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Valentine’s Special: Rose Petal Wine

By Hamachidori (Own work) [GFDL (http://www.gnu.org/copyleft/fdl.html), CC-BY-SA-3.0 (http://creativecommons.org/licenses/by-sa/3.0/) or CC-BY-SA-2.1-jp (http://creativecommons.org/licenses/by-sa/2.1/jp/deed.en)], via Wikimedia Commons

By Hamachidori (Own work)

Recipe
Lots of rose petals (enough to fill a carrier bag, dried but unperfumed petals work too)
1 1/2kg castor sugar
juice of 1 lemon
water to 1 gallon
wine yeast

This is one I’ve heard about but not yet had the chance to make myself (collecting rose petals is somewhat challenging without a garden of your own) so all I can do is give the recipe and method as given to me. The rosewater made with this can also be used to make rose mead, which sounds interesting enough to be worth a shot (incidentally if someone has several kilos of rose petals lying around that they don’t want, let me know).

Boil the water and while still boiling pour over the rose petals, then leave to steep for two days. Strain the result through a fine sieve, muslin or cheese cloth and onto the sugar. Once the sugar is dissolved add the lemon juice and yeast, then rack into demijons and wait for fermentation to end. After finished, rack into a clean demijohn and leave somewhere cool and dark to clear. If still slightly cloudly, repeat before bottling and allowing to mature for several months.

 
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Posted by on February 14, 2014 in Events, Recipe, Valentine's, Wine

 

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Valentine’s Special: Passion Wine

Recipe
3kg of passion fruit
1kg of sugar (if the fruit is particularly sour add an extra 1/2kg)
water to two gallons
wine yeast

Having not had much experience of passionfruit this was originally a super of the moment make, since a local shop was selling the juice ridiculously cheap. Since making it, and watching the bottles disappear in record time, I’ve modified my recipe for next time to use fresh passion fruit rather than juice. It produced a very fruity, almost sharp flavour.

Passion Fruit Win

Passion fruit wine, showing its lovely golden colour

While it’s a little too late to make any for this Valentine’s day I’d highly recommend it when the fruit is back in season, and that’ll have it ready for next year.

Firstly take the fruit and slice them in half, scooping out the orange flesh and leaving the skin intact (it tastes awful). Throw this into a blender to pulp it and add to your fermentation bucket, along with the water and sugar. Add the yeast once the sugar is fully dissolved and leave in the bucket for a week, stirring regularly.

After the week is up strain the mix into demijons and wait for fermentation to stop, racking weekly. Once it’s stopped bottle (feeling free to put a tasting glass or two aside) and put into storage to mature. The colour is absolutely gorgeous, and the taste even when young is truly unique (in a good way).

 
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Posted by on February 14, 2014 in Recipe, Wine

 

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