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Method.Cut off the yellow parts of the flower head, but not the green part, that would make the wine bitter. Put in a clean steralised bucket and pour 5 pints(2.5 litres) of boiling water over the flower heads chopped sultanas and orange segments (no pith)cover and stand for two days stirring twice daily. Then strain into fermentation jar, add the yeast nutrient citric acid and wine yeast, Bring to the boil 1 pint(0.5ltrs)of water and dissolve the sugar when cool poor into the fermentation jar and top up the jar to 1 gal(4.54ltrs)with cold boiled water. Fit fermentation lock and leave to ferment shaking daily, when the wine starts to clear rack the wine and again three months later. When the wine is clear and fermentation is completed. Rack the wine again add a crushed Campdem tablet refit airlock leave for three months and then bottle. Leave another six months before drinking.Notes Sterilise all jars and bottle with hot water and campdem tablets or sodium metabisulthate to prevent wild yeast from fermenting your wine. Yeast nutrient: Nitrogenous mater added to the liquor to boost the action of the yeast; yeast food, particularly important when making wines with only small quantities of fruit . It can be bought in tablet form - use 1 tablet per 5 litres - or you can buy ammonium phosphate from your chemist and use 1 level teaspoon per 5 litres. Racking: When the top two-thirds are clear, the wine should be racked into a fresh jar, leaving the bulk of the yeast deposits and traces of fruit debris behind, and a fermentation lock fitted again, Racking is most important, both for the preservation of the flavor, and for assisting the wine's stabilisation . After racking always top up with cold boiled water to fill the jar to the bottom of the neck. After two months or so have passed another yeast deposit will have formed and the wine will be completely clear. It should be racked again in bottles and left for three or four months to mature before drinking. Straining: Fine muslin is best for straining mixtures produced when making root wines. Tie one piece on the tub or bucket allowing sufficient sag and place a second piece over this. This top piece containing the solids can be lifted off without letting them fall into the brew. Strength: As a rough guide to the strength of the wine 1lb(45grms)of sugar made up to a gallon(4.54ltrs) with liquid will give you 5% of alcohol by volume. Most wines are between 10% and 15% alcohol by volume, If the yeast were always to use all the sugar you could hope to make a wine of 15% alcohol by volume with 3lbs(1.36kg) of sugar. Sugar above this level remains in the wine as a sweetener since the yeast can not use it up. HOME MADE WINE/ ALBUM /RECIPES/ GUEST BOOK
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