magick drink recipies
Post on 21-Jul-2016
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DESCRIPTIONA collection of magickal drink recipies.
1/2 gallon of water
2 cups of honey
1/4 cup lemon juice
1/8 teaspoon nutmeg
1/8 teaspoon allspice
1 package brewer's yeast
Heat water, honey, lemon juice, nutmeg, and allspice together in a
large stock pot. Blend well and remove from the heat. Stir in
brewer's yeast and pour the mead into a wooden cask. Allow to ferment
for 6 months. During this time the cask should be aired daily to
allow gasses to escape. At least once a month it should be poured
into a fresh cask.
Bottle the mead after that time and cork the bottles well. Seal them
if possible with wax.
Antichill - Cold Ginger Wine / Whiskey
several pieces fresh bruised ginger root
Steep 1-2 t. root in brandy or whiskey for 7-10 days.
Strain, use in tsp. doses when you have a cold or chill or add a tsp. to hot
peppermint tea or sage tea.
Pour 4 gallons of boiling water over 4 pounds of grated apples in a pan and
stir each day for two weeks. Then strain and add 2 pounds of sugar, 2 ounces
of root ginger and a leval teaspoonful each of cinnamon stick and whole
cloves. Pour into a cask and bung tightly at once.
In 6 weeks it will be ready to bottle.
Basic Wildflower Mead
2 quarts honey (preferrably wildflower)
1 gallon water
1 cup white raisins
To one gallon of water add two quarts of honey and the white of one, egg,
mixing WELL. Cook the mixture at medium heat on the stove, stirring
continuously. When the mix comes to a boil all the scum rises to the top to be
skimmed, assisted by the egg white, just like you clear stock. When no more
scum rises add the raisin, turn off the heat, and cover overnight. In the
morning crush and strain out the raisins, add the yeast, and transfer the
liquid (called 'must') to a glass jug with a fermentation lock. Keep any
excess to top off the mead after racking.
The first racking should be done after one month and the next when
fermentation stops. Rack again about three, months later. It is important to
keep the mead topped off to keep the airspace in the bottle to a minimum. When
you can read newsprint through the jug of mead, bottle and cork. Don't touch
for at least a year.
Black Witch Cocktail
1 1/2 oz Gold rum
1/4oz Dark rum
1/4 oz Apricot brandy
1/2oz Pineapple juice
Shake well with crushed ice, strain into a cocktail glass.
Size 5 gallons
9 lbs Madhava Colorado Clover honey
10 lbs (approx) fresh blueberries
1 oz Cascade pellet hops (boil)
2 tbsp gypsum
1 tsp citric acid
1 big pinch Irish moss
2 lb corn sugar (to must)
3/4 cup corn sugar (bottling)
Unknown yeast probably champagne style
OG 1.04 @ 105 deg F
FG 1.01 @ 70 deg F
Comments: Very sweet at bottling time, this produced a slightly
sweet finished product with a tendency to foam over when opened,
like champagne, verry, verry yummy.
This was the first of a long line of great blueberry meads.
Borage is said to make the heart glad and passions roar!
1 gallon dry red wine
1 cup lemon juice
1 cup sugar
1 borage stalk
In a large nonmetal container, pour the red wine, lemon juice and sugar.
Add a stalk of borage, cover and refrigerate overnight.
To serve, remove the borage, pour into a punch bowl and decorate with borage
flowers and lemon slices, and set the punch bowl in ice.
Cat's Claw Blackberry Ale
Classification: fruit beer, blackberry ale, extract
Source: Guy McConnell (email@example.com)
This brew turned out quite well too with a nice blackberry nose complimented
by a floral note from the Cascade hop tea added at bottling. Enjoy!
6 pounds Alexander's Pale extract syrup
1 pound Orange Blossom Honey
1 pound ( 4 cups )Crystal Malt, 10L
1/4 pound ( 1 cup ) Victory Malt
1 ounce Cascade Pellets ( bittering - 60 mins )
1/2 ounce Cascade Pellets ( finishing )
1 pint WYeast #1084 Irish Ale Yeast ( recultured )
8 pounds Blackberries
2/3 cup Orange Blossom Honey ( for priming )
Place crushed grain in cold water and steep for 45 minutes at 155 degrees.
Sparge into brewpot and bring to a boil. Add extract and bittering hops and
boil for 50 minutes. During the boil, mash berries through a strainer to
extract the juice. Add honey and boil for 10 more minutes, skimming off any
scum that forms. Remove from heat and pour blackberry juice into the hot
wort. Stir well and allow to steep for 15 minutes. Cool and pour into
primary containing 3 gallons cold (previously boiled) water. Pitch yeast and
aerate well. Rack to secondary when vigorous fermentation subsides. When
fermentation completes, make a "hop tea" with the finishing hops. Cool, add
to bottling bucket along with honey priming solution, and bottle
13 lbs fresh frozen pitted cherries (sweets)
4 gal water
3-4 lbs honey
3 tbsp molasses
4-5 tsp brandy per gallon of mead
mahlab (crushed denatured cherry pits, obtained from Penzeys Spice.
Crush thawed fruit. Heat 1 gal water to 160 d. F. Add honey and molasses and
simmer 15 minutes, stirring to dissolve. Pour into fermenter over bagged
fruit, letting cool to below 80 d. F. Add 3 gal water. Pitch yeast and
nutrient, agitating to mix well.
Let ferment out to 17% alcohol, then rack off fruit and add 1 handful
crushed mahlab and boiled honey water to top up. Let sit on pits for at
least 2 months, tasting until flavor is smoky with a definite cherry
overtones. Rack off pits and add brandy. Bottle.
Persians used cloves to rekindle relationships gone cold. The potent
flavour and scent of the clove gives it associations with energy for
1 gallon water
3 pounds dark honey
2 oranges, sliced with rind
1 lemon, sliced with rind
1 1/2 ounces clove (adjust to taste)
1/2 package y east
Place all the ingredients except the yeast in a large pot and boil for
1 hour, skimming as needed. Cool to lukewarm, remove cloves and fruit,
squeezing to extract the juice. Next add the yeast, and leave the
mixture covered in a warm area for 2 weeks. Siphon off the clear fluid
into bottles and age 7 months for sweet wine, 1 year for dry.
Magical Attributes: Protecting marriages, close friendships, and
Variations: Instead of water, try apple juice, or half water, half
Boil 2 pounds of white sugar with 5 quarts of water and, while boiling, pour
over a quart of the yellow part of fresh cowslip and 2 tablespoonsful of
yeast, spread on a piece of toast. Leave, covered, for 10 days, stirring two
or three times each day for the first four days. Then strain and bottle.
1/2 quart dandelion blossoms
1/2 inch ginger root, bruised
1/2 lemon, diced finely
2 quarts water
1 cup brown sugar
1/4 cup white sugar
1/8 cup cream of tartar
1/8 ounce beer yeast (top fermenting)
Wash the dandelion blossoms and place in a large pot along with the ginger,
lemon, and water. Boil this together for 15 minutes. In another large
container, mix the sugars and cream of tartar together, slowly pouring in the
hot liquid to dissolve. Strain and cool to lukewarm. Suspend the yeast in 1/4
cup warm water. Add this to the cooled liquid to begin fermentation. Keep in
a warm place with a heavy cloth over the top for 3 days before straining and
Age for 1 week, then enjoy. Shelf life is short - about 6 weeks before it
Magical Association: Prophesy, psychic visions, dream oracles.
Variations: Strawberries are a good substitute in this recipe. Add about 1
pint during the initial boiling process for a sweeter, slightly pink beer,
which is magically good for health and happiness. If you plan to eliminate the
dandelions, use the juice of two large citrons instead, to maintain magical
Note: The most loved and hated plant of all time, dandelions are rich in
vitamins and minerals. They are also known to mark the sun by closing their
petals when it is dark. They are symbolic of ancient prognostication, and were
often used for love augury.
This lovely spring tonic makes good use of pesky weeds to rejuvenate the body
with earth's reawakening. Dandelions are high in vitamins, and legends claim
that Hectate once entertained Theseus with dandelion water.
3 cups dandelion petals
1 gallon orange juice
juice of 1 lemon
1/4 cup of sugar
Ginger Ale (optional)
Clean off the dandelion petals with cool water. In the meantime, warm the
orange juice and lemon together, then add dandelions.Make certain you only
have petals (no green parts). Add the sugar, stirring constantly until
dissolved; strain juices and chill. Add ginger ale for a light, bubblydrink.
VARIATIONS: Prepare this recipe with lemonade instead of orange juice, and