Re: Lemon Balm wine

["Marsha Hanzi" <hanzibra@svn.com.br>]

I use a similar recipe for "Siima", a Finnish recipe, which instead of lemon
balm uses sliced lemons and a half bottle of beer for 5 gallons.  It is
ready in three days, something between lemonade and beer.  They drink it
after the sauna..

Marsha
----- Original Message -----
From: Mitra <mitra_lists@earth.path.net>
To: permaculture <permaculture@franklin.oit.unc.edu>
Sent: Sunday, May 20, 2001 5:39 AM
Subject: Re: Lemon Balm wine


> A mean brew I'm sure
>
> A cautionary note  .....
>
> I made tea-and-raisin wine back when I was in high-school, it was the last
> wine I ever got to make in my mum's kitchen, we stuck the jar on top of
the
> Arga stove as for all wines we made, with the normal airlock in the cork
> but .....
>
> The raisins - now soaked in tannin-rich tea floated to the top, and
blocked
> the airlock. When the gas built to a sufficient pressure it popped the
cork
> and jet-propelled tea-soaked raisins around the kitchen where they did a
> most creative job on the white paint.
>
> - Mitra
>
>
>
> At 07:16 PM 5/13/2001 -0600, Vint Lawrence wrote:
>
>
> >Graham Burnett wrote:
> >
> > > Does anybody have a simple recipe for lemon balm wine? I have loads of
> > lemon
> > > balm on the allotment at the moment- better still does anybody have
recipes
> > > for couch grass or bindweed wine :-(
> > >
> > > Graham Burnett
> > > 35 Rayleigh Avenue
> > > Westcliff On Sea
> > > Essex
> > > SS0 7DS
> >
> >Graham,
> >My partner, Amy Brown, offers the following for you.....
> >
> >
> >This is a recipe I collected in 1980 when I lived in Essex.
> >
> >
> >1/2 gal. balm leaves
> >1 lb. raisins
> >2 & 3/4 lb. sugar
> >1 gal. water
> >1lemon
> >1orange
> >1 tablespoon black tea
> >wine yeast and nutrient
> >
> >Bruise leaves and place in crock with raisins, sugar, tea, juice and
> >zest.  Add boiling water and when cool, the yeast and nutrient. Cover
> >and leave in warm place for a week, then siphon off into a fermentation
> >jar, fit an airlock and leave until fermentation has ceased.  When
> >clear, siphon off into clean bottles and cork.
> >
> >If you make it too strong, or drink to much, will you be "balmed" or
> >"embalmed"?
> >Happy fermenting!
> >Vint Lawrence
> >Apache Creek Ranch Permaculture
> >Santa Fe, NM, USA
> >
> >
> >---
> >You are currently subscribed to permaculture as:
mitra_lists@earth.path.net
> >To unsubscribe send a blank email to
leave-permaculture@franklin.oit.unc.edu
> >Get the list FAQ at:
> >http://www.ibiblio.org/ecolandtech/documents/permaculture.faq
>
>
> ---
> You are currently subscribed to permaculture as: hanzibra@svn.com.br
> To unsubscribe send a blank email to
leave-permaculture@franklin.oit.unc.edu
> Get the list FAQ at:
http://www.ibiblio.org/ecolandtech/documents/permaculture.faq
>