Sunflower Wine (1)

• 2 qts sunflower petals
• 1 11-oz can Welch’s 100% White Grape Juice frozen concentrate
• 1 lb 10 ozs granulated sugar
• 2 lemons (juice and zest)
• 3 oranges (juice and zest)
• 1 tsp yeast nutrient
• 1/2 tsp pectic enzyme
• 1/4 tsp tannin
• 61/4 pts water
• Côtes-du-Rhône or Hock wine yeast

Pick sunlower petals and wash. Put water on to boil. Meanwhile, prepare zest from citrus and set aside. Combine flower petals and zest in nylon straining bag and tie closed. Put bag in primary and pour boiling water over it. Cover primary and squeeze bag several times a day for 3 days. Drain and squeeze bag to extract all liquid. Pour liquid into primary and stir in sugar until completely dissolved. Stir in remaining ingredients except yeast, cover and set aside 10-12 hours. Add activated yeast and cover. Stir twice daily for 5 days. Transfer to secondary and fit airlock. Rack after wine falls clear, add crushed Campden tablet, top up, and reattach airlock. Rack again every 2 months for 6 months, adding another crushed Campden tablet during middle racking and stabilizing at last racking. Wait another month and rack into bottles. Cellar 12 months and enjoy. [Author’s own recipe]