Hey Guys and Gals! A wine from dried sorrel, the hibiscus flower. Makes about one gallon.
Ingredients
Step 1
2 oz dried sorrel flower
2 lb sugar
14 cups water
1 1/2 tsp acid blend
1 tsp yeast nutrient
Step 2
1 pack Red Star Côte des Blancs wine yeast
Directions
1. Boil the water and sugar, stirring until dissolved.
2. Put the sorrel in a nylon straining bag in the primary fermenter. Pour the boiling sugar water over it and stir in the acid blend and nutrient.
3. Cover and cool to room temperature. Squeeze the bag and remove it. Top off to one gallon.
4. Hydrate the yeast in 4 oz of warm chlorine-free water for 15 minutes, add it, take a hydrometer reading and fit an airlock.
5. Ferment 5 to 7 days, stirring daily.
6. When the foaming calms, siphon off the sediment into a secondary carboy and let it finish, weeks to months.
7. Rack to a clean carboy. For a sweet wine, at three weeks dissolve 1/2 cup sugar in 1 cup of the wine and return it. Rack every three months until clear.
8. When clear and still, bottle. Age 6 to 12 months.