Re: Lemon Balm wine

[Mitra <mitra_lists@earth.path.net>]

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
>
>
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