TEK - Brewing Poppy Beer

[Potter]

So PST is weak, and requires a large quantity of liquid, as cooking down isn't an option. This would seem to make it an ideal candidate for beer making. As long as the alcohol content is kept low to moderate, the synergistic effects would allow for a smaller serving size and a wide range of admixtures.

Concerns:
1. Possible breakdown of opiates in the processing.
2. Oil removal from the PST before production.
3. Poppies might have anti-yeast properties.
4. Increased nausea, chances of OD.
5. Going down like a bitch with trumped up charges and shitty reporting.

Possible solutions:
1. Doesn't seem likely, Recipes using wild lettuce use add the resins at the beginning. If there is an undesirable loss of product, making the tea with a brewed beer, before bottling could work but leads to...
2. If added to the mash, simply super cool tea after straining and remove top layer with paper towels, this should reduce solid fats. If it is required to be added later, this is going to be an issue. Not that food grade Sodium Lauryl Sulfate is easy to get, or desirable, but some sort of surficant might be needed. Charcoal filtering springs to mind, but it might also remove active ingredients.
3. As in 1, seems unlikely, but with the increased concentrations of alkaloids, stronger yeasts might be a worthy investment, of course they might eat the opiates...
4. This product will require careful testing, large batches are probably desirable for quality control. Like henbane beer, select what you plan on drinking ahead of time and put the rest away. Nausea can be solved with ginger, more in Admixtures.
5. Don't let anyone know what's going on. Heard this guy was ratted out, Lord knows what sort of lowlife it takes to turn you in on something like this.

Ingredients:
Nobody tends to use 1/2 pound of seeds in 2 quarts of water for PST, yielding two to three doses. With this ratio of as a base, nobody hopes to produce 12 doses of enhanced product per gallon.

1.2 gallons of water (some will be lost in processing)
4 fresh limes, peeled, seeds removed, macerated
1 pound poppy seeds
2 pounds sugars Dark browns, cane sugar, agave nectar, the more varieties of sugar, the fuller the flavour, avoid refined.
packet of yeast

Make your tea with the lime, steep, strain, chill and blot surface. Warm up slowly, adding sugar, do not let get past body heat. Add yeast. Let ferment a week, week and a half until bubbler slows down. Bottle and serve in a week. Might be worth carbonating, but oils may interfere.

Admixtures:
Ginger medicates nausea, covers flavour, goes well with lime. Really can't go wrong with ginger.

Cloves, nutmeg, cinnamon, allspice, warming spices should be used in small quantities lest they become overwhelming, especially tasty with ginger.

Cannabis quells nausea but presents other issues. If added to the mash after the oils are blotted and removed before bottling, this relative of the hops should release some of it's active ingredients into the alcohol as it is produced. It has been suggested that soaking the herbs in tepid water for an hour may help remove undesirable chlorophyll and other flavour agents. No matter what you do (unless it involves 90 proof being added to the final mixture) there will be a large loss of THC, but it could be worth it.

Honey added before bottling could be wonderful, especially if a higher sweetness is desired.

Yarrow has supposed synergistic effects with alcohol, might be a good bitter.

Well this is all there is as of now. Got the supplies to start running experiments, be back in a few weeks with the results.

Love.
Potter.

Reputation Comments on this post:

great idea if SWIMs parents dont drink it