Black Locust Blossom Wine
4 gallon baggies of black locust blossoms, stems removed and rinsed
2 gallons purified water
1 orange sliced thin
1 lemon sliced thin
12 cups sugar
2 packets of yeast - white wine or baking will do in a pinch
2 one gallon carboys (can also use the plastic water gallon containers)
rubber band to hold balloons on carboy (optional, I did not need it)
In a large stock pot, add one gallon of water, flowers, orange and lemon. Bring to a boil. Remove from heat. Leave for two days, stirring occasionally.
|Black Locust Wine are the two in front!|
Strain and return liquid to pot. Add sugar and bring to a boil. Simmer until all sugar is incorporated. Remove from heat and let cool to room temperature.
Wash carboys thoroughly. Add half of liquid to each carboy. Add yeast packet to each. Fill carboy with remaining gallon of water. Mix well.
Put balloon on each lid. Poke holes (about five through both sides) to release pent up air as the yeast works it's magic.
Occasionally agitate to add oxygen the first month. Let sit for six months. Rack wine into wine bottles. Serve for the holidays!