Hi everyone - my wine experiment

Just joined and wanted to say hello and to let everyone know about a cultivation experiment I am conducting.

I stumbled across this amanita wine stuff on the shroomery about a month ago and followed the trail from mycotopia to entheogen.com then to here.

As it is just coming into mushroom season in my hemisphere I kept my eyes open when I went riding today and sure enough the first of the autumn fly agarics were making their presence known.

I picked 2 healthy looking mushrooms about palm size (the dinner plate sizes don't show up until a couple of weeks from now). Then I poured about a litre of grape juice into a large preserving jar with 1.5ml of 6% h202. Then I chopped up the cap of one of the mushrooms with a pair of sissors and chucked it on top of the grape juice where it is floating quite happily. Then I covered the jar with some tyvek.

I will post an update in three days, sooner if there is anything to report. I'm hoping the h202 will keep any fermentation at bay until the myc has colonised the grape juice.

cheers

Hi Roker,

It is so wonderful to hear someone speaking positively (once again) about the Amanita Resurrection. It was a long, and sometimes ugly, battle with the Scientific Community, more specifically: the Mycologists. I'm glad you were able to read all the posts that spawned throughout numerous website (Mycotopia also had a long thread). The progression of knowledge of The Sacrament mimics The Sacrament. The knowledge itself is rhizomatic :)

The lab in the Netherlands, which Stephen Peele sent samples to, should have received the samples on the 27th. Renowned mycologist Stephen Peele, has already written off the culture he grew in grape juice as Amanita Muscaria. The lab will GC the sample, analyze the DNA, and recreate the resurrection. We will find out whether the end product is Dimorphic, and the volume content of Muscimol.

I'm very curious about your experiment with the H2O2. I'm not sure how that will turn out. Please keep us updated :)

Again, thank you, Roker. The flame of The Sacrament has been rekindled, and I'm anxious to see a lot more people begin recreating their own resurrection, grow their own wine and bread. This is the reason why The Sacrament has come out of hiding, for the benefit of its symbiot: Humans.

Also, I'd like to give a shout out, and enormous gratitude to Don E. Teeter and Stephen L. Peele.

-Redbeard (T Doe)

Hi Red

I red stephen peeles posts with some amusement. First he starts off screaming from the top of his ego that "It wont work! I've been growing mushrooms since before they existed and you cant grow them on grape juice!", then he gradually pulls his head in until he starts talking like a person and not a university student when he realises he might not know everything... anyhow... I have been using h202 in all of my mycelial work because it cuts down the contams significantly. I enjoy other entheogens but the following will explain my interest in amanitas and ambrosia

I read Wassons book over twenty years ago and tried amanitas then but was so appalled by the taste of the caps that after two attempts I gave up. Personally for me the best part of the experience was the wonderful clarity of mind the next day. It felt like someone had taken a squeegee to my brain! It was a remarkable experience.

It is my hope that with your amanita wine technique I will be able to have that wonderful feeling "on tap". If people are trying to understand what I mean, the closest that I can get would be that the sensation is the exact opposite of being drunk, it's being completely in the moment, nothing "born again" or self delusional, just "right there". What are your thoughts?

Your last two paragraphs describe the wine exactly as I have experienced it myself! Pure, in-the-moment clarity!

Good luck with your brew!

Hi Roker,

Any updates or new news you can give us?