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Hugh's Gorseflower wine

added by River Cottage summers here 9th June 2009
at 10:58

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Servings

15 litres

Ingredients

* 10 pints fresh gorse flowers (measure them with a pint glass)
* 15 litres water
* 1.7kg golden granulated cane sugar
* Juice of 6 lemons
* Brewer's yeast

golden granulated cane sugar, fresh gorse flowers, lemons, brewer's yeast

Directions

1. Put the flowers with the water in a large pan. Bring to the boil, reduce the heat, and simmer for 15 minutes. Keeping the heat very low, add the sugar and stir until it has dissolved. 2. Pour into a bucket and add the lemon juice. Allow to cool to blood temperature, then add the yeast (follow the packet instructions for quantity). 3. Cover with a clean cloth or piece of muslin and leave to stand for three days, then strain the liquid and transfer to a demi john with an airlock. Make sure all the yeast goes through. Leave to ferment. When fermentation has ceased (about 2 weeks), syphon into sterilised bottles and seal.

6 replies

dan

Replied on 10th May 2012 20.27

i'v made losts of wine and thought i'd try thisas it seems interesting. it's been in the demijohn for a mounth and is clearing nicely only thing is it stinks like old dirty nappy's is this right or what can any one help

sugar-st...

Replied on 24th April 2011 17.33

how long should the wine stay bottled??

The

Replied on 30th May 2010 00.12

They say the best time to pick them is when the sun shines! Which is not very often :)

ppenno9

Replied on 19th April 2010 20.01

when is best to pick the flowers do you think?

chelseas...

Replied on 6th April 2010 17.24

i would like to try makin this but in a smaller quantety . pleas could you give me the resapt for abt 10 ltrs :) many thanks

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