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Honeysuckle Wine

1litre open Honeysuckle Blossoms (collected on a warm sunny afternoon & pressed down lighlty)
2.5lb Golden Granulated Sugar
250g Organic Raisins, chopped (adds 'body' to the wine)
Zest of 1 & Juice of 2 Large Lemons (natural citric acid)
4.5 litres filtered tap water or spring water (the less chemicals the better!)
5 Mature Oak Leaves (adds tannin) or use 1tsp Grape tannin powder
1-2 tsps nutrient
1 packet Sauternes Yeast


Place blossoms in fermentation bin, pour over the cold water, add sugar, lemon zest/juice, raisins, oak leaves & leave 24 hours, stirring ocassionally. 

Next day add nutrient and yeast and cover with muslin, leave to start fermenting. 

Once starting to ferment, stir daily and leave to open ferment for 1 week. 

After 1 week, strain through muslin and place in demi-john, put airlock on and leave to ferment out (usually once all activity has ceased and no more bubbles 'pop' through air lock - this could take several months depending on your brewing conditions, temp etc...). 

Once satisfied that fermentation has ceased adequately, rack contents off of the deposits at bottle of dj and put into another clean dj. Place in a cool/dark place and leave again several months to clear and for any excess yeast deposits to settle, rack again, put into clean dj and leave until 1 year has passed from initial fermentation. Bottle. 

It's worthwhile trying the wine when racking to gauge flavour/body etc and prior to bottling, this will give an indication as to how consumable it is, the longer you leave most wines the better they get. Enjoy.

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