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 tsp acid blend
- 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
Session Beer Series
Around Virginia when spring time comes around it’s pretty easy to find red clovers. They have a sweet tasting flower and has a great base for wine with the nectar. The clover heads aren’t going to change the color of the wine to much though. This is a great wine recipe to impress your friends with. Flower wines are always so easy to make but the biggest thing is that you just need to be on top of the season.
1 Gallon Yield
1 gallon clover head
3 lbs sugar
8 ounces light raisins
1 teaspoon acid blend
1 package wine yeast
1 teaspoon pectic enzyme
1 teaspoon yeast nutrient
1.5 cups orange juice at room temp
- Remove the stems and the base from the clover heads
- Place the petals in a stainless steel pot with 1 gallon of water
- Bring the mixture to a boil
- Remove the heat and add half the sugar mixture and the raisins
- Cool down
- Add yeast with wine yeast, pectic enzyme, yeast nutrient, and orange juice
- close up the top and add the air lock
- After 5 days rack
- After 7 days rack again
- Then let it sit for 3 months then bottle
Lalvin Wine Recipe
Last year I put up a dandelion wine recipe – it’s a favorite of mine. This year I wanted to do another flower wine. The thing with some of these wines is that you really have to stay on top of it. If you don’t, the season for getting that particular fruit, flower, or vegetable is gone before you know it and you have to sit around for another year. This wine is a Marigold wine. I have these in my garden so it’s pretty easy to make this wine. This is a light golden wine, sometimes it may be red. If you want a pale wine use a yellow or white marigolds. The easiest ones to use are the giant marigolds. You can expect it to have a citrus flavor because of the oranges and lemon that is added to it. Enjoy!
Yield: 1 Gallon
- 1 lemon
- 2 oranges
- 3.5 quarts of Marigold flowers without the sepals and stems
- 3 pounds sugar
- 1 package wine yeast
- 1 teaspoon pectic enzyme
- 1 teaspoon acid blend
- 1 teaspoon yeast nutrient
- Grate orange and lemon rinds.
- Reserve the fruit
- Place the rinds and the flower petals in a 2 gallon plastic container
- Bring 1 gallon of water to a boil and pour over the petal mixture
- add sugar
- Stir until the sugar dissolves
- Cool down mixture
- Add yeast, pectic enzyme, acid blend, yeast nutrient
- Add juice of the lemon and orange
- Put lid on top
- Ferment for 7 days
- Rack and put into 1 gallon fermenter
- Rack after 4 weeks
- Let it sit for 4 weeks and then bottle
- Wait 6 months before you drink
Dandelion Wine Recipe
Natural Sack Mead Recipe
5 Brewing Personalities
101 On Meads
I wanted to put this recipe out before you start seeing them. I love country wines and this is as country as they come. In my opinion nothing says homemade wine quite like Dandelion Wine. This is a recipe that I have used in the past and it works out pretty well.
When it comes to this wine, you want to make sure that you only have the pedals. The green bottom to it gives it a weird after flavor to the wine. This wine can be seem a little tedious considering you have to take off all of the green bottom but honestly, it sounds pretty clutch when you tell people, “I make dandelion wine”. So here is the recipe. Hope you enjoy and leave your comments and questions in the space provided below.
1 Gallon Batch
4 cups of dandelion petals
2 pounds granulated sugar
1 pound of light raisins
1 tablespoon acid blend
1 package Lavin d47 yeast
1 teaspoon yeast nutrient
1 ½ cups of room temp orange juice
- Take the petals, sugar and raisins mix in a bowl.
- Bring 1 gallon of water to a boil then rinse over raisins, sugar and petals.
- Mix all ingredients together minus the yeast including add acid, tannin and yeast nutrient
- Put in 1 gallon glass jug
- (If you add campden tablet let it sit for 24 hours with top and air lock)
- Pitch yeast and let it ferment for 2 weeks.
- Rack into secondary fermentation (glass jug)
- Let it sit for 4 – 6 months
- Add campden tablet, and stabilizer (pot.sorbate) wait until air lock has shown no more fermentation
- Add 6 ounces of sugar boiled in water
- Then bottle
Keep for a year before you drink.