I read a recipe from 1982 that called for 2 cups flowers for 1 gallon. That seems kind of light to me. Has anyone had any personal experience with violets in wine?
There are 1.21 jigamillion in the yard right now and I'm about to start picking for a sweet wine.
Along with my Kitchen Sink Show mead... and my cider... and my dandelion wine... and a damn stout to bottle... and a house to move this weekend... and another Terrapin Wake-n-Bake to start....and some bottle-bomb cysers pasteurizing in the kettle right now.... lots of projects on deck.
Recipe is here: http://www.kinkeadridge.com/htm/violet.htm
(i will use nutrients and some kind of tannin [raisins, oak, whatever] as well)