DOSE:
60 in
oral
Cacti - T. pachanoi
(extract)
BODY WEIGHT:
270 lb
Preparation:
11 feet of fresh San Pedro cactus was diced into 1-inch pieces and quartered with core intact. The pieces were blended into a smooth consistency with equal parts of water and ultimately filled up our 5-gallon stock pot to the brim. The brew was boiled for roughly five hours. The pulp was then filtered through a metallic mesh strainer and discarded. The remaining liquid was further filtered through a white cotton t-shirt.
The resulting green brew, roughly 2 gallons at this point, was reduced until it filled a Pyrex casserole dish. This was put into the oven and set to 200F with the door open and a fan aimed directly at the dish. It was fully evaporated within 8 hours, leaving behind a viscous green tar. The concentrate was scraped out of the dish and dumped onto a pile of white flour on top of some parchment paper. Flour was continuously added until the tar formed a dough. I kneaded the mixture and weighed out 11 equal mescaline dough balls, roughly smaller than the size of a golf ball.
Each ball was the equivalent to 1 foot of San Pedro. The reason for making a dough from the mescaline extract was for ease of dosing. The reason for making a dough from the mescaline extract was for ease of dosing.