Double M Herbals | Kratom Forum

Oiii Double M fam, I have a question regarding alkaloid shelf life when it comes to infusing powder into liquids. Maybe someone has done the testing or knows some sweet deats about this.

I've read that Kratoms alkaloids degrade when in OJ/lemon juice for too long, let's say 30 mins?

I'm wondering if anyone has had success with any sort of ingredients to achieve stable shelf life for many months without rendering the affects null, if not even enhance it long term.

My thoughts are wanting to infuse it in maybe a low % ratio wine alcohol like a Sangria, or along with other herbs or plants and spices: Examples - (Rosemary, Mimosa, Kana, Damiana, Lemon Balm, Passionflower, CBD, Essential Oil, Coconut Fat (maybe golden milk mixture?)

Let's hear it y'all!, have you seen or know anyone that have successfully added Kratom into any liquid products (other than extracts) and they hold up?

WickedMadScientist wrote:... My thoughts are wanting to infuse it in maybe a low % ratio wine alcohol like a Sangria, or along with other herbs or plants and spices: Examples - (Rosemary, Mimosa, Kana, Damiana, Lemon Balm, Passionflower, CBD, Essential Oil, Coconut Fat (maybe golden milk mixture?)

Let's hear it y'all!, have you seen or know anyone that have successfully added Kratom into any liquid products .. ??

Great topic the Mad Scientist! yah getting your powder into a Liquid, opens up whole world of possibility!

Start with 3-Step Prep: Heat, Acid, Freeze - the basics. aka Red Bubble "tea" but its not really a tea lol, just conversion to liquid w/ alkaloids separated from plant matter... At this point, some will try & filter the sludge.. but imo then U either need double the powder to get same effects? Search other discussion on Aeropress etc.

So Prep does reduce the amount # of plant matter. A recent post, was how to Prep a larger amount of powder, say 100 grams or even 250? How would a "Kratom Bar" handle this, to prep # powder for drinks? Using a bucket and full cup of Lemon juice.. use Citric Acid, instead of juice, since U want to freeze & really pulverize the plant cells... juice pulp does not freeze solid. Citric Acid is cheap on Amazon & makes a much redder bubble compared to lemon juice or ACV.

Anyway, suggestion posted in another thread: Use a (low sugar) water flavoring mix. Yes! I'll let someone else tackle the Alcohol drink question? Not sure kratom and alcohol really mix? But for a non alcoholic drink, definitely get MiO, or Crystal Light, or Tang, or Country Time lemon... Some of those like Tang, do have sugar others don't. Bottom Line - completely removes ANY bad taste of Kratom & now you're free to add other herbs or spices!

Hey ballz! Not quite what I was looking for, as I'm aware of these methods to get more "uhhmph" out of your dose, but thanks for the reply my friend. I'm looking for shelf life, meaning creating a product with powder and it lasting a long time unopened and still retain it's affects without degrading the alkaloids.

On the topic of Citric Acid though, I personally stay away from manufactured citric acid, and most additives in foods. I eat Paleo and stick to as natural as possible (you get the best burns). Manufactured isn't the same citric acid from natural sources unless their is naturally sourced citric acid out there (haven't really looked). Manufactured Citric may lead to a harmful inflammatory cascade which manifests differently in different individuals based on their genetic predisposition and susceptibility, and is a known allergen. Most of the available products are from fungus and from china, and that the use of the acid as an additive in consumable products doesn't have many long term studies on chronic exposure. It's in a lot of processed and packaged goods as a preservative and to prevent botulism.