Mescaline Guide: Sources, Synthesis, Extraction, and Processing

Unlocking the Power of Mescaline: A Guide to Mescaline Extraction from San Pedro Cactus

Introduction

So, you've acquired your first San Pedro cutting, and now you're eager to explore the world of mescaline. The San Pedro cactus, scientifically known as Echinopsis pachanoi, contains a variety of alkaloids, including the well-known mescaline. This guide delves into the methods of mescaline extraction, specifically focusing on the filter cloth method. Before we begin, it's essential to understand that there are various methods for mescaline extraction, but the filter cloth method is simple and can be performed with everyday household equipment.

Equipment

To embark on this mescaline extraction journey, gather the following items:

• Blender
• 8-quart (7.5 L) cooking pot
• Spoon or wooden spatula
• Two empty potato salad containers (equal size)
• Clean cloth for straining

Filter Cloth Method Step-by-Step Guide

1. Select Your Cactus: Begin with a one-foot section of the Trichocereus pachanoi cactus, which roughly equals a single dose (30 cm or 12 inches).
2. Prepare the Cactus: The cactus typically has a star-shaped end with four to nine ribs. Slice it like a cucumber into star sections.
3. Further Divide: Cut the star sections into quarters to fit them into the blender. The spines can be left on as the boiling process will soften them into easily discardable string-like pieces.
4. Blend and Repeat: Place some cactus chunks in one container and an equal amount of water in another. Blend the cactus chunks and water until they reach the top of the blender. Pour the mixture into a large 3-5 quart pot. Repeat this process until you've liquefied the entire cactus.
5. Cook Slowly: Cook the blended cactus/water mixture on low heat for approximately 30 minutes until it's even. Initially, the cactus pulp separates from the water and floats on top.
6. Monitor and Stir: As the mixture cooks, the pulp will rise, forming a foam. Stirring is crucial during this phase. Maintain low heat to prevent overflow.
7. Consistency Check: Over time, the pulpy mixture will transform into a glue-like or snot-like consistency.  
8. Simmer Gently: Slightly increase the heat, allowing the liquid to simmer continuously without boiling over onto the stove.
9. Boil and Reduce: Allow the mixture to lightly boil for 2-4 hours until 12 to 16 ounces (350 — 470 mL) of concentrated liquid remains in the pot.
10. Watch for Burning: During this period, closely monitor the mixture to prevent burning. You can add more water if needed to prolong the boiling.
11. Filtering Time: Place a clean piece of natural-fiber cloth (e.g., a piece of a t-shirt) over the top of the blender, creating a filter pocket.
12. Strain the Mixture: Pour the mixture from the pot into the cloth. The liquid will seep through, and the pulp will be trapped in the cloth. Repeat until all the pulp is in the filter cloth.
13. Squeeze and Collect: Use a string to tie the top of the cloth closed around the pulp. Suspend the bag of pulp over a vessel to let the juice drain. After cooling down, squeeze the remaining liquid from the bag into the vessel.
14. Final Steps: Allow the liquid to cool until it's safe to consume. Discard the extracted pulp.
15. Enjoy the Juice: Pour the extracted juice into a cup for consumption. 

Conclusion

Sipping on a shot of cactus juice is a more palatable way to experience mescaline compared to chewing the bitter-tasting fresh cactus or peyote buttons. Take your time to savor each sip, accompanying it with water or another beverage to offset the mild bitterness. This gradual consumption can help your body adjust to the material gently, minimizing any potential discomfort or nausea. Remember to approach mescaline responsibly and with respect for its potency.