Guest guest Posted July 26, 2009 Report Share Posted July 26, 2009 I've finished all filtering. From starting with 3 gallons distilled water I now have only about one quart of soup before cutting with Vodka. IS THIS TOO STRONG? Do we need to adjust the dosage? Bob Ansley, aka DaddyBob Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 26, 2009 Report Share Posted July 26, 2009 If you started with 3 gallons of distilled water you should end up with 9/10 of a gallon of liquid to which you add 9/10 of a gallon of alcohol and end up with 1 and 4/5 gallon of soup. Now THAT is a lot of soup! As an option, you could adjust your doses downward to compensate for the difference between the two quarts you should have after adding alcohol and the 1 4/5 gallon you should have. That will certainly save you on the top shelf vodka you are using! You might want to take about half of what you have and make an oleander skin cream out of it. Now why would you like the increased libido part? All the best, oleander soup , <ransley wrote:>> I've finished all filtering. From starting with 3 gallons distilled water I> now have only about one quart of soup before cutting with Vodka.> > IS THIS TOO STRONG? > > Do we need to adjust the dosage?> > Bob Ansley, aka DaddyBob> Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 27, 2009 Report Share Posted July 27, 2009 Tony- Thanks for the reply. Should I cut this extra strong soup with some distilled water? And- can you tell me did I mess up by filtering it at the end of both boilings instead of at the end of the first boiling? Thanks, Bob Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 27, 2009 Report Share Posted July 27, 2009 You can either add distilled water or calculate how much to adjust your doseage by so that you are taking the recommended amount. That should not be too hard to do, since from what you have said you should have two quarts now, including alchohol and you should have almost two gallons instead. The way I figure it, you should cut the dose to about 1/4 to 1/3 the amount normally called for. The more filtering the better as far as I am concerned - and likely the less adjustment your digestive system/bowels will have to make. All the best, oleander soup , "daddybob52954" <ransley wrote:>> Tony- > > Thanks for the reply. Should I cut this extra strong soup with some distilled water?> > And- can you tell me did I mess up by filtering it at the end of both boilings instead of at the end of the first boiling?> > Thanks, Bob> Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 27, 2009 Report Share Posted July 27, 2009 I figured out from Tony's message that I need to dilute each pint (I have 4) of my o.soup with 6 ounces of DW and 6 ounces of Vodka. When I pulled the first pint out of the fridge I was very surprised to see about 5/8 " of settlement in the bottom of the jar. Apparently the vodka causes some further precipitation of solids. I poured this into 4 coffee filters and it moved much more slowly through them than it did yesterday, despite that it was cold filtered yesterday, but before adding vodka. DaddyBob Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 27, 2009 Report Share Posted July 27, 2009 that's something i've been trying to get clear about. the settlement is in the form of some creamy clear/whitish (at least compared to the brown) stuff that sinks, correct? i didn't add alcohol for a day or so after filtering, and did find the alcohol increased the seperation. i found that the more times i filtered through coffee papers (about 5 or 6 layers in a glass funnel) the slower it got, not faster. haven't filtered again since adding alcohol. i used grain alcohol instead of vodka, 100 ml + 900 ml OSoup per bottle. today it seems a bit thinner and the stuff in the bottom no worse than before alcohol. i started with about 20# of plant material with the upper plant parts on the top of the heap, so the flowers and finer branch tips all made it into the first batch. the second batch was older leaves, hardly any flowers, and i cut the up some with scissors instead of just making them fit into the pot like the first batch. all filtering was done seperately so i now have 2 liters of 1st batch, 2 liters of 2nd batch. the 1st batch has lots less seperation to the bottle bottoms, the second batch is much more. what i'm trying to find out is if the stuff in the bottom is the stuff to get rid of, or is it a valuable part of the overall chemistry, or should it even be there at all? Tony said some sediment is normal, but didn't clarify in my mind if that meant this stuff i'm describing is normal, or something else. is this the stuff (that can cause the diarrhea) to leave behind by siphoning off the brown on top, or do i shake it up good before using ?????????????????????? > > oleander soup > oleander soup On Behalf Of ransley > Monday, July 27, 2009 3:08 PM > oleander soup > Re: Boil down > > I figured out from Tony's message that I need to dilute each > pint (I have 4) > of my o.soup with 6 ounces of DW and 6 ounces of Vodka. > > When I pulled the first pint out of the fridge I was very > surprised to see > about 5/8 " of settlement in the bottom of the jar. Apparently > the vodka > causes some further precipitation of solids. I poured this > into 4 coffee > filters and it moved much more slowly through them than it > did yesterday, > despite that it was cold filtered yesterday, but before adding vodka. > > DaddyBob > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 27, 2009 Report Share Posted July 27, 2009 >the settlement is in the form of some creamy clear/whitish (at least compared to the brown) stuff that sinks, correct?< No, mine was very dark brown. BTW, that batch has been filtering for several hours now and hasn't finished yet. >i found that the more times i filtered through coffee papers...the slower it got, not faster.< Really surprising isn't it? Is this stuff changing viscosity as we process it? This is starting to be almost ormus-weird. >what i'm trying to find out is if the stuff in the bottom is the stuff to get rid of, or is it a valuable part of the overall chemistry, or should it even be there at all?< Yeah, me too, now I'm wondering if I've messed up again. DaddyBob Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 27, 2009 Report Share Posted July 27, 2009 Hi, Just for your info., I have sediment at the bottom of my container of oleander soup, it is a creamy brown color. I use a dropper to extract the liquid and leave the sediment intact. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 28, 2009 Report Share Posted July 28, 2009 ...Thanks !!! first sign of someone else with a similar sediment. how well does your soup seem to work for your purpose (whatever that is) when leaving creamy behind? i haven't been on this list for very long and have no clue how to search the archives to answer my questions without going the rest of the way nutso... has there been other discussion of what's good and what's not? like this creamy stuff? i have read about the tingle on the lips test for chemicals, but that might not cover some chems that could be used, right??? this is getting very frustrating. i'd like to start using this stuff whenever i can feel secure that it's o.k. and i can either siphon off the bulk of the dark brown or just leave it as is and shake it up. does my and DB's description seem about typical? except DB said his sediment is dark brown... i get some stuff on the very bottom that looks pretty dark but like solids...maybe that's like what DB refers to? what i'm more concerned with is the inch or so of creamy lighter stuff. i've watched dark little chunks form before my eyes on the coffee filter paper. i was wondering where they came from since i'd already filtered several times and they sure wouldn't pass through, then i watched some grow... & i found i could shmoosh it between my fingertips. what's the liquid OPC look like? does it have a portion of lighter creamy stuff on the bottom ??? if not, why not??? > > oleander soup > oleander soup On Behalf Of roxgrubb > Monday, July 27, 2009 6:41 PM > oleander soup > Re: Boil down > > Hi, Just for your info., I have sediment at the bottom of > my container of oleander soup, it is a creamy brown color. > I use a dropper to extract the liquid and leave the sediment intact. > > > > --- > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 28, 2009 Report Share Posted July 28, 2009 as per 7/21/08 post Tony stated taking oleander soup off the top, or shaken. I take my soup strictly for prevention,as living in Louisiana , it is full of bugs and parasites and lots of fungus I'm sure. My impression after reading the posts and original recipe was that the sediment would just add more bitterness to the taste. I used ACV for the preservative. Interesting how the "viscosity" changes after cooking it down, very time consuming to filter. I ended up using the gold metal coffee filters. bob Larson oleander soup Monday, July 27, 2009 6:36 PM RE: Re: Boil down [1 Attachment] ...Thanks !!!first sign of someone else with a similar sediment. how well does your soup seem to work for your purpose (whatever that is)when leaving creamy behind?i haven't been on this list for very long and have no clue how to search thearchives to answer my questions without going the rest of the way nutso...has there been other discussion of what's good and what's not? like thiscreamy stuff? i have read about the tingle on the lips test for chemicals,but that might not cover some chems that could be used, right??? this isgetting very frustrating. i'd like to start using this stuff whenever i canfeel secure that it's o.k. and i can either siphon off the bulk of the darkbrown or just leave it as is and shake it up.does my and DB's description seem about typical? except DB said hissediment is dark brown... i get some stuff on the very bottom that lookspretty dark but like solids...maybe that's like what DB refers to? what i'mmore concerned with is the inch or so of creamy lighter stuff.i've watched dark little chunks form before my eyes on the coffee filterpaper. i was wondering where they came from since i'd already filteredseveral times and they sure wouldn't pass through, then i watched somegrow... & i found i could shmoosh it between my fingertips.what's the liquid OPC look like? does it have a portion of lighter creamystuff on the bottom ??? if not, why not??? > > oleander soup > oleander soup On Behalf Of roxgrubb> Monday, July 27, 2009 6:41 PM> oleander soup > Re: Boil down> > Hi, Just for your info., I have sediment at the bottom of > my container of oleander soup, it is a creamy brown color. > I use a dropper to extract the liquid and leave the sediment intact.> > > > ---> > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 29, 2009 Report Share Posted July 29, 2009 >except DB said his sediment is dark brown< Bob- I misjudged that, I was just seeing it brown because I boiled mine down so much that the liquid portion is so brown that it colors the sediment. The sediment is lighter color if examined closely, somewhat creamy colored. I filtered one pint through 4 coffee filters and it took hours to go through. I took that jar out of the fridge again this morning and guess what? It had more sediment. I'm not going to worry about this anymore. This stuff makes me feel good. Can't put my finger on just what it is about that. DaddyBob Quote Link to comment Share on other sites More sharing options...
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