A new take on amanita growth.

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catfish
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Re: An new take on amanita growth. -

Post by catfish » Tue Dec 12, 2006 10:43 am

code not working
but heres a recap:

Did he ever send you a sample, Catfish?

nope
but im patient
i will bide my time
i have 2 varieties of AM as reference samples
wish that more info was available
as to how to do this
im not buying the story
or the book

so what is the import that i do it myself from scratch?
i have 2 different representative sample
but i want to make sure that i duplicate the experiment completely
if the results are not reproducible
then i class it with intelligent desgn and
other such pseudo-sciences
;)
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Maslow
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Re: An new take on amanita growth. -

Post by Maslow » Tue Dec 12, 2006 12:30 pm

In Wasson's book on Soma it is reported that early European
eyewitnesses saw Siberian tribes "ferment" Bilberry juice using dried
Amanita muscaria mushrooms. So what were these Siberians doing with
the Amanita Muscaria, please explain in detail how you "ferment" juice
with mushrooms and have no biological activity
That's easy...just add some juice, mushrooms, yeast...maybe a little water and sugar...that's it.

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Doppleganger469
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Re: An new take on amanita growth. -

Post by Doppleganger469 » Tue Dec 12, 2006 1:53 pm

so its ok to use DRIED material?
to start the culture?
where can i find the instructions for this process?
does anyone have any A.m. to spare?

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Crucial
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Re: An new take on amanita growth. -

Post by Crucial » Wed Dec 13, 2006 12:30 pm

here is a link to Teeters book.

http://www.dockunda.com/amanita-musc...k/buy_book.htm

fyi- i have no credibility or experince in this area. I am participating in the discussion from the standpoint of ignorant and interested.
Last edited by Crucial on Wed Dec 13, 2006 12:34 pm, edited 1 time in total.

dial8
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Re: An new take on amanita growth. -

Post by dial8 » Thu Dec 14, 2006 12:24 pm

It is in Paul Stamets' Growing Gourmet and Medicinal Mushrooms It produces little sack like structures that contain spores. The "sacks" appear on the mycelium on agar and in grain jars. This species also produces typical looking oyster fruit.
zubsza wrote:Thats very interesting. Do you know this from personal experience or from reading? If from books/internet could you post the source please? Do they produce the spores in the same way that is being decribed for the culture that is being grown in the grape juice (that is does it create spore sacs)? Does anyone know of any other species that does this?

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Stephen L. Peele
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Re: An new take on amanita growth. -

Post by Stephen L. Peele » Sat Dec 16, 2006 2:13 pm

I have recently collected some Amanita muscaria. I have fresh spores and fresh dried mushrooms. I am thinking that grape juice bought in a can is pasteurized like the tek calls for. I will begin research on this tek. I will use both dry mushroom and spores. Any other helpful information will be appreciated............Temps, time and so on. It is time for the truth. Also it is worth mentioning that I did an article not too long ago on toxins. It is now known that some new toxins will appear when known toxins are heated. Waiting for any input. I will get the canned grape juice today........slp/fmrc

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Stephen L. Peele
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Re: An new take on amanita growth. -

Post by Stephen L. Peele » Sat Dec 16, 2006 7:27 pm

I went collecting Amanita muscaria today on a 20 acre plot of pine trees I have been maintaining for 17 years now. I collected some really nice ones. The grape juice I bought was in small serving size plasic bottles. It stated it was pastuerized. I placed fresh cap sections, dried cap sections, spores, and stem parts all in separate bottles of juice. I figured the juice bottles were clean, so I just used them removing the cap only for brief second. I also placed fresh Amanita muscaria in zip-lock bags and added grape juice to watch for any mycelium revertation. They are in a dark place about 65 Degrees F. I will move them later tonigh to a dark room at 70 Degrees F, and place air filter on bottles.
Whatever it may be worth, our next #19 "TEONANACATL", The International Journal of Psychoactive Mushrooms (TEO) February 2006 Issue will have freshly collected Amanita muscaria spore samples affixed in a plastic sealed envelope as the Journals's free spore sample.
What has caused me to even bother with this, was something I read the other day. People are growing Psilocybe cubensis mycelium from spores out on Fly Paper!!?? But I will still be more bafooned to see Amanita grow out on grape juice........waiting for any tips......and what to do next. Someone wanted me to try this, now I am trying so lets get some help. For I surely have never grown mushrooms on grape juice.......slp/fmrc

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Enlighten me
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Re: An new take on amanita growth. -

Post by Enlighten me » Sat Dec 16, 2006 7:47 pm

Thanks for taking time to solve our collective curiousity. :)

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Stephen L. Peele
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Re: An new take on amanita growth. -

Post by Stephen L. Peele » Sun Dec 17, 2006 12:15 pm

I see I made a typo blunder.....#19 "TEONANACATL", The International Journal of Psychoactive Mushrooms (TEO) February 2006
That should read "February 2007". Checking my project this morning, nothing going on yet..........slp/fmrc

Mjshroomer
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Re: An new take on amanita growth. -

Post by Mjshroomer » Sun Dec 17, 2006 3:31 pm

Rawkcuf asked about selling ibotenic acid.

Jonathan Ott did this one year.

He was able to convert 3 grams of ibotenic acid for research labs.

It takes from 100 to 125 pounds of Amanita muscaria and/or A. muscaria var. formosa to produce one dried gram of ibotenic acid.

And Ott was only able to produce 3 grams in one year of the processing of the chemicals.

Thus making it highly expensive and hardly worth his time.

I may have amswered this before.

Then finding anyone interested would be hard. There is not much market for it scientifically.

mjshroomer
Last edited by Mjshroomer on Sun Dec 17, 2006 3:34 pm, edited 1 time in total.
Reason: typos

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