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Pansy Wine (Dry)
|
Ingredients |
Metric |
British |
USA |
|
Pansy blossoms |
500ml |
1pint |
1pint |
|
Large raisins or sultanas |
250g |
1/2lb |
1/2lb |
|
White wine concentrate |
140ml |
1/4pint |
1/4pint |
|
Brewing sugar |
1.25 kilo |
21/2lb |
2lb |
|
Lemons, juice |
2 |
2 |
2 |
|
Grape tannin |
1tsp |
1tsp |
1tsp |
|
Water |
4.5 litres |
1gallon |
1gallon |
|
Wine Yeast |
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|
|
|
Yeast nutrient |
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- Place the sugar, minced sultanas, and blossoms into a fermenting bucket.
- Then, pour 3 litres (three quarts) of hot, but not boiling, water over them and stir vigorously.
- when cool, add lemon juice, tanning, and general-purpose wine yeast.
- leave to ferment well covered for not more than three days
- Strain into a fermentation jar (Demi John).
- Add cold boiled water until it reaches the bottom of the neck, then fit an airlock and proceed as usual.
- If desired, grape concentrate can be substituted for the raisins or sultanas.
Wine Equipment & Ingredients
