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Traditional Lotus Wine: A Manual on Preparation and Effects

by Anonymous

This procedure involves preparation of lotus wine. What is presented below is the traditional method of lotus wine preparation. At the end, the traditional way of consumption is described as well. Please note that all the magic of this wine is in the preparation, and hence utmost importance should be given to the details in every step described.

Unlike the procedures used in more advanced preparations, which usually utilize red gold powder (dark red/brick red colored, 6 atom wide particles), this preparation is simple and uses readily available natural ingredients, making it easy to prepare at home. However, the proportion of ingredients are key to having a proper wine.


  1. 100 grams of Blue Lotus (Nymphaea caerulea) flower dried (petal:bulb:stalk ratio = 35:50:15) (Note on dried flower: maintaining this ratio is very simple usually when harvesting, we should make sure to harvest full bloom flowers, which still are lustrous and not started to dry and die out, a flower that is not blossomed and fully bloomed should not be picked, and picking should be done in early morning after the flowers receive morning light sunrays for an hour, and never picked in hot burning sun or in the night. And lastly while picking flowers, the stalks are tender, and naturally a small portion of stalks break below the bulb, which accounts for the 15 percent of the stalk material. Only flowers picked thus contain full spectrum of ingredients. Once harvested, these flowers “have” to be dried in room temperature, and in complete shade, and they easily break into fine powder. While powdering, the bulb will automatically produce fine powder, of satiny feel. All effort should be made to retain this fine powder. It is best to powder the fully dried flowers in a single container and keep it in the same until use.)
  2. 20 grams of sacred lotus (Nelumbo nucifera dried (same exact method of harvesting should be used for sacred lotus as well )
  3. 200 ml honey from the flowers of neem (Azadirachta indica)  ordinary honey can be used, but will have slight nausea feeling after drinking, due to apomorphine. However, no biggie and can be overcome by smelling fresh lemon peel.
  4. Fresh Orange peel (not fruit, only peel)
  5. 1200 ml Red wine (if rose petals are used in brewing, some parameters are enhanced).


Just take over 200 ml of chlorine free water (not much ) and wet the lotus ingredients, and allow it to soak in this mild wetness for about an hour. It will look like the following:

Take 400 ml of chlorine free water, and bring it to boil, just above 110 degrees (a normal stove with uniform heat will do) , but never take the temperature beyond 110 degrees. The water boils plentifully at this point and it is easy to notice this.

At this point add all 100 grams of blue lotus, and 20 grams of sacred lotus which would have now soaked in the water, and absorbed the water it was soaked in.

At this point, having absorbed all water, it will look like the following:

Stir vigorously for about 40 second, and suddenly pour 300 ml of ice cold water, reduce the heat to little less than medium and continue to stir well, to bring all the contents to uniform reduced temperature.

Turn off the flame, use a good strainer and filter the liquid, and throw away all the flower material.

At this point you should have goldish brown, lustrous (important) solution. To this, add all 200 ml honey and stir to produce a nice solution.

When honey is completely dissolved into the solution, use the orange peel to spray orange oil on the surface. The oil gives a slight rainbow color to the surface, usually easy to identify if the solution is at right temperature (that is not too hot and just at around 60 to 70 degree centigrade). The orange oil is sprayed by squeezing the orange peels. The oil will be visible on surface for a while. Let the solution sit for just one minute to 1.5 minutes.

Take a new wide mouth clean utensil (previously soaked in boiling water and sterilized is best), pour the solution into the utensil and put it on light flame/heat (around 60 to 75 degree centigrade), and keep stirring every few minutes.

This will take a long time, and is time consuming, but never stop stirring every few minutes. This will allow the water to evaporate on light heat.

Turn off the heat, when the liquid is thick, water has reduced, and feels honey-like. As the water reduces, the 600 ml solution would have turned in 300 ml by now and would be mildly viscous and thick. You will see dark residue at the bottom of the vessel. Never allow it to sit at the bottom for long and get burnt, and keep stirring.

 And allow this thick fluid like solution to cool down naturally to room temperature.

Take a long glass container, and fill it with the wine.

Once it has cooled down, take a funnel with a  small opening (or a cone, and if you don’t have any such thing, then take a food grade thick plastic sheet, clean it and make a cone out of it, in such a way that the opening is very small, and the solution slowly drip through the opening.

Take the wine in a thin but long glass bottle. The idea is to make the thick fluid drip very slowly into the wine. And the drops travel all the way till bottom, and in this process slowly dissolve. So the lengthier the wine container the longer the drop travels and the better.

Once all the think liquid has gone in, if you see any residue make sure to take a little (10 to 20 ml) of clean chlorine free water, and rinse the residue and pour that to the wine.

If you are using home brew wine for this purpose, make sure you have removed all the yeast after the brewing process, else any yeast remaining will kick of the fermentation process again and digest the honey in the solution.

Bottle the wine airtight, and let it sit in shade or dark corner, at room temperature for 21 days.  Shake the container thoroughly every day once. At end of 30 days, the wine is ready for use.

Also, as the process is elaborate and time consuming, it is sensible to make batches of 5 to 6 liters at once, but that’s left to the reader and is a matter of choice.

Never drink the wine cold, and never put the wine in fridge and freeze. Store lotus wine in a pleasant temperature of 20 to 24 degree centigrade.

Some tests to help you identify if the wine has come out right:

The below is the comparison of the normal wine with rightly prepared lotus wine, and the lotus wine that is not rightly prepared.

You can notice, in the middle rightly prepared one, the thick dark brown honey solution, which absorbed and captured the sacred ingredients, is completely digested. The wine has digested the active ingredients and become potent. And hence the color is wine red and lustrous. However, the wine that has not come out good, is pale brown third solution.

In huge quantities and in bottles, this might be difficult to notice. In such cases there is another easy and very good test. That is to put a drop of wine on a clean white cotton cloth and see the color of mark it leaves. (You can use tissue, if you don’t find a cotton cloth, like I have used in the below image.)

Hope this helps you perfect the preparation.

Good Luck.


Normal Wine:  

  1. Mainly creates intoxication and dulls awareness.
  2. Reduces witnessing capacity and allows free flow of emotional imbalances.
  3. Relaxes nerves and body, and often puts one to sleep.
  4. Effect ware off quickly.

Lotus Wine:

  1. Creates very less intoxication and its elevated into euphoria.
  2. Maintains awareness and especially increases the ability to witness.
  3. Helps one to be motionless very easily, and one can rest there body, stop thoughts, and with increases witness ability see the gap between the witnessing ability and the outside world.
  4. Makes everything beautiful. Food becomes more tasty, touch becomes more pleasurable, and senses operate free.
  5. Hold the euphoria and effects for many hours. One can silently sit and meditate and the state remains for whole night.
  6. Makes body and head mildly and nicely heavy, relaxing kind, and does not like the person to move. Hence it is very important, to sit or lie down, or establish in a meditative posture when on the effects of the lotus wine. The lotus posture or the heroic posture with back support is the best to enjoy the abilities and euphoria.
  7. If mild feeling of nausea occurs, one should smell ginger, garlic followed by lemon peel.
  8. Feels beautifully hungry after an hour, and food tastes wonderful and so delicious. One should take care to be conscious and not overeat. Eating mildly and non spicy food helps in achieving pleasant states of mind faster.
  9. Strong desire to eat spicy or salty or sour foods can arise, one should control. If they feel like eating badly, they can just touch a small quantity of spicy food at the tip of the tongue, and enjoy the taste and satisfy and control themselves, without actually eating heavy quantities of spicy food.

Badly Prepared Lotus Wine:

  1. Intoxicates, gives mild euphoria, and makes one feel more nauseated.
  2. Brings desire to lie down like a buffalo and fall deeply asleep.
  3. Once sleep cycle is complete, makes one feel highly erotic, and desire unreasoned and uncontrolled coitus (very much like a dog).
  4. Makes one feel hungry, but one cannot eat much and might vomit.

Although, no severe damage of any kind happens on a lotus wine badly prepared, one will miss on the essence and the curing it provides when prepared and used with respect.

Traditional Way of Consumption

This wine is medicinal and not used for general drinking. The wine in consumed only once in a day, and around 150 ml for a medium adult. Usually 30 minutes before dinner.

After this wine one should eat mild, non-spicy food and relax. It is best to sit and meditate, and utilize the increased witnessing power and pleasant feeling euphoria to meditate on one’s own identity. It is very easy and very common for people to feel different from body and observe their own thoughts moving at a distance when lotus is working on them.

This over time reveals lot of minds working, describing this is not in scope of this manual.

This is continued for 3 months, and to make it more effective, early morning on an empty stomach. A little less than a quarter teaspoon of powdered Withania somnifera root, is mixed with plain water or milk and taken.

— Chandan Maddanna.

Note: This manual has been presented for harm reduction and educational purposes only. NeuroSoup does not recommend the consumption of any substance. Cooking and consuming substances can be dangerous, so always consult multiple sources to educate yourself before attempting any recipes.


  1. Why should we not drink the wine cold after extraction? Also, how was the bad wine prepared in relation to the good wine?

  2. In “SIVA RAHASYAM” , A Saivaite Scripture, It is mentioned that
    1. Among leaves, Leaf of aegle marmelos ( Bilva Patri ) and
    2. Among flowers , Blue water lily
    are the best for worship of Lord Siva.

    Siva , being pure Awareness ( Objectless Subjective awareness ) we may presume that smell of blue water lily flowers induces Such deep state of pure awareness.

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