Day-Lily Wines, Sherries, and/or Meads

Day Lily Wine

April 5, 2001
  • 2-1/2 qts day lily petals, lightly packed
  • 1 11-1/2 oz can of Welch’s 100% White Grape Juice frozen concentrate
  • 6-1/2 pts water
  • 1 lb 10 oz granulated sugar
  • 2 tsp acid blend
  • 1/8 tsp powdered grape tannin
  • 1 tsp yeast nutrient
  • Champagne or Hock wine yeast

Pick petals only and wash. Be careful to remove all green portions of stem, as this can
cause illness. Put petals in nylon straining bag, tie closed, and set in primary. Meanwhile,
bring one quart of water to a boil and stir in sugar until dissolved. Remove from heat and
quickly pour over nylon bag in primary. Cover primary and set aside for five minutes. Add
remaining water and white grape juice concentrate to cool the must. Stir in the remaining
ingredients and activated yeast, cover, and put in a warm place for five days, squeezing bag
gently each day. Drip drain and discard petals. Pour liquid into secondary fermentation vessel
and fit airlock. When wine clears, rack into clean secondary, top up and refit airlock. Rack,
top up and refit airlock every 30 days as long as even a fine dusting of lees form. When wine
stops throwing sediment for 30 days, rack into bottles and age 6-12 months before tasting.
[Author’s own recipe.]