Potable Alchemy

Mead and braggot are goals that were set this spring, and the plant ingredients desired to enhance them have been cultivated, or collected from the fields around my home. Now at the new moon’s turning it is time to begin the brew.

A couple of the basic recipes are old ones, passed down to me. Others are new to me, from books and folk who are brewers of beer, braggot and porter, and makers of mead. And with the basic proportions and ingredients proven, there is always room to experiment. The water where I live is very hard, with staggering amounts of chlorine added. I am thankful for this in terms of water safety, but in the case of brewing, these qualities are exactly what I don’t need. A providential day of continuous rain has allowed me to collect sufficient rainwater for a batch of braggot, (which I filtered and boiled, just to make certain my carefully coddled chosen yeasts will not have to compete with filthy local bacteria in the milieu of my brews). However I do not have time at the moment for travel to the sacred well I know that also happens to be health and safety tested, so I will compromise and purchase spring water for the first batch of mead.

Fires burn and cauldron bubble…

Decocting herbs for Mead

Decocting herbs for Mead

 

The fermentation process is a sacred alchemy, producing an embodiment of a plant genius beyond that which can be accomplished by simple chemical extraction, either by water, acid, oil or alcohol. It is the transformation of sugars and other plant constituents by the biotic processes of yeasts and bacteria, in order to release those substances from the physical corpus vegetale, and attenuate them to a level of spirit. In the process, the physical elements are changed by the living organisms consuming them; made more bioavailable, recombined, concentrated, potentiated and depending on how the alchemist directs the process, rendered more or less toxic than the original ingredients wedded together in this chemico-mystical union.

For the making of mead, I have gathered local honey collected from blaa ooyllagh – apple blossoms, along with herbs sacred to the White Lady of the Isle – tramman – the elder; dress villish – eglantine; and katog – the leaves of the wild strawberry.

The braggot, I dedicate to the Grey One, and draw inspiration from old Norse writings and recipes. It will be ready to drink much more quickly than the mead, so I will make several different types. A basic one now, to trial the recipe, I am brewing with lus roddagagh, the sweet gale. Later, as the summer wanes I will brew darker variations.

2Carboys1Pail

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