Dear forum members,

I am about to make my first batch of changa. I've read that you could use aroma-infused alcohol for enhancing your changas taste and smell. The probable problem is that I might have saturated the ethanol. (I used 200 g herbs/ 1L 96% ethanol)/(Its about a 1:1 volumetric ratio of herbs/ethanol)(the extraction is done at room-temperature).

The ethanol has a deep green color and a strong aromatic smell. I am worried that the ethanol might not fully dissolve the harmala-/dmt-freebase. Does anyone knows if an ethanol solution like this could be hindered from fully dissolving the harmalas/dmt? Does anybody know a 'solution' to the problem if the ethanol is too saturated? Could I for example use activated carbon to filter out the pigments without affecting the aromatic concentration too much, thus increasing solubility without affecting taste/smell?

What did you put in it now? It's green, eh? Umm, I would start over, personally, and abstain from artificial flavors.

Simply dissolve the DMT/harmalas in fresh alcohol and save your green extract to use dropwise as and when needed for flavouring purposes.

Be aware that aromas can have a profound effect on 'psychoactivated' experiences; you'd be better off looking into the subject a bit more thoroughly and keeping a more neutral-flavoured batch of changa as your starting point.