Meadowsweet Wine

Getting confident

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

A classic meadow flower; the delicate-infusion lesson with a distinctive traditional scent.

Before you start. Meadowsweet naturally contains salicylates (the aspirin family) — best avoided by anyone allergic to aspirin or advised against it. Pick away from roadsides.

You will need

Meadowsweet flower heads, freshly open1.2 L loosely packed
Sugar1.3 kg
Raisins, chopped250 g
Lemons, juice of2
Wine yeast + nutrient1 sachet
Waterto 4.5 L

Method

1
Sanitise. Meadowsweet is a very traditional country flower — creamy, almond-and-honey scented froth on damp summer meadows. Pick freshly open heads on a dry day, away from roadsides.
2
As with any flower wine, protect the scent: pour water boiled and cooled to just-warm over the flowers and steep only 24 hours.
3
Strain onto the sugar, chopped raisins and lemon juice; top to 4.5 L (reading ~1.088).
4
Pitch the yeast and nutrient when cool; ferment cool to hold the aroma.
5
Ferment out, rack, clear and bottle.
6
A delicate, honeyed, almond-scented summer white.

What this one teaches you

· Delicate infusion

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An original MakeWine recipe.