Lemon Balm Wine
1.00 pt Lemon balm leaves
2.00 lb Raisins
2.50 lb Sugar
1.00 g Water
Wine yeast (see manufacturer
-instructions for amount
1.00 ea Sulphite tablet
Finely chop the lemon balm leves. Chop or mince the raisins. Put the
leaves and raisins in a bucket with a lid. Pour in the boiling water.
Cover and leave for 10 days, stirring every day. Put all the sugar
into a second bucket, strain the liquid and pour it over the sugar.
Add the yeast and yeast nutrient. Cover and leave in a warm place for
2 weeks. Strain the wine, put it into a demijohn, and fit an airlock.
Leave until fermentation is complete. Pour into another demijohn,
leaving the sedi- ment behind. Add one crushed sulphite tablet. Leave
for one week and then bottle. Leave for at least 3 months before
Source: The New Age Herbalist by Richard Mabey