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I am a boil up convert.

Discussion in 'Member's Videos' started by Skywalker, Apr 12, 2016.

  1. Skywalker

    Skywalker Kava Enthusiast

    I delayed this as long as possible. My demons and moral conflict made me put it off- Fear of divorce. Laziness. The gospel of Adil. (1:55 time mark )

    Finally I caved. The high US dollar. A new son who is finding ways to spend my money- all these pressures. So I gave it a try.

    Boiled kava not only extracts every last ounce of kavalactones, it also products the smoothest and most pleasant kava I have tried. And most interestingly, it gave me a much more rounded and mellow buzz than I have experience before. I think this extracted more complex and subtle kavalactones than just squeezing.

    Well worth the extra effort. Make sure the wife isn't in the kitchen when you do this

  2. greenbeen

    greenbeen Kava Enthusiast

    Did you boil the water with kava loose inside and filter after?
    I used to boil my water only then crush my kava golf ball with a mason jar
    Intrepidus_dux likes this.
  3. Skywalker

    Skywalker Kava Enthusiast

    Start with cold water and kava and slowly heat until you get a particularly disgusting sludge. Run that through a stocking mesh once cooled ish. Use the same water kava ratio as usual.

    You will feel weird buying stockings. Just roll with it.

    And, *this is the important part* put it away until tomorrow. Or at the very least wait until it is cold as can be. Add lemon juice.

    Oh and as an added plus, boiling is the only time I have been able to actually SEE the kavalactones. Very cool.
    Last edited: Apr 12, 2016
  4. Kapmcrunk

    Kapmcrunk The Kaptain of Crunk KavaForums Founder

    When you do your process again @Skywalker take a few pics of your final product. I'd like to see them kavalactones too :)
    Intrepidus_dux and Skywalker like this.
  5. verticity

    verticity I'm interested in things

    Nails and thewanderingwise1 like this.
  6. verticity

    verticity I'm interested in things

    I wonder if adding amylase to convert the starch to sugar would work in combination with the boiling method to make the taste less funky.
  7. Edward

    Edward Aluballin' in the UK Kava Vendor

    I'm yet to try this but soon will. I'm planning on doing most of the boiling with water and then adding milk to thin it and cool it before I strain.

    By the way @verticity was it you who told me about powdered ginger? Do you boil and strain it before using or do you just add some to a drink and deal with the sludge?
  8. verticity

    verticity I'm interested in things

    I think I said something about powdered ginger. I don't think you would need to strain out the ginger, just mix it in before drinking...
  9. Edward

    Edward Aluballin' in the UK Kava Vendor

    Ok thanks. I find it a bit sludgy like that. Maybe I should use less? How do you use it?
  10. verticity

    verticity I'm interested in things

    I don't use it in kava. But I did try to make ginger tea that way a couple times. It was very ... gingery. Maybe filtering would help, or you could place the ginger in a filter/tea-bag like thing and let it steep. Or you can probably buy ginger tea in tea bags.
    Edward likes this.
  11. GussWest

    GussWest Kava Enthusiast

    I am a fan of the heating methods as well.
    I believe ultrasonification or a freeze-thaw cycle of wetted kava powder would also serve a similar purpose.

    Clearly, heating serves to effectively lyse starch-containing cells and vacuoles to release free kavalactones into suspension.

    While I cannot find botanical literature on the subject, I believe it is possible that KLs are stored in the same vacuoles as starch granules in the plant roots. Macas is likely the vascular structure of the root. This functional dichotomy may explain the differential [KL] and contents of these two portions of the roots.
    HeadHodge and Nails like this.
  12. Ive been doing this method for quite a while, I drank it right after a couple times and it made me feel awful. Do you know why it does that and what purpose does the lemon juice serve
  13. Summer

    Summer Guest

    I just tried this method, and it really was amazing. Also the first time I could see such an oil slick on the top of my grog. I still strained the heck out of it, and added a little water until it wasn't so sludgy - so still finding a good balance with that. Overall I can see how this will probably save me time and kava in the future.
  14. VictoryRider

    VictoryRider Kava Enthusiast

    Just tried this method myself this past Friday. I used 1/3 less kava powder and got a stronger effect.
    Didn't care for the "thickness" of the result, but it wasn't too bad. Great effects from less root!!
  15. TidyMinion

    TidyMinion Kava Padawan

    I'll make kava with room temp water usually then put aside the root in the freezer until I get a quart bag full or so. Then I dump it all in a big pot to simmer for an hour - that's time it takes to boil then simmer the rest of the hour or so. no real defined process but I put that in the fridge and, once cold, add in to another first wash batch. It's my kava booster. The taste is noticeably different. Yehh don't drink that sh** warm.

    EDIT: I boil root and water together then let cool, then strain...sometimes blend it up before straining.
    Last edited: Apr 18, 2016
    KavaKitty and Edward like this.
  16. Edward

    Edward Aluballin' in the UK Kava Vendor

    That's really getting the most out of your kava!
  17. LnxPrgr3

    LnxPrgr3 New Member

    Waiting until the second wash to boil cuts down on the sludge factor a lot. I do 3 washes for 4 level tablespoons of root: 8oz, 8oz, and 6oz, to fill a 20oz bottle. (I consistently lose about 2oz water in the process.) If I boil the first wash, I have to dilute it to strain—the result is basically paste. If I wait until the second wash to boil, it goes through easily, and the end result tastes less burnt-starchy.

    To keep it thinner and do less damage to the flavor, I pour boiling water over the kava, rather than boiling them together. I've done it both ways, but I've settled on the less extreme version.

    I might be a lightweight, but the result is strong enough that I rarely finish the batch in a night. 15oz (so 3tbsp) at once makes for an interesting time—I don't do that often. I end up drinking a hair over that over 2 hours. If I make it to 20oz, that's after several hours.
    verticity likes this.
  18. KavaKitty

    KavaKitty Meaow

    The one and only time I tried to follow the directions from @Gourmet Hawaiian Kava s boiling method, I burned the hell out of my kava. I've been scared to try it ever since, but since I've been making bigger batches, maybe I'll get it right this time, i.e., more water = less chance of having the kava stick to the pot. Burnt kava does not taste good, my friends.
  19. I've recently converted to this method. Seems to make stronger and much more potent grog for me. I actually prefer it thick now!
  20. Kojo Douglas

    Kojo Douglas Kava Enthusiast

    This a violation of everything good in this world. ;)