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Starting the Yule mead

If you want mead for Yule, you start in early October. Today's batch: three pounds of local wildflower honey, a gallon of good water, a handful of raisins, the peel of one orange and a packet of wine yeast. Everything sanitized like a surgeon, because the wights may be patient but bacteria are not. Airlock on, jug wrapped in an old wool blanket in the corner of the shop. The kids helped stir. At the blót they'll get spiced apple cider, same pour, same toast. Mead isn't a personality. It's honey and time and paying attention, which is most of what I know about worship too.