Magic Mushrooms and the origins of Christmas
The Mead of Poetry
Ordrorir - The Stirrer of Inspiration
"Turning Water into Wine"
The Mead of Poetry
Ordrorir - The Stirrer of Inspiration
"Turning Water into Wine"
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1 Gal Glass Jug - Ordrorir cauldron
32 oz of honey
Regular Mead is an alcoholic beverage brewed with honey water and yeast.
Instead of the yeast, we will be brewing with Amanita Muscaria as Kvasir.
Amanita Muscaria in the wild is growing with a mycelium network connected to the roots of an ever green tree eating its sugars. That is where you will find them, and that is how they eat. We find them, pick them, and rest them in the bows of the ever green tree to dry them. Come back in a couple days to collect them and store them.
fill the bottom 1/4 of the 1 gal bottle with water, set in a pan put water in the pan and put on the heat to double boil. after steam has been exiting the bottle for 20 minutes the bottle should be sterilized, take out of the pan, dump the water out of the bottle and set on a towel to cool and cover with paper or cloth. the cooling will draw air in and you do not want contaminants to be drawn in.
put a 1/2 gallon of water in the pan and bring to a simmer. add 32 oz of honey to the half gallon of water and melt together, turn off the heat and pour the pan of warm honey water into the bottle, let cool to room temperature. crush 1 dried cap of amanita muscaria into bits and put into the bottle. pour water into the bottle to stir the Amanita Muscaria around into the honey water, leave a space to bubble at the top. cover and set in a warm place out of direct sunlight.
you are looking for the pieces to begin to swim up and down thru the bottle, this shows the pieces have been hydrated and have sugar energy from the honey, their cellular pumping and respiration has begun, the piece will gather a tiny air bubble and float, releasing it and sinking back down.
fill the bottom 1/4 of the 1 gal bottle with water, set in a pan put water in the pan and put on the heat to double boil. after steam has been exiting the bottle for 20 minutes the bottle should be sterilized, take out of the pan, dump the water out of the bottle and set on a towel to cool and cover with paper or cloth. the cooling will draw air in and you do not want contaminants to be drawn in.
put a 1/2 gallon of water in the pan and bring to a simmer. add 32 oz of honey to the half gallon of water and melt together, turn off the heat and pour the pan of warm honey water into the bottle, let cool to room temperature. crush 1 dried cap of amanita muscaria into bits and put into the bottle. pour water into the bottle to stir the Amanita Muscaria around into the honey water, leave a space to bubble at the top. cover and set in a warm place out of direct sunlight.
you are looking for the pieces to begin to swim up and down thru the bottle, this shows the pieces have been hydrated and have sugar energy from the honey, their cellular pumping and respiration has begun, the piece will gather a tiny air bubble and float, releasing it and sinking back down.
you want to see a sediment form on the bottom with bubbles coming up from it. once the bubbling stops it has eaten what it can of the sugar out of the liquid and left its ibotenic/muscimol essence back into the liquid.
genlty pour off the liquid into another bottle, leaving the sediment and a little liquid in the first bottle, melt more honey and water together to feed it to the first bottle again, wait for it to bubble and stop,
genlty pour off the liquid into another bottle, leaving the sediment and a little liquid in the first bottle, melt more honey and water together to feed it to the first bottle again, wait for it to bubble and stop,
first brewing may take 2 to 3 months, after that it is about a month cycle.
the sediment may build up with each brew, so you can separate about half of the sediment into a second brew bottle and brew two bottles at once.
the sediment may build up with each brew, so you can separate about half of the sediment into a second brew bottle and brew two bottles at once.
if you have an abundance of sediment bury it under an evergreen tree for it to grow wild again and produce more mushroom caps.
--------------------------------------------------------------------------------------------Bodn - The Holy Grail
"My Cup runneth over"
extra sediment from brewing the Poetic Mead in Ordrorir can also be put into a bowl and covered with a cloth and set in a warm dark place to evaporate and dry to the sides of the glass. pour honey water, fruit juice, grain juice, or any nutritional liquid that you would like to drink into the bowl and let set for 12 hours to extract the essence of the Amanita Muscaria. gently pour the liquid off into a new bowl and cover the first bowl with a cloth and let set to dry again, the sediment will rehydrate begin to grow, and then dry into a film on the bowl.
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Son - The Living Bread
"Give us this day our daily bread"
Wiki: Draupnir
Psilocybe Cubensis
Panaeolus cyanescens
Psilocybe Azurescens
Psilocybe Stuntzii
Wiki: Psilocybe Cubensis
8 oz Wide Mouth Jars- Son
Rye berries
put 3 oz of the rye and 3 oz of water in each jar. put the jars on the bottom of a large pan and fill half way up the outside of the jars with water. put a lid on, and put on the stove to boil. the rye will absorb the water. after 1/2 hour take of stove, keeping the lid on the pot, let cool. shake the grains around to loosen them up and bury one mushroom stem and cap in the grains. cover with a cloth and set in a cool dark place. the spores or the mushroom flesh should dehydrate and the mycelium should begin to colonize the grains. when the jars are fully colonized, save one, and take the rest out of the jars and bake them on the lowest setting for a couple hours to dehydrate into an edible mushroom and grain cake. make up some more grain jars and when they cool bury a piece of the cake you save in each. cover and let set in a cool dark place. each batch one jar is saved to make the next batch.
