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DRINKABLE
Crescent Raven's Rose Potion
Author: Crescent Raven *age 12*
Supplies:1 yellow rose petal
2 red rose petals
3 pink rose petals
moon water (water left out during all the days of a full moon)
blue moon
water (water left out during the days of a blue
moon) (optional)
1 teapot with some kind of floral design on it
(any kind works...I have one that's Winnie-the-Pooh!)
What to do: during a Friday, pour moon water into the teapot(1/3 of the way).
1 minute after doing so, place the yellow rose petal in the
teapot.
say
this: yellow petal, yellow rose
bless the water that
I chose.
Now put the teapot on a burner.2 minutes after doing so,
place the red petals in, and say: red petal, red rose,
bless the loved one that
I chose.
Turn the burner to medium. 3 minutes after doing so,
place the last 3 petals in the teapot, and say: pink petal, pink rose,
god/goddess bless me, and all
I chose.
OPTIONAL: after doing so, fill another third with blue moon water.
NOT OPTIONAL: recite:
great rose water, that I made,
great rose spirit, be my aid,
yellow, red, pink, now bless me
this water now
sacred, so mote it be!
Now turn of the burner. Ya! Your done! 1 more thing...if this is to be
drunk, make sure all cups and glasses used have some floral designs on them.
If you want, you can make a blossom and clover ring, and wrap it around the
cup.
Uses: Heals, gives mental clarity, makes a great tea, makes a powerful
substitute for water when casting spells, can be used instead of water when
casting the circle, gives protection, can be used as wishing water, GREAT for
love spells where you drip water on you and your lovers photographs, helps
with astral travel, AND MORE! Blessed be and Merry Part!
PAN WINE
Source: Telesco
You Will Need:
1 Gallon Spring or Bottled water
1 12oz Can Frozen Grape Juice
1 12oz Can Frozen White Grape Juice
3 Pounds Sugar or Honey
1/2 Package Active Dry 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
continuously 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.
**NON-DRINKABLE** |
