Midsummer Ritual Mead

Midsummer Ritual Mead

Recipe by Gerina Dunwich

2-1/2 gallons water (preferably fresh rainwater blessed by a Wiccan priestess or priest)
1 cup meadowsweet herb
1 cup woodruff sprigs
1 cup heather flowers
3 cloves
1 cup honey
1/4 cup brown sugar
1 cup barley malt
1 oz. brewer’s yeast

Pour the water into a large cauldron or kettle. Bring to a boil and add the meadowsweet herb, woodruff sprigs, heather flowers, and cloves. Boil for one hour and the add the honey, brown sugar, and barley malt. Stir thirteen times in a clockwise direction and then remove from heat.

Strain through a cheesecloth and allow the mead to cool to room temperature. Stir in the brewer’s yeast. Cover with a clean towel and let it stand for one day and one night. Strain again, bottle, and then store in a cool place until ready to serve.

Midsummer Ritual Mead is an ideal drink to serve at Summer Solstice Sabbats, as well as during all Cakes and Ale Ceremonies and Esbats.

(The above recipe for “Midsummer Ritual Mead” is quoted directly from Gerina Dunwich’s book “The Wicca Spellbook: A Witch’s Collection of Wiccan Spells, Potions and Recipes”, page 172, A Citadel Press Book, Carol Publishing Group, 1994/1995)