Making Wild Wines & Meads: 125 Unusual Recipes Using Herbs, Fruits, Flowers & More by Pattie Vargas & Rich Gulling

Author:Pattie Vargas & Rich Gulling [Vargas, Pattie & Gulling, Rich]
Language: eng
Format: epub, pdf
ISBN: 9781580171823
Publisher: IB Dave's Library
Published: 1999-01-02T00:00:00+00:00

VARIATION: Tropical Ginger Wine_________

Substitute brown sugar for white sugar in this recipe for a more intense flavor.

Honeysuckle Wine

Honeysuckle wine captures some elusive essence of spring. It’s soft and subtle alone, and delectable in summer wine coolers. Caution: Use only the blossoms of the vine; the berries are poisonous.

YIELD: 1 GALLON (3.8 L)

4 cups (1 L) honeysuckle blossoms (lightly packed)

2¼ pounds (1 kg) sugar

½ cup (120 ml) white grape juice concentrate

2 teaspoons (10 g) acid blend

1 Campden tablet (optional)

1 package (5–7 g) wine yeast

1 teaspoon (5 g) pectic enzyme

1 teaspoon (5 g) yeast nutrient

1½ cups (360 ml) orange juice, at room temperature

1 teaspoon (5 g) tannin or 1 tablespoon (15 ml) strong tea

1. Wash the honeysuckle blossoms in a colander under cold water. In a 2-gallon (7.6 L) plastic container, mix the flowers, half the sugar, the grape juice concentrate, and the acid blend. Add enough water to make 1 gallon (3.8 L). Add a Campden tablet, if desired, and let the mixture sit for 24 hours.

2. In a jar, make a yeast starter culture by combining the wine yeast, pectic enzyme, yeast nutrient, and orange juice. Cover, shake vigorously, and let stand 1 to 3 hours, until bubbly; then add to the must.

3. Add the tannin and allow the mixture to ferment, loosely covered, for seven days. Rack the liquid into a 2-gallon (7.6 L) airlocked fermentation vessel, and let it ferment to completion, racking as necessary to clear the wine. When the fermentation is complete, bottle, cork, and cellar the wine.

4. Wait at least six months before sampling.

Marigold Wine

Don’t let the smell of fresh-picked marigolds put you off. This lightly golden wine (the color may vary slightly, depending on how much burgundy and red are in the petals) has an interesting blend of flavors with undertones of citrus. For the whitest wines, use pale yellow or nearly white marigolds. Although you may use the dwarf, vividly colored varieties, we try to stick to the giant pale yellow varieties — they’re easier to prepare and milder than those with more concentrated colors.

YIELD: 1 GALLON (3.8 L)

1 lemon

2 oranges

3½ quarts (3.3 L) marigold flowers (without the sepals and stems)

3 pounds (1.4 kg) sugar

1 Campden tablet (optional)

1 package (5–7 g) wine yeast

1 teaspoon (5 g) pectic enzyme

1 teaspoon (5 g) acid blend

1 teaspoon (5 g) yeast nutrient

1½ cups (360 ml) orange juice, at room temperature

1. Grate orange and lemon rinds. Reserve the fruit. Place rinds and flower petals in a 2-gallon (7.6 L) plastic container. Bring 1 gallon (3.8 L) of water to a boil, pour over the petal mixture, and add the sugar. Stir until the sugar dissolves. Add a Campden tablet, if desired, and let the mixture sit for 24 hours.

2. In a jar, make a yeast starter culture by combining the wine yeast, pectic enzyme, acid blend, yeast nutrient, and the 1½ cups (360 ml) of orange juice. Cover, shake vigorously, and let stand 1 to 3 hours, until bubbly. Add the starter culture to the must, and then add the juice of the lemon and oranges.

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