Recipe from River Cottage
http://www.channel4.com/4food/recipes/chefs/hugh-fearnley-whittingstall/gorseflower-wine-recipe#comments-top
Ingredients
10 pints fresh gorse flowers (measure them with a pint glass)
15 litres water
1.7kg golden granulated cane sugar
Juice of 6 lemons
Brewer's yeast
Method
How to make Hugh's gorseflower wine
1. Put the flowers with the water in a large pan. Bring to the boil, reduce the heat, and simmer for 15 minutes. Keeping the heat very low, add the sugar and stir until it has dissolved.
2. Pour into a bucket and add the lemon juice. Allow to cool to blood temperature, then add the yeast (follow the packet instructions for quantity).
3. Cover with a clean cloth or piece of muslin and leave to stand for three days, then strain the liquid and transfer to a demi john with an airlock. Make sure all the yeast goes through. Leave to ferment. When fermentation has ceased (about 2 weeks), syphon into sterilised bottles and seal.
Picked just under 2 litres/4pints of gorse flowers with Selena on 30 July 2011.
Recipe modified for 5 litres of wine.
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