Red Clover Wine (1)

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  • 1 qt fresh red clover flowers
  • 1 pint white grape juice (reconstituted from concentrate)
  • 2 lb finely granulated sugar
  • 2 tsp acid blend
  • 1 tsp yeast nutrient
  • 1/4 tsp tannin
  • water to one gallon
  • wine yeast

Bring 1/2 gallon water to boil and dissolve sugar in it. Destem and wash the flowers and put in primary. Pour boiling water over flowers and add grape juice, acid blend, tannin, yeast nutrient, and water to bring up to one gallon total liquid. When lukewarm, add yeast. Knock down cap 2-3 times daily. After 7 days, strain liquor into secondary and fit airlock. Rack after 60 days, top up, refit airlock and set aside 4 months. Wine should be clear. Stabilize, wait 10 days, rack, sweeten to taste, and bottle. Wait 6 months before tasting. [Adapted recipe from W.H.T. Tayleur’s The Penguin Book of Home Brewing & Wine-Making ]