Put the obtained mass into a wide container. This deep dark colour comes from the skins of the blueberries just as would come from the skins in a grape wine. I have obtained 17 pounds of blueberries. 22 beers to brew at home because why go outside again ever. Rack the wine at least two more times before even thinking about bottling it. Add another campden tablet to the wine after each racking.Īdd another campden tablet to the wine after each racking.īlueberry wine recipe jack keller.Next, bottle! Tasting NotesĮveryone who tried my honeysuckle wine thought that it was mead! The delicate flavor and aroma of honeysuckle remain present and pleasing to the palate, even after a bit of aging. If you add sugar, let the wine sit for another day or two until you’re sure it hasn’t restarted fermentation. If it needs more sweetness, I’ll rack the brew over to a new carboy and add some sugar or honey syrup to get it where I want it. At that point, I often choose to taste the brew to see how it suits me. Racking, Backsweetening, BottlingĪfter a month or two, the fermentation will slow down to one wee bubble every 30 seconds or so. Add in the bung and the airlock to keep everything clean.Īllow the must to cool down to body temperature before you pitch your yeast – since it is a gallon batch, I tend to add just a pinch or two of bread yeast (or whatever brewing yeast I have on hand). Add more clean, filtered water until the must is up to the neck of the carboy. Pour your delicious honeysuckle nectar into the carboy. Once the honeysuckle must has steeped and cooled down a bit, set the funnel in the neck of the carboy and set a strainer inside the funnel to catch the flowers (and bugs!). While it is steeping, sanitize your gallon carboy, airlocks, bungs, and funnel with a store-bought sanitizer. Pour the hot syrup water over the flowers and raisins in the other pot, put a lid on, and let it steep for at least an hour. Stir it carefully until it is all dissolved. When the water is at a steady, rolling boil, remove it from heat and add the sugar. Grab another large stockpot and add about 2/3 of a gallon of water. Allow it to come to a boil. Process the flowers by chopping off the green bits (sepal) and putting the flowers in a gallon pot. Before you get grossed out by the idea of dirt or buggies, don’t worry – we’ll make sure the end result is bug-free. Watch for buggies, don’t forget to wear sunscreen, and expect the neighbors to slow down and look at you quizzically as you forage.Īs the sweet pollen nestled into the white velvet flower cones is so delicate, I prefer to go without rinsing the flowers before using them. You’ll need six cups of flowers for this recipe. Harvest honeysuckle flowers! This is the fun part. 1/2 packet of yeast (I like Lalvin D-47).6 cups of flowers with the green tips removed.Honeysuckle Wine – 1 Gallon Recipe Ingredients
SPARKLING BLUEBERRY WINE HOMEBREW 1 GAL FREE
Whenever I have anger bubbling up inside, I’ll take it out on the ever-encroaching wave of green vines that surround my little yard, cutting the young trees free from its grasping clutches. Therefore, I am unashamed at how many honeysuckle flowers I harvest. This lovely plant is one that grows very quickly and overtakes everything it touches, rather like kudzu. Now that I have my own lawn to tend, I am somewhat concerned about the amount of honeysuckle that I see. Sticky-fingered and sunburned, I’d retreat indoors later in the afternoon like a besotted bee drowsing back to the hive at the end of the day. It was a magical place in the corner of my grandparents’ suburban yard where I could go and hide from the bright sun, gaze up at the blue sky through the green and white haze of leaves and flowers, and listen to the low, slow buzzing of the other species who supped from flowers as I did. There was a special bush, an old-growth clump of honeysuckle that grew tall and then draped over towards the ground like a willow or a weeping cherry. Honeysuckle has been one of my favorite flower friends since I was but a wee pixie.
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