BROOM WINE

Just 4 u

Later in the month, and right up till July, you can make another flower wine which
is thought by many to be one of the most agreeable table wines, when made reasonably
dry—broom, or gorse,

Ingredients:
1 gallon gorse flowers 2 oranges
3 lb. sugar 1 gallon water
2 lemons Yeast; yeast nutrient

Method:
The best plan is to put your flowers in a calico bag, which can then be dropped
into the water and simmered for a quarter of an hour, afterwards making up the water to
the original quantity. When you remove the bag, squeeze it well to extract the liquor, and
return this to the bulk. Then dissolve the sugar in the liquid, and add the lemon and
orange juice, and the skins (no pith) of the fruit. Allow the liquor to cool to 70 degrees F.,
then add the yeast (a general-purpose wine yeast) or a level teaspoon of granulated yeast
and yeast nutrient. Three days is sufficient a soaking period to extract colour and aroma,
and for fermentation to get well under way, as long as the liquor is kept in a warm place
(65-70 degrees F.), closely covered and given an occasional stir. Then strain it into a
fermenting jar and fit an air lock and put it in a slightly cooler place. Siphon it off the lees
when the top third has cleared (after two to three months) and again three months later.
Put in a cooler place still (55 degrees F.); it will be ready to drink after another two
months or so.