| 1 | Finely chop the lemon balm leves. |
| 2 | Chop or mince the raisins. |
| 3 | Put the leaves and raisins in a bucket with a lid. |
| 4 | Pour in the boiling water. |
| 5 | Cover and leave for 10 days, stirring every day. |
| 6 | Put all the sugar into a second bucket, strain the liquid and pour it over the sugar. |
| 7 | Add the yeast and yeast nutrient. |
| 8 | Cover and leave in a warm place for 2 weeks. |
| 9 | Strain the wine, put it into a demijohn, and fit an airlock. |
| 10 | Leave until fermentation is complete. |
| 11 | Pour into another demijohn, leaving the sedi- ment behind. |
| 12 | Add one crushed sulphite tablet. |
| 13 | Leave for one week and then bottle. |
| 14 | Leave for at least 3 months before opening. |
