Dose - dry San Pedro Tissue 1st timers

[Phillfloyd]

Hi there SWIM has looked at many posts on many sites and still is unable to find an answer to their specific situation.

SWIM is planning to brew 250g's of SP tissue got from what SWIM believes to be a pukka supplier and share with 3 others meaning 60g's each.
It would be the first time ANY of them have drunk SP tea, but they are no strangers to other substances.

What SWIM has is pieces of skin (light green) that have wafer thin pieces of flesh on the inside.

Trichocereus pachanoi tissue as advertised on a shamanic-extracts web site.

Now SWIM has read that 100g dry SP would be 300mg mescaline meaning 60g would just about get SWIM above the threshold, but SWIM has a feeling that that is worked out using the whole cactus and not just the skin and tissue just under the skin.

So is 60g enough, too much, or not enough?

The method SWIM will be using to cook the SP will be in a slow cooker for 24hrs in a 3/4 distilled/spring water 1/4 freshly squeezed lemon mixture,
then squeeze out as much from the stewed skins, then maybe reduce the juice.

Any help and advice would be great and I look forward to posting my experience.

[Coconut]

60g is fine, although it does depend on the potency of the cactus which varies per specimen. The hard core of the cactus is often discarded as it is difficult to work with; the skin and the supple flesh underneath it are best to focus on.

[Phillfloyd]

Thank you, yes what SWIM has is 250g of just skin and supple flesh, no hard core or anything like that. SWIM believes it may get sold on some websites as cactus pot pourri.

[Phillfloyd]

On Tuesday SWIM took 200g of Dry San Pedro tissue (the skin mainly and about 5mm of flesh n the inside of the skin) and soaked it in 1 1/2 pints of spring water and added 1/2 pint of freshly squeezed lemons and left it to soak for a few hours, Then SWIM put it into the freezer overnight and in the morning took it out to thaw, later that day after it had thawed SWIM again placed in freezer over night and on Thursday morning took it out to thaw once more.
Thursday evening SWIM boiled a couple of litres of spring water and added the thawed Pedro and put in slow cooker for 24hours on high and then another 12 hours on low, totalling to over 36 hours of cooking time, Adding water if and when needed.
The smell is quite distinct in SWIMs house but the longer SWIM used the slow cooker the better the smell got.
An hour ago SWIM strained the brew through a pillow case and SWIM is left with a brown sweetish smelling (but not looking) Tea.
SWIM strained squeezed pressed and mashed the stewed flesh, SWIM foubd the more he strained the thicker and creamier and stickier the juice was.
SWIM has put the juice to one side and is now Putting the the strained SP into the pressure cooker for 30mins + 20mins + 15mins just to be sure all the goodness has been extracted.
The last time SWIM strained the tea/sludge from the pressure cooker SWIM spent quite a while making sure SWIM had squeezed pressed mashed mushed and squashed the pillow case as to not leave anything.
Before swim put SP in slow cooker SWIM put it in a blender and it looked like a stewed smoothie, SWIM has just opened the pressure cooker to find sludge, green nasty horrible sludge, (yummy)
SWIM then reduced the strained juice which didn't smell as foul as SWIM thought but SWIM has not tasted it yet.
SWIM used all in all 5 Litres of spring water and it has reduced down so far to under 1 litre, SWIM is hoping to reduce it down to 1 pint.
SWIM noticed a line of salt? around the watermark of the slow cooker so SWIM added that to the reducing pot.
When reducing SWIM never allowed the tea to boil, SWIM used a wok and just allowed the tea to reduce gently. (the longer a meal takes the better it is SWIM believes)
SWIM is now reducing some more and will let you know when the tea is about to be drunk.

Phillfloyd added 77 Minutes and 24 Seconds later...

SWIM ended up with 12floz of chocolatey bitterness that was divided up ino 4 equal amounts and drank with 3 friends.
We are now just waiting.
SWIM will be in touch