Honeysuckle_flowers crop

 With honeysuckle being in bloom we thought we would share a recipe with you all this Memorial Day weekend.

We started a 1 gallon batch and I must say, it smells very good and tastes amazing in the must form. We can not wait until it is done and we can try it out.


  • 4 cups Honeysuckle Blossoms (lightly packed in measuring cup)
  • 5 1/2 cups granulated sugar
  • 2 oranges
  • 1/2 pound raisins
  • 2 teaspoons acid blend
  • 1 teaspoon pectic enzyme
  • 1 teaspoon yeast nutrient
  • 1 teaspoon tannin
  • 1 campden tablet crushed
  • 5 quarts of water
  • 1 package wine yeast


Starting Specific Gravity 1.100

Do not use the leaves or berries from the honeysuckle plant because they are toxic. You only want the flower portion for making the wine.

  • Gently rinse blossoms.
  • Put blossoms and raisins in nylon straining bag or cheese cloth.
  • Tie nylon straining bag and put in primary fermenting bucket.
  • Pour in 5 quarts of water, sugar and all other ingredients EXCEPT the wine yeast.
  • Cover primary. I use a hand towel and tie it on top of the bucket to help keep fruit flies out.
  • After 24 hours, add in wine yeast and recover.
  • Stir daily and check the Specific gravity with hydrometer.
  • When Specific Gravity reaches 1.040, remove nylon straining bag and siphon in to 1 gallon glass jug and attach air lock.
  • When Specific Gravity reached 1.000, siphon off sediment in to clean 1 gallon glass jug. If you have both jugs going, siphon in to clean bucket and then back to glass jug.
  • Siphon again in 2 months before bottling. You want the wine clear.

To back-sweeten so it is not dry you can add sorbate so the yeast doesn’t start the fermentation process and add sugar syrup to your taste.

To make a sugar syrup use 2 cups white table sugar and 1 cup water and heat on stove until sugar is dissolved. As you add keep taking a Specific Gravity reading.




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