Golden Rod Wine
|Golden rod flowers||1 Gallon, stalks removed|
|Grape tannin||1 Teaspoon|
|Yeast||1 Teaspoon (As Required)|
|Yeast nutrient||1 Teaspoon (As Required)|
1) In a linen or cotton bag, place the flower heads.
2) In a saucepan, bring the water to the boil, and add the bag of flowers.
3) Simmer the flower mixture for 15 minutes.
4) Remove the saucepan from the heat.
5) Allow to cool, squeeze the bag to extract all the liquid.
6) Whisk in the sugar and fruit juice.
7) Leave to cool to 70 °F and mix the tannin, yeast and nutrient.
8) Put a tight lid, leave in a warm place for 3 days, stirring occasionally.
9) Pass the flower mixture through the cheesecloth, into a fermentation jar and squeeze gently.
10) Cover with fit air-lock and allow to ferment out.
11) Place on the rack after about 3 monthly.
12) Serve at rom temperature.
If flowers are in short supply, as little as 5 pints can be used, but the full gallon is better.
This wine can be consumed quite young, say a couple of months after bottling.