May Wines, Sherries, and/or Meads

May Wine

April 5, 2001
  • 2 qts woodruff flowers
  • 2 lbs sugar
  • 1/2 oz citric acid
  • 1/8 tsp (or less) tannin
  • 1 crushed Campden tablet
  • 7 1/4 pts water
  • 1 tsp yeast nutrient
  • Chablis wine yeast

Pick the flowers at the junction with the stem and wash thoroughly. Bring water to boil and stir in sugar until dissolved. Remove from heat and allow to cool. Mix all ingredients except yeast in primary and pour in sugar water. Wait 24 hours and add activated yeast. Cover primary and stir twice daily for three days. Strain out flowers and transfer to secondary. Fit airlock. Ferment to dryness and rack. Refit airlock. When wine clears, stabilize, wait 10 days, rack, and bottle. Open following May Day and enjoy. [Adapted from Leo Zanelli’s Home Winemaking from A to Z ]