- 6 pints of Gorse Flowers
- 2 lb 12oz Sugar
- 7 pints of Water
- 1/2 lb chopped Sultanas
- 2 Oranges, zest & juice
- 1 tsp Citric Acid
- 1 tsp Tannin
- Yeast Nutrient
- All Purpose White Wine Yeast
6 pints of Gorse Flowers is going to take its toll on your finger ends if you’re not careful. Choose a still day, and try to only pick the branches that are fully in bloom, you can gather more petals from the ends than the sides.
Give the Gorse Flower petals a good shake to get rid of any insects. Put them in a bucket, and pour on 7 pints of boiling water.
Leave for 2 days.
Pour the petals & water into a large pan. Throw in the Orange zest.
Put the Sugar, Sultanas, Orange juice, Acid & Tannin into a sterilised bucket.
Bring the pan to the boil & simmer for 5 minutes.
Pour this into the bucket.
Stir until the Sugar has dissolved.
Allow to cool, stir in the Yeast Nutrient & sprinkle on the Yeast.
Ferment for 7 days, strain into a demijohn & top up with Water.