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Join Date: Jun 1976
Posts: 4,423
| Amanita Cultivation in Grape Juice ?
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Originally Posted by NeoNaut An new take on amanita growth. - 20th June 2006, 07:51 PM
"I created this tribe after having the unique opportunity of working with ethnobotaist/mycologist/author Donald E. Teeter. He's been studying the Amanita for many years. Through extensive research and experiments, Mr. Teeter has uncovered the lost knowledge and ancient alchemy of Amanita Muscaria, also known as "Soma" and 107 other Sanskrit names.
It has been a myth for about a hundred years or so (since the beginning of mycology), that one cannot grow or cultivate Amanita Muscaria. We now know that this is inaccurate. Mushrooms are the fruit of the fungus, whereas it's mycelium would be considered it's root system and actual "plant" one might say. Mr. Teeter has found it possible, in fact anyone can do it, to regrow the mycelium. With this mycelium, you can grow it in grape juice, or on barley grains, which will end up being chock-full of ibotenic acid. Ibotenic acid is found in fresh AM specimens. When dried, the Ibotenic Acid decarboxylizes into Muscimol, the psychoactive constituent of AM. Ibotenic Acid that you grow in grape juice, or whichever medium you choose, can be heated to convert it into Muscimol. You are now left with Muscimol Juice, that tastes great, and gives some of the most curious and fascinating experiences. The experience can be as mild as cannabis, or could become psychadelic, depending upon the potency and how much you drink. I forgot to mention, that when grown on barley grains, you can then make bread out of it. Since the mycelium grows larger in the grape juice and barley grains, you then can take that mycelium to innoculate more juice or grains, and can continue to do this over and over. This is why the ancients called it the The Immortal God.
Now, this has raised a great debate and question about Jesus and Christ. It is obvious to me, that this is how Jesus made The Living Bread, capable of making thousands of loaves of bread. It also makes sense how one could turn water into wine.
In Donald E. Teeter's book: "Amanita Muscaria; Herb of Immortality", the author explores these matters. Giving many examples, references, and almost un-deniable theories about every major religion.
If we are all sparks of The Divine, how can one be seperated as "The Annointed One"? Why did Jesus speak of The Christ in third person? In my opinion, if we are all emanations of God, the only true "prophets" (God on Earth) are sacraments.
These are subjects that I am ecstatic about exploring with all of you. This ancient knowledge goes much deeper than I can post on one thread. I hope to help everyone create their own Holy Grail, Amanita Wine, Soma, and gain input from everyone in an open discussion.
Like I said, this is a basic intro. I would love to hear what everyone else knows about amanitas.
Namaste.
T-doe" | Quote: |
Originally Posted by Stephen Peele Hate to be the one to tell you.....this is all a bunch of crap.
Amanita muscaria has been maintained for many years on PDA.
It is the preferred method of the ATCC Culture bank for some 50 years.
Never grape juice. The fugus he grows on grape juice produces
black spores...........What color are Amanita spores? White
Also, I did articles many, many, years ago about how to clone Amanita.
Only the cap tissue that is connected to the gill of any Amanita, will
transfer to agar.....Now that you have heard the truth from someone
who really knows, please do go on with yourself.....for the Teeter
thingy is no more than gibberish and I am shocked at how you put it
here.....being a global mod that is. slp/fmrc | Quote: |
Originally Posted by Stephen Peele I have recently collected some Amanita muscaria. I have fresh spores and fresh dried mushrooms. I am thinking that grape juice bought in a can is pasteurized like the tek calls for. I will begin research on this tek. I will use both dry mushroom and spores. Any other helpful information will be appreciated............Temps, time and so on. It is time for the truth. Also it is worth mentioning that I did an article not too long ago on toxins. It is now known that some new toxins will appear when known toxins are heated. Waiting for any input. I will get the canned grape juice today........slp/fmrc | Quote: |
Originally Posted by Stephen Peele I went collecting Amanita muscaria today on a 20 acre plot of pine trees I have been maintaining for 17 years now. I collected some really nice ones. The grape juice I bought was in small serving size plasic bottles. It stated it was pastuerized. I placed fresh cap sections, dried cap sections, spores, and stem parts all in separate bottles of juice. I figured the juice bottles were clean, so I just used them removing the cap only for brief second. I also placed fresh Amanita muscaria in zip-lock bags and added grape juice to watch for any mycelium revertation. They are in a dark place about 65 Degrees F. I will move them later tonigh to a dark room at 70 Degrees F, and place air filter on bottles.
Whatever it may be worth, our next #19 "TEONANACATL", The International Journal of Psychoactive Mushrooms (TEO) February 2006 Issue will have freshly collected Amanita muscaria spore samples affixed in a plastic sealed envelope as the Journals's free spore sample.
What has caused me to even bother with this, was something I read the other day. People are growing Psilocybe cubensis mycelium from spores out on Fly Paper!!?? But I will still be more bafooned to see Amanita grow out on grape juice........waiting for any tips......and what to do next. Someone wanted me to try this, now I am trying so lets get some help. For I surely have never grown mushrooms on grape juice.......slp/fmrc | Quote: |
Originally Posted by Mjshroomer Rawkcuf asked about selling ibotenic acid.
Jonathan Ott did this one year.
He was able to convert 3 grams of ibotenic acid for research labs.
It takes from 100 to 125 pounds of Amanita muscaria and/or A. muscaria var. formosa to produce one dried gram of ibotenic acid.
And Ott was only able to produce 3 grams in one year of the processing of the chemicals.
Thus making it highly expensive and hardly worth his time.
I may have amswered this before.
Then finding anyone interested would be hard. There is not much market for it scientifically.
mjshroomer | Quote: |
Originally Posted by Stephen Peele I gave the project a little glance just a few minutes ago. On two of the floating fresh caps, there were signs of several small cotton patches. I have seen this mushroom do this before, revert back to mycelium when kept moist. I have found out that grape juice does have glucose sugars, is acidic. When ever I have pulled pH on soil samples in pine tree forest, they are acidic also.......Starting to feel like Jesus must have, when he did this....grin. slp/fmrc | Quote: |
Originally Posted by Stephen Peele Small white growths now from the dry caps that were done. I guess in a few more days I will determine mycelium or contaminants. So far, trying to duplicate this operation maybe as Jesus did, I think I was still more sterile. But, using wild collected samples, in whole parts, if the grape juice is going to work, it must not meet contams need. If it does, I don't see how anyone 2000 years ago would have had success.....slp/fmrc | Quote: |
Originally Posted by Stephen Peele The project that had some live stalks and just enough grape juice to keep them good and moist has reverted mycelium, and no signs of contams.
The project with fresh spores shows no signs of growth.
The project with a freshly dried cap shows good solid thick growth, with only a few spots of contams. I will transfer this to fresh juice tomorrow. All other projects were contaminated. I was wondering, are you supposed to just drink the heated grape juice? If so, how is the good stuff getting out of the cell walls into the juice? I wouldn't think that much would get out.....slp/fmrc | Quote: |
Originally Posted by Stephen Peele Dec. 31........Transfer of good said growth to new grape juice. Contams that were noted in other projects were yellow and some were green. Reverted mycelium still looks good on the fresh stalks, but it has not reached out to the grape juice. No spores were noted on the transferred growth. The project with fresh spores still shows no growth. No microscopy was done. But the transferred growth seemed to be very light, and it has always floated. Other mycelia seen in Liquid culture, usually sink, and the project needs to be swirled to get air to it. This seems to lay on top, and gets plenty of air. So, I guess nothing important to post as of yet....slp/fmrc | Quote: |
Originally Posted by Stephen Peele Jan 3, 07, the transferred pieces seem to be growing, and still floating. I also noted when I through the other projects out that were contaminated, the grape juice had started to ferment. This seems to indicate that there were wild yeast on the mushroom parts that were used. slp/fmrc | Quote: |
Originally Posted by Stephen Peele It now appears that I have isolated a growth in several of the projects that all look the same. It also appears that whatever it is, its growing on the new grape juice. Over the next week or two I will take measures to identify what this growth is. It does look similar to the photographs I have seen that show what the growth is suppose to look like. slp/fmrc | Quote: |
Originally Posted by razer7echo Making the Sacramental Wine
The Gospel of John 16:1
1. I am the true vine and my father is the husbandman.
In Soma: Divine Mushroom of Immortality, Wasson cites reports of Siberian Tribes who fermented Amanita Muscaria with various berry or fruit juices for curing upset stomachs and other medicinal applications along with its use as an intoxicant.
The wines of the ancient Greeks and Romans were also capable of being used medicianlly; Homer in the Iliad, states that undiluted wine was used on battle wounds, (like an antiseptic) something that modern wine is never used for.
The ancient wines of western Eurasia had to be cut with large quantity of water before being drunk; in fact consuming large quantities of undiluted wine ancient wine could cause death. This wine was diluted with large ratios of water; ranging from one part wint with two to fifty parts water added.
These potent wines were produced from very ancient times into the later Roman Era (500AD) where the production seems to cease along with any more mention of these very special wines in the literature of the time, and strictly alcoholic wines seem to be produced from this point on.
Making the Sacred Wine is a simple process that requires only some easily obtained supplies and some commonly available equipment.
First you need low temperature dried Amanita Muscaria mushroom caps that will be used as the inoculant. These dried caps are ground into a coarse powder that is composed of pieces that are 1/16 - 1/32 inch in size or like medium ground pepper. You need to have the inoculant at a proper size that llows it to float on the surface of the juice, if it is ground too fine a lot of it may settle to the bottom eand eb bwasted and if it is ground too big, large pieces may also settle to the bottom.
Next you need glass jars of from 1 quart to 1 gal capacity such as canning jars, mayonnaise jars etc. Personally I prefer the 1 gal wide mouth jars since they hold enough fuild to make a large quantity of this wine. The jars should be cleaned before using with detergent and hot water and rinsed repeatedly to remove all traces of the detergent. Recycled food jars should also be boiled or bleach soaked before using. You also need either lids that fit the jars or covers made of aluminum foil.
You can purcahse pasteurized grape juice in bottles or the frozen concentrate, which must be paseuized before being used. I prefer the forzen concentrate for several reasons, one, it's much cheaper, two I can vary the juice to water ratio of the final mix, three by pasteurizing the juice in the jar that is going to be the growth chamber a more sterile situation is created than simply pouring bottled juice into a jar.
Take the jars you have chosen and fill to the start of the jars shoulder or approximately 3/4 full i.e. a quart jar will hold 3 cups of juice and 1 gal will hold 3 quarts. It is important to leave a suitable air space in the top of the jar and the largest surface area possible on the top of the juice to support the Amanita Muscaria fungus, and that is why the jars are not filled to capacity.
The biggest enemies this culture faces are the yeasts and to a much lesser degree bacteria that can form vinegar. Proper paseurization will kill the yeasts and bacteria that are found in juice made from concentrate or juice from fresh pressed grapes.
To pasteurize the juice in the jars you need a hot water canner with a basket or suitable sized cooking pot and a holed metal plate or stand to hold the jars off of the bottom of the cooking pot, I use the metal stand that came with a pressure cooker.
Place the jars containing the grape juice into your cooking pot making sure the lids are loose and add cool water till the water in the pot is just above the level of the juice in the jars. Place the pot on a stove and heat the water at medium or medium high until the juice in the jars reaches 175 deg F (use a meat or candy thermometer) turn heat down and hold at 175-185 deg F for 30 minutes.
Carefully remove the hot jars from the water bath and place on a folded towel or a thick layer of newspaper to prevent the bottom of the jars fro breaking due to thermal shock. If you are going to pasteurize more jars pout out the hot water from the pot and replace it with cool water as placing cool jars into hot water can also cause breakage from thermal shock.
Once the paseurized jars are cooled to room temperature remove the lid or aluminum foil cover and wipe the jars mouth and neck with a paper towel to remove the condensed water, then inoculate them with approximately 1/2 teaspoon for a quart jar. The inoculant should be sprinkled onto the surface of the juice lightly and slowly and allowed to spread over the whole surface of the juice. Place a coffee filter over the mouth of the jar and secure with a rubber band. Carefully place the jars into their growing area without sloshing the fluid inside.
In 1.5 to 3 days the Amanita Muscaria mycelium should start growing and in a few days will become a thick mat of mycelium floating on the surface of the juice with fine filaments searching about 1 inch into the juice.
In 3 to 4 weeks for the quart sized jars depending on temp and the amount of sugar in the juice the win should be ready. Usually th cap of the mycelium beins to degrade when it runs out of food and willdevelop holes or pull away from the sides of the jar, or become very thing.
When you think it is done pour off the juice through a coffee filter sitting in a strainer and catch it in another jar of suitable capacity. If you wish to keep the wine in long-term storage it should be pasteurized again and sealed while still hot. If the wine is going to be used soon after being made just refrigerate it for up to a week. If theAmanita Muscaria fungus consumed all the sugars and other food in the juice it will keep at room temp for a long time without going bad.
Unlike all the other wines described in this book made from the dried mushrooms or the Grail; this wine contains mostly Ibotenic acid and has an acidic taste; it can be converted into muscimol by heating in an open stainless steel pan at a low simmer for 20 to 30 min before being consumed. This process drivers off the CO2 and creates a sweeter tasting wine that is stronger in potency than the acidic form.
This wine should be diulted with water in the acient ratios of 2-20 parts water for every part wine. The properly diluted wins is actuall far stronger than the undiluted win. Small quantities of the undiluted wine (1 oz) can be consumed medicinally for stomachaches, fevers, colds, or flues and can also be used as an antiseptic on wounds, but it stings like alcohol.
....What do you think? This might just made alcoholic grape juice....
But, yeah you have to heat the juice/ ibotenic acid to near (but below full boiling) point to convert the ibotenic acid to muscimol. That is the only way to remove the carbon atom from the molecule and create your psychoactive agent. Hope this helps. I've never tried this, so give it your best shot and tell us. | Quote: |
Originally Posted by Stephen Peele Thanks for the info. I have worked many years with Amanita muscaria, and still do. Just never heard of it growing on grape juice, the mycelium that is. I have worked growing the said mycelium on many grains and PDA agar. Many do not know the mycelium will grow with these media. When I first heard about this, its growing on grape juice, I surely thought it was gibberish. Never heard of anything like it. After looking over a lot of factors, it may just be because no one ever thought about it.
"But, yeah you have to heat the juice/ ibotenic acid to near (but below full boiling) point to convert the ibotenic acid to muscimol. That is the only way to remove the carbon atom from the molecule and create your psychoactive agent".......
Just wanted to mention that sunlight will also reduce Ibotenic Acid to Muscimol. Certain bands of the UV light do this. This is why I have always suggested that machine dried ones collected in shady areas were best for extracting Ibotenic Acid, the most valuable of the two compounds....slp/fmrc | Quote: |
Originally Posted by rekmel1 Here is what I was able to find on the preparation method. It is incomplete, but it is all I could find so far. I will keep looking. Also, I ordered the book a couple of weeks ago and I am still waiting to receive it. I am going to have to follow up with them to get an update.
TDoe says - "If you grow it in pastureized grape juice, the grape juice will contain a significant amount of Ibotenic Acid. Heat the grape juice to 190 degrees farenheit, and you will turn the ibotenic acid to muscimol. Drink it... and well... it's amaxing, fascinating, mystic, incredible." | Quote: |
Originally Posted by Rawkuf I love what I'm seeing! 
Sorry for my absence. I felt I was at a point where I clearly do not possess the same scientific and mycological knowledge to continue debating.
My motives for promoting the discoveries and techniques pioneered by Don Teeter have always been pure. Through my personal experiences with this Divine sacrament, I have a found miraculous healing qualities with infinite possibilities. Among the most profound (relating to myself) were the spiritual and psychiatric/neurological benefits.
Experiencing the God within this mushroom, allows one to experience God with in himself. Viewing the world through a child's eyes, one can remember his place amongst the cosmos. To see yourself from outside, postulates relativity.
I believe The Sacrament will be a major catalyst in our evolution of consciousness. Not only because it is a powerful entheogen (a plant used to aid in seeking God) that it is immortal and can be grown by everyone, but also because it is evidence that supports what many of us have suspected... the Catholic Church has been lying to us, and controlling the populous for 2,000 years. We will begin to free ourselves from the thought prison created from fear by our egos.
I am thrilled beyond words to see someone from the scientific community had the balls to try it for himself... thank you, Stephen!
I believe people will be more interested in what a professional mycologist has to say about the process. Especially one who monitors the whole experiment carried out by himself.
I also belive very strongly that this year is the return of the Christ Consciousness as it states it will be in the Mayan Calendar. So, this is absolutly beautiful to see!
Thanks again, Stephen.
-Rawkcuf, a.k.a., T Doe | Fascinating stuff 8...I found this pic of Don Teeters grape Amanita wine, brewing in some dungeon ....
Ha ha Yeah that's it, golly. Seems all he does is pasteurize grape juice and inoculates it with amanita myc. Then after the myc has colonized it he removes the myc and heats the grape juice to 190 F, if I recall corectly. Then it is pretty much ready to drink.
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02-07-07, 08:43
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