Orange-Blossom Wines, Sherries, and/or Meads

• 1/2 ounce dried orange blossoms
• 2 pounds sugar or 3 pounds orange blossom honey
• 1 tablespoon acid blend
• 1/4 teaspoon grape tannin
• 1 teaspoon yeast nutrient
• 1 crushed and dissolved Campden tablet
• water to make up 1 gallon
• Sauternes or general purpose wine yeast

Put the dried blossoms in a jelly bag and lay in the primary. Bring the water to the boil dissolve the
sugar, then pour over the blossoms in primary. When cooled to room temperature, add all ingredients except
yeast. Cover primary and set aside. In 6 hours, hydrate yeast in 1/2 cup of slightly sweetened water
containing a pinch of yeast nutrient. Cover yeast starter with paper towel held with rubber band. After
additional 6 hours, pour yeast starter into primary. Stir twice daily but otherwise keep covered. After
four days, remove the bagged blossoms (drain the blossoms, but do not squeeze). When fermentation slows
transfer to secondary and affix airlock. After 30 days, rack into a clean secondary and set aside until
clear. Rack, top up and set aside. Rack every 60 days for at least four months. Stabilize and sweeten
slightly (to 1.004) if desired, wait 30 days, then bottle. Allow 2-3 months to develop bottle bouquet.
This wine should be served chilled as an aperitif. It is a dry (or semi-sweet) wine with a wonderful bouquet
and delicious flavor. [Author’s own recipe.]