Heather Wine
"This is from the book Sabbats by Edain McCoy. I found this book in Books-a-million. It is a lovely book. I hope you enjoy the recipe! This wine has a grassy flavour. Cheers!"
- Ready In:
- 2hrs 30mins
- Ingredients:
- 6
- Yields:
-
4 bottles
ingredients
- 1 gallon water
- 1 lb fresh heather (upper stalks and flowers only)
- 4 cups sugar
- 1⁄4 teaspoon nutmeg
- 1⁄4 teaspoon allspice
- 1⁄4 cup lemon juice
directions
- Gather 1 lb.
- of fresh heather.
- Use the upper stalks and flowers only.
- Boil the heather with a gallon of water in a large stockpot until the mixture resembles a dark tea.
- If needed, add more stalks and flowers if the colour is weak.
- The mixture should be opaque.
- Remove from heat and strain.
- Discard the heather.
- Allow it to cool.
- Once it has cooled completely, add sugar, nutmeg, allspice and lemon juice.
- Pour the new mixture into casks or bottles.
- Serve chilled.
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Tweaks
-
Not a wine - which would have alcohol and so you need to add yeast to ferment. This is more like a heather cordial. If you want to make heather wine. I would add about 2 lbs of sugar to the heather as you boil it and be sure to stir the pot so that the sugar does not scorch at the bottom. Allow the mixture - in the wine making world this is called a "must" - to cool to room temperature and add some yeast. You CAN use bread yeast but the wine may not clear and it will taste a little yeasty as bread yeast does not flocculate well (drop out of solution). Wine yeasts do, and any wine yeast is fine though D47 and 71B are easy to find and are good choices in my opinion. After about two weeks (the specific gravity will have dropped to almost 1.000) , you will want to transfer the wine to a sanitized carboy that you can seal with a rubber bung and an airlock and allow the wine to clear bright. If you prefer your wines to be dry then you can bottle. If you prefer a sweeter wine then stabilize and add about 4 oz of sugar or honey and then bottle. Stabilizing prevents any yeast cells in the wine from reproducing and from fermenting the added sugar. This wine will be at around 12% Alcohol, by Volume. One other change. For a wine, heather is quite delicious on its own. I would not add the spices
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<p>Hi Everybody! Thanks for stopping by in my little niche of the mighty Zaar world. <br />Here is a quick link to the beauty recipes I've posted (highest rated so far):http://www.recipezaar.com/r/chef=6357/253/451/18/ls=h <br /> <br />A few things I've done:- <br /> <br />1. Worked part time as a Telemarketer in Oman in the Crowne Plaza Hotel. <br /> <br />2. Worked as a Certified Professional Tarotist (Tarot Card Reader) and done accurate predicitions for many people from different parts of the world, most memorable of which is the reading I did for my college Law lecturer and it came true. <br /> <br />3. Written nearly 1000 poems several of which have been published in leading newspapers, ezines and magazines both in Oman and India. <br /> <br />4. Worked as a Moderator on www.allpoetry.com - my BEST and FAVOURITE site on the internet. <br /> <br />My other interests include: Numerology, Vaastu Shastra, Feng Shui, Face Reading, Reiki and Astrology! I am really very keen on getting well-versed with metaphysical sciences such as Astrology, I-Ching, Feng Shui, Runes, Enneagram, Kabbalah and many more. <br /> <br />I love researching on the mythology of ancient Goddesses and then condensing my research into poems. <br /> <br />In the mood to gift me something? Here's what I'd love - A Nissan 350Z {my dream car}</p>
