Just 4 u
Ingredients:
2/3 pint elderflowers ½ lb. raisins
1 gallon water Juice of 3 lemons
3 ½ lb. white sugar Yeast; nutrient
Method:
Gather the flowers on a sunny day when they are fully opened, and trim them from
the stems with a pair of scissors, until you have a pint (pressed down lightly) of petals.
Bring the water to the boil and pour over the flowers, then add the sugar, chopped raisins
and lemon juice. When cool (70 degrees F.) add the yeast (a pre-prepared wine yeast is
best, but a level teaspoon of granulated yeast can be used) and nutrient. The nutrient is
most important in this case. Cover well and leave to ferment in a warm place for four or
five days. Strain into another jar, fit air lock, and leave to ferment. When it clears siphon
it off the deposit for the first time; two months later rack it again, and bottle it.
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