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Gorse Flower Wine
Gorse wine (sweet)
Later in the month, and right up till July, you can make another flower wine, which is thought by many to be of the most agreeable social wines, Gorse
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Ingredients |
Metric |
British |
USA |
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Gorse flowers |
4.5 L |
1 gallon |
1 gallon |
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Sugar |
1.5 kg |
3 lb |
2 1/2 pound |
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Oranges |
Two |
Two |
Two |
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Lemons |
Two |
Two |
Two |
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Grape tanning |
1 teaspoon |
1 teaspoon |
1 teaspoon |
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Water |
4.5 L |
1 gallon |
1 gallon |
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Yeast and nutrients |
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- The best plan is to place your flowers in a netting bag, which can then be submerged in water and simmered for fifteen minutes, before replenishing the water to its original level.
- When you remove the bag, squeeze it thoroughly to extract the liquid and return this to the main mixture.
- Next, dissolve the sugar in the liquid and add the lemon juice, orange juice, and peels (without the pith).
- Allow the liquid to cool to 21°C,
- then add the tanning agent, general-purpose wine yeast, or a level teaspoon of granulated yeast, along with yeast nutrient.
- Three days should suffice for fermentation to commence, provided the liquid is kept in a warm place between 17° and 21°C, covered closely and stirred occasionally.
- Afterwards, strain it into a fermentation jar, fit an airlock, and place it in a slightly cooler environment.
- Siphon it off the lees when the top third has cleared (after two or three months), and again three months later.
- Move it to an even cooler place, around 13°C, and it will be ready to drink after a couple more months or so.
