HONEYSUCKLE WINE

Ingredients:

2 pints of honeysuckle blossom (pressed down lightly)
3 lb. sugar
4 ozs. raisins
1 lemon
1 orange
1 Campden tablet
1 gallon water

Yeast and nutrient

Method:

The flowers must be fully open, and dry. Wash them in a colander, pour the water (cold) over them, and stir in two lbs. of sugar, the minced raisins, and the citrus fruit juice. Add the crushed Campden tablet. Stir well, and next day add the yeast (a Sauternes yeast is suitable) and the nutrient. Ferment for a week in a warm place, stirring daily, then add the remaining sugar and stir well. Strain into fermenting jar and ferment, rack and bottle as usual. Use 1⁄2 lb. sugar less for a really dry wine.