12 cups of gorse flowers
1 gallon of water
4 cups of sugar
1 1/2 cups seedless white raisins
2 lemons (or 1/4 oz. citric acid)
2/3 cup strong tea or 8 drops grape tannin
2 heaping teaspoons all-purpose wine yeast
1 teaspoon yeast nutrient
Put the water on to boil. Put blueberries in straining bag and into the Primary fermentor. Crush bag of berries with clean hands. Pour sugar, grape concentrate over crushed fruit and boiling water over all. When cooled to room temperature, add pectic enzyme and yeast nutrient. Set aside for 12 hours.
Add rehydrated yeast, recover and punch down cap daily. After 14 days of fermentation, strain off fruit squeezing to extract all juices, transfer to secondary, and fit airlock. Rack after 30 days, top up, refit airlock, and ferment to dryness. Stabilize. (Sweeten as desired) Rack into bottles.
Please Note, it is preferable to test for acid and sulfite additions