Tulip Wines, Sherries, and/or Meads

Tulip Wine

April 5, 2001
  • 2-3 qts tulip petals, lightly packed
  • 1 11.5 oz can of Welch’s 100% White Grape Juice frozen concentrate
  • 6-3/4 pts water
  • 2 lbs 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. Put petals in nylon straining bag, tie closed, and set in primary. Meanwhile, bring water to a boil in large pot. Stir in sugar until dissolved. When water boils, quickly pour over nylon bag in primary. Cover primary and set aside to cool. When cool, stir in 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 60 days as long as even a fine dusting of lees form. When wine stops throwing sediment for 60 days, rack into bottles and age 6-12 months before tasting. [Author’s own recipe.]