Tuesday, 26 April 2011

Wallflower wine

This is a lovely light wine to make, and it tastes exactly as it smells! Easy and cheap to make, a real taste of late spring in a bottle.

2 quarts of wallflower petals
1 gallon water just off the boil
2 1/2 lbs sugar
1 lemon, sliced
1 teabag
1 tbsp yeast, activated

Put petals into brewing vessel, pour over water; add sugar and stir to dissolve, then lemon and teabag. Cover loosely, and allow to cool to blood temp, then add activated yeast. Cover closely and leave for 4- 5 days, stirring dialy, Strain into demi john, leave 6 weeks, rack off, then bottle when clear. Leave a full year before drinking.

2 comments:

The Barefoot Crofter said...

Hello - just catching up with your blog again after a few weeks of being not fully online. So much has been going on! I truly wish you well with this next stage of your journey. How exciting it sounds and reading it, it somehow feels so right!
I like the sound of your wine. We are going to try some dandelion this week - and nettle beer too. xxx

HENHOUSE POTTERY said...

I tried rhubarb wine for the first time this winter from frozen rhubarb I harvested last fall. I'm not sure how it turned out yet, it takes forever to AGE! The wallflower wine recipe sounds lovely, and I am going to try it out. I find it so interesting how many different flowers, herbs, and vegetables can be made in to wine. :) Does that mean everything is better when it has some alcohol in it?