So, sitting here with a slow cooker full of San Pedro chunks doing it's thing overnight, was wondering how much and what type of acid (per vol. of water) you guys use to acidify the soup during the extraction process?
Any other handy tips for the cooking process?
I cut mine round the outside so I'm left with a pile of strips of dark green skin. I leave the waxy layer on as I am lazy and don't mind a little vomit. The flesh is discarded. I cut the strips into small chunks and chuck them in the slow-cooker. After they're all chopped I give 'em a rinse and then cover (just) with water. I make a note of how much water (roughly) I use and then add about a tsp. of citric acid for each litre of water. Then flick the 'on' button.
After at least 12 hours (usually 24) I come back to it. People say it doesn't need this long, but personally I figure that I have the time and don't wanna waste any mesc. I strain it (through a kitchen sieve, it's only chunks so don't need anything fine), and then chuck it in a clean pot.
Simmering at a low temp for several hours reduces the large volume down to a drinkable quantity (I like about 100mL per trip, but this is up to you - maybe you prefer one shot of highly concentrated vomit-taste, or a whole litre of weak spew-juice).
Freeze the resulting drink (makes it a little bit less yuck to drink) and serve chilled. Enjoy!
PS Lookin' forward to a little mescaline tea!
Any other handy tips for the cooking process?
I cut mine round the outside so I'm left with a pile of strips of dark green skin. I leave the waxy layer on as I am lazy and don't mind a little vomit. The flesh is discarded. I cut the strips into small chunks and chuck them in the slow-cooker. After they're all chopped I give 'em a rinse and then cover (just) with water. I make a note of how much water (roughly) I use and then add about a tsp. of citric acid for each litre of water. Then flick the 'on' button.
After at least 12 hours (usually 24) I come back to it. People say it doesn't need this long, but personally I figure that I have the time and don't wanna waste any mesc. I strain it (through a kitchen sieve, it's only chunks so don't need anything fine), and then chuck it in a clean pot.
Simmering at a low temp for several hours reduces the large volume down to a drinkable quantity (I like about 100mL per trip, but this is up to you - maybe you prefer one shot of highly concentrated vomit-taste, or a whole litre of weak spew-juice).
Freeze the resulting drink (makes it a little bit less yuck to drink) and serve chilled. Enjoy!
PS Lookin' forward to a little mescaline tea!
