Gorse wine.

12 cups of gorse flowers

7 pints of water

1kg brewing sugar

1 1/2 cups seedless white raisins

2 oranges

7g citric acid

1/8 teaspoon tannin

1 teaspoon yeast nutrient

1 Pack of all purpose white wine yeast Yeast  

Put the flowers into primary immediately. Boil half the water, half the sugar and the chopped raisins together for 1 to 2 minutes, then pour over flowers. Thinly peel the rind from the oranges and add the rind plus 7g citric acid (no pith) to primary. Squeeze out the juice and add that too, but not the pulp. Add the tannin and stir thoroughly. Add cold water to bring total to 1 gallon. When water cools to 30 degrees C, or less, add the yeast and yeast nutrient, stir well and cover. Ferment 3 days, stirring twice daily, then add remaining sugar and stir to dissolve. Recover primary and continue stirring twice daily until fermentation subsides or s.g. drops below 1.020. Strain through a sieve or cloth and transfer to a one gallon secondary. Fit airlock and set in warm place. Rack after 30 days and again when clear, wait a month and rack again. Stabilize. Wait additional 30 days, rack into bottles and age 6 months before tasting it.