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Golden Rod Wine
|
Ingredients |
Metric |
British |
USA |
|
Golden Rod flowers |
4.5 L |
1 gallon |
1 gallon |
|
Brewing sugar |
1.5 kg |
3LB |
2 1/2 LB |
|
Oranges |
2 |
2 |
2 |
|
Lemons |
2 |
2 |
2 |
|
Grape tannin |
1 teaspoon |
1 teaspoon |
1 teaspoon |
|
Water |
4.5 L |
1 gallon |
1 gallon |
|
Wine yeast |
|
|
|
|
Yeast nutrient |
|
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- Place the flowers in a netting bag
- Drop them into the water and simmer for a quarter of an hour
- Afterwards, make the water up to the original quantity (gallon)
- Remove the bag of blossoms, squeeze it well to extract the liquor, and return this to the bulk.
- Dissolve the sugar in the liquid
- Add the lemon and orange juice and the skins (no pith) of the fruit
- Allow the liquor to cool to 21°C then at the tanning, wine yeast and yeast nutrient
- Allowed to ferment for three days in a warm place, 17 to 21°C
- Keep it closely covered and give an occasional stir
- Strain into a fermenting jar (demijohn), fit an airlock and put in a slightly cooler place
- After 2 to 3 months, when the top third has cleared, siphon it off the lees
- Repeat the process three months later
- Please put it in a cooler place, still 13°C
- It will be ready to drink after another two months
Wine Equipment & Ingredients
