Gorseflower Wine

Makes about 15 litres
Ingredients

10 pints fresh gorse flowers (measure them with a pint glass)
15 litres water
1.7kg golden granulated cane sugar
Juice of 6 lemons
Brewer's yeast


1. Put the flowers with the water in a large pan. Bring to the boil, reduce the heat, and simmer for 15 minutes. Keeping the heat very low, add the sugar and stir until it has dissolved.

2. Pour into a bucket and add the lemon juice. Allow to cool to blood temperature, then add the yeast (follow the packet instructions for quantity).

3. Cover with a clean cloth or piece of muslin and leave to stand for three days, then strain the liquid and transfer to a demi john/carboy with an airlock. Make sure all the yeast goes through. Leave to ferment. When fermentation has ceased (about 2 weeks), syphon into sterilised bottles and seal.

N.B. Don't drink too much of this in one go, it will give you the hangover of the century....the only two country wines that produce a worse hangover are Oak Leaf wine and Silver Birch wine.... though drink enough oak leaf wine and you will pickle your stomach