Sarsaparilla Wine (4)

• 1-1/2 to 2 qts fresh sarsaparilla flowers
• 2-1/2 lbs granulated sugar
• 71/2 pts water
• 1-1/2 oz acid blend
• 1/4 tsp tannin
• 1 crushed Campden tablet
• 1-1/2 tsp yeast nutrient
• 1 pkt Red Star Cote des Blancs or Lalvin ICV D-47 wine yeast

Bring water to boil and stir in sugar until dissolved. Meanwhile, sarsaparilla flowers and place in primary with acid blend, tannin and yeast nutrient. Pour boiling water over ingredients in primary, cover and set aside. When cooled to room temperature, stir in crushed Campden, recover primary and set aside 12 hours. Add activated yeast, recover and stir daily for 6-7 days. Strain liquid into secondary, top up and fit airlock. Rack, top up and refit airlock every 30 days until wine clears and no new sediments form over 30-day period. Stabilize, sweeten if desired, wait 10 days, and rack into bottles. Cellar wine 6 months before tasting. [Author’s own recipe]