Hi Roker,

It is so wonderful to hear someone speaking positively (once again) about the Amanita Resurrection. It was a long, and sometimes ugly, battle with the Scientific Community, more specifically: the Mycologists. I'm glad you were able to read all the posts that spawned throughout numerous website (Mycotopia also had a long thread). The progression of knowledge of The Sacrament mimics The Sacrament. The knowledge itself is rhizomatic :)

The lab in the Netherlands, which Stephen Peele sent samples to, should have received the samples on the 27th. Renowned mycologist Stephen Peele, has already written off the culture he grew in grape juice as Amanita Muscaria. The lab will GC the sample, analyze the DNA, and recreate the resurrection. We will find out whether the end product is Dimorphic, and the volume content of Muscimol.

I'm very curious about your experiment with the H2O2. I'm not sure how that will turn out. Please keep us updated :)

Again, thank you, Roker. The flame of The Sacrament has been rekindled, and I'm anxious to see a lot more people begin recreating their own resurrection, grow their own wine and bread. This is the reason why The Sacrament has come out of hiding, for the benefit of its symbiot: Humans.

Also, I'd like to give a shout out, and enormous gratitude to Don E. Teeter and Stephen L. Peele.

-Redbeard (T Doe)

Roker, thanks for the post regarding H2O2. I tried making the wine on 2 occasions and it went moldy green on me. I'm thinking perhaps the AM i got had not been dried properly and would not resurrect. When I get the chance I'll try with the H2O2.

I have just read a book by Rush Wayne who pioneered the cultivation of mushrooms using H2O2 and in it it states that mycelium produces H2O2 as a metabolite as part of their defense system to keep competing organisms at bay. So I think H2O2 used in small quantities like you have can only be beneficial and we are not introducing anything that would harm the mycelium, but in fact is part of its own biology.

Yeah, very interesting. I'm naturally looking forward to knowing more about muscimol content of said brew. Having been a pioneer in the smoking method after picking up the practice in Southern Germany, I naturally look forward to learning other methods of use that are equally effective. I have used fresh Logan berry juice to extract the chemical properties of Catha edulis buds and shoots - the extract is very effective, although it requires pasteurization to prevent fermentation of the berry juice. The content of said buds and shoots is acidic and the mildly acidic nature of the Logan berry juice is a good extractor. Keep us posted on developments.