Artichoke Wines, Sherries, and/or Meads

Artichoke Wine

April 5, 2001
  • 4 1/2 lbs artichokes
  • 1/2 lb white/golden raisins, chopped or minced
  • 1 3/4 lbs finely granulated sugar
  • 1 large lemon, juiced
  • 1 large orange, juiced
  • 1 oz ginger root, thinly sliced
  • 1/4 tsp grape tannin
  • 6 1/2 pts water
  • 1 tsp yeast nutrient
  • sherry wine yeast

Cut ends from artichoke spines (leaves), slice the ginger root, and chop or mince the raisins. Meanwhile, bring water to boil. Put artichokes, ginger and raisins in water and boil for 30 minutes, covered. Meanwhile, juice the orange and lemon. Remove water from heat and allow to cool. Strain off artichokes, ginger and raisins, pouring water into primary. Add citrus juice, tannin, 1 pound of sugar, and yeast nutrient, then stir well until sugar is completely dissolved. Add activated yeast and cover primary. Ferment vigorously for 7 days, then add 1/2 pound of sugar, stir well to dissolve, and recover primary. After another 7 days, add final 1/4 pound of sugar, stir well to dissolve and again cover primary and set aside for two weeks. Rack into secondary, top up if required and attach airlock. After 2 months, rack, top up and reattach airlock. Allow 90 days for wine to clear. If it does not clear on its own, add amylase according to its instructions. When clear, rack again, top up and refit airlock. Age 2 months, stabilize, and refit airlock. After final 30 days, rack into bottles and allow 3 months rest before drinking. [Author’s own recipe]

Jerusalem Artichoke Wine

April 5, 2001
  • 5-6 lbs Jerusalem artichoke tubers
  • 2 lbs dark or light brown sugar
  • 2 lemons
  • 2 oranges
  • 1/2 oz ginger root
  • 1/2 tsp pectic enzyme
  • water to one gallon
  • 1 tsp yeast nutrient
  • wine yeast

Scrub Jerusalem artichoke tubers, do not peel. Boil tubers in about 7 pints of water until tender. Remove the Jerusalem artichokes for other uses and retain the water for the wine. Put sugar in the water, along with the thinly peeled rinds (no pith, please) of the lemons and oranges and their juice. Thinly slice the ginger root and add to water. Bring to boil, reduce heat, and simmer 15-20 minutes while stirring to dissolve sugar. Remove from heat and strain water into primary. Cover with sterile cloth and allow to cool to room temperature. Add pectic enzyme and yeast nutrient, stir, recover and set aside for 12 hours. Add activated wine yeast and ferment 7 days, stirring daily. Siphon into secondary, affix airlock and set aside to ferment out. Rack after 60 days, top up and reattach airlock. When wine clears, rack again, top up and reattach airlock. Rack again after 2 months and again 2 months later. Stabilize, sweeten if desired, allow to set 14 days to ensure fermentation does not restart, and rack into bottles. [Author’s own recipe ]