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Monday, November 8, 2010

MARIGOLD WINE

Just 4 u

Ingredients:
3 quarts marigold flowers 1 gallon water
(no stalk) Yeast
2 lemons Yeast nutrient
3 lb. preserving sugar

Method:
Bring the water to the boil, dissolve the sugar in it, and allow to cool. Add the
crushed flowers, the juice and rind of the lemons (being careful to include no white pith),
the yeast nutrient, and yeast (prepared wine yeast or a level teaspoonful of dried yeast).

Leave in a warm place, closely covered, for a week, stirring twice daily, then strain into a
fermenting jar, insert a fermentation lock, and leave in a fairly warm place to finish.
When fermentation ceases and wine has cleared siphon off into clean bottles and keep in
a cool place for at least six months before drinking.

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