A Druid's Handbook to the Spiritual Power of Plants: Spagyrics in Magical and Sexual Rituals - Jon G. Hughes 2014

The Fermentation of The Two Solid Cardinals of The Flower
The Refinement Process: The Complex of the Flower
The Druidic Workshop

The Druids and the Celts, in general, discovered that certain fruits and vegetables are more suitable for fermentation than others. These discoveries were not only the result of the taste of the resulting drink but also from an understanding that some material actually fermented better than others. Nowadays we understand the need for certain chemicals and compounds to be present in the fruit or vegetable in order for it to ferment successfully.

But for the ancient Druids, fermentation was very much a hit-ormiss process. Little of the science of fermentation was understood, and for a long time the actual process was seen as a magical one, induced by the Druidic priest or priestess using his or her fermentation wand.

In order to extract the remaining attributes from the two Cardinal solids left following maceration, we must process them in a fermenting liquid as the solids themselves do not hold the necessary sugars that enable fermentation.

The traditional way of doing this is to create a fermenting liquid mixture, or must, and then place each of the cardinal solids into its own fermenting must in order for the residual attributes to leach out. The active must was made from fermenting apples and honey, in the same way as cider and mead were brewed. The Druidic name for this active must translates quite simply as “apple must.” These processes were well understood by the ancient Druids; ciders, beers, and mead were the mainstay of their alcoholic drinks. Grape wine was introduced much later and was never really popular within Welsh, Scottish, or Irish Celtic society—in fact, wine drinking is still a relatively new thing for the modern-day Welsh/Scottish/Irish person, who would still be much more accustomed to beer or stout as a social beverage.

In planning our schedule for fermentation, we must remember that the solid cardinals need to be introduced to the apple must during its active fermentation period, so the correct timing is imperative. Fermentation is a two-part process. The first stage takes place in an open vessel and therefore in the presence of air. The second stage happens in a vessel sealed with an air lock to prevent air from being present.

It is not necessary to have a detailed understanding of the science of fermentation in order to create an apple must, but further research on the subject will add to the reader’s knowledge and reduce the likelihood of making mistakes.

The first step, then, is to create the apple must, which will receive each of the solid cardinals. We will need to create two vessels of active apple must simultaneously, one for the male (petal) solid cardinal and the other for the female (flower head) solid cardinal. It is best if these two active apple musts begin their fermentation separately. Once again, let me underline the need for strict hygiene at every stage of this process, as unwanted bacteria will ruin your work.

Preparation of the Active Apple Must (First Stage): The Working

For this working you will need:

· Three 400 ml beakers, in which the fermentation will take place.

· A medium-size saucepan, to cook the apple and honey mixture.

· A suitable low heat source, to cook the apple and honey mixture.

Ingredients

1 teaspoon brewer’s yeast

3 teaspoons raw organic honey

1 medium-size apple or the same volume of whole crab apples

500 ml tepid moon-cleansed water

We start by activating the yeast so that it begins working before it is introduced to the fruit. To do this, we put the brewer’s yeast into one of the beakers, add 2 teaspoons of the honey, and add enough tepid moon-cleansed water to make 100 ml. Stir the mixture well and set aside in a warm place to begin its work.

Brewer’s yeast is a living organism, and it exists and multiplies best at a constant warm temperature. Ideally a temperature of 70°F (21°C) suits most yeasts, and this temperature should not vary by more than five degrees Fahrenheit (2.5 degrees Centigrade) at any time during the fermentation process.

While we wait for the yeast to start working we can prepare the apple for our must. Chop up the apple—seeds, core, and skin included—into small chunks of about 1 inch (2.5 cm) in size. Place the chunks in the saucepan along with the remaining 1 teaspoon of honey and enough moon-cleansed water to cover the base of the pan. Let simmer slowly, stirring constantly, until the chunks have reduced to a lumpy pulp. This should not take more than a few minutes, but you must watch carefully to be sure the mixture does not burn. Once reduced, place the apple mixture to one side to cool.

First fermentation of apple must

Remember to use the entire apple, pips, core, and skin included. This reduction should not take more than a few minutes, and it is a good idea to stir the apple mixture constantly as it simmers to prevent sticking and to help it reduce to pulp.

After about 1 hour, the apple mixture should be cool and the yeast mixture should be showing signs of energetic activity. It is now time to combine the mixtures and begin the first stage of the apple must fermentation.

Add the active yeast mixture to the apple pulp in the saucepan and mix thoroughly. Pour half of the mixture in one of the remaining 400 ml beakers and the other half into the other beaker. Now add enough tepid moon-cleansed water to the liquid must in each beaker to make 150 ml and stir well.

Place both beakers in a stable, warm environment to encourage fermentation. Do not cover the beakers; this first stage of fermentation must take place in the presence of air. After a few hours, a vigorous fermentation should be taking place and you will see a lively, foamy froth working at the top of each mixture.

This active fermentation will continue for three to four days, or even longer if the temperature varies. When the first stage of fermentation is complete, the foamy froth on the top of the mixture begins to die away. We are now ready to introduce the solid cardinals and begin the second stage of fermentation.

Fermentation of the Solid Cardinals (Second Stage): The Working

This is the true fermentation stage of the refinement process, as the first stage is done merely to prepare the apple must. This process will leach the residual attributes of the petals and flower heads into the fermentation liquid. For this working you will need:

· Two 500 ml conical flasks for the fermentation of each solid cardinal.

· Two airlocks, to seal each conical flask.

· Two 6-inch (15 cm) squares of muslin or fine linen, to hold the solid cardinals during fermentation.

· A length of natural cord or twine sufficient to tie the two muslin squares into bundles.

· Sealing tape or duct tape, to seal the air locks into place.

· Two sheets of 8½ x 11 paper, to dry the solid cardinals once the fermentation is complete.

Solid cardinals on linen square

· A mortar and pestle, to grind the solid cardinals.

· The active apple must.

· The jar containing the solid cardinal of the petals.

· The jar containing the solid cardinal of the flower heads.

Before we introduce each of the solid cardinals to the apple must ferment, we must secure them in muslin or linen bundles so we may retrieve them once the process is complete and so the solid cardinals are not polluted by the apple pulp in the fermenting must.

First place the two muslin squares on the work surface. Carefully pour one of the solid cardinals onto one square and the other solid cardinal onto the second square.

Next, bundle up each muslin square to form a loose package and tie securely with a length of twine, making sure that the loose end of the twine is long enough to reach out of the conical flask, so that you may retrieve the bundle later.

Pour the apple must from the first beaker into the first conical flask, then do the same for the second beaker. You now have a conical flask of active apple must ready to receive each of the solid cardinals.

Bagged solid cardinals

Before placing the bundled cardinals in the apple must, immerse each in a beaker of moon-cleansed water and allow the bundle to become saturated before removing it and squeezing it to remove the excess water. This prevents the loss of fermentation liquid by the initial absorption into the solid cardinal.

Now place one of the bundles of solid cardinal into each of the conical flasks, ensuring that the trailing end of the twine remains outside the flask. Make sure that each bundle is covered by the apple must ferment—if necessary, push the bundle below the surface of the ferment with your spatula.

Both conical flasks are now sealed with the air locks, using the sealing tape to secure each and to ensure an airtight fit.

Label the flasks and return them to their warm environment; now the second, gentler fermentation may begin.

Return to the flasks regularly, at least once a day, and give them a gentle shake to agitate the ferment. After about one month, the fermentation slows down and eventually stops. The fermentation period will vary somewhat, depending on any variation in temperature.

Second fermentation of apple must

Once the fermentation is complete, unseal both flasks and remove the bundles containing the solid cardinals. Wash each bundle thoroughly under running water, then open the bundles and spread each solid cardinal on a separate sheet of 8½ x 11 paper to dry. When dry, put each solid cardinal into the mortar and with the pestle grind the solid into a medium-fine aggregate. Once ground, place each cardinal in a powder jar and seal securely. Later, these two solid cardinals will be amalgamated to form the incense.

Label both jars “Solid Cardinal of the Petals” and “Solid Cardinal of the Flower Head,” respectively, and store in a cool, dark place until they are needed.

We are now left with two flasks, one containing a fermented essence of the petals and the other the fermented essence of the flower heads. The next step is to remove the apple must residue from the essence. To do this, filter each fermented essence separately, using the filter-funnel technique just as we did in the leaching process.

The resulting liquids are the fermented essences of the petals and the flower heads, respectively. The storage bottles containing each essence are then made up to 50 ml with moon-cleansed water (if necessary), labeled “Fermented Essence of the Petals” and “Fermented Essence of the Flower Heads,” respectively, and stored until they are needed. The solids remaining in the filter papers are the apple must residue, which may be discarded.

This completes the fermentation stage of the refinement process. We now have a total of six products:

The leached essence of the petals and the leached essence of the flower head, both produced at the leaching stage and stored until ready for use.

The fermented essence of the petals and the fermented essence of the flower head, both produced at the fermentation stage and stored until ready for use.

The solid cardinal of the petal and the solid cardinal of the flower head, produced in the early stages of the fermentation process and stored until ready for use.

We may now begin combining the leached essences with the fermented essences in order to create the two cardinal essences that will eventually make up the complex, the sublime elixir of the Druidic tradition. This is the process of unification. At the same time, we shall amalgamate the two solid cardinals in order to create the incense of the flower during the same ritual working.