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The message
from "Mike Lyle" contains these words: Are you KIDDING? 90, read "ninety", like dude you mean, XC, figures nine-uh zero I say again nine-uh zero, naw deg, neunzig, quatre-vingts-dix, novanta, heads of elderflowers for two gallons of wine? That will smell like three years' worth of cat pee soaked into the carpet. About a pint of stripped elderflowers will flavour and aromatise a gallon of strong sweet white wine for dessert use enough to blow your socks off; I'd use max two heads for a gallon of ordinary grape, whitecurrant, or gooseberry wine, and I wouldn't leave them in very long, either. You don't apply the flowers till _after_ the primary fermentation, whose bubbling would blow away most of the aroma: pop them in there in a nylon stocking with a handful of sterilized marbles (I know mine are.) Aye, in my early winemaking days I hadn't got a recipe for elderflower wine, so I followed the one for dandelion. When it came to tasting, my girlfiend at the time dubbed it 'Cat's Oxter'. It was rank and vastly overflavoured. As luck would have it, I'd acquired several hundredweight of sad dessert grapes from Covent Garden, and made a very bland and characterless white wine from them. I decided that nothing would be lost if I blended the gallon of cat's oxter with the eight gallons of plonk. It turned out like a high-quality Muscat, and was absolute nectar. -- Rusty Open the creaking gate to make a horrid.squeak, then lower the foobar. http://www.users.zetnet.co.uk/hi-fi/ |
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