Marigold Wine
2 quarts marigolds (use Calendula officinalis only)
1 gallon boiling water
1 campden tablet, crushed (sterilizer)
thinly pared peel and juice of 3 tangerines or other soft citrus fruit
thinly pared peel and juice of 1 lemon
5½ cups sugar
1¼ cups white raisins, finely chopped
wine yeast
yeast nutrient
Wash the flowers and put into a large container. Add the boiling
water and stir in the Campden tablet. Leave for 24 hours.
Draw off 1 cup of the liquid, add citrus peel and heat to just on the
point of boiling. Add the sugar, stirring until dissolved. Cool to
body temperature, then pour back into the original container. Add
raisins, citrus juice, yeast, and nutrient. Cover and leave 5 days to
ferment, stirring twice each day.
Strain through a double thickness of muslin. Pour into a fermenting
jar fitted with a fermentation lock and leave to continue fermenting.
Rack the wine as it begins to clear.
When completely clear, store in a cool, dark, dry place for six
months to mature.
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