JUNIPER BERRY WINE – 4.5L
3 lemon juice and zest
Pinch of wormwood or 1 dandelion root
Sweet Marjoram 2 tsp
1kg sugar to 1.09
CY17 or SN9 yeast
1. Boil raisins and juniper and lemon rind.
2. When cooling add wormwood and marjaram.
3. When cool add lemon juice and pitch yeast
4. Stir twice daily
5. Into socondary and rack at 1 then 2 then 3 months
6. Bottle and leave for a year
One year minimum from pitch to pop.