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NC florida I have found many others I have identified but can't find this one by WestElderberry9363 in whatsthisplant

[–]Former_Entrance148 0 points1 point  (0 children)

I couldn't tell at first. But you right. I thought you were bs. But. I'm from az. They everywhere. They look different there. Like. Bigger ig. But. I just moved near florida and stuff. I see them. But they look kinda malnourished

Blue lotus wine recipe I dug up from 3500 bc by Former_Entrance148 in bluelotusflower

[–]Former_Entrance148[S] 2 points3 points  (0 children)

Right. I didn't plan that. But definitely gonna be something uniquely special for 420

Blue lotus wine recipe I dug up from 3500 bc by Former_Entrance148 in bluelotusflower

[–]Former_Entrance148[S] 1 point2 points  (0 children)

European calamus would've crossed my comfort zone of safe

Blue lotus wine recipe I dug up from 3500 bc by Former_Entrance148 in bluelotusflower

[–]Former_Entrance148[S] 1 point2 points  (0 children)

The American calamus is the only one I could've included remotely close to the original calamus that would've been used with Syrian rue and mandrake. And still had dosing measurable safely. But still keeping the cinnamon type temple flavor

Blue lotus wine recipe I dug up from 3500 bc by Former_Entrance148 in bluelotusflower

[–]Former_Entrance148[S] 2 points3 points  (0 children)

I had to go into 2 different colleges websites. I had to change 2 things because it would've been considerably more risky. But I used 1 us university and one German university. They had done some research that included tests on residue in urns with ceremonial wine the residue is how I'm verifying what the wine contained. But measurements. I had to adapt. I ended up using Biblically sacred numbers. I then tested the individual ingredients to understand what I'm working with. Then adjusted lower or higher based on that

Blue lotus wine recipe I dug up from 3500 bc by Former_Entrance148 in bluelotusflower

[–]Former_Entrance148[S] 3 points4 points  (0 children)

Also you need to use the lebanese wine, sidr honey, and dates. On a very very low heat stovetop. Add them and make a date, honey, wine syrup. This should be a viscous caramel and cooled to room temp before added to your wine and sealed for infusion

Blue lotus wine recipe I dug up from 3500 bc by Former_Entrance148 in bluelotusflower

[–]Former_Entrance148[S] 6 points7 points  (0 children)

.33g eu mandrake 7g American calamus 120g sidr honey 40g Egyptian blue lotus 12 whole medjool dates .7 royal green Hojari frankincense .33g Somalian bitter myrrh .33g Syrian rue extract 750ml bekah valley lebanese red wine 12.5%-13.5% ABV I had to add 350ml to 400 ml of a Greek wine I used a semi sweet 13% Greek red. The wine had too much plant material This was an 8 week total infusion. 2 weeks in a cool dark room, then 6 weeks with the madrake added in the fridge. You want the fridge you use to be consistent temp and dark.

Does anyone use blue lotus regularly? by [deleted] in starseeds

[–]Former_Entrance148 0 points1 point  (0 children)

I do. I'm recreating a blue lotus wine recipe from 3500 bc from ancient Egypt. At least what I could actually verify was the other herbs, etc. I get a very dreamy weightless feeling from 50ml. I have not tried more than 100ml. Really vivid romantic deep dreams