Amanita Full Decarb DIY

🔥 Step-by-Step: Amanita Full Decarb DIY Slurry

1. Break your mushrooms into pieces. ✂️

   Don’t powderize the mushrooms — it makes straining nearly impossible.
   Fingernail-sized pieces are perfect.
   This is where our Shake shines.) Add your bits to the water. You need enough water to cover the mushrooms. We like to add just a little bit more to make it easy to stir.

2. Slowly add citric acid, stir it. check your ph. Continue this until pH reads 2.5-3.0). 🧪

3. Put the lid on the pot and begin adding heat on your stove top. Once you start seeing tiny bubbles start your 3-hour clock. If you start seeing boiling rapidly reduce heat. If you don’t bubbles add a little more heat. This will keep you within the perfect temperature range for rapid decarboxylation to occur. Do not take the lid off for this entire process. 🌡️⏳

4. Once your timer is up you can remove the lid and allow to cool. Once its warm go ahead and filter, as it strains easier while warm. Be sure to squeeze all the liquid out of the leftover mushroom mass. 🍄

5. Discard the inner mushroom mass. Your Fully Decarboxylated Brew is finished! 🗑️

6. Store in fridge for up to one week than it must be frozen for long-term storage. Ice cube trays are handy for portioning. ❄️

✨ The only 2 numbers you need to remember is the Amount of mushrooms you started with and the final volume at the end. This will give you how many grams per ml. ✨