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Marigold Wine

Getting confident

In season June to September · makes 4.5 L · target OG 1.088

A garden-flower wine; delicate infusion, and separating petals from a bitter green centre.

Before you start. Use pot marigold (Calendula officinalis) petals only — pull them from the bitter green centres, and pick from unsprayed plants. Do NOT confuse it with the toxic wild marsh marigold (Caltha palustris), an unrelated wetland plant of ditches and marshes with glossy, buttercup-like flowers of about five yellow sepals; it contains protoanemonin, an irritant poison, and must never be used. Calendula is a dry-ground garden flower with a many-petalled, daisy-like head — if in any doubt, do not pick.

You will need

  • Pot marigold (calendula) petals1.2 L loosely packed
  • Sugar1.3 kg
  • Raisins, chopped250 g
  • Oranges, juice of2
  • Wine yeast + nutrient1 sachet
  • Waterto 4.5 L

Picking it at the right moment

  • Marigold (calendula)

    Petals when the flower is fully open and at its brightest.

Method

  1. 1

    Sanitise. Use the bright petals of pot marigold (calendula) — pull them from the green centres, which are bitter. Pick on a dry day from unsprayed plants.

  2. 2

    Protect the colour and scent: pour just-warm (not hot) boiled-and-cooled water over the petals and steep only 24 hours.

  3. 3

    Strain onto the sugar, chopped raisins and orange juice; top to 4.5 L (reading ~1.088).

  4. 4

    Pitch the yeast and nutrient when cool; ferment cool.

  5. 5

    Ferment out, rack and clear.

  6. 6

    A sunny golden wine with a faint, savoury-floral note; a cottage-garden classic.

What this one teaches you

  • · Delicate infusion

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An original MakeWine recipe.