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Simple Elder Flower Wine Cooking Recipe

Below is the quick and easy cooking recipe for Elder Flower Wine.

To six gallons of spring water put six pounds of sun raisins cut small, and a dozen pounds of fine sugar: boil the whole together for about an hour and a half. When the liquor is cold, put in half a peck of ripe elder flowers, with about a gill of lemon juice, and half the quantity of ale yeast. Cover it up, and after standing three days, strain it off. Pour it into a cask that is quite clean, and that will hold it with ease. When this is done, add a quart of Rhenish wine to every gallon of liquor, and let the bung be lightly put in for twelve or fourteen days. Then stop it down fast, and put it in a cool dry place for four or five months, till it is quite settled and fine: then bottle it off.


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