Fermentation of Amanita Muscaria?

Feel free to discuss what you want.
Post Reply
athnamas
Posts: 1
Joined: Mon Apr 13, 2020 12:38 am
Has thanked: 1 time
Been thanked: 0

Fermentation of Amanita Muscaria?

Post by athnamas » Mon Apr 13, 2020 12:48 am

Kia ora koutou from Porirua, Aotearoa (New Zealand). I am a fermentation-lover and have been for many years, but have only just discovered that mushrooms can be lacto-fermented for culinary uses (and of course the probiotic and nutritional advantages). I am about to try my very first micro-dose of Amanita Muscaria tomorrow afternoon, and the thought has just occurred to me that presumably Amanitas can be fermented also - does anyone know anything about what this would do in terms of converting ibotenic acid to muscimol, or anything else at all? Or have any references they could point me to? It's autumn here in NZ so the Amanitas are out in full bloom and looking AMAZING, plus we're in nation-wide lock-down so I've got the time to experiment :)

User avatar
neptox
Posts: 11
Joined: Thu Apr 16, 2020 3:28 am
Has thanked: 11 times
Been thanked: 8 times

Re: Fermentation of Amanita Muscaria?

Post by neptox » Thu Apr 16, 2020 2:45 pm

Hi Kia,

Nice project. Please share the results. :)
You might check this patent out that was shared via the Amanita Lovers Youtube channel:

https://patentimages.storage.googleapis ... 4084A1.pdf

One of the samples used fermentation bacteria, also found in Joghurt, Kefir etc. Fermentation lowers the ph level d which has a strong effect on Muscimol conversion (the good stuff).
Additionally, many fermented products contain GABA in larger quantities. That might add up with Muscimol - just my guess, though.

Hope that helps to get started:)
These users thanked the author neptox for the post:
athnamas
🍄🧙‍♂️

amanitalover
Posts: 30
Joined: Mon Feb 10, 2020 6:19 pm
Has thanked: 7 times
Been thanked: 7 times

Re: Fermentation of Amanita Muscaria?

Post by amanitalover » Thu May 07, 2020 12:38 pm

Please share your experiences.

I'm also into fermentation and would like to give this a go, when I get some (waiting impatiently for harvest-season).
These users thanked the author amanitalover for the post:
Imme

amanitalover
Posts: 30
Joined: Mon Feb 10, 2020 6:19 pm
Has thanked: 7 times
Been thanked: 7 times

Re: Fermentation of Amanita Muscaria?

Post by amanitalover » Mon Jul 06, 2020 6:05 pm

I've tried the lactofermentation with yogurt, but it failed because the yogurt turns out to not have been an alive culture.
And now I got to wait for autumn again before trying this again.

I tried the method as described on the facebook-am-page in the docs there are 2 methods for increasing conversion of ibutonic acid to muscemol. I wanted to experience that entity more purely.

So if you want to try that, make sure you got unprocessed yogurt. Should not have been pasteurised. It does not say that on the label, so you got to get it fresh at a farmer or farmshop etc.
These users thanked the author amanitalover for the post:
JLFpoisonous

bigsalisr
Posts: 11
Joined: Sun Nov 01, 2020 10:38 pm
Location: Canada
Has thanked: 20 times
Been thanked: 2 times

Re: Fermentation of Amanita Muscaria?

Post by bigsalisr » Sat Feb 27, 2021 4:32 pm

Hello, sorry this is late, but this is how I get it done with yogurt, an active yogurt that is from the supermarket.
You will need a water extraction (3 hour light boil, with lemon, covered) that is added to yogurt(4 oz)with sugar(2tblsp)and vitaminB6(20mg) stir together and let this incubate for 48 hrs at 35C, you should have increased the potency and the bioavailability of the amanita.
These users thanked the author bigsalisr for the post:
greenjalopy

Mikeymikenzuk
Posts: 1
Joined: Mon May 16, 2022 4:37 am
Has thanked: 0
Been thanked: 0

Re: Fermentation of Amanita Muscaria?

Post by Mikeymikenzuk » Mon May 16, 2022 4:41 am

bigsalisr wrote:
Sat Feb 27, 2021 4:32 pm
Hello, sorry this is late, but this is how I get it done with yogurt, an active yogurt that is from the supermarket.
You will need a water extraction (3 hour light boil, with lemon, covered) that is added to yogurt(4 oz)with sugar(2tblsp)and vitaminB6(20mg) stir together and let this incubate for 48 hrs at 35C, you should have increased the potency and the bioavailability of the amanita.
Hi bigsalasr. What quantities do you take? I was reading the fermenting concerted the ibotenic acid to muscimols?

Arktos
Posts: 54
Joined: Fri Dec 10, 2021 3:48 pm
Has thanked: 56 times
Been thanked: 20 times

Re: Fermentation of Amanita Muscaria?

Post by Arktos » Sun Jun 05, 2022 9:40 pm

I ferment with supermarket fake but living kefir with yeast and 13 bacteria strains. I ferment either tincture of fresh mushroom or tea. I do not boil the tea as it destroys the active components. I heat to 60-70˚C and make double extraction 15 minutes each. Maximum extract I use is 1 part to 4 part blend of milk and kefir.
Arktos in my case refers to the bear, nothing else.

Post Reply