>>2483300Here's exactly what I did:
I picked five medium-sized mushrooms, base and all, and took them home. The first thing I did was cut the volva off and then washed most of the dirt off the caps and stipes. An extra, unnecessary step I took was to slice off the gills - I later mixed them with some water, the volvas and the boiled mushroom material I had and threw them near a pine tree in my yard on the off chance I inoculate the tree.
Anyway, I cubed the caps and sliced the stipes into coins. There's not much reason to not use the stipes as long as they're worm-free. All of it went into a pot and I added enough water to cover the material plus maybe a half-inch. This was boiled for 25 minutes.
I strained out the big mushroom pieces with a mesh strainer, pressing the mush to get all the liquid out, then poured the liquid through coffee filters to strain the tiny pieces; don't use the coffee filters if you don't mind the tiny fragments because it takes a long time.
The pot was rinsed out and the strained liquid was added back in. The liquid is fine to drink now but the higher levels of ibotenic acid means you are going to vomit at some point, which is acceptable to some people, but I am a pussy when it comes to nausea so I wanted to partially decarboxylate the ibotenic acid into more muscimol:
Measuring with a cheap Chinese pH meter from Amazon, I added drops of muriatic acid until I hit 2.8 pH (any non-toxic acid will work). This was then boiled for 90 minutes - supposedly you need 270 minutes for full decarboxylation so mine wasn't even half converted but I was doing this on a weeknight.
After that, I ended up with about two cups of liquid around 2.6 pH. I added a bunch of ice to cool it down and dilute the acidity a little bit, then added back lemon juice and sugar until it tasted like lemonade.
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