Kavalactones Extraction
- Thread starter Groggy
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I think I will continue my search for somebody who eats plates of these things to tell me,Yum!
and stick to ever so delicious Kava.
verticity
I'm interested in things
OK I looked it up:
It talks a lot about making alcoholic drinks from agave, with references, and then at the end there is this:
"It is said that the mescal worm...should be eaten whole if a psychoactive effect is desired... Recently, a California manufacturer began producing sugar-free lollipops, each containing a mescal worm."
So "it is said that"... Said by whom? There is no reference given, but it is supposed to be a scholarly work? That just sounds like the kind of language people use when they repeat an urban legend, as in "It is said that President Obama is going to remove the Statue of Liberty because it offends Muslims."
However, it is true you can buy mezcal worm lollipops:
https://theevolutionstore.com/worm-lollipop/
which appears to be a novelty item. They also have scorpion lollipops, and "Larvet Snacks" ("These crunchy Mealworm snacks are a fine way to add some protein to your diet. They come in three savory flavors – BBQ, Cheddar, and Mexican Spice")
So.. there you go.
Bwiggy
I like plants
This seems great. I do not want to consume alcohol, so I guess I could let it evaporate. I have a dehydrator, but since it's alcohol and not water I guess the dehydrator won't work, right? @verticity
verticity
I'm interested in things
I don't know. If the dehydrator has heating elements and stuff it could be dangerous because alcohol is flammable. The easiest thing is just to let it sit out to evaporate. If you place the open container of alcoholic extract in a hot water bath it will evaporate faster...
Bwiggy
I like plants
Ah, cool, this seems easy. @verticity. Unless it takes weeks for the process.
What are the downsides of this? (Sorry if you already said it)
What are the downsides of this? (Sorry if you already said it)
verticity
I'm interested in things
Downside: Extract is generally weaker than traditionally prepared root.
verticity
I'm interested in things
@Squanch72 Food?
Bwiggy
I like plants
Oh, that.
I might still try it. I feel like I'm not doing a very good job of extraction, no matter what I do, including soniification and blender and mix of those and dehydration.....
verticity
I'm interested in things
That's my personal experience. If you have used Paradise Extracts, Ozia Kava Candies, Kalm with Kava beverage, or Gaia capsules, and like them, then you might like extract, since those are all extract products. Gaia capsules are actually made by extraction with alcohol, similar to the method we are talking about here.Oh, that.
I might still try it. I feel like I'm not doing a very good job of extraction, no matter what I do, including soniification and blender and mix of those and dehydration.....
verticity
I'm interested in things
Another thing you can do is spike your traditionally prepared kava with extract--for some extra "kick"--instead of consuming the extract by itself.Oh, that.
I might still try it. I feel like I'm not doing a very good job of extraction, no matter what I do, including soniification and blender and mix of those and dehydration.....
Tasty...yum yum
There are heavy kavas that will make that easy for you; BKH Nangol, Luna Kava Sol Blend, GHK Hanakapi'ai & Squanch waka
Palmetto
Thank God!
I found another Lebot article: Lebot & Siméoni - Is the Quality of Kava (Piper methysticum Forst. f.) Responsible for Different Geographical Patterns?
"The kava juice, prepared from dry or fresh roots, has a pH around 7 just after filtration and decreases slowly to 4.5 in a few hours depending on warm temperatures
which accelerate the phenomenon. Once the beverage reaches this acid pH, it is stable but never drunk. The acidification process is much faster if the beverage is
prepared from the fresh root. Warm temperatures activate the bacterial degradation but there is no fermentation process.
The dilution ratio is of course of utmost importance. In Vanuatu, kava bars adopt a 1:1 mix comparable to what farmers do for their own consumption. One liter
of water is mixed thoroughly with one kilogram of fresh ground roots The mixture is then pressed. The operation is conducted twice. For dry kava powder, the mix ratio
depends on the organ of the plant used."
Perhaps the acidification process changes the chemical composition and not just the taste (related to the ascorbic acid reduction idea to change the chemotype).
"The kava juice, prepared from dry or fresh roots, has a pH around 7 just after filtration and decreases slowly to 4.5 in a few hours depending on warm temperatures
which accelerate the phenomenon. Once the beverage reaches this acid pH, it is stable but never drunk. The acidification process is much faster if the beverage is
prepared from the fresh root. Warm temperatures activate the bacterial degradation but there is no fermentation process.
The dilution ratio is of course of utmost importance. In Vanuatu, kava bars adopt a 1:1 mix comparable to what farmers do for their own consumption. One liter
of water is mixed thoroughly with one kilogram of fresh ground roots The mixture is then pressed. The operation is conducted twice. For dry kava powder, the mix ratio
depends on the organ of the plant used."
Perhaps the acidification process changes the chemical composition and not just the taste (related to the ascorbic acid reduction idea to change the chemotype).
Getting the the fresh root is the hardest part.
Bwiggy
I like plants
It seems like the kava totally absorbs the alcohol, and the kava goes to the top... the bottom is liquid.
You can see that this morning the glass was very full and is now down at least an inch.
Edit: I guess I will add more Everclear and let it sit overnight.
P.S. I poked the hole in the middle to see what the consistency is like. It's stiffer than pudding, if you want to know.
What does the extract look like?After 8 hours, this is what 4 tablespoons of kava with 3/4 cup of Everclear looks like.
It seems like the kava totally absorbs the alcohol, and the kava goes to the top... the bottom is liquid.
You can see that this morning the glass was very full and is now down at least an inch.
P.S. I poked the hole in the middle to see what the consistency is like. It's stiffer than pudding, if you want to know.
Bwiggy
I like plants
@KrunkyMonkey - I actually wouldn't call it extract at this point. I would say it starts out kinda dry on top and toward the bottom gets progressively more liquid.
I should have said the bottom is more liquidy - it is not "liquid"
At the bottom of the hole I made, liquid is present. The hole goes down about 1/3 of the way.
I should have said the bottom is more liquidy - it is not "liquid"
At the bottom of the hole I made, liquid is present. The hole goes down about 1/3 of the way.