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.


Ingredients:

  • 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

Instructions:

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.

Cheers!

 

 

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