Amanita Muscaria is a very unique life form with immense healing potential. Within the fungi are two main molecules, Ibotenic Acid and Muscimol. I have read that kombucha brews can contain Lactobacillus Bacteria like those found in raw milk. It has been shows that these cultures are able to convert most of the Ibotenic Acid to Muscimol. There are some plants that have the bacteria on them, like cabbage, that can be added to the brew to ensure it has Lactobacillus, but I have not personally done this. I just use a normal scoby that is pretty old and it has still made a wonderful finished product. I do not add the mushrooms to the tea as it is brewing, but let them cold ferment in the kombucha. There is not really any research on Amanita Kombucha, so this isnt a proven method to convert the Ibotenic Acid.
If you wanted to decarb the mushrooms more, try adding the tea from Making and Using Amanita Muscaria Tea into the kombucha instead of adding the dried mushrooms. Another possibility is to add the green/black/oolong tea leaves into the mushroom brew as it is simmering, and then add the sugar source into the mushroom brew., mix this with the kombucha and scoby in the jar.
When preparing the tea or food for the scoby, I use a mix of green tea, oolong, tea and agave. Mix the tea, water , and sweetener in a pan, let it come to a boil, simmer on low for a few mins, and then cool down. It must cool down to room temperature/warm, hot water kills SCOBIES. Most normal tea will work like Black, Green, White, and Oolong. You could replace the agave with any sugar source like cane sugar. I use 4 tea Bags per batch. My recipe for the Mushroom Kombucha is 1/2 Kombucha and 1/2 Tea, or a cup of each. I add 1/4 cup of Agave for each 1 Cup of water. I am making two batches of Kombucha so I will use 2 cups and 1/2 cup agave. This work also work for making a larger size batch.
Measure 1 cup of already finished Kombucha per batch of Mushroom Kombucha. I am making two types in this example, A. Muscaria and A. Pantherina. I add a cup of Kombucha to each jar, I ended up swapping the smaller jar for a big one later. I use 16 grams of Amanita Muscaria for a 2 cup batch and 4 grams of Amanita Pantherina(or Regalis). You could start with a quarter of this dose if you wanted it mild for drinking it plain, or double/tripple the dose if you only want to take a 1/4 teaspoon. It completely up to you. These are not recommended doses, just what I personally use. If using Pantherina or Regalis, take pieces from many caps to even out the Ibotenic Acid and Muscimol Levels. Amanita Muscaria and Muscarioid Fungi are very variable in potency from mushroom to mushroom, although Pantherina and Regalis are usually much stronger than Amanita Muscaria.
Mix together into the fermenting jar 1 Cup of Kombucha, 1 Cup of the Cooled and Sweetened Tea, and the Dried Mushrooms. Put a cheesecloth or fabric on top, either use a canning jar lid with the middle piece taken out, or a rubber band.
Let the Kombucha Ferment for a few days, up to a few weeks. The longer it ferments, the more acidic and probiotic it becomes, but causing a vinegary flavor and smell, this also helps to preserve it. I don’t mind the acidity since I usually mix it into something. Taste it every day once you reach day 3 or 4 to see when it the perfect spot for you pallate and then filter it and refrigerate it. You could also let it keep going to create a potent Probiotic and Muscimol fueled beverage.
When using this it is important to start with a very low dose. I don’t reccomend anyone without research to ingest Amanita Muscaria. I would personally start with a quarter teaspoon and work up, I find my dosage to be 1-3 teaspoons depending on what I am looking to achieve. The kombucha can be added to any drink or food as a way to infuse it with Mushrooms. I like to mix it with juice.