Loc: El Paso, TX Flag
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Re: newbie question about san pedro syrup [Re: Jon]
    #3361861 - 11/14/04 11:12 PM (13 years, 7 months ago)

I would get your hands on a scale and weigh it then divide it as a dose for every 2-3 pounds of logs you put in.

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Amazon Shop: Pressure Cooker, San Pedro, Scales

Mushrooms, Mycology and Psychedelics >> The Ethnobotanical Garden

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