Walnut-Leaf Wines, Sherries, and/or Meads

• 1 pint walnut leaves
• 1-1/2 pounds demerara sugar
• 1 lb honey
• 1 tsp acid blend
• 1 tsp yeast nutrient
• 7 pts water
• Montrachet wine yeast

Put the water on to boil and stir the sugar and honey into it until dissolved. When boiling, remove from heat and skim scum off surface. Put leaves in primary and pour water over leaves. Cover primary and set aside 24 hours. Strain leaves from water and stir in acid blend and yeast nutrient until dissolved. Add activated yeast. When active ferment dies down (5-7 days), transfer to secondary and fit airlock. Put in warm place until fermentation completely stops. Rack into santitized secondary, top up and refit airlock. Move to a cold place for six months, checking airlock occasionally. Rack into bottles and age additional six months. [Adapted from recipe by Women’s Institute Members’ Home Made Wines, Syrups and Cordials , 1954, London]