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Lemon Balm Wine

Author/Submitted by:
Servings: 1
Categories: Alcoholic Beverages / Brewing / 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
    Yeast nutrient
    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 opening. Source: The New Age Herbalist by Richard Mabey

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