Title: Lemon Balm Wine
Categories: Beverages Alcohol
Yield: 1 Servings

1	pt	Lemon balm leaves
2	lb	Raisins
2 1/2	lb	Sugar
1	g	Water
		Wine yeast (see manufacturer instructions for amount needed)
		Yeast nutrient
1		Sulphite tablet

Finely chop the lemon balm leves. Chop or mince the raisins. Put the leaves and raisins in a bucket with a lid. Pour in the boiling water. Cover and leave for 10 days, stirring every day. Put all the sugar into a second bucket, strain the liquid and pour it over the sugar. Add the yeast and yeast nutrient. Cover and leave in a warm place for 2 weeks. Strain the wine, put it into a demijohn, and fit an airlock. Leave until fermentation is complete. Pour into another demijohn, leaving the sedi- ment behind. Add one crushed sulphite tablet. Leave for one week and then bottle. Leave for at least 3 months before opening.

Source: The New Age Herbalist by Richard Mabey

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