Elderflower Wine

500ml elderflower (a pint glass)
1.5 kg sugar
250g chopped raisins or 140ml white grape concentrate
3 lemons
1 tsp grape tannin
4.5 litres water

Strip flowers from stems.  Boil water and pour over flowers, then add sugar, raisins/concentrate and lemon juice.  Allow to cool then add yeast, nutrient and tannin.  Cover and leave to ferment for 4-5 days.  Strian into demijohn and leave to ferment. Rack when clear, leave for two months then bottle.

OG: 1.114

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