HONEYSUCKLE
Honeysuckles are best gathered shortly after they open and when dry. Pick the flowers only. Stems and flower heads are not desired. The flower petals will pull off easily. Lightly pack the petals when measuring.
HONEYSUCKLE WINE (1)
- 6 cups honeysuckle flower petals
- 7-1/2 pts water
- 2-1/2 lbs finely granulated sugar (substitute honey here)
- 3 tsp acid blend
- 1 crushed Campden tablet
- 1/8 tsp tannin
- 1 tsp yeast nutrient
- Champagne or Montrachet wine yeast
Rinse fresh flowers under cold water to remove dust, insects, etc. Put flowers in 2 quart saucepan with tight-fitting lid. Add 1 quart water and bring to a simmer. Fit lid and turn off heat. Let steep for three hours. Meanwhile, bring remainder of water to boil and stir in sugar (honey) until dissolved. Remove from heat, put lid on pan and allow to cool. Strain flower water into primary. Add all remaining ingredients except yeast, stirring until Campden powder is dissolved. Cover well and set aside for 24 hours. Add activated yeast and recover primary. Stir daily until s.g. drops to 1.015. Rack into secondary and fit airlock. After 30 days, rack into sanitized secondary, top up and refit airlock. Set aside in dark place for 6 months, racking at 3 months and 6 months if deposits require it. Stabilize, sweeten if desired and rack into bottles. Store in dark place six months before tasting. [Adapted from Terry Garey's The Joy of Home Winemaking]
HONEYSUCKLE WINE (2)
- 6 cups honeysuckle flower petals
- 7-1/2 pts water
- 2-1/2 lbs finely granulated sugar
- 2 lemons or 1 lemon and 1 orange
- 1 crushed Campden tablet
- 1/8 tsp tannin
- 1 tsp yeast nutrient
- Champagne or Montrachet wine yeast
Thinly peel citrus, retaining peel and juicing fruit. Rinse fresh flowers under cold water to remove dust, insects, etc. Put flowers and citrus peeling in 2 quart saucepan with tight-fitting lid. Add 1 quart water and bring to a simmer. Fit lid and turn off heat. Let steep for three hours. Meanwhile, bring remainder of water to boil and stir in sugar (honey) until dissolved. Remove from heat, put lid on pan and allow to cool. Strain flower water into primary. Add citrus juice and all remaining ingredients except yeast, stirring until Campden powder is dissolved. Cover well and set aside for 24 hours. Add activated yeast and recover primary. Stir daily until s.g. drops to 1.015. Rack into secondary and fit airlock. After 30 days, rack into sanitized secondary, top up and refit airlock. Set aside in dark place for 6 months, racking at 3 months and 6 months if deposits require it. Stabilize, sweeten if desired and rack into bottles. Store in dark place six months before tasting. [Adapted from Terry Garey's The Joy of Home Winemaking]
