ELDERFLOWER AND CARROT WINE
1/2 pint elderflowers
3 lb / 1,350 grams carrots
1 lb / 450 grams sultanas
Citric acid
1/2 pint strong black tea
3 lb / 1,350 grams sugar
Water up to 1 gallon
Yeast nutrient
Wine yeast
METHOD - WHAT TO DO
Scrub, thinly slice the carrots and boil until just tender. Place the elderflowers, chopped sultanas and sugar into a fermentation bucket.
Strain over this the boiling carrot liquid. Stir vigorously to dissolve the sugar. When cool add the strong tea, citric acid, yeast nutrient and wine yeast. Cover and leave to ferment for seven days, stirring daily. Strain into a demijohn and fit an airlock to seal the jar.
Store in a warm place and allow the fermentation to work. When fermentation has ceased, rack the wine into a clean jar and place in a cooler environment and leave. When the wine is clear and stable siphon into bottles.