acid is only available here aftre being smuggled in from the states etc....i have treid it in paksitan...but it aint comemrcially available on a regular basis like herion, hash, opium, morphine, cocaine and super k..though i know people who can and do make it for tehmsleves and freinds

i spent a good aprt of my golden years experementing with psychoactive substances....whatever could be done in paksitan...and what good is know how if you cant apply it to make your own product..i have also made hash oil whihc is basically the single best THC related high i have evr had....i used butance extraction through a hi pressure metal vessel...

i have been reliving some good days recently..and yeah soemthings never change...especially the hallucinatory high that xcessive brain fry levels of K give you..its a mindfuk

Is K really worth it?
Have heard many different Opinions about it.
Here in Germany acid is relatively easy to come by, not as easy as other things but defeinitely possible.

for a noob: what's K? I never get my head around all these nicknames for drugs that people use all the time.

I am talking abote Ketamin, i'm not 100% sure if he means the same K though...

There's a Canadian brewery that makes some really fancy beers. They're called Unibrou, and any of their 750mL bottles are strong enough to wreck an average human. Getting smashed on Budweiser has never really appealed to me - it always feels more toxic the morning after.

I'm a coffee and tea drinker, though recently I've been trying to wait until later and later in the morning to have my first caffeinated beverage, so that I actually notice it working. I like coffee with a wee bit of sugar, and sometimes some spices like chicory or cardamom, if I'm feeling adventurous. I've tasted a lot of different varieties of black, green, oolong and pu'erh teas, and I've liked most of them, though I haven't developed my taste to be able to tell them apart.

Having some dental troubles in the past, I rarely drink soda. Occasionally I have a craving for one of those ultra-strong hippie ginger beers, but that's every once in a blue moon.

And I have in the past (and still continue to ) love certain unsynthetic substances on a regular basis...

dude almost all major brands of Ketamine are available here...ketlar, ketamine, ketmax and the totally killer super k.....

the high has three stages depending on quantity and tolerance....stage one is a kinda pseudo coke-isk (also specifically if you snort it) high...the second is a kinda plateau of unreality where all frames are too fast and you are entering meta human terrioty..the third where serious hallucinatory trips start.....im talking different universes, planes of existence yadda yadda

quantities may varyb ased on ceoncentration...but a little vial of the stuff can fry two brains easy(snort or inject)...especially if you dont do it too often...

Guess I've got to try it sooner or later...
Does the third stage come close to the ego loss of a heroic dose of shroomies? cuz i love that

no its not like mushrooms...though its down to the indivdiual ego..its a darker trip (but i guess thats just me)

just dont take excessive k with excess alkohol or you can k-hole...go into a coma with respiratory depression---it can be fatal in excess combos...


knowledge : know ur drugs

@Suleiman

yeah, biochemical knowledge is everything in this case!

i just brewed my first home made wine after 15 years (due to the non-availability of good booze in kuwait)...it came out great.....but due to the impateince of me and my buddy to consume, we drank it up aftre 15 days...still it was pretty good..i would sya around 8-9 % by vol.....

this was pure fermentation i.e : fresh white grape juice + sugar + yeast + water...mixed and left to ferment in a dark warm place.....with skimming of the scum on top after every 7 days...and final filtering for the crap...


i need suggestions to improve the recipe (mostkly increasing the alkoholic content) while not complicating the process ?

I was preparing my own home made wine for a long time, but never from grape juice

Hey Suleiman, I´ll be visiting my parents-in-law in poland soon, my wife´s father has been brewing wine for decades (with great results, hehe...), I´ll make sure to bring back some insider tips

recipe pls ?

Okay, complete walkthrough, I guess you know most of the things, but if somebody is interested.

First of all you need come kind of carboy made of glass or plastic, does not matter. I am using 20 litres made of glass. Has to be perfectly clean. And fermentation plug - plug (commonly of glass) is preventing the air from outside to get inside of the carboy, but the emerging CO2 from inside could go out through the water level -



-could be made diy, it depends on your hands, my friend is using normal jar with small plastic tube. Important is the function - air could (and will!) destroy the proces of fermentation (there is a difference between aero and anaero fermentation). These are techical issue.

Now the important - fruit. I am preparing it from mix of black and red currant or raspberries, or cherries. What is on the garden. You could use apples, my friend is byuing apricots and peaches.

I put about 5-6 litres of clean fruit (mashed little bit) into the carboy and fill it circa 10 litres of water mixed with 1 kg sugar (sugar is starting element for fermentation, you could use special yeasts, but I´ve got bad experience with using them, mostly they are destroying the fruit taste, fuck them). Amount of sugar depends on the fermentation nature of the fruit - these berries have quite weak fermentation process, you have to use the sugar, but for example apples have VERY agressive fermentation, do not use sugar with apples (and also do not fill it too closely) or peas.

Okay, so you have the fruit in the carboy, put on the fermentation plug and isolate the neck(I´ve got that plug in cork and using wax or plasticine). Within few days, you will see the fermentation process started - bubbles of co2 will start go through the plug water level. Wait for aprox. 5-6 weeks till it will slow down (ie. from start it will be something like two bubbles per second, ´slow down´ means one bubble in 10 minutes or like that). After the period, open the carboy and filtrate the fermentation - the fruit pieces has to go away, so you got the first fermentation wine. Add some sugar with water to start fermentation again (also how sweet you want to have the final wine, if using yeasts, do not add them to the second fermentation), close the carboy with plug once more and wait with the second fermentation for the same period - but likely to the end of the fermentation (no bubbles are coming out) (mostly if you are stocking the wine, because ferm will continue in bottles and it´s no good), filter it from the dust if needed and get drunk. Alcohol level about 10-13 percents.

This way you could prepare rice wine (that japanese saké), but googleout some exact receipe, because it´s quite hard to prepare it. But it´s very tasty (using spice like clove etc.) and fucking strong (about 15 percents and more.

Very good wine is white one made of

http://en.wikipedia.org/wiki/Taraxacum_officinale , but I am not sure if you will find it in Pakistan...

Be inovative, use some special fruit...

YEAH - low alcohol level I guess you are using fruit with low level of sugar (it´s typical for some tropical fruits, altgough it´s very sweet, there is not enough of true sugar), add more sugar and let the fermentation for longer period.

thank you fro sharing that information

i'll modfy my own technique accordingly...you are right on about the taste destroying properties of yeast

and since me and my pal were desperate for booze...we consumed it aftre 14 days (!!!)

i'll make to sure to give it 2 months next time

now i gotta find a place to hide ten liters form my family