When I go on hikes and can start to smell the honeysuckles in bloom, I know that it is time to make this wine. Honeysuckle wine usually turns out to be a pretty dry wine. Over the years I have ended up making it more of a mead then anything else. This one is pretty easy to make though.
It’s best to use the flower part of the honeysuckle not the stem.
One suggestion that I don’t include in this recipe is that you might want to back sweeten this wine with more honey.
Yield: 1 Gallon
6 cups honeysuckle flower petals (loosely packed)
7.5 pints of water
- 2 lbs Honey
2 tsp acid blend
- 1/8 tsp tannin
- 1 tsp yeast nutrient
- Champagne wine yeast
- Take flowers and rinse off
- Put flowers in a small pot
- Add 1 quart water and bring to a simmer.
- Let pedals steep for 3 hours
- Bring water and honey up to boil (2 parts water 1 part honey)
- Remove from heat and cool.
- Add honey mixture and flower mixture into primary while straining out flower pedals
- Add all remaining ingredients
- Let wine ferment until vigorous fermentation is completed
- Rack into secondary and fit airlock
- Let wine sit for 30 days, rack
- Set aside for 6 months
- Rack again in 3 months
- Bottle and put into wait for 6 months to drink