Alcoholic Mead

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

1pt. brandy

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.

Apple Beer

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

Ingredients

2 quarts honey (preferrably wildflower)

1 gallon water

1 cup white raisins

1 egg

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.

BlueBelly Mead

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 Punch

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.

30 servings

Cat's Claw Blackberry Ale

Classification: fruit beer, blackberry ale, extract

Source: Guy McConnell (gdmcconn@mspe5.b11.ingr.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!

Ingredients:

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 )

Procedure:

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

Cherry Kirshe

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.

Champagne yeast

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.

Clove Metheglin

Persians used cloves to rekindle relationships gone cold. The potent

flavour and scent of the clove gives it associations with energy for

protection.

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

kinship.

Variations: Instead of water, try apple juice, or half water, half

orange juice.

Cowslip Wine

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.

Dandelion Beer

Ingredients:

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

bottling.

Age for 1 week, then enjoy. Shelf life is short - about 6 weeks before it

turns bitter.

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

significance.

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.

Dandelion Delight

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 the

juice of one orange instead of a lemon. This is a refreshing, purifying

quality and, poured over crushed ice, is wonderful on a hot summer day.

MAGICKAL ATTRIBUTES: divination, wind magic, wishes and goals, communicating

with the Spirit world.

Dandelion Wine

1 quart dandelion blooms, washed and checked for imperfections

4 lbs. of Sugar

3 Lemons

1 gallon of Water

1 package Yeast

1 slice Toast

1) Boil your blooms for 20 minutes in 1 gallon of water.

2) Strain the blooms from the liquor and add sugar.

3) Stir well, until all sugar is dissolved.

4) Halve the lemons, remove the peel and seeds, and put into the

liquor.

Save the peel.

5) Allow liquor to cool to body temperature (blood warm).

6) Place yeast on a small piece of toast and lay it on the liquor.

7) Cover with cheese cloth and allow it to sit for two days.

8) Skim off the yeast and the toast. Discard. Bottle the wine and add

lemon peel to each bottle.

Variation:

Add a 1 inch piece of ginger root to the boiling process for a slightly

different flavour. Even those who think they don't like rhubarb will

find this a tasty treat!

Dragon's Blood Wine

All herbs are dried

2 tsp peppermint;

2 tsp dried wormwood;

2 tsp thyme;

2 tsp lavender;

2 tsp hyssop;

2 tsp marjoram;

2 tsp sage;

2 pints port;

1 piece red garnet

Steep herbs one week, remove stone, filter and bottle.

Note that much of your result will depend on the port you started with.

Easy & Quick May Wine

1 bottle of White Wine 1/2 cup Fresh Strawberries, sliced 12 sprigs of fresh woodruff Pour wine into carafe or wide mouth bottle. Add strawberries and woodruff and allow to blend for at least an hour. Strain and serve well chilled. Garnish with thin orange slice. The strawberries add a wonderful flavour and the woodruff adds sweetness.

Easy Mulled Wine - Mabon/Fall Equinox recipe

1 bottle Red wine

1 stick Cinnamon

6 whole Cloves

¼ cup water

½ cup sugar

1 slice of Lemon

1 dash Nutmeg

½ cup Brandy

Mix sugar with water and add to medium sized pot; simmer until sugar is

dissolved.

Add Cinnamon stick, Lemon slice studded with the 6 Cloves and Nutmeg.

Simmer and add Red wine and heat but 'do not' boil.

Add brandyand serve.

Egg Nog

What you need:

3 eggs

1/4 c. sugar

1/8 tsp. salt

1 1/2 tbsp. vanilla

3 c. milk, chilled

Dash of nutmeg

What you do:

Beat eggs well, until light and fluffy.

Gradually stir in sugar and salt.

Then slowly beat in vanilla.

Stir in milk that has been well chilled.

Sprinkle each glass of eggnog with nutmeg, if desired.

Enchantress Love Brew

You will need:

6 mint leaves

1/2 liter of orange juice

juice from 2 limes

As you make this mixture, imagine your body filling up with sexual

energy, infuse your energy into the brew. Mix on a Friday, on the

waxing moon. Serve chilled in beautiful glasses and add extra mint

leaves to the glasses. Give to your lover when he/she gets home, and

be ready for a night of passion.

Faerie Wine

1 1/2 C milk per serving

1 tsp honey

1/8 tsp vanilla extract

cinnamon

Warm milk (don't boil!). To each glass or mug, add honey and vanilla.

Sprinkle tops with cinnamon.

Fall Metheglin

This mulled beverage is traditionally made for enjoyment during Lammas,

the Fall Equinox, and from Thanksgiving into the Yule season. It has

all the scents and flavours of the holidays to inspire magic for the season.

Begin this in November to have ready for the next fall's celebrations.

1 cup dried apples

2 large cinnamon sticks

1 tablespoon dried lemon peel (or fresh from 1 whole fruit)

12 whole cloves

1 teaspoon nutmeg

1 gallon water

7 bay leaves

1 inch bruised ginger root

1 tablespoon dried orange peel (or fresh from 1 whole fruit)

7 whole allspice berries

3 pounds dark honey

1/2 package sparkling yeast

Place all the ingredients, except the honey and yeast, in a 2 gallon

pan. Simmer for 1 hour, then add the honey, bringing the entire mixture

to a boil and skimming off the scum. Boil for 15 minutes, then follow

the basic recipe for mead. This mead has a marvellously crisp fall

flavour and is good hot or cold.

Magical Attributes: The harvest, thankfulness, prudence.

Fire Fantasy

This beverage, very appropriate to summer observances, uses the

traditional herbs, plants, and colours of fire to ignite transformation

in your life.

2 large tomatoes

2 red peppers, bell or hot

1 teaspoon lime juice

4 cups water

2 cloves garlic

1 cup chopped red cabbage

1 teaspoon hot sauce

1 litre whiskey

Finely chop all vegetables and place with other ingredients, except

whiskey, in a large pan with the water. Simmer for 2 hours over low

heat. Strain the mixture through a sieve, pressing as much juice as

possible out of the vegetables. Mix with whiskey and bottle, aging for

at least 30 days before use.

Magical Applications: Purification, drastic change, fire- and

sun-related magics.

Ginger Snap Mead

Ingredients

18 lbs light clover honey

1 cup lemon juice

4 oz fresh ginger slices (each about the size of a quarter)

zest of 2 lemons

2 packets of sherry yeast

Directions

Bring ginger, juice and zest and 2 gallons water to a full boil.

turn off the heat and pour into a fermenter.

Add honey and stir well, then add cold water to 5 gallons.

Add rehydrated yeast when temperature is 70º - 80º.

Allow to remain in primary fermenter for 2-3 MONTHS before transferring

liquids only to a secondary fermenter.

After 3-4 months in the secondary fermenter it will be time to bottle.It is

best after it has been in the bottle for a few months. The longer the better.

Gyrth's Quick or "Short" Mead

Ingredients

2 quarts honey

5 gal water

2 cups strong tea

1 teaspoon ginger

1 teaspoon nutmeg

2 teaspoons cinnamon

3-5 lemons Mead yeast

A plastic sieve wooden spoon

big pot 5 gallon jug or carboy

thermometer all yours and everyone else's

used coke or beer bottles

What follows is a step by step explanation from Duke Sir Gyrth Oldcastle of

Ravenspur on exactly how he makes mead:

First, boil water. I make two batches at a time with a three gallon pot. Add

honey on a one part honey to nine parts water basis. (Honey weighs 12 lb. to

the gallon.) I use a quart per 2 1/2 gallon batch. Stir it about to dissolve

the honey in the water. 7he honey will sink to the bottom of the pot and burn

unless stirred at first. When the mixture is bubbling happily, a whitish scum

will riser to the surface. Spoon it away.

Scum removal is a topic of controversy among brewers. Some maintain that

complete removal is the only way to go,- others like myself skim until there's

only a very little left. Suit yourself.

Remove from heat and add one cup of very strong tea (2 cups per 5 gallons)

(From herein on I assume that the measurements are for 5 gallons of mead)), 1

teaspoon of ginger, 1 teaspoon of nutmeg, and 2 teaspoons of cinnamon. Then

take 3-5 lemons, Slice them thin, and throw them in. Let the lemons steep in

the must (must is what you call incipient mead) for 30 minutes; then remove

the slices. The tea and lemon move the pH of the must towards one comfortable

for the yeast.

Let the whole caboodle cool to about 80-85 degrees F. Then introduce your

yeast to it, cap it with an airlock, and stand back. Afier 5 days taste it. If

too sweet, let it continue; if too alcoholic (unlikely) add more boiled honey

and water. Keep tasting daily until sweetness and alcohol balance each other

out. Syphon it off into bottles and refrigerate. If not refrigerated, it will

get progressively less sweet and slide irrevocably into undrinkability. Let

stand 2-5 weeks. Drink and enjoy. it ties up refrigerator space, but tends to

be worth it.

NOTE - When refrigerated the mead tends to settle, and at this point I find it

advantageous to siphon again into clean bottles, seal tightly, and re-

refrigcrate. It makes for a sweeter, more sparkling mead.

Halfdan's Viking Mead Recipe Mead (Honey Wine)

5 gallon recipe 8-10 lbs

pure raw honey (for light, delicate Mead)

(or) 12-13 " " " " (for medium sweet Mead)

(or) 15-16 " " " " (for very sweet or alcoholic Mead)

4-5 gallons purified spring water (not distilled)

3 tsp. yeast nutrient (or 5 tablets)

1 tsp. acid blend (combination malic/citric acid)

5-7 oz. sliced fresh ginger root (1 finger's length)

1/4 tsp. fresh rosemary (optional, as desired)

5-6 whole cloves (optional, as desired)

1-2 vanilla beans (optional, as desired)

cinnamon/nutmeg (optional, as desired)

lime/orange peels (optional, as desired)

crushed fruit (peaches, strawberries, grapes, etc.)

1 tsp. Irish Moss (to clarify Mead)

1/2 tsp. clear gelatin (to clarify Mead)

1 spotted newt's tail (optional, as desired :)

1 packet yeast (champagne or ale yeast)

Heat spring water 10-15 minutes till boiling. Stir in honey, yeast nutrients

acid blend, and spices (rosemary, ginger, vanilla, cinnamon, nutmeg,

cloves lemon peel). Boil for another 10-15 minutes, (overcooking removes too much honey flavor), skimming off foam as needed (2 to 3 times during last 15

minutes). After 15 minutes, add Irish Moss or clear gelatin to clarify.

After last skimming, turn off heat, add crushed fruit, and let steep 15-30

minutes while allowing mead to cool and clarify. After mead begins to clear,

strain off fruit with hand skimmer and pour mead through strainer funnel

into 5 gallon glass carboy jug. Let cool to room temperature about 24 hours.

After 24 hours, warm up 1 cup of mead in microwave, stir in 1 packet "Red

Star" Champagne, Montrechet, or Epernet yeast (or Ale yeast in order to make

mead ale), and let sit for 5-15 minutes to allow yeast to begin to work. Add

this mead/yeast mixture to carboy jug and swirl around to aerate, thereby

adding oxygen to mead/yeast mixture. Place run-off tube in stopper of bottle

with other end of tube in large bowl or bottle to capture "blow-off" froth

Let mead sit undisturbed 7 days in cool, dark area. After initial violent

fermenting slows down and mead begins to settle, rack off (siphon off) good

mead into clean sterilized jug, leaving all sediment in bottom of first jug.

Attach airlock to this secondary carboy. After 4-6 months, mead will clear.

During this time, if more sediment forms on bottom, good mead can be racked

off again to another clean sterilized jug. When bottling, in order to add

carbonation, add either 1/4 tsp. white table sugar per 12 oz bottle, or stir

in 1/2 to 1 lb raw honey per 5 gallons mead (by first dissolving honey with

a small amount of mead or pure water in microwave). Enjoy! Skål!

Honey-Maple Mead

Ingredients:

(recipe for 2 gallons or maybe a little more)

2 quarts maple syrup (that hurt$, as Charlie Papazian says)

2 to 2-1/2 lbs light honey (I used clover)

acid to taste--I think I used a little less than 1 tsp of acid blend for

this batch.

Pasteur Champagne yeast

Procedure:

Bring honey and maple syrup to boil in enough water to liquefy. Add acid

and a bit of nutrient if desired. (I don't think you *need* yeast

nutrient--the maple syrup seems to have the necessary stuff in it.) Skim

for a minute or two, enjoying the flavor of the yummy foamy stuff. :-)

Cool. Then add water to make a 1.120 SG must. Pitch with working Pasteur

Champagne yeast. Prepare for a moderately vigorous fermentation. Rack

off after primary fermentation, and once again if it isn't clear in a

few more weeks. I topped off the gallon jugs with boiled water after the

first racking--that seemed to help settle the yeast.

Both batches I made this summer (the first with about half this much

syrup) fermented out to almost exactly 1.000. They fermented and cleared

at 70-72F in 6-8 weeks.

The result (that's what you've been waiting for): a beautiful, crystal-

clear brilliant straw-colored liquid, slightly sweet, with a monster

alcohol palate and strong bourbon notes. Smoooooth.

Then, for a stellar, absolutely world-class result, take the three month

old young mead and prime with a small quantity of fresh yeast (1/4 pack

or less) and about 1.25 x (or perhaps a little more) what you consider a

normal dose of sugar for beer. Bottle quickly and carefully, and let

age for at least 6 months, turning and shaking gently a few times during

the first weeks.

The sparkling honey-maple mead will wow absolutely anyone. Serve it ice

cold in your best champagne flutes.

Honey Beer

Boil an ounce of ground ginger with half a gallon of water for 1/2 an hour,

then put it into a pan with a pound of white sugar, 2 ounces of lime juice, 4

ounces of clear - run honey, the juice from 3 lemons, and another half-gallon

of cold water. When the mixture is just luke-warm, add a large teaspoon of

yeast spread on a piece of toast. Leave for 12 hours and then strain through

muslin. After giving it an hour or two to settle, carefully bottle.

Hot Apple Cider

1 1/2 gallons Apple Cider

2 whole cinnamon sticks

5 cloves

1 large orange, sliced thin with peel left on

1/2 lemon, sliced thin with peel left on

1/2 cup sugar

Directions: In large pot, combine cider, cinnamon sticks, cloves, orange and

lemon slices, and sugar to taste. Serve hot.

Hot Buttered Cranberry Cider

4c apple cider

4c cranberry juice cocktail

3" cinnamon stick

1c dark rum (optional)

2T honey, or to taste

6T unsalted butter, cut into bits

In a stainless steel or enamelled saucepan, combine the cider, cranberry

juice and cinnamon stick, and bring to a boil; simmer for 10 minutes.

Remove pan from heat; stir in rum, honey and butter; stir until mixed

well and butter is melted. Ladle hot buttered cider mixture into heated mugs

Howling Jack Honey Pumpkin Mead

This mead is the colour of a ripe peach and smells like autumn leaves -

perfect for a Harvest party or Sabbat.

1 sound, hard-rind pumpkin (approx. 2 quart capacity)

Paraffin wax

1 1/2 quarts of water

4 lbs. honey

2 each oranges and lemons

1 pkt. wine yeast

1 tea bag (black tea)

Prepare yeast starter.

Sterilize honey and water by boiling for 10 minutes, skimming the froth

as it rises.

Remove from heat; stir in sliced citrus fruits, including skins.

Cool to room temperature; pitch yeast.

Allow to sit over night.

Prepare pumpkin by cutting off the top with a sharp knife. The top must

"mate" with the bottom so cut carefully. Clean out the seeds, strings,

and membranes of the pumpkin. Rinse out with water.

Pour the must into the pumpkin, leaving an inch of air space between

the liquid and the rim of the opening. Replace the top.

Prepare the paraffin/water bath: Fill a plastic bucket with hot water,

melt the paraffin wax and float it on the water.

Dip the pumpkin, bottom first, into the warm paraffin until it is

coated up to its lid. Once the paraffin begins to harden on the pumpkin skin,

seal the lid by carefully pouring paraffin over the top, making sure to

coat the seam.

Set the pumpkin in the middle of a shallow dishpaaan full of water to

keep and thirsty pickle worms at bay and place it in a dark, quiet

spot.

Allow to sit for two months, then siphon off and bottle.

Note: It is probably a good idea to rack the mead into a glass

fermenter, fitted with an air lock, for evaluation prior to bottling.

If the fermentation is not complete and you bottle prematurely, the corks

and glass may blow.

Lavender Limeade

Serving: 8

6 cups water (divided)

1 3/4 cups sugar

1/4 cup dried or 1/3 cup fresh lavender flowers

1 teaspoon grated lime zest

1 cup (about 8 limes) fresh-squeezed lime juice

Lime slices (optional)

1. In a 2-quart saucepan, combine 2 cups water, the sugar, lavender,

and lime zest. Bring to a boil over high heat.

Reduce heat to low and simmer,stirring until sugar dissolves.

Remove pan from heat and let syrup stand 10 minutes.

Strain and discard lavender.

2. In a large pitcher, stir together remaining 4 cups water, syrup, and

lime juice.

Serve over ice, adding lime slices if desired.

Litha Old Fashioned Root Beer

1 cake, compressed yeast

5 lbs, sugar

2 oz, sassafrass root

1 oz, hops or ginger root

2 oz, juniper berries

4 gallons, water

1 oz, dandelion root

2 oz, wintergreen

Wash roots well in cold water. Add juniper berries (crushed) and hops.

Pour 8 quarts boiling water over root mixture and boil slowly 20 minutes.

Strain through flannel bag. Add sugar and remaining 8 quarts water. Allow to

stand until lukewarm. Dissolve yeast in a little cool water. Add to root

liquid.

Stir will. Let settle then strain again and bottle. Cork tightly. Keep in a

warm room 5 to 6 hours, then store in a cool place.

Put on ice as required for use.

Love Beverages

Violet Liaison Brew

1 Lemon, sliced

1 Qt Spring water

1 Orange, sliced

2 whole Cloves

1/2 cup packed Violet petals

Place first four ingredients in a pan. Heat liquid until tepid, but not hot.

Add the violet and simmer until they are almost see-through.

Strain and serve hot or cold in one glass with two straws to share with your

loved one.

Love Tea for Two

2 tsp Rose petals

1 tsp Spearmint herb

1 tsp Licorice root (ground)

1 tsp Hawthorn herb

a pinch of the following: coriander, cinnamon, nutmeg

Vanilla or Ginger Honey to taste

Bring 3 cups of water to a boil.

Place the herbs and spices listed above in the hot water; simmer on low for 3

minutes. Remove from heat and allow to steep for 5 minutes longer.

Strain tea before serving.

Aphrodisiac Passion Drink

1 pinch Rosemary

2 pinches Thyme

2 tsp Black Tea

1 pinch Coriander

3 fresh Mint leaves (or 1/2 tsp dried)

5 fresh Rosebud petals (or 1 tsp dried)

5 fresh Lemon tree leaves (or 1 tsp dried Lemon peel)

3 pinches Nutmeg

3 pieces Orange peel

Place all ingredients into teapot.

Boil 3 cups of water, then add to the teapot.

Strain; sweeten with honey, if desired.

Serve hot.

Love Wine

3 tsp Cinnamon

3 tsp Ginger

1 one-inch piece Vanilla bean

2 cups Red Wine

2tsp Rhubarb juice (optional)

Score the vanilla bean along its length.

Add the herbs to the red wine with the vanilla bean.

Add the 2 teaspoons of rhubarb juice (if available), and let sit for 3 days.

Serve.

Mabon Wine

4 Cups apple cider

1/2 tsp whole cloves

4 Cups grape juice

1 tsp allspice

2 cinnamon sticks,

4" long additional cinnamon sticks, 6" long for cups

In 4 quart pan, heat cider and grape juice.

Add cinnamon, allspice and cloves. Bring to just boiling.

Lower heat and simmer 5 minutes. Serve with ladle from cauldron.

Makes 8 cups.

Mabon Wine Moon Cider

4 cups apple cider

4 cups grape juice

2 cinnamon sticks, 4 inches long

1 tsp. allspice

1/2 tsp. whole cloves

additional cinnamon sticks for cups, 6 inches long

In a 4 quart sauce pan, heat cider and grape juice. Add cinnamon,

allspice, and cloves. Bring it to a light boil, then lower heat, and

simmer for 5 minutes. serve with a ladle from a cauldron.

makes 8 cups.

Maple Mead

This mead was made from an original recipe I developed when I was staring into

my larder one day. Looking for some breakfast and staring at a bottle of pure

maple syrup, I realized that syrup would ferment with honey, just like

fruit. Drawing upon (at that time) 3 years of brewing experience, I came up

with the following recipe for 1 gallon:

Ingredients

3 lbs Honey

3 TBS lemon juice

1/4 cup brown sugar

4 oz very strong tea

3 fluid oz of Pure maple syrup

yeast according to preference

Boil some water and pour about 4 oz into a cup with a single teabag. Let this

sit for a couple of hours. Boil honey with 7 cups of water until it stops

foaming, then add maple, brown sugar, lemon, and tea. Turn of the heat and

let cool. Pitch yeast when approximately 70 degrees F.

I tried hard to stick to 'period' ingredients like lemon juice and tea

(instead of using chemicals). The lemon juice adds acidity and the tea adds

tannin.

Let it ferment for a month, and then rack into a secondary. After about 2

more months, rack again and taste. If you like it, bottle it. If not, let it

sit another couple of months and then bottle. If you don't like sweet meads,

you can cut the honey down to either 2 or 2 1/2 lbs. Drink at your leisure!

Marigold Wine

INGREDIENTS:

2 quarts marigolds (use Calendula officinalis only)

1 gallon boiling water

1 campden tablet, crushed (sterilizer)

thinly pared peel and juice of 3 tangerines or other soft citrus fruit

thinly pared peel and juice of 1 lemon

5½ cups sugar

1¼ cups white raisins, finely chopped

wine yeast

yeast nutrient

INSTRUCTIONS:

Wash the flowers and put into a large container. Add the boiling

water and stir in the Campden tablet. Leave for 24 hours.

Draw off 1 cup of the liquid, add citrus peel and heat to just on the

point of boiling. Add the sugar, stirring until dissolved. Cool to

body temperature, then pour back into the original container. Add

raisins, citrus juice, yeast, and nutrient. Cover and leave 5 days to

ferment, stirring twice each day.

Strain through a double thickness of muslin. Pour into a fermenting

jar fitted with a fermentation lock and leave to continue fermenting.

Rack the wine as it begins to clear.

When completely clear, store in a cool, dark, dry place for six

months to mature.

Master Robyyan's Quick Mead or Weak Honey Drink

Drinks of fermented honey and water are some of the earliest known to man.

This weak honey drink is based on a recipe from Sir Kenelme Digbie's Closet,

although Robyyan has modified it.

Original recipe

Take nine pints of warm fountain water, and dissolve in it one point of pure

white honey, by laving it therein , till it be dissolved. Then boil it

gently , skimming it all the while, till all the scum be perfectly scummed

off; and after that boil it a little longer, peradventure a quarter of an

hour. In all it will require two or three hours boiling, so at least one third

part may be consumed. About a quarter of an hour before you cease boiling, and

take it from the fire, put to it a little spoonful of cleansed and sliced

Ginger; and almost half as much of the thin yellow rind of Orange, when you

are even ready t take it from the fire, so as the Orange boil only one walm in

it. Then pour it into a well glassed strong deep great Gally-pot, and let it

stand so, till it be almost cold, that it be scarce Luke-warm. Then put into

it a little silver spoonful of pure Ale-yeast and work it together with a

Ladle to make it ferment: as soon as it beginneth to do so, cover it close

with a fit cover, and put a thick dubbled woollen cloth about it. Cast all

things so that this may be done when you are going to bed.

Next morning when you rise, you will find the barm gathered all together in

the middle; scum it clen off with a silver spoon and a feather, and bottle up

the Liquor, stopping it very close. It will be ready to drink in two or three

days, but is will keep well a month or two. It will from the first, very quick

and pleasant.

Master Robyyan's recipe:

Add one. pound of honey to 5 quarts of water, bring the mixture to a simmer

and skim the foam as it rises, until there is no more foam, approximately 30

minutes. Add approx. 2 tbsp. coarsely chopped fresh ginger, the juice of one

lemon, and 8 cloves, stuck into the lemon peel for easy removal. Boil for 15

minutes, then remove from the heat and cool to lukewarm. Place the wort in a

jug, straining the ginger and lemon pieces out. Add 1/4 tsp. ale yeast, and

fit a fermentation lock.

After 48 hours, bottle and store at room temperature. After 48 hours in the

bottle, refrigerate

Master Terafan's Clove Mead

Ingredients

1 Gallon Water

3 lbs Honey (1 quart)

1 Lemon 12 Cloves

1 cup strong tea Epernay II yeast

Add the honey to one gallon of boiling water. Turn off the heat and stir well.

Slice or juice the lemons and add along with the clove and tea. Let stand

covered until cool. Pour into a gallon jug and add the yeast. Epernay II yeast

works very well, but champagne yeast or ale yeast are also fine.

Let it ferment for 18 days, and then siphon into bottles. Seal or cap the

bottles and let sit at room temperature for two weeks, then put in the

refrigerator. You can drink it at any. time now.

Mulled Cider

2 quarts apple cider

2 quarts of apple juice

1 cup of honey

1 teaspoon whole allspice

1 teaspoon whole cloves

1 cinnamon stick

1 teaspoon ground nutmeg

1 large seedless orange sliced with peel

1 large green apple sliced with peel

5 cinnamon sticks approx. 3-5 inches

Place all in either a large crock pot on high heat for approx. 4 hours or in

a saucepan over medium heat for ½ hour. Do not allow to boil. You may wish

to strain the spices out but some people prefer to leave3 them in and

carefully drinking around them and eating the fruit once the cider is

consumed.

Non Alocholic Mead

2 cups honey, dark is ok, amber is better.

4 cups water

1/4 cup lemon juice, from concentrate os ok, fresh is better

2 cinnamon sticks

and if desired you can add some ground cinnamon, cloves, nutmeg &

allspice

put all ingredients in a large pot together

bring to a biol stirring constantly

reduce heat so you don't scald it

continue boiling for at least 10-15 minutes, stirring it all the time

remove from heat and allow to cool somewhat it the pot

a thin *skin* will develop, just stir that back into the mead

when it is *warm* you can pour it into bottles or serving container

(if i am bottling it for the fridge i put a fresh cinnamon stick in

each bottle)

Serve icy cold OR warm as desired.

Pan Wine

INGREDIENTS YOU WILL NEED:

1 GALLON OF WATER

1 12oz CAN FROZEN GRAPE JUICE

1 12oz CAN FROZEN WHITE GRAPE JUICE

3 POUNDS OF SUGAR OR HONEY

1/2 PACKAGE ACTIVE YEAST

DIRECTIONS:

Suspend the yeast in 1/4 cup of warm water. Then in a large pan, begin warming

the juices and the water, add the sugar or honey slowly, stirring contiunously

until it dissolves.

Allow it to cool to luke warm and then add the yeast which has been activated

by soaking in the slightly warm water ( Remember: if the water is too hot for

the yeast it will kill it and ruin the entire recipe... it must be just

slightly warm. ) cover the mixture lightly and allow to sit over night. Do not

let it get too cold as the yeast will deactivate and if it gets to hot, you

already know what happens, keep it room temperature.

The next morning pour it into bottles with * LOOSE * corks. These must be

loose as they will pop many times over the next few weeks of fermenting. Once

the fermenting process has slowed, then the corks can be put in tightly as it

continue to ferment for the next six to eight months.

Test the sweetness of the wine periodically to assure that you aren't going to

end up with pucker punch instead. If too tart,just return it to the stove and

add enough sugar or honey to suit your taste,bring the mixture to a boil, then

bottle tightly in an airtight container and store in a dark area until used.

Passion Potion for Lovers

To bring more passion into your lives, use the following potion for

yourself and/or your lover.

Not very tasty, but very Effective.

By the light of a red candle, bring one quart of water to a boil in your

cauldron. Remove from heat and add two cups of coarsely chopped fresh

parsley herb. Cover the cauldron and allow the potion to steep for an

hour. Drink two cups of the passion potion at least twenty minutes

before making love with your partner. Be certain this brew is very warm

when you drink it.

Remember. The microwave is a perfect magickal tool, it does after all

produce heat, the element of the South.

Peach Orange Mead

Size 7 gallons

10 lbs Tropic Bee Orange Blossom Honey, Edgewater, FL

50 count Colorado western slope peaches (yumm)

1-1/2 tbsp gypsum

1 pack Munton & Fison ale yeast (oops, we ran out of wine yeast)

7/8 cup corn sugar (bottling)

OG ?

FG 0.997 @ 67 deg F

Comments: At bottling time it tasted just like bubble gum.

aged nicely and keeps getting better after 5 years.

very unusual and complex flavor.

Pink Dandelion Wine (Midsummer)

This is a think ahead recipe as it takes one year to age properly. During the

hot summer months, when dandelions dot your unsprayed, unpolluted yard (or if

you are growing them in your garden), smile, thank the earth and make some

ritual wine for next year or as a gift to someone.

2 quarts dandelions blossoms

2 cups fresh or frozen raspberries

1/4 tsp. cinnamon

2 quarts water

1 lemon

4-5 cups sugar

1/3 cake active yeast (or wine yeast)

Take the blossoms, remove stem and leaves, and boil in water. Remove from heat

and let stand overnite, then strain. Then add lemon, raspberries, cinnamon and

sugar (so its overly sweet to the taste). Warm mixture over low flame until

the sugar is dissolved (honey many be substituted in equal proportions).

Next, when the mixture is lukewarm, add active yeast which as been suspended

in warm water. Cover the pan with a towl and let it set for three days

undisturbed. As you check it, visualize the energy in your wine increasing

even as thhe bubbles are forming ( a sign of fermentation starting).

Finally, strain the mixture again and bottle in loosely corked bottles. Once

the corks no longer pop out, tasted to see if the wine needs any additional

sugar. If so, return it to the stove and sweeten to taste, but bring it to a

boil so as to kill the yeast. Cork tightly and let age for one year in a cool,

dark area best results.

Magickal Affiliations: creativity, god energy, increasing power, psychic

attunement, love.

Enjoy this liquid of the Earth and Sky or if you wish, you can use this as a

offering for spells or spirits of your garden!

Purple Haze Mead

Size 7 gallons

9 lbs Alfalfa's wildflower honey

~10 lbs fresh blended bluberries (turned to jello while it waited)

1 oz cascade leaf hops (boiling)

1 tbsp gypsum

1 tsp ascorbic acid

1 big pinch Irish moss

1 pack red star champagne yeast

7/8 cup corn sugar (bottling)

OG 1.050 @ 100 deg F

FG 1.021 @ 72 deg F

Comments: Tasted extremely good at bottling, aged nicely.

Still hazy after all these years.

Raspberry Brown Ale

Classification: brown ale, raspberry ale, fruit beer, extract

Source: Bill Fullerton

One of the brews I concocted this fall that turned out to be very good was

this one.

Ingredients:

3.3 lbs hopped dark liquid malt extract

3 lbs light dry malt extract

1 oz. cascade hops (1/2 brewing 1/2 finishing)

5 lbs fresh raspberries

Wyeast liquid English Ale yeast

Procedure:

I mixed the wort and cooked it for 30 minutes then lowered the temp to 170

and kept it there for about ten minutes. After one week I transferred the

brew from primary to secondary fermenter. I kept it in the secondary

fermenter for 3 1/2 weeks then bottled.

Root Coffee

Ingredients

6 to 8 fresh dandelion roots

4 to 6 burdock roots

3 to 4 chicory roots

1 cinnamon stick (2 inches)

1/4 cup chopped dried licorice root

1 tablespoon ground dried ginseng root

This coffee substitute can be brewed in the coffee maker, as you would

regular coffee. You can use any or all of the roots listed in the

recipe--blend them to your preference. Licorice has a sweet tasted,

and dandelion and burdock have a nutty, earthy flavor. Chicory has a

more coffelike bitter flavor, and cinnamon will add a sweet, spicy

taste. Ginseng's musky flavor complements the others, and the herb

adds more health benefits to the drink. If you cant final

all the roots fresh, just buy them already dried at a health-food

store.

Caution: to be on the safe side, leave out the licorice if you have

high blood pressure.

Directions: Preheat the oven to 300 F. Scrub the dandelion, burdock,

and chicory roots; finely chop in a food processor. Spread the

chopped roots on a large ungreased baking sheet; roast for 45 minutes,

stirring after 20 minutes, until golden brown. Reduce the oven

temperature to 200 F; bake 1 hour or until thoroughly dry, stirring

every 20 minutes. Allow to cool.

Meanwhile, crush the cinnamon stick using a mortar and pestle, food

processor, or blender. In a bowl, combine the roasted roots with

cinnamon, licorice, and ginseng. Transfer to an airtight jar to

store. The roots must be thoroughly dried before storing.

TO BREW ROOT COFFEE: Right before brewing, grind small amounts at a

time with a mortar and pestle, coffee grinder, or mini food processor.

Use 1 tablespoon of ground roots to every 1 cup of water. Brew in a

coffee maker as you would regular coffee.

ROSEMARY'S ROOT BEER TONIC

Yield: 4 servings

3 oz Sassafras Bark, dried

2 oz Sarsaparilla, dried

1 oz Dandelion Root, dried

1 oz Burdock Root, dried

1/2 oz Ground Ginger

1/2 oz Ground Cinnamon

1/4 oz Orange Peel, dried

This sweet, bracing drink from Rosemary Gladstar Slick is reminiscent

of old-fashioned root beer, due to the sassafras. It has a cleansing,

revivifying effect from the dandelion, burdock and sarsaparilla.

Mix together all ingredients and store in a tightly closed container.

In a large pot combine 1 quart of water and 4 tablespoons of dry

mixture. Bring to a boil, cover and simmer for 15 to 20 minutes.

Strain and sweeten with honey or stevia (also called "sweetherb") if

desired.

Makes about 4 cups Variation: For iced tea, chill the simmered

mixture, then dilute it with 1 quart of sparkling water. Serve over

ice with a twist of orange peel.

Samhain Cider

2 quarts of apple cider

1/2 cup confectioner's sugar

1/2 teaspoon nutmeg

1/2 teaspoon cinnamon

1/4 teaspoon ginger

1/2 cup apricot brandy

In a large pot, combine the apple cider, confectioner's sugar, nutmeg,

cinnamon and ginger. Simmer slowly on low heat for about 15 minutes.

Take care that the cider does not boil. Add the apricot brandy and

serve the cider while it is still warm. Refrigerate any leftover cider.

Serves 8

Scottish Spiced Ale

4 eggs

4 1/2 plus 1/2 cups Scottish Ale

1/4 cup clover honey

2 tablespoons butter, melted

1/4 teaspoon nutmeg

1/4 teaspoon cinnamon

1/4 teaspoon cloves, or to taste

With a wire whisk, beat the eggs with 1/2 cup of the ale until frothy.

Heat the remaining ale in a small pot until hot, being careful not to let it

boil. While continuing to beat the eggs, pour the hot ale over the mixture.

Return the mixture to the pot and add the honey, butter, and spices.

Heat again but do not boil, or you will end up with scrambled eggs in your

drink.

Pour into large mugs and drink hot, preferably in front of a cozy fire.

Associated Holidays: Lughnasadh, Samhain, and Yule.

Standard Mead Recipe

* 5 gals *

15 lbs honey

1 Tpsp gypsum

4 tsp acid blend

1/2 oz. yeast extract

1/4 tsp Irish moss powder

1/2 oz champagne yeast -re-hydrated @ 100 to 105 degrees F

Strawberry Mead

Size 5 gallons

6 lbs Madhava wildlower honey

4 lbs Madhava clover honey

~12 lbs fresh strawberries

1 pack Lalvin EC-1118 Wine Yeast prestarted in warm honey water

1 cup corn sugar (bottling)

OG 1.04 @ 79 deg F

FG 1.00 @ 72 deg F

Comments: Must was heated to just below boiling and kept there for ~ 1/2 hour,

berries were added after fire was turned off and sat in cooling must for 1/2

hour. This batch cleared nicely and had a very tasty strawberry flavor.

Syr Michael of York Mead

Ingredients

1 Gallon Water

2 1/2 lbs Honey

1 Lemon 1/2 tsp Nutmeg

1 pkg Ale or Champagne yeast

Syr Michael of York, raised in the East Kingdom, wrote the original article in

the Knowne World Handbook on brewing. He has won East Kingdom brewing

competitons several times with this recipe.

Boil the water and honey. Add the juice of the lemon and the nutmeg. Boil,

skimming the foam that rises to the surface, until it stops foaming. Let cool

to blood temperature, actually under 90 degrees F, then pitch the yeast.

Let it work two and a half weeks, bottle it and let it age two weeks.

PUT IT IF THE REFRIGERATOR, AS IT CAN BECOME EXPLOSIVE IF LEFT OUT AFTER THIS.

Drink at your leisure!

Traditional Polish Mead

Trojniak - ("Triple" -refers to water to honey ratio) - 5 gals

22 lbs honey

3 gal water

10 tsp citric acid

2 tsp tartaric acid

1.5 tsp tanin

4 tsp yeast nutrient

Czworniak -("Quadruple" - refers to water to honey ratio) - 5 gals.

17 lbs honey

4 gals water

1 tsp tartaric acid

1 tsp tanin

4 tsp yeast nutrient

Additives to Polish Mead

hops - 2 ozs

1 tsp ginger

part of a stick of cinamon

1/2 stick vanilla

pinch of nutmeg

6 cloves

2 pepper corns

lemon skin

orange skin

champagne, sherry or Madiera yeast - rehydrated at 100 degrees F.

Directions

Boil water, add honey and citrus skins. Tie hops and spices in a

cloth with a small stone so that the cloth bag sinks to the bottom.

Boil the liquid and skim until clear.

Remove from heat, allow to cool. Place liquid in primary

fermenter, add rehydrated yeast. Skim, then rack to secondary

fermenter. If using hop pellets, several rackings may be

required. Allow several weeks, or at least two to three years for

the Czworniak or Trojniak respectively. The sugar reading should

be zero or less upon completion of fermentation. Bottle and age

at least one years. Original recipe calls for aging between

seven and one hundred years.

Vampires Kiss

2 oz. vodka

1/2 oz. dry gin

1/2 oz. dry vermouth

1 tbsp. tequila

Pinch of salt

2 oz. tomato juice

Old Fashioned, shake with ice, strain over ice.

Voodoo Love Potion Cocktail

1 Oz. Vodka

1 Oz. Crème de Cacao

1 Oz. Gin

1 Oz. Dark Rum

Pour over ice with several fresh mint leaves in a Tall Glass.

Burn a pink and red candle anointed with mint oil.

Voodoo Love Punch

4 Oz. Dark Rum

4 Oz. Orange Juice

2 Oz. Red Wine

Serve in Tall Glass with a slice of orange and a cherry

Voodoo Love Secret

1/2 Oz. Bacardi's 151 Rum

1/2 Oz. Dark Rum

1 Oz. Cognac

1 Oz. Lemon Juice

1 Oz. Orange Juice

Serve over ice in a Tall Glass

Voodoo Sex Coffee

1 Large Cup Dark Roast Louisiana Coffee & Chicory

Add 1 Oz. boiled Milk & 1/2 Teaspoon Cinnamon

After pouring coffee, milk and cinnamon into a cup, add 1 Oz. Dark Rum

Sprinkle Cinnamon on top of coffee and serve

Wassail

2 quarts apple cider

4 cups orange juice

juice of two lemons

at least 1 cup honey

4 sticks cinnamon

2 Tb whole allspice

2 Tb whole cloves

1 tsp grated nutmeg

Heat it up!

put the allspice and cloves in a little cloth bag or tea ball.

White Witch Cocktail

1oz light rum

2 tsp White creme de Cacao

2tsp Cointreau or Triple Sec

Juice of 1/2 a lime

Club soda

Mix liqueuers with crushe dice. Shake and strain into a

collins glass. Add the lime juice, then fill with club

soda.

Witches Brew

8 cups cranberry juice

6 cups apple cider

Ice cubes

Mix 8 cups of cranberry juice and 6 cups of apple cider in a punch bowl.

Add ice cubes and serve.

Yule Brew

4 parts cinnamon

4 parts allspice

2 parts nutmeg

2 parts lemon peel

2 parts clove

1 part bay

2 parts chamomile

50 parts black tea

Heat until well steeped. Serve with thin apple slices

Yule Punch

1 gallon cranberry juice

2 litres ginger ale

juice of one lemon

Add it all together & enjoy with friends.