How to make Ambrosia - Video Tutorial

Description

The Ambrosia Society is dedicated to returning, the real Holy Grail to our brothers and sisters, who have lost the ancient secret.

To share the ancient Sacrament with our brothers and sisters who wish to taste the honey sweet knowledge of Divinity.

To explore and teach the secrets of the Sacrament contained in the worlds ancient religious texts.

The members of the Ambrosia Society believe that the Amanita muscaria mushroom is the Fruit of the Tree of Life, in the first book of the Bible and that through out its long history of religious use and worship it has acquired hundreds of Divine Names.

That Amanita muscaria is the original religious Sacrament of the most ancient Indo-European peoples and is the true immortal Soma of the Vedas and Zoroaster’s divine Hoama. That the legendary Ambrosia and Nectar of ancient Greek Mythology was prepared from the Golden apples of Immortality.

That the Amanita muscaria mushroom was personified as the ancient Egyptian Gods Osiris and Horus, the Persian God Mithra, the Greek God of wine Dionysus, the Norse God Odin and his poetic mead of inspiration.

That the Amanita muscaria mushroom is the early Christian Eucharist, whose bodily resurrection in three days, is the earthly source of the multiplying living bread, the Sacred Wine, and the Holy Grail.

That Amanita muscaria is the winged Hermes of the Medieval Hermetic schools; and Alchemy’s sought after, immortal Philosophers Stone. That the secret of Amanita muscaria’s ability to resurrect and its extensive use as a Sacrament is also found in the Tarot, the Occult, Christian Mysticism, Folklore and Fairy tales.

Transcript

[00:00] Welcome! Today we're here at the Gardens of the Ancients, where we are getting ready to make what we call our Ambrosia. We take frozen grape juice; we use at least three cans of frozen grape juice. This is called a Carboy. This is what it's going to be mixed in. Carboy, tray, double boiler, and those are the essential parts at the... well, besides the, uh... we use reverse osmosis water, which will... we'll go through it all in just a minute. I'll put

[00:30] it all together. Um, but these are the essential parts for the first steps in making our Gardens of the Ancients world Ambrosia. Okay, now the first thing we do (excuse me, I walk through the camera there) is we unwrap the... we unwrap the cardboard in whatever way we can. Now

[01:00] this is something we use here, 'cause we mass produce it here. Gallon jugs with the wide mouth on them are MERS... more what you would find at the home use. Oh, an essential thing too (I hope they can hear me): you need to have a funnel, some sort. The first step in our process of making our world-famous Ambrosia is to pour our frozen grape juice into what we call our Carboy, which

[01:31] is where it's going to live for the next 3 weeks while it's growing. And we use three cans for each one. And any type of frozen grape juice, whatever your flavor, whatever your personal favorite is, is really... which, it's your choice. We prefer the... though, but people have been known to use apple, cherry, apple raspberry,

[02:03] just pl... whatever juice light you like is... will work. And fortunately for us, we have a... we use reverse osmosis water, which we find is the best clean source type of water to use for our product here. Pretty much whatever the directions on the can of juice says is what we make. We put that

[02:33] much water in there, and like... okay. Okay, this is just normal Tyvek shipping material. It breathes; basically it doesn't allow anything but air to get in there. And the way we attach it to that, so that the

[03:04] Amanita... the Ambrosia has a chance to breathe while it's, um, growing. This is what we found works best. And we're in the pasteurization room, as we call it. We have a hot plate set up with heat-resistant tiles. The water is still in there, the juice is still in there; it's just like it was when we left. And we're going to turn the, uh,

[03:34] turn it on. And what we do... again, we have this set up for... through years of experience, that when we turn this particular hot plate on for about an hour, it will get to the desired temperature of 170–175°, which is necessary for pasteurization from the scientific world. And again, this is just a cover to keep

[04:04] the heat from escaping, giving it an all-around, oven-type heating. And all we do now is wait for an hour. We let this cook for an hour. We have a digital thermometer that will... come back in hour; we probably come back in about 30 minutes and then in an hour, to make sure that it's doing what it's supposed to, just to make... keep our eyes on it. But essentially, that's the pasteurization. Okay, we're here now with the, uh, the pasteurization.

[04:38] This has been sitting at 175 for, uh... well, it's about an hour and a half now, but that... that last 30 minutes is the most important. So I've tested it; the temperature is still hovering around between 170 and 75, is what we like. So all we're doing now is we're going to take it out and kill it, and it... and it sits here

[05:08] until it's room temperature. And once it reach... once it reaches room temperature, then we will do... go to the inoculation phase, which is going to be handled in the second part of this video, so stay tuned for all sorts of exciting stuff. Welcome back to the Gardens of the Ancients! Today we are going to inoculate, with our Amanita mushroom, the pasture... the pasteurized grape juice that we created a day ago. And the utensils that we need, that we use,

[05:39] are as small as it is; it's like an eighth of a teaspoon size. And this is the process of inoculation for the Amanita muscaria Ambrosia that we make. First we take the top off. Oh, by the way, it's best to do this in a vent... you know, non-ventilated area, where there's not much wind and not a lot of, um, moisture: as dry as possible and as calm as... in the air as possible. The amount we use is that

[06:12] (might even be too much, be considered too much), but that's the amount I pulled off this time. And we take the top off, drop it in, and put that top back on, so we can retain the pasteurization, or the cleanliness of the inside of that, as much as possible. And then we just place the paper back over, the Tyvek paper that keeps it breathing. Fluff it up a little bit to make

[06:42] sure that we do have enough oxygen or air getting into it, and make sure that the band... the rubber bands are on there as tight as possible. And that's it today for the inoculation part of the... Okay, here we

[08:00] are today. Um, it's been... we're back in the Ambrosia lab. We have a 21-day growth for our Ambrosia with the Amanita mushroom. This is the juice layer, there's a skin, and then this is the fleece. It's a very healthy-looking fleece in regards to what we're actually looking for. This is kind of like almost perfect, as I would like to say. The next step in the process, in our process, is to have a j... to pour it off into... separating the

[08:31] fleece from the, uh, the juice. So we take this off, pick this up. We have our strainer and a gallon-size jar to retain the juice, and very slowly we pour the juice into the jar. The straining is for any residual

[09:01] pieces of, oh, I don't know, skin that might be undesirable in the product, so this is why we strain it. So it's beneficial to have whatever size jar you're going to pour it off into... know how much juice you have to begin with, and over a period of time you kind of figure that out. But we know we're going to get about a gallon

[09:31] on each batch when we do it with, um... And I know I'm blocking it, so... but the main thing is we're showing you how to... it's just a simple pour-off. Kind of let this sit on top like that, wait till it... dripping, then we'll know that we pretty much got... there's the... okay. And that's about as much as we want to get from that. Now the next step: we do get this out of the way and cover this,

[10:06] 'cause we're going to transport this off to our kitchen. We let this sit like so until we're ready to come back in a couple hours, because we can harvest fleece from the skin, which we can use to make future generations, to... Description of what we're using for the decarbing process of the Amanita: we have a pot of boiling water, stainless steel bowl, and the extra Ambrosia that we just poured off. We've got some sterilized

[10:37] mason jars, and that's pretty much what we need to get started in this part of the process. So the first thing: we pour, oh, I'd say about half of the Ambrosia into the stainless steel bowl, a little bit more than that,

[11:10] and this lid that's been keeping the steam in there goes on top of here, and we place this on top of the boiling water, and we wait. And while we're waiting, we... sure, it needs to reach to a certain temperature. I believe it's about one... well, maybe like 200, for the burning off the acid that we're trying to get rid of.

[11:47] And one of the things that you really need to do when you're making this like we do is to stir it occasionally, 'cause it, um, it brings out... it brings to the top, it evaporates what acids and impurities we are trying to get rid of. But over a period of time... this is probably not as old as a whole process, but we, about a couple years ago, we recently found that when we take sugar and sprinkle it on top,

[12:17] there's a reaction that shows us... and there's the reaction that shows us. When we get that much foam from the sugar, that we're still at least, um, 30 minutes to maybe an hour away from it being decarbed. And we like to keep stirring that, because that's what we're trying to get rid of. Eventually, when we drop sugar in it at some point (and that could be anywhere between an hour after we start and 2 hours after we start), that when the sugar

[12:47] is dropped in, there will be no reaction, no white foam reaction, like... All right, so we're at... nearing the end of this. We're going to pour a little bit more sugar in, get a shot of that. I don't believe anything will come back. Oops, that was a little much. But if we're not

[13:18] seeing any white foam, we know we're at the end. Even when you stir, you should see a little something. So we have a final batch, and we will, at the Society, put it in jars, 'cause this will eventually be shipped off to a member, a Society member. Doing this at home, you can just about use any glass jar with a top

[13:53] (you're going to drink it right away). If you're going to store it, you want to put it in mason jars for any length of time. That's... that's that. Now you want to put that top on there. Part of the process I mentioned earlier was the harvesting of the fleece, and we like to get at least two samples from each batch for future generations.

[14:24] So the process of doing that... well, basically, here's the container with the old fleece, or the new fleece, in it. And this is basically just, um (if you can focus on that), is a... it's a barbecue skewer that's been bent to 45°. It's got a nice sharp point on it, and it... we have found this works real well at extracting the bits of fleece that we want. So to do that, we take the paper off, stick this inside, and just drag it along

[14:56] the top of the fleece. There, we got a nice piece there, and we just pop that in there like so. And we're going to put in about two pieces in each jar, just for the sake of posterity, as they... as they call... Okay, there's one that we have. And these live over here for the next time, or at some point in the future when

[15:27] we want to use the fleece as opposed to the powder Amanita for making the Ambrosia.