Wintergreen Wines, Sherries, and/or Meads

• 2 qts young (red) wintergreen leaves
• 1/2 lb golden raisins, chopped or minced
• 2 large oranges, zest and juice
• 2 lbs finely granulated sugar
• 1/8 tsp tannin
• 1 gal water
• 1 tsp yeast nutrient
• 1 pkt Champagne wine yeast

Put half the water on to boil. Meanwhile, wash and trim stems from leaves and put in primary. Pour the boiling water over leaves, cover primary, and let set overnight. Strain off the liquid and save it. Boil the other half of the water and pour over the strained leaves, chopped or minced raisins and zest of two large oranges. Cover primary and set aside for one hour. To this, add water drained off earlier. Add juice from oranges and all remaining ingredients except yeast. Stir until sugar is completely dissolved. Add activated yeast and cover. Stir daily for one week. Strain through nylon straining bag into secondary and fit airlock. Ferment to dryness, rack, top up and refit airlock. Set aside two months and if clear rack carefully into bottles. If not clear, top up, refit airlock and set aside until clear. Rack into bottles. Age 3-6 months. [Author’s own recipe]