Wine made from flowers is a beautiful yet surprising idea for many to think about. Imagine you could take what you might call weeds from your lawn and turn it into one of the loveliest things you’ve ever tasted. I experienced my first floral homemade wine made from gorse flowers at an Amateur Wine-Makers’ Annual Conference show.
Anyway, it is hard to believe that flower wines cannot be likened to any other homemade wine or commercial wine, simply because their flavors are unique; flower wines can only be described as delicately aromatic and they cannot be found in any other wine. Their popularity is lessened only by the labor of gathering the flowers but by choosing a spot where they abound, you could gather flowers enough for a gallon or two in an hour.
However, bear in mind that care is also important if you are wishing to get the best from the ingredients. Therefore, when collecting the flowers, it is a must to use a basket of ample size because crushing will surely damage the flowers and you would not get such a delightful wine. I prefer to use a basket because of the ability to let the air circulate through the flowers.
How you gather the flowers is also very important. Dandelions must be gathered on their closed state because when they are closed the petals may be pulled out all together merely by holding the head of the flower and pulling on the petals grouped together. Although only petals should be used in making flower wines, still many people make quite good dandelion wine by using the whole heads.
It’s best to use an all purpose wine yeast when making flower wines although champagne yeast also works. I don’t like to use invert sugar as it has a tendency to alter the flavor and even the color of floral wines. Lastly, here is the recipe that I mentioned earlier that got me turned on to floral wines. Enjoy!
Delicious Gorse Wine:
You’ll need 5 pts. gorse flowers, 3 lb. sugar, 1 gal. water, 1 yeast packet.
1.Put the flowers in the fermenting vessel and pour on half a gallon of boiling water.
2.Cover and leave to soak for three days, stirring each day and covering again at once.
3.Boil half the sugar in a quart of water for two minutes and when this is cool add the flower mixture. After this, add the yeast and ferment for three days.
4.Strain out the flowers and continue to ferment the liquor in the fermenting vessel for another seven days.
5.Pour it into a gallon jar, leaving as much of the deposit behind as you can.
6.Take the rest of the sugar in the remaining water and boil for two minutes, then add it to the rest.
7.Cover as directed or fit fermentation lock and continue to ferment until all fermentation has ceased.