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Mimosahuasca tannins Options
 
bismillah
#1 Posted : 12/16/2019 11:24:20 PM
Just made a hot tea from the 25g of mimosa I used for the cold brew experiment.

I placed the material in a pot with about 120 mL of water and a good squeeze of lemon, and simmered for 30 min. I did this three times and reduced the final result to 180mL. I used an entire lemon's worth of juice all in all.
Then I passed the entire brew through a T-shirt and finally through a coffee filter.

I got curious and did a little taste test, and...
Wow, I actually kinda like it. Compared to the cold brew (the leftovers of which I combined into the tea during the boils) there's almost no yummy tannin flavour. With the lemon, it just tastes like a strong black tea. What happened? Can tannins precipitate out when lemon juice is added?
I don't want comfort. I want God, I want poetry, I want real danger, I want freedom, I want goodness. I want a clever signature.
 
coAsTal
#2 Posted : 12/17/2019 3:26:58 AM
Wait 'till you look up the eggwhite tannin removal method Pleased
It works for woody plants-- including Caapi and Mimosa-- it'll change your life Smile
 
bismillah
#3 Posted : 12/17/2019 12:15:49 PM
coAsTal wrote:
Wait 'till you look up the eggwhite tannin removal method Pleased


Well, here's the thing: I was going to use the egg white trick, but the brew is palatable enough that I didn't even need to. I'm surprised because everyone says that mimosa brews are universally vomitogenic and now I'm convinced those people just don't filter their tea or something.
I don't want comfort. I want God, I want poetry, I want real danger, I want freedom, I want goodness. I want a clever signature.
 
Jees
#4 Posted : 12/17/2019 3:08:06 PM
A pot of boiled mimo bark had a touch of citric acid in it (the dry type) during boiling to pH 3. It tasted not very great and the linings of the mouth and tongue felt tannin-ed (a kind of rough "defatted" effect, a lot French wines give that effect too, not a fan of that effect). Maybe it was less than without the critic??? Dunno for sure. It was a super clear brew so no sediments for sure. I would have to taste yours to notice for differences.

Btw the egg tek could be done wrongly, a recipe that seems to work fine is:
Quote:
1. First of all, never do this on a reduced brew, but only on the portions that are not reduced.
2. Use one egg white (NO YOLKS!) per quart or liter.
3. Make sure your brew is slightly acidic (or it won't work right - at least ph6)
4. Add the one egg white to your quart/liter of unreduced brew and whisk with a whisk.
5. The egg whites will turn the brew cloudy. Boil for about 5 minutes or so until you can see the brew clearly separate into a totally clear golden fraction. This happens rather suddenly as soon as the egg whites become fully cooked. If it doesn't make a clear separation despite cooking thoroughly past 8 minutes, you should add a little vinegar and it will force separation.
6.Filter the brew through cloth or coffee filter and discard the pinkish- colored egg whites (the pink is the color of the tannins). This is very simple, since the egg whites are cooked and won't clog the filter. Do not try to proceed to filtration unless YOU HAVE ACHIEVED separation in step 5! This will clog your filter, and you'll know you did it wrong. The brew should filter through as easily as water!

Do 1-6 for each quart of unreduced brew, then reduce as normal.

Just adding in case you hadn't seen this one.
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