Wednesday, 8 April 2009
Seasonal wine making
Gorse flower wine
2 quarts flowers, loosely packed, no green parts
1 gallon boiling water
1lb - ish dried fruit
Place the flowers in the bin and pour over boiling water; cover closely and leave 3 days.
Strain the flowers out, then add the dried fruit and sliced citrus fruits and the sugar; stir to dissolve. Warm to blood heat, then add the activated yeast. Cover again and leave 2 - 3 days, then place in a demi-john; you can take out the fruit or leave it/some of it in as you choose. Ferment out, then bottle.
As the flower wines can be a bit "thin", as they only really add their essence, some people use grape concentrate as well, but you need to reduce the sugar if you use this.
I don't, and use the recipe above, or very similar for mine; broom wine is made in exactly the same way, but it is easier and less prickly when it comes to gathering the flowers.
You should find a place with several bushes, so that you don't denude one or more too much.
The above is how I do it, and I'm sure there will be as many recipes/methods as there are winemakers.
2 quarts young nettle tops
1 gallon water
large nub of fresh ginger
2 1/2 lbs sugar
Place nettles and grated ginger in large pan with water, bring to simmering point and simmer for about 30 - 40 minutes; strain on to sugar, add sliced lemon and teabag, and leave to cool to blood heat. Add yeast, stir well, cover tightly and leave to ferment for 3 -4 days. Strain and put into demi-johns, ferment out, rack at 6 weeks, then bottle after another four or so, when wine is bright and clear. Leave at least 6 months, if you can, before drinking.
I've got two gallons of nettle wine done, and hope to get out at the weekend for some gorse flowers, with their lovely coconutty aroma.......
Posted by MrsL at 08:35