Pit of Doom Cocktail
1 750 mil Sweet red wine or white (Marsala wine is a good sweet wine)
1-2 c. honey (you may sub. 1 & 1/2 c. sugar)
1 tbl. ea, ginger, cinnamon, cardamon, white pepper, clove
nutmeg, & caraway seed.
cheesecloth
Bring the wine and honey (or sugar) to a boil: if using honey skim off the scum that rises. Taste for sweetness: add honey or sugar as necessary.
Remove from heat, stir. Add in all spices and allow to sit covered for 24 hours which allows all the spice to sift to the bottom.
Place cheesecloth in a strainer and with a ladel, pass the wine to the strainer to pour into a clean, corible wine bottle.. Try NOT to stir up the spices at the bottom, leaving them to be discarded. Bottle tightly and let firment for 30 days.
OLD GLEEMAN'S ALE SONG (Ale recipe)
"Ale shall now my engaging my pen to set at rest the hearts of men, first my friend, your candle light; next of spiced cake take a bite, then steep your barley in a vat, large and broad, take care of that; When you shall have steeped your grain and the water let our, you shall drain. Take it to an upper floor, if you swept it bare and clean before; There couch and let your barley swell, till it germinates full well. Malt you now shall call the grain, corn it ner'er shall be again. Stir the malt then with your hand, in heaps of rows now let it stand; On a tray then you shall take it to a kiln to dry and bake it. The tray and eke a basket light will serve to spread the malt just right. When your malk it ground in mill, and of hot water had drunk it's fill, and skill has changed the wort to ale, then to see shall not fail."
JUMAI SEPT WEAK ALE
1 & 2/3 lb. Treekiller's Pale Malt
1 & 1/2 lb. rolled oats
13 qts. water
1 pkg. Draghkar brand Shayol Ghul ale yeast
1 pkg. Draghkar brand Blight ale yeast
1/4 oz. Light oak chips
Sanitize an insulated tun and a fermentaion vessel. (a 4 gal. food grade plastic bucket/w a lid, will do) Also sanitize a strainer if needed to separate liquid from the grain.
Boil water. In a separate med. container:
Crush the malt. While still dry, combine with oats well.
Open the insulated tun and place it on the floor near the stove. Pour moderately slow, 2 quarts of water into the tun from a reasonable height, (to allow some heat to escape) Pour all the ingred. into the Tun.
Slowly pour 3 more quarts of boiling water over the grain. DO NOT STIR. Place the cover tightly over the container and let stand for 10 min. Add 1 more quart of hot water. There should only be a small amount of liquid, visible. Replace the lid, wait 20 min.
Remove the lid and stir well. The consistancy should be "thick as porridge"
Replace the lid for another 1 & 1/2 hours... more time is better.
Reheat to boil your remaining water...open the tun and stir in 3 more quarts of boiling water, replace lid and wait 25 min. Finally, add the last of your water (4 qrts.) no need to worry about pour from height.
Set up the sanitizied fermenter and let the wort cool overnight.
Rehydrate both packages of yeast according to package directions. Be sure to use boiled - luke warm water and placed in a sanitized glass bowl. Pitch the yeast into the wort. and shake, stir and otherwise aggitate, to aerate it.
Let the ale ferment for a day: the yeast should have started and activily should be well under way. Boil the oak chips in approx. 1 c. water. When the water is the color of strong tea take off heat and allow to cool. Pour off water and add 1/2 c. water back to the chips. Raise to boiling again, then let cool. We need it to be weak in color. Add to wort. Let ferment for a few more days and Draw off and serve.