Instructions: "... Warm water poured over the blossom, and 1/2 lb of minced sutanas are mixed in together with sugar, Campden Tablets, citric acid, grape tannin and, when cool, Yeast Energizer and a wine yeast. For flower wines a Chablis yeast is recommended for dry wines and a Tokay yeast for sweet wines.

Ferment in presence of flowerheads for three days then strain and continue fermentation."

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