400g parsley leaves 350g sultanas 1 orange 1 lemon 1 tsp grape tannin 1 tsp citric acid vitamin B1 tablet Vina all purpose yeast 1 tsp yeast nutrient 1 Kg sugar

DAY 1: 01-10-01
P.M. 600g of fresh parsley was trimmed to yield 400g of leaves which was then thoroughly washed to remove soil, grit and assorted wildlife. The leaves were add to a large pan with 4 litres of water and the 350g of sultanas. The pan was brought to the boil and simmered gently for 10 minutes then removed from the heat. The orange and lemon were thinly sliced and stirred into the cooling must. The mixture was allowed to cool overnight.

DAY 2: 02-10-01
A.M. The mixture was stirred vigorously. Half a sachet of yeast was re-hydrated in 250ml lukewarm water with 10g sugar, the tip of a teaspoon of citric acid and nutrient (the other half was required for another recipe). See also starter bottle page.
P.M. The mixture was strained through a colander then twice through muslin to yield 3.9 litres of clear pale orange liquid. This was topped up to 4.5 litres and the S.G. measured to be 1015. From tables it was deduced that the must already contained 125g dissolved sugar. The initial gravity was chosen to be 1095 (giving a possible ABV of 12.7%). This requires 1275g of sugar to be added to 4.5 litres. Assuming that there was already 125g already present a further 1150g would need to be added.

Sugar was added until the hydrometer read 1095 (actually requiring 1.0Kg of sugar, not the 1.15Kg suggested by tables -see note) The re-hydrated yeast, 1 tsp nutrient, one vitamin B1 tablet and 1 tsp citric acid were all mixed in, then the liquid was transferred upto the shoulder of a clean demijohn and corked with an airlock. The excess liquid was put into a pop bottle ferment.

The contents of the bottle looked most unsavory, resembling dirty dishwater.

DAY 3: 03-10-01
A.M. Disappointingly, no activity at all. Possibly due to the small amount of yeast used.
P.M. A considerable foam had developed on the surface of the liquid, and the airlock had to be changed several times as it became repeatedly contaminated due to the now highly vigorous ferment.

DAY 4: 04-10-01
Fermentation, though still vigorous, had settled and the airlock remained clean.

WEEK 2: 10-10-01
Fermentation still going strong, but under control. Pop bottle ferment added to bulk of wine.

WEEK 5: 04-11-01
Although still fermenting, the wine had cleared remarkably. It was racked into a clean demijohn, topped up to the neck with sugar solution.

WEEK 6: 15-11-01
Having ceased fermenting once more the largely clear wine was filtered using the VinBrite onto a teaspoon and a half of 'Cellarman' potassium sorbate stabiliser. The now spotlessly clear wine was bottled.

A mysteriously quick recipe!

At bottling the wine had a slightly thin medicinal quality, perhaps unsurprising considering the 'herby' nature of the ingredients. Hopefully it will gain a little depth with time.
Three of the remaining bottles had to be opened after 3 months, and the contents re-filtered and rebottled after the wine reacted with the corks. The flavour appeared untainted, however the cloudy sediment produced looked fairly unpleasant.
Later still, a number of crystals came out of solution giving the bottled wine a somewhat suspicious look! Given the fact the brew wasn't particularly good to drink in any case, the remaining bottles were disposed of.