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Honeysuckle Wine (Medium)
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Ingredients |
Metric |
British |
USA |
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Honeysuckle blossom pressed down lightly |
1 L |
2 pints |
2 pints |
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Brewing sugar |
1.5 kg |
3 lb |
2 1/4lb |
|
White wine concentrate |
100 mL |
4 ounce |
4 ounce |
|
Citric acid |
2 teaspoon |
2 teaspoon |
2 teaspoon |
|
Camden tablet |
One |
One |
One |
|
Grape tannin |
1 teaspoon |
1 teaspoon |
1 teaspoon |
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Water |
4.5 L |
1 gallon |
1 gallon |
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Wine yeast |
|
|
|
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Yeast nutrient |
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Honey subtle berries and foliage are poisonous, but the flowers are not. They must be fully open, and dry.
- Wash the flowers in the colander
- Pour the cold water over them
- Stir in 1 kg of sugar
- Add the white wine concentrate (minced raisins can be substituted if liked)
- Add the crust Camden tablet
- Stir well
- The next day, add the wine yeast ( a Sauternes suitable), tan and nutrients
- Ferment for a week in a warm place, stirring daily, then add the remaining sugar and stir well.
- Straight into a Demi John, fit an airlock and ferment, rack and bottle as usual
- Use 250 g less sugar for a really dry wine.
Wine Equipment & Ingredients
