Elderflower Wine

We would have done this last week (which is closer to previous years batches), but my trip and then going to Cambridge made it hard to fit in, so we've had to delay until today before brewing a batch of elderflower wine. While I mowed the lawn and watered, Liz cut all the flowers off a big bowl of elderflower blossom, and after dinner, I set it off. That entails pouring a gallon of boiling water over the flowers, and adding 250g of chopped raisins, 1.5kg of sugar, the juice of three lemons, and a splash of strong tea (for tannin). In the morning, I'll add yeast and yeast nutrient: next Monday, I'll strain it into a demi-john.