Clover Wines, Sherries, and/or Meads

Red & White Clover Wine

April 5, 2001
  • 1 qt fresh red clover flowers
  • 1 pint white grape juice (reconstituted from concentrate)
  • 2 lb white clover honey
  • 2 tsp acid blend
  • 1 tsp yeast nutrient
  • 1/4 tsp tannin
  • water to one gallon
  • wine yeast

Bring 1 qt water with honey in it to boil. Hold a low boil for 10 minutes, skimming as necessary. Remove from heat and skim again if required. Strain over flowers and add water to make up one gallon. Add remaining ingredients except yeast, cover with cloth and set aside to cool. When lukewarm, add yeast. Knock down cap 2-3 times daily. After 10 days, strain liquor into secondary and fit airlock. Rack after 30 days, top up, refit airlock and repeat every 2 months until clear. Rack again and set aside 4 months. Stabilize, wait 10 days, rack, sweeten to taste, and bottle. Taste after 6 months. [Author’s own recipe]