Patricia Telesco's A Witch's Beverages and Brews PDF

By Patricia Telesco

ISBN-10: 1564144860

ISBN-13: 9781564144867

A Witch's drinks and Brews stocks the fantastic history of beverage making and eating -- how beverages seemed on altars as reward to the gods, the place toasts come from, and why we move wine clockwise round the desk. All this lore and superstition combines with sleek magickal how you can assist you layout drinks that quench either actual and non secular thirst thoroughly whereas tantalizing your flavor buds. within the later 1/2 the publication, each one bankruptcy is dedicated to a selected topic with a advised part record, guidance rules (timing), and a bunch of recipes for either intake and spellcraft reasons. many of the issues which are lined are "keeping love true," "prosperity potions," and "concocting a bit luck." even if you are making a drink so that you can internalize its features for day-by-day dwelling, or making it for a chum, there is something right here for all events, wishes, and tastes.

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Extra resources for A Witch's Beverages and Brews

Example text

Take a beverage whose color, flavor, or base has symbolic value to the question you have. Pour a little in a dark bowl or cup then follow these instructions based on which method you’ve chosen: Scrying Put a lit candle near the bowl or cup so the flame is reflected in the liquid. Close your eyes for a moment and think of your question. When you have the question fully formulated, open your eyes and watch the surface of the beverage. Don’t try to see anything in particular. In fact, let your vision blur a little.

Of hops readily available through brewing stores, Cluster, Cascade, Hallertau, and Saaz are some of the best. Irish moss, if added to the boiling process for the last few minutes, helps clarify your beer. Whenever possible, use spring water as a base for your beer. This is especially important for people who live in cities with poorer quality water. Any sediments in the tap water can drastically change the flavor of your finished product. When you notice that the bottom of your fermenting jars look as if they are covered with film, it is time to rack off the clear liquid.

Sharp knife or athame for cutting herbs and fruits. Mortar and pestle to macerate root herbs such as ginger. Active bread, wine, or beer yeast. Accurate measuring tools. A clean, tight woven, cotton cloth to cover beverages during the first fermentation. Clean dish towels work. 40 H E L P F U L H I N TS A cool, dark storage area. A must jar. This is a type of plastic or glass container where brewing leftovers (fruit, spices, bits of wine) go. Some people use must for making jams, jellies, sauces, and the like.

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A Witch's Beverages and Brews by Patricia Telesco


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