Floral wines are very economical compared to even fruit wines. The sugar added to them is much less, the main sweetness is obtained from the nectar of flowers. At 4–4.5 liters of wine in floral wines, only 1.5–2 kg of sugar is consumed.
Floral wines, recipes of floral wines from dandelions, meadowsweet, meadowsweet, black elderberry, white acacia, coltsfoot, linden and any other fragrant flowers.
Unlike fruits and berries, flowers do not have their own acids, which are very important for normal fermentation. With insufficient acidity, putrefactive processes occur instead of fermentation, floral wines get an unpleasant odor, alcohol does not form in them. Normally, 1–2 lemons or 1–2 teaspoons of citric acid are added to 4 liters of wine.
At the same time, the zest of lemon is also added to the wort to enrich the aroma of the future floral wine. Zest is completely optional in cases where the feedstock has its own strong smell – elderberry, acacia.
The meadowsweet, although quite aromatic in itself, needs to be added with flavoring agents to drown out the smell of methyl salicylate. It is necessary to add fragrances to those flowers that do not have a pronounced smell – dandelions, coltsfoot. It is not necessary to use just the lemon or orange zest. If you really want to get exactly the lemon smell, it is better to add a branch of catnip, snakehead or lemon balm to the flowers when boiling. All these plants have a strong lemon smell..
You can use dry herbs. This is all the more convenient because lemons are not always at hand during the flowering of dandelions. You can also try other perfumes – calamus, oregano, chandra – experiment to your liking.
Harvesting and flower processing for the production of floral wine.
Flowers are harvested in dry sunny weather around noon, preferably after rain or dew. You can’t wash them, otherwise we will wash away all the nectar and get a tasteless liquid instead of wine. For 4 liters of wine you need to collect at least a liter of flowers tightly packed in a jar. If possible without peduncles, leaves and other unnecessary parts.
Flowers need to be carefully brushed off from dust and small insects. Pour 3.5 liters of water, boil for about 5 minutes and leave for a day to insist. After that, carefully squeeze the flowers, add acid to the resulting liquid and, if necessary, lemon or orange peel. Dissolve 1 kg of sugar in 0.5 liters of water, pour the syrup into a decoction of flowers, put 8-10 unwashed raisins or fresh raspberries in the same place. Keep in a warm place for one to two days.
Fermented Homemade Floral Wine.
Next, the resulting liquid must be poured into the bottle with raisins and corked the bottle in any way that allows carbon dioxide to escape and does not let outside air into the bottle. For example, put on a bottle a children’s balloon or rubber glove, in one of whose fingers pierce a hole with a pin.
If a jar is used for fermentation, it is very convenient to cover it with a regular plastic lid, which is previously pierced with a knife. You can use the classic and more reliable way – stick a glass tube into the cork, put on a rubber tube, and lower the end of this tube into a bowl of water. The end of fermentation is determined by the end of carbon dioxide evolution. The glove or ball will fall off and the bubbles will no longer stand out from the tube.
At the end of fermentation, floral wines must be immediately drained from the precipitate using a rubber tube so as not to agitate the precipitate. If this is not done, the precipitate will turn black, it will begin to decompose and the floral wines acquire the disgusting smell of hydrogen sulfide.
Never put baker’s yeast in floral wines. This will ruin everything. The wine yeast that live on the peel of raisins differs from the bakery yeast in that they easily settle to the bottom, the wine settles and purifies.
Bread yeast was specially selected in order to live in the thickness of the solution, floral wines on such yeast will remain cloudy, no matter how much you defend them. You can use ready-made wine yeast for starter culture. Either specially bought, or left over from last year’s home-made wine.
Homemade floral wines when mature.
After the wine is drained, you need to try it, if necessary, add sugar or acid, seal hermetically and leave to stand in a cool dark place. Usually it is ready for the New Year, but the longer it costs, the tastier it becomes.
Every three to four months, floral wines need to be checked. If a lot of sediment has formed, drain again. Pay particular attention to the color of the sediment. If it starts to turn blue or blacken from below – drain immediately – the sediment decomposes.
Homemade Dandelion Flower Wine Recipe.
Floral dandelion wines are best made from yellow flowers alone without baskets that give the wine a slight bitterness. Do not cook dandelions, but only pour boiling water and insist. This wine definitely needs a fragrance, preferably with a lemon smell. A large dry sprig of lemon catnip from the very beginning, before pouring boiling water.
Recipe for homemade flower wine from meadowsweet (meadowsweet).
Due to the high content of methyl salicylate, which is better soluble in hot water, they do not pour boiling water into the meadowsweet or boil it. But they insist in cold boiled water not one, but two or three days. Fragrance – lemon or its substitutes are added when cooking sugar syrup. Further as usual.
Homemade Acacia Flower Wine Recipe.
Floral wines from white acacia are prepared according to the general technology, do not require additional fragrances, but they require twice as much citric acid. Acacia has a very alkaline reaction. This wine wanders very long and strong – in white acacia there are a lot of proteins, as in all legumes. Yeast, like all plants, need nitrogen top dressing, do not “refuse” phosphorus fertilizers, and there are many of these substances in acacia.
Therefore, the fermentation of wine from acacia can take three to four months. During this time, be sure to check what you get, and, if necessary, add acid. Own acids are formed in wine only when it is acidified, but you do not need it.
Homemade Floral Wine Recipe for Elderberry Flowers.
Floral wines from black elderberry are prepared with a large concentration of flowers. About 30–40 large umbrellas per 2 liters of wine. Pour them with cold syrup and insist with acid for 2-3 days. Next, the extract is drained and without boiling wine is prepared from it, as well as from other flowers.
Recipe for Homemade Floral Wine from Coltsfoot Flowers.
Only inflorescences without stems are harvested. Prepared like wine from dandelions.
Homemade Floral Wine from Linden Flowers.
Whole inflorescences are gathered together with “wings”, they are necessarily boiled. These floral wines require a slightly larger (0.25–0.5) acid supplement.
Linden flowers – 0.5 kg
Sugar – 1 kg
Citric acid – 0.5 tsp.
Water – 5 L
Collect flowers in the morning, as soon as the dew dries, so as not to wash them. Trim leaves and pedicels. Boil the syrup, remove the foam and pour the boiling syrup over the flowers so that they are all covered. Boil until thick in one go. Add acid before the end of cooking.
Based on materials from the book “Robinson’s Kitchen. Recipes from wild plants and flowers “.
Zamyatina N. G.