Making Flower Wines

Alongside our current exhibition Bragu Blodeuwedd at Oriel Blodau Bach, artist Jacob Whittaker has given us his recipe for making flower wine.

2017-02-23 20.02.39
1Kg sugar
1 lemon
½ cup of strong cold black tea
All purpose wine yeast
1tsp yeast nutrient

Pick all the flowers off the stalks as much as possible, the green parts are generally bitter or unpleasant tasting!

Put them in a clean, sterilised fermenting bucket with the sugar and the juice of a lemon.

Add cold water, 6 pints for a gallon, yeast and nutrient, stir well until all the sugar has dissolved. Cover loosely with a lid or towel and leave in a warm place.

Stir daily for 4 or 5 days, it should be fermenting vigorously by day 3.

On day 4 or 5 strain into a demijohn (top up with water or white grape juice if needed), fit an airlock and leave to ferment, it usually takes about 4-6 weeks.

Syphon wine off the sediment into another demijohn and move to a cooler place to clear.

All flower wines are drinkable very soon after making, although they will keep for years they don’t generally improve much after a month.

A word of caution:
Always ensure you have identified your flowers correctly, never make wine from anything you are uncertain of. Broom is a toxic plant and the flowers should be used with caution.


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