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Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Wine Making Forum > White clover blossom wine???
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Old 05-30-2008, 04:55 AM   #1
Rhys79
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Default White clover blossom wine???

I've found multiple recipes for red/purple clover blossom wine, but nothing for white clover blossom wine. Can you use white clover blossoms for wine? I have half my yard that's white clover (rental, not my problem ). If I can make a batch of wine out of it, I can let the kids loose in the yard to pick them all while their in bloom.

TIA!

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Old 05-30-2008, 01:30 PM   #2
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I'm sure that you can, but I wonder why there aren't any recipes around. I even checked Jack Keller's website, but he has many for red clover, none for white. So, my theory is that the white clover flowers must not have any flavor to them. What do they taste like?

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Old 05-30-2008, 10:18 PM   #3
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Have no idea, I'll have to pick one and taste it.

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Old 06-01-2008, 02:06 PM   #4
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Judging from your lack of a follow-up response, can we assume that white clover blossoms are, in fact, toxic?

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Old 06-04-2008, 04:05 AM   #5
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Not enough flavor to them to bother. I'm guessing the red/purple ones have more flavor.

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Old 06-04-2008, 12:26 PM   #6
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Quick google search found this...

http://www.fao.org/docrep/V2350E/v2350e05.htm

"White clover is regarded as a plant edible by humans (Launert, 1981): "An infusion of the dried flowers makes a fine tea substitute. The young leaves, gathered before flowering, can be added to salads, sauces and soups? on their own they can be used as a vegetable and prepared like spinach." Moderation in use is recommended possibly because of the cyanogenic potential of some clovers varieties; Wheeler and Vickery (1989) found that north American varieties had notably lower cyanogenic potential than most European varieties. Again, it is perhaps not appreciated that a type of dry "wine" can be made by fermenting flowerheads, sugar and wine yeast."

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Old 01-18-2012, 08:36 PM   #7
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I have tasted white clover not as sweet as red clover,not really much of a flavor at all.don't know how it would be as a wine,dry maybe,but you could add a sweetener
after stabilizer has been added,back sweeten with Apple,Peach,raseberry,or wine condictioner.Just a thought,maybe worth trying.

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Old 04-24-2013, 01:59 AM   #8
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Well on that note... I went and picked about a zillion white clovers thinking "hey, I can do this. Whatever flower. In your face... er... stamen"

Taking the recipe here for red clover wine #1, and amping up the clover 3x and increasing the volume from 1 gallon to slightly more to fit my 4L jug I've got around.

With any luck... I shant die. But I shall keep you all posted.

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Old 04-24-2013, 02:00 AM   #9
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Quote:
Originally Posted by brazedowl View Post

With any luck... I shant die. But I shall keep you all posted.
Make sure your next of kin can post back, just in case!
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Old 04-24-2013, 02:19 AM   #10
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My wife may not find the body for a few days masked under the sweet smell of that many clover blossoms.

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