Mimosa Wines, Sherries, and/or Meads

• 2 quarts loosely packed mimosa flowers
• 1 11-oz can 100% white grape juice concentrate, frozen
• 1 lb 3 oz granulated sugar (to s.g. 1.076)
• 1-1/2 tsp acid blend
• 1/8 tsp grape tannin
• 6-1/2 pints water
• 1 crushed Campden tablet
• 1 tsp yeast nutrient
• 1 pkt Hock or Champagne wine yeast

Wash the flowers and put in nylon straining bag with a dozen marbles for weight, tie bag,
and place in primary. Heat 1 quart water and dissolve sugar. Cool with frozen grape juice
concentrate and remaining water and add to primary. Add remaining ingredients except yeast
and stir well. Cover primary and wait 10-12 hours before adding activated yeast. Recover
primary, move to a warm place and stir daily. When specific gravity drops to 1.015 or below,
drip-drain bag and transfer wine to secondary. Affix airlock and move to cooler (but not
cold) place. Rack after 30 days and again after another 30 days, topping up and refitting
airlock each time. If fermentation has finished, wine should be clear or begin to clear,
although pollen will continue to settle for another 2-3 months. Rack again 90 days after
wine has cleared, top up and reattach airlock. Set aside another 90 days to bulk age.
Stabilize, sweeten to taste (excellent at 1.010) and rack into bottles. May taste after 6
months in bottle. [Author’s own recipe]