Calendula officinalis

A recipe for Marigold Wine

25 Kg marigolds (use Calendula officinalis only)
4 litres water
1/2 tsp tartaric acid
The rind and juice of 3 tangerines or other soft citrus fruit
The rind and juice of 1 lemon
1¼ cups white raisins, finely chopped
2 lbs granulated sugar
yeast nutrient
wine yeast

Bring the water to a boil.
Add the sugar, stirring until dissolved.
Wash the flowers and put into a muslin bag to drain.
Draw off one cup of the liquid, add citrus peel and heat to just on the point of boiling.
Cool to body temperature, then pour back into the original container.
Add raisins, citrus juice, yeast, and yeast nutrient and tartaric acid.
Cover and leave for five days to ferment, stirring twice daily.
Strain through a double thickness of muslin.
Pour into a fermenting jar fitted with a fermentation lock and leave.
Rack the wine as it begins to clear.
When completely clear, store in a cool, dark, dry place for around six months.