Recipe file created August 9, 2002.
Another weed, another batch of wine.
Boil the honey in 4 cups water in a large pot -- it will boil up quite high. Allow it to simmer while skimming the foam off the top. Continue until it no longer forms any foam.
Add sugar and 12 cups water. Bring to a boil. Add nutrients and campden tablets. Remove from heat.
In primary fermentor, combine clover flowers, fruit juices and grated rinds. Pour boiling sugar mixture over the flowers. Cover and let sit overnight.
Specific Gravity should be 1.100. Add yeast. Stir daily for 5 days.
Strain and put liquid in secondary fermentor. Attach an airlock. Rack when fermentation ceases, about 6 weeks. Continue to rack every 3 months for 1 year.
This method will yield a dry wine. For a sweeter wine, add 1/2 cup honey dissolved in 1 cup wine. Rack every 6 weeks, adding more honey, until fermentation has ceased. Then rack every 3 months for 1 year with no further honey additions.
Bottle the wine when you are sure it is stable.
The nature of honey makes this wine require frequent racking. A very fine sediment will accumulate in the bottle if it sits for more than a few months before drinking. This may be minimized if the following steps are taken:
Boil the honey in water in a large pot -- it will boil up quite high. Allow it to simmer while skimming the foam off the top. Continue until it no longer forms any foam.
If adding honey for a sweet wine, boil 1/2 cup honey with 1 cup water instead of in some of the wine. Skim as above. Allow to cool completely before putting it into the wine.
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