Flower Wines: Basic Recipe

18 Jun

Basic Flower Wine

  • Servings: 1 gallon
  • Difficulty: simple
  • Print
* 1 large carrier bag of edible flowers
* 1/2 kg castor sugar
* 300g honey
* 1 tsp citric acid
* 1 tsp wine yeast

As has been mentioned everything seems to be in bloom at the moment and we’ve been making quite a few flower wines. The recipes for these are all pretty much the same, with varying flowers but everything else pretty similar. You can also mix flowers if you choose, so an elderflower and rose wine would use the same basic method.

They’re also very easy, simple, ancient country wine recipes (well, except for the rather modern castor sugar of course).

Essentially the method is:

  1. Remove the flowers from their stems/stalks as these will cause a woody taste to enter your wine
  2. Drop the flowers into a bucket
  3. Add honey (if you’re using it), sugar and citric acid
  4. Add boiling water to just over a gallon (you’ll lose some when you strain the flowers out, but you can always top up with cold)
  5. Leave to steep for a couple of days
  6. Strain through a muslin-lined funnel into a demijon
  7. Add yeast and stopper the demijon with a waterlock, then leave to ferment – racking as appropriate

As you can see, all very simple an easy. Mix and match whichever (edible) flowers you want for different flavours. Some (hawthorn) may be edible but rather unpleasant, while others will be gorgeous, but the best way to find out what you’ll like is to try different flowers and different mixes until you hit upon the perfect one for you. On top of that the foraging itself can be very rewarding, and a great way to get out and about.

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Posted by on June 18, 2014 in Experimental, Foraging, Recipe, Wine


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