jamesbsmith
Well-Known Member
- Joined
- Jul 1, 2013
- Messages
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We have all seen recipes for leaves from Oak and Beech trees and blackberry bushes and flower wines from various plants, but I am just not convinced of these, so wondered if anyone had tried any of the classic recipes for these wines and if they are worth doing?
I have tried making dandelion wine using the usual 250g of dandelion. The wine was nice, but only due to the orange and lemon I added, and I could taste no dandelion whatsoever! I have also bought dried blackberry and lemon balm leaves, and made tea with both: I cannot see that either would add anything worthwhile to a wine at all!
I can appreciate that elderflowers and lavender add very distinct characteristics to wines and are worthy of using, but I am just unconvinced by the likes of Broom, Gorse, Goats Beard, Primrose, Meadowsweet, Burnet, Carnation, Clover, Cowslip, Hawthorn, Marigold, Agrimony, Golden Rod, Honeysuckle and Camomile! If anyone knows of different, please put me right!
I wonder whether these were put in some of the original (and only) country wine books, maybe solely just as they are edible, and would then offer a source of yeast and nutrient rather than decent flavour. In my experience, no one has proven that these are worthwhile ingredients (although I guess this is subjective)!
I have tried making dandelion wine using the usual 250g of dandelion. The wine was nice, but only due to the orange and lemon I added, and I could taste no dandelion whatsoever! I have also bought dried blackberry and lemon balm leaves, and made tea with both: I cannot see that either would add anything worthwhile to a wine at all!
I can appreciate that elderflowers and lavender add very distinct characteristics to wines and are worthy of using, but I am just unconvinced by the likes of Broom, Gorse, Goats Beard, Primrose, Meadowsweet, Burnet, Carnation, Clover, Cowslip, Hawthorn, Marigold, Agrimony, Golden Rod, Honeysuckle and Camomile! If anyone knows of different, please put me right!
I wonder whether these were put in some of the original (and only) country wine books, maybe solely just as they are edible, and would then offer a source of yeast and nutrient rather than decent flavour. In my experience, no one has proven that these are worthwhile ingredients (although I guess this is subjective)!