Every batch, on record.
Transparency for every batch produced. All measurements, all dates, all details.
First standalone Reishi batch. 5-day cold ethanol maceration. Torch-only calcination. Lemon juice leaching. pH adjusted 4.2 → 5.3.
Reishi pH adjusted to 5.3 with baking soda.
pH target met. No deviations.
11 batches made between 2020 and 2022. Each one named, each one a step in learning the craft. This is where it started.
Step 1: Alcohol extraction — 100g Lion's Mane powder in 500ml Pural 96% bio ethanol for 2 weeks. Step 2: Water extraction — 900g Lion's Mane in 9L mineral water, 3× 60-minute ultrasonic extraction. Step 3: Dual extraction — 2× 900ml portions via high-pressure in WMF cooker and 2× 900ml portions via bain-marie warm water bath. Step 4: Complete filtration and combination of all extractions, water reduction to 1.5L on lowest simmer with heat reducer. Final yield: 1.9L at 20% alcohol, hand-bottled and labeled.
Step 1: Alcohol extraction — 100g Lion's Mane powder in 500ml Pural 96% bio ethanol for 2 weeks with temperature variation. Step 2: Water extraction — 900g Lion's Mane in 9L mineral water, 3× 60-minute ultrasonic extraction. Step 3: High-pressure extraction of 2× 900ml portions at 14 psi. Step 4: Complete filtration and combination of all water extractions, reduction to 1.4L on lowest simmer. Final yield: 1.8L at 20% alcohol, hand-bottled and labeled.
Step 1: Alcohol extraction — 100g Lion's Mane powder in 500ml Pural 96% bio ethanol for 2 weeks with temperature cycling. Step 2: Water extraction — 900g Lion's Mane in 4L mineral water, 3× 60-minute ultrasonic extraction. Step 3: High-pressure extraction of 2× 800ml at 14 psi (15 minutes and 180 minutes). Step 4: Complete filtration, water reduction to 1.27L on lowest simmer. Final yield: 1.6L at 20% alcohol, hand-bottled and labeled.
Step 1: Alcohol extraction — 100g Lion's Mane powder in 500ml Pural 96% bio ethanol for 2 weeks with temperature variation. Step 2: Water extraction — 700g Lion's Mane in 4L mineral water, 3× 60-minute ultrasonic extraction. Step 3: High-pressure extraction of 2× 800ml at 14 psi (15 minutes and 180 minutes). Step 4: Combined filtration, water reduction to 1.27L on lowest simmer. Final yield: 1.6L at 20% alcohol, hand-bottled and labeled.
Step 1: Alcohol extraction — 100g Lion's Mane powder in 500ml Pural 96% bio ethanol for 2 weeks, with exposure to varying temperatures (freezer, heat, blender), yielding 330ml. Step 2: Water extraction — 600g Lion's Mane in 4L mineral water with 3× 60-minute ultrasonic extraction over 24 hours. Step 3: High-pressure extraction of 2× 800ml portions at 14 psi (one bottle 15 minutes, one 180 minutes). Step 4: Combined filtration of all residues, water reduction to 1.27L on lowest simmer. Final yield: 1.6L at 20% alcohol, hand-bottled and labeled.
Step 1: Alcohol extraction — 200g powder in 500ml Pural 96% bio ethanol for 5 weeks, exposed to multiple conditions (freezer, heat, blender), yielding 330ml. Step 2: Water extraction — 300g mushroom in 4L mineral water, three 60-minute ultrasonic extraction sessions within 24 hours. Step 3: High-pressure extraction — transferred 2× 800ml portions into lab bottles in WMF pressure cooker: Bottle #1 exposed 15 minutes at 14 psi, Bottle #2 exposed 180 minutes at 14 psi. Step 4: Filtered all mushroom residue from water and ethanol phases. Evaporated excess water to 1.27L on lowest simmer, combined with 330ml ethanol. Final yield: 1.6L at 20% alcohol, hand-bottled and labeled.
Step 1: Alcohol extraction — 200g powder in 500ml Pural 96% bio ethanol for 3.5 months. Step 2: Filtered mushroom material from alcohol. Applied high-pressure heat extraction to residue. Step 3: Submerged remaining 220g mushroom in 4L mineral water. Applied ultrasonic extraction twice for 60 minutes each within 24-hour period. Step 4: Reduced water extraction from 4000ml to 1100ml on very low heat. Step 5: Cooled water extraction, filtered mushroom residue. Combined with alcohol extraction. Final yield: 1200ml at 30% alcohol, hand-bottled and labeled.
Step 1: Alcohol extraction — 416g powder in 1000ml Pural 96% bio ethanol for 6-week storage. Step 2: Applied 60-minute ultrasonic extraction within the alcohol phase. Step 3: Filtered mushroom residue. Reserved alcohol extraction for later combination. Step 4: Mixed 416g mushroom material with 2000ml mineral water (Bar le Duc). Pressure cooked for 120 minutes. Step 5: Reduced water extraction from 2000ml to 1100ml on medium heat. Step 6: Cooled water extraction, filtered mushroom residue. Combined with alcohol extraction. Final yield: 1200ml at 30% alcohol, hand-bottled and labeled.
Step 1: Water extraction — submerged 200g powder in 2000ml mineral water (Bar le Duc). Step 2: Applied ultrasonic bath treatment for 120 minutes. Step 3: Divided 2000ml mixture in half. Applied high-pressure extraction via pressure cooker for 60 minutes on each portion. Step 4: Filtered mushroom material from water solution. Submerged residue in 500ml Pural 96% bio ethanol. Step 5: Stored ethanol mixture for 4 weeks under varied conditions (freezer, room temperature, warm baths). Step 6: Filtered mushroom material. Combined ethanol with water extraction. Final yield: 1200ml at 30% alcohol, hand-bottled and labeled.
Step 1: Alcohol extraction — 500ml Navimer 96% pure bio ethanol, frozen for 3 weeks. Step 2: Water extraction — filtered residue from alcohol phase, 750ml mineral water (Bar Le Duc), boiled for 3 hours. Step 3: Cooled water naturally, combined with alcohol mixture. Final yield: 1250ml at 30% alcohol, individually bottled.
Step 1: Alcohol extraction — 500ml Navimer 96% pure alcohol, stored in freezer for 3 weeks. Step 2: Water extraction — filtered residue from alcohol phase, 750ml mineral water (Bar Le Duc), boiled for 3 hours. Step 3: Cooled water naturally, mixed with alcohol extraction. Final yield: 1250ml at 30% alcohol, individually bottled.