Gorse Wine Recipe
  1. Bring water to boil in a large pan. After removing twigs and bits of sheep wool add the flowers to the water and simmer for 15 minutes.
  2. Take of the heat and stir in sugar until it is dissolved
  3. Add raisins, orange and yeast nutrient
  4. Poor into a clean fermenting tub, cover and allow to cool.
  5. Once at room temperature add the yeast or your rehydrated yeast. Cover and leave for 4 days, stirring occasionally
  6. Transfer to a sterilised demijohn using a sieve and a funnel, squeezing the liquid out of the solids. Top up with boiling water to fill demijohn if necessary. Fix bubble trap and leave until fermentation has ended or close to ending.
  7. Rack off into a fresh demijohn and leave for another couple of months or until it is clear.
  8. Bottle and wait. Around 9/10 months is a good length of time
Recipe Notes

It is possible to use dried yeast powder instead but it should be rehydrated first to proof it (make sure it’s still alive). To do this place a packet of yeast into a glass jug and add a cup of warm, boiled water (35-40 degrees C). Cover with clingfilm and leave for 15 minutes. Add a teaspoonful of sugar, re cover and place in a warm area out of sunlight. After 30 minutes there should be a foamy head and is ready to be added to your wine.