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More cooking tips from Haze and Mandrake on DoubleBlind: https://doubleblindmag.com/psilocybin-kitchen-how-to-cook-with-magic-mushrooms-psilocybin/ EDIT: perhaps in lieu of access to a lab or a distillation unit, you could convert your 190 proof alcohol into 99.x% anhydrous ethanol using dehydrated epsom salt (magnesium sulfate). My understanding is that a substantially aqeuous solution of alcohol whether methanol or ethanol extracts enzymes which in turn accelerate dehosphorylisation and other degradation. Anhydrous methanol would work best but I suspect that as a substitute anhydrous ethanol would improve your tek. That said, I'm not an organic chemist and all this is just a guess! Lemon tek allows people to have a more comfortable come up, with less body load. This is because you’re skipping the element that causes the most stomach upset: Your body needing to digest raw mushrooms. With lemon tekking, your stomach has less work to do.