Ibotenic/Muscimol Conversion

In Teeter's and Wasson's books, they report that in Siberia they ferment AM in blueberry or other berry juices then drink the extract. I don't remember there being any mention of the ferment being boiled before use. But from what i understand, the ibotenic acid does not get converted to muscimol until heated near boiling point.

I was wondering if anyone knew if the ibotenic/muscimol conversion could happen another way, maybe through a reaction with alcohol which might be produced as a result of fermentation, or maybe even through the bacteria that are responsible for the fermentation.

I remember reading a post on Erowid where the poster would preserve FRESH Amanita in Brandy and later consume, and his experiences seem to be the same as the effects of the wine. (I can put up the whole post if more info is needed)

So i'm wondering if alcohol can be a catalyst for ibotenic/muscimol conversion.

Wasson's important finding was (actually it was that of a Buddhist monk participating in his experiments) that the ibotenic acid in the AM is converted to muscimol simply by drying them in direct sunlight or in front of a fire. Once sun dried, for example, one can then extract the muscimol using denatured alcohol or soak the mushrooms in water and rehydrate them. Then, enclose in a microwave dish and microwave at low setting for a very short while. The rehydrated mushrooms will give off a yellowish liquid when heated, which contains the muscimol. Mix with chocolate milk and consume. In Germany a medicinal product made from AM (35 grams of fresh AM to the ml of extract) can be obtained on a doctor's prescription. It contains ibotenic acid. Entheogen users heat a bit of the AM extract in a spoon over a flame and the liquid quickly turns from white to yellow. They then consume the yellow liquid in chocolate milk, with exceptional results. Apparently, Jason and the Argonauts is a myth describing and explicating the ensuing experience.