Basil Wine Recipe D.I.Y.

Hey Guys and Gals! A dry herbal white wine from fresh basil. Good for drinking and great for cooking. Makes one gallon.

Ingredients

Step 1

• 4 cups fresh basil leaves, loosely packed
• 1 lb golden raisins, chopped
• 2.25 lb sugar
• Juice and zest of 2 lemons
• 1 gallon water
• 1 tsp yeast nutrient
• 1 Campden tablet, crushed

Step 2

• 1 pack champagne yeast

Directions

1. Rinse the basil. Put it in a straining bag in the primary with the raisins and lemon zest.
2. Boil the water and sugar until dissolved and pour over the bag. Cool, then add the lemon juice, nutrient and Campden tablet. Wait 24 hours.
3. Hydrate the yeast in 4 oz of warm water for 15 minutes, add it, take a hydrometer reading and fit an airlock.
4. Ferment 5 days, stirring daily, then remove the bag.
5. Siphon into a secondary carboy and let it finish.
6. Rack every two months until clear.
7. Bottle and age 6 months.

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