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.
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!
ReplyDeleteI like the sound of your wine. We are going to try some dandelion this week - and nettle beer too. xxx
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?
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