effects?

I will research Erowid

but what are the general effects?

I order the book, too

can't wait

DQ

I just received the book

very interesting

erowid

www.erowid.org/plants/ama...nitas.shtml

So, what do you think of the book? Have you started growing wine or bread yet?

I'm am looking into the wine...I'm searching out vendors of AM etc. any suggestions would be welcome.

T.I.A.

Dalen

well... we've also got plenty of AM to sell... you might find our prices to be a little higher than some venders... but you wont find better quality!

here's the link if your interested:

www.herbsandsacraments.com/cgi-...p.cgi

Note: it doesnt take alot of AM to start the wine... and once things are rolling along... you get more miclium than you could ever use! but it's still a good idea to keep a supply of dried AM around for other uses (such as anointing oil, grail making, and other fun stuff) and just in case you run into problems with your first attempts at the wine... (for instance I just found out that changing air pressures can cause a higher chance of infection... I'm having to clean out my cabnet again and start fresh... but, hey... I it's all a learning process... and one that's well worth it!)

thank you very much

what are the indications of infection?

D

Discoloration and texture are the biggest tell tale of contamination. The mycellium should stay a hairy white/gray color, like a beard (I think this is where Santa came from, red suit, white beard, leaves presents under trees :) ). When the mycelium goes dormant (it never dies), it will turn gray or silver and sometimes a silvery blue.

If you see any yellow or brown color, it usually means yeast spores have contaminated it. Another way of knowing if yeast has contaminated the wine (yeast is the most common contaminate, usually cause the bottles used, and also cause yeast spores are always in the air, from bread and what not), is if air bubbles float to the top. You'll either see them on the sides, or they will push the mat of mycellium up.