Burnett Wine (dry)
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Ingredients |
Metric |
British |
USA |
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Burnett flowers |
2 L |
2 quarts |
2 quarts |
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Brewing sugar |
500 g |
1 LB |
3/4 LB |
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Honey |
500 g |
1 LB |
3/4 LB |
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Raisins |
500 g |
1 LB |
3/4 LB |
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Or red wine concentrate |
280 mL |
Half a pint |
Half a pint |
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Lemon |
1 |
1 |
1 |
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Orange |
1 |
1 |
1 |
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Water |
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Wine yeast |
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Yeast nutrient |
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The Greater Salad Burnett Sanguisorba officinalis is not found much in the south but is fairly plentiful in the damp meadows of the northern counties. It makes a pleasant light rosé wine.
The plant, however, is rather uncooperative. It opens its blossoms in succession up the stem, so only one zone of flowers is open at a time. Two outwit the plant and pick as many flowers as possible as they open, placing them in a bowl of water to infuse. As the other blooms open, they can be added to the first until half a gallon of blossoms has been picked.
- Let the blossoms stand for seven days after the last flower has been added
- Strain the water onto the sugar, clear honey and well-chopped raisins or wine concentrate
- Add the Jews and a little of the rhymes of a lemon and an orange, and simmer for 20 minutes
- When cool, strain into a gallon jar, saving a little of the liquor for the preparation of a starter
- When this is working well, and most of the jar is lukewarm, stir in the starter
- Top up with cold water if necessary and leave to ferment, closely covered
Wine Equipment & Ingredients
