Ok, this is the gorse wine I made last year.
I had;
5 litres of Gorse flowers
5 litres Tesco White Grape juice
2 bags Sugar (2kg)
1 small tin of White Concentrate
Plus other usual stuff
I put the flowers in the primary with the rind of 4 oranges.
I boiled 7 pints of water with 1.3 kg (3.3lbs) of sugar and the tin of concentrate, and poured over.
I also heated 2 litres of grape juice and dissolved the 0.5kg of sugar and poured over.
I then added grape tannin, citric acid juice of the oranges and nutrient.
When it had cooled I measure the gravity, which was 1100 at 30C, so clearly too high.
I then added 2 litres of grape juice and 3 pints of water, which when cooler gave a gravity of 1092 ~ 12.5% alc.
I then added a general white wine yeast and by the morning it was going well.
I ended up with 3 gallons of wine - which tasted really nice (chilled).
Kieron.
I had;
5 litres of Gorse flowers
5 litres Tesco White Grape juice
2 bags Sugar (2kg)
1 small tin of White Concentrate
Plus other usual stuff
I put the flowers in the primary with the rind of 4 oranges.
I boiled 7 pints of water with 1.3 kg (3.3lbs) of sugar and the tin of concentrate, and poured over.
I also heated 2 litres of grape juice and dissolved the 0.5kg of sugar and poured over.
I then added grape tannin, citric acid juice of the oranges and nutrient.
When it had cooled I measure the gravity, which was 1100 at 30C, so clearly too high.
I then added 2 litres of grape juice and 3 pints of water, which when cooler gave a gravity of 1092 ~ 12.5% alc.
I then added a general white wine yeast and by the morning it was going well.
I ended up with 3 gallons of wine - which tasted really nice (chilled).
Kieron.