Difference between revisions of "Orange Blossom Wine"
Latest revision as of 05:35, 11 September 2008
- 15G dried orange blossom
- 1.25K sugar
- 25G tartaric acid
- 1/2 teaspoon grape tannin
- 1 teaspoon tronozymol nutrient
- Water TO 4.5 Litres
- General purpose yeast
Bring the water to the boil and pour over the blossom, then add the sugar. When cool (21C) add yeast, acid, tannin and nutrient, fit airlock and ferment out. Rack into a clean jar, add 1 Campden tablet and store in a cool place till clear. Mature for a few months in bulk, then bottle and keep a little longer. The wine should be served chilled as an aperitif. It is a dry wine with a delicious bouquet and flavour.