Another fascinating and informative post. I envy your experience.

As you well appreciate humanity would not exist today without fermentation. I fear the farther we as a species retreat from it the more questionable will be our plight.
I make wine and have become intimate with Saccharomyces. My goal is a reasonable quality dinner wine from the cheapest ingredients possible that are free of the usual crap they put in wines. I'll post on Steemit the process soon.
But I am specifically interested in:

Blending the mind of an empirical chemist with the world of spirituality and alchemy is levitating my understanding of natural and sacred medicines.

Will you please share more on your experiences and insights in future posts?

I've never experience vinegar quite as you describe. Could you please elaborate on:

"One sip of this matured culture sends noticeable vibrations of activity throughout the body."

;-)