*This is a sweet dessert wine, fragrant and golden.*
1pt lemon balm leaves
2lb raisins
2-1/2 sugar
1gal water
wine yeast (read manufactor suggestion for amt needed)
Yeast nutrient
1 sulphite tablet
1) Finely chop the lemon balm leaves. chop or mince the raisins. Put the leaves and raisins into a bucket with a lid. Pour on the boiling water. Cover and leave in a warm place for 10 days, stirring daily.
2) Pour all the sugar into the second bucket, strain the liquid and pour it over. Add the yeast and yeast nutrient.Cover and leave in a warm place for 2 weeks.
3) Strain the wine, put it into a demijohn, and fit an airlock.Leave until fermentation is complete.
Pour into another demijohn, leaving the sediment behind.
Add one crushed Sulphite Tablet.
Leave for one week and then bottle.
Leave for at least 3 mo's before opening.
I made this wine with some friends one year, in late spring/early summer, we doubled the recipe and opened the first bottle at Samhain.
