Red Clover Wine (2)
- 1 qt fresh red clover flowers
- 1-1/2 lb ripe bananas
- 2 lb finely granulated sugar
- 2 tsp acid blend
- 1 tsp yeast nutrient
- 1/4 tsp tannin
- water to one gallon
- wine yeast
Slice bananas and bring to boil in 1 qt water. Reduce heat and simmer 10 minutes. Remove from heat and strain over flowers and sugar in primary. Add water to make up one gallon and remaining ingredients except yeast, stirring well to dissolve. When lukewarm, add yeast and cover with cloth. Knock down cap 2-3 times daily. After 7 days, strain liquor into secondary and fit airlock. Rack after 30 days, top up, refit airlock and repeat after additional 60 days. Set aside 3 months. If wine is clear, stabilize, wait 10 days, rack, sweeten to taste, and bottle. If not clear, rack, top up, refit airlock, and set aside to clear. When clear, stabilize, wait 10 days, rack again, sweeten to taste, and bottle. Wait 6 months before tasting. [Adapted recipe from W.H.T. Tayleur’s The Penguin Book of Home Brewing & Wine-Making ]