Ayahuasca brewing Kit
Ayahuasca brewing Kit
Ayahuasca brewing Kit
Ayahuasca brewing Kit
Ayahuasca brewing Kit
Ayahuasca brewing Kit
Ayahuasca brewing Kit

Ayahuasca brewing Kit

Regular price $86.75
kBrew your own Aya at home.

Learn how to make your own Ayahausca, daime or vegetable, in a practical way, without dogmas, taboos and beliefs. Find out everything about how to produce ayahausca, from planting, harvesting the Jagube and Chacrona, to the shape. This recipe is sized for 120 liter pots.

Powerful: We teach a simple and practical recipe, however, as in any ritual, you first need to be serious and respectful. In the place where you will perform your cut, put songs with higher sitonies, keep the atmosphere light, we always recommend opening the works with a prayer.

Introduction:

The first step in production is to obtain cooking. Cooking is the result of the decoctions (boils) of the jagube and chacrona.

Then, with cooking in hand, we move on to the second stage, counting. Determination is the process where cooking is reduced (refined) resulting in ayahuasca.

Therefore, it can be said that ayahuasca is reduced, refined cooking.Objective:

With this simple and very practical recipe, using 120-liter pots, the goal is to prepare 20 liters of a strong ayahuasca made for sweet dreams.

Total raw material used to obtain 20 liters of refined ayahuasca:

10 kg of jagube.

3 kg of chacrona

Preparing the Cooks:

For each cooking, place in the 120 liter pot:

10 kg of jagube (03 layers)

3 kg of Chacrona (02 layers)

70 liters of water

First cooking:

Boil until reduced from 70 to 20 liters.

Drain the cooking with the aid of a sieve, placing it in another bowl and keep it.

After draining the cooking, keeping the same jagube and chacrona that were used, add again in each pot, 70 liters of water and put on the fire to boil.

Second cooking:

Boil again until reduced from 70 to 20 liters.

Using a sieve, drain this cooking, placing it next to the previous cooking.

As there are two pans where each one has 20 liters of cooking, you will have 40 liters of cooking.

After draining the cooking, keeping the same jagube and chacrona that were used, add another 70 liters of water in each pan and put it on the fire again to boil.

Third cooking:

Reduce from 70 to 20 liters.

Using a sieve, drain this cooking, placing it next to the previous cooking.

As there are three pans where each one has 20 liters of cooking, you will have 60 liters of cooking.



After the first and second cooking, all that jagube and chacrona that were used now are dead matter.

If thrown into a compost ditch, they become an excellent organic fertilizer.

Remember, after removing the first and second cooking, keep the same raw material used for the production of the third cooking.

Cooking Determination - Ayahuasca Ready

To calculate the 60 liters of cooking obtained, add to a single 120 liter pot and bring to a simmer.

Boil these 60 liters of cooking until reduced to 20 liters.

These final 20 liters are already a strong Ayahuasca!

Proportion and Dimensioning

Although the recipe above is sized for 120-liter pots, it can be adapted to any volume, as long as the same proportions between Jagube, Chacrona and Água are maintained. For example:

Penela of 120 liters

10kg of Jagube

3kg of Chacrona

70 liters of water

Proportion to 20 liters of Ayahuasca

12 liter pot

1kg of Jagube

300 grams of Chacrona

7 liters of water

Proportion to 2 liters of Ayahuasca

60 liter pot

5kg of Jagube

1.5kg of Chacrona

35 liters of water

Proportion to 10 liters of Ayahuasca

Harvest and Preparation:

After harvesting the Jagube and Chacrona, both should be thoroughly cleaned, removing all existing dirt, including the slime.

It is important to clean all the leaves and all the vine.

The leaves after harvested and washed can be used without any further processing.

The jagube, on the other hand, because it is woody, needs to be torn apart, which can be done with a club, constantly beating it until it is completely shredded.

For larger-scale production, you can crush the Jagube with the aid of a shredder, such as those used to crush the cane for livestock.

Although the Jagube maceration ritual is beautiful, most of the well-known overseers in Brazil use mashed potatoes, making the beat only at commemorative events.

Transport:
We ship this item from Brazil with DHL express, the total price break down, and payment details you will find in our confirmation E-Mail.