This is a delicate question that goes to the heart of biodynamics. Explaining dynamisation is a difficult task for me given that I feel the need to deepen my own knowledge of the subject, with aspects still to be explored and tested. Nonetheless I will try to convey to you my current understanding of dynamisation.
One of the principles of biodynamics assumes that the surrounding environment is made up not only of matter, but also of structuring forces and principles not directly perceptible to our five senses. Accordingly, it is more efficient to work with matter (chemistry and conventional mechanics) and these other forces and principles simultaneously, especially when dealing with living organisms as in agriculture. Dynamisation is a key phase in working with these ‘subtle’ elements. It is important to note that the common etymology of biodynamic and dynamisation, as we saw above, comes from the Greek dynamis, or force.
When referring to this principle, some people use the term ‘energy’. In biodynamics one talks about ‘ethereal’ or ‘astral’ aspects. To simplify matters, I will use the generic term ‘information’ here to indicate that a material substance is a transmitter of information related to a particular force or process.
Outside biodynamic agriculture, dynamisation is used particularly in the preparation of homeopathic medicine at each step of dilution.
First and foremost, it involves the vigorous mixing of a generally small amount of an ‘informed’ substance in a volume of water. At first glance, this represents the blending and homogenisation of a diluted solution. But beyond this simple quantitative effect, it entails, above all, the transmission of information and the infusion of energy at several levels.
At the first level, it involves freeing the information carried in the diluted substance and transmitting it to the entire volume of water in order to multiply its effect and enable distribution over a large surface. For example, a few grams of horn silica preparation #501 (2–4 g) are used in several tens of litres of water (30–100 lit.) to treat one hectare of crop. At the end of dynamisation ‘informed water’ is obtained – that is, ‘informed’ by preparation 501 – and this should be sprayed within two to three hours. Clearly, high quality water is essential for good dynamisation. The grower will thus opt for water free of dissolved pollutants (chlorine, residual pesticides, and so on) but also ‘living’ water that is highly receptive to the information. For this reason a large number of winegrowers use rainwater for dynamisation.
At the second, more subtle level, the water is imbued during dynamisation with information from the global environment. It involves physical elements that are directly in contact with the water and the immediate environment which must be carefully selected: copper or stone dynamisation tanks, absence of electromagnetic pollution … In biodynamics, the environment also refers to the current cosmic configuration (the position of the sun, the moon and the planets with respect to the Earth). The dynamisation has a specific duration, usually one hour, and the cosmic configuration will also permeate the mixture during the mixing process. For this reason, the winegrower will carefully choose the timing of the dynamisation (the beginning or end of the day, descending or ascending moon, Fruit day …).
At the third level, human thought is absorbed and influences the water. This point touches on the vital importance of thought and its effect on matter and life. The winegrower should therefore carry out the dynamisation very attentively. In other words, he should be completely aware of what he is doing and the reasons for his actions and objectives. It should always be done with full attention and concentration. I invite you to read the interview with Anne-Claude Leflaive by Sylvie Ogereau, which appeared in the February 2010 edition of the Revue du Vin de France. In it she explains the importance of enlivening harvesters so that they will be in a good mood and ultimately transmit it to the grapes.
The impact of man’s attitude and thoughts certainly has greater influence than modern Western society accords it. I have noticed that Eastern society is culturally more sensitive to this idea.
Dynamisation carried out in biodynamic agriculture involves mixing water in a vigorous circular motion to create a whirling effect, or a vortex. Once the vortex forms, it is mixed in the reverse direction resulting in a state of chaos and then followed by a vortex in the opposite direction. This alternating rhythm vortex/chaos, which symbolises the densification and structuration of the matter, followed by its dissolution and reorganisation, is linked to the ancient alchemy principles of coagula and solve.
Dynamisation can be performed by hand (with the arm or by using a stick) for small quantities, or by machine for larger volumes. Winegrowers frequently use dynamisers with 150 to 300 litre tanks, and the dynamisation process generally lasts for one hour. In the beginning, Rudolf Steiner is said to have carried out the first dynamisation demonstration using a bucket and his cane.
There are a number of other dynamisation methods including the following. First, there is dynamisation by succussion, which is done by shaking the container and is used in homeopathic laboratories. There is also dynamisation by circulation of liquids in conduits or basins which produces currents or a special whirling mass (flow forms, for example).