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Agrimony wine (medium)

Ingredients	Metric	British	USA
Agrimony	1 L	2 pints	2 pints
Sugar	1 kg	2 1/4 pound	2 lb
Sultanas	455 g	1 lb	Half a pound
Wine Tanning	Half a teaspoon	Half a teaspoon	Half a teaspoon
Ammonium phosphate / Yeast Nutrient	1 1/2 teaspoon	1 teaspoon
Citric acid	An eighth of a teaspoon	An eighth of a teaspoon	An eighth of a teaspoon
Malic acid	Quarter of a teaspoon	Quarter teaspoon	Quarter teaspoon
Tartaric acid	Quarter of a teaspoon	Quarter teaspoon	Quarter teaspoon
Water	1.5 L	1 gallon	1 gallon
Lactose	30 g	1 ounce	1 ounce

Wash the agrimony under cold running water,
Place in a 2g plastic bucket, and pour 2.3 litres (4 pints) of boiling water over it.
Cover and leave for three days, stirring twice daily.
In another bucket, mix the sugar and chopped sultanas, then pour 2.3 litres (4 pints) of boiling water over them, along with the tannin, the acids, and the liquid strained through muslin in which the agrimony has been soaking, stirring to dissolve the sugar.
Once the mixture cools to 21°C, add the yeast and the phosphate, stirring to dissolve.
Cover with linen sheeting and maintain this temperature for seven days, stirring three times daily.
Strain through muslin into another bucket, then siphon the liquid into a demijon fit an airlock, and allow it to ferment.
If a yeast deposit forms, siphon into a clean fermentation jar three times at monthly intervals.
After the wine has been fermenting for six months, add the lactose solution.