Help with wine recipe

[SmokeyMcBong]

Hey all, I'm pretty sure I saw a thread somewhere saying that the discussion of marijuana as an ingredient was allowed here but if I'm wrong, please just delete this....

So, I've been thinking about making a wine from mj. I'm a medical license holder and have access to decient amounts of stems and trim that normally doesn't get used for much. I've googled around and pretty much the only wine recipe I've come up with is

Ingredients:

2 gallons boiling water (spring water is best)

4 - 8 ounces (fresh) marijauna stalks, leaves, branches

5 pounds sugar OR 8 pounds honey

3 oranges, sliced

3 lemons, sliced

2 cakes yeast (get this from a wine & beer store)


Preparation:

Place fresh cannabis in the boiling water, add sugar, orange and lemon slices, remove from heat and let stand for several days. Add yeast after straining into a clean container - a crock, glass jug, or carboy (get from beermaking store). Then let the mixture ferment for at least two weeks (4 is better) before racking and corking.

but it just doesn't sound right. I've gotta do some more research but I was thinking about trying to adapt maybe a dandelion wine recipe to mj? Anyone have any suggestions or maybe have already done this before? I found the recipe on several different mj forums but the people who said they started it never came back to update about the finished product.

Thanks in advance for any help or guidance.

 

[RegarRenill]

Well, with no comment on fermenting mj, I'd zest the oranges and lemons and only add the flesh and juice. The white pith imparts a very bitter taste. Also, if you use honey, add when water has cooled to just above room temp(80-90 F), not when boiling hot, to retain some honey flavors.

Sounds like you are basically making a mj tea, then fermenting that with some sugars to get some ABV...maybe browse the tea fermenting forum for some more pointers?

 

[Goofynewfie]

Marijuana is related to hops, so maybe a braggot would work better

 

[SmokeyMcBong]

Thanks for the replies. I appreciate them. I was really hoping to get away without heating the MJ too much. Think I could just cold mix the leaves and sugar/water, campden bomb, gas off then pitch? Also, is there a maximum amount of time I should ferment on what is essentially a leafy green? Should I worry about the clorophil or a veggie flavour (like dry hopping too long)? Anyone ever ferment on any green leafy veg before??

I put aside enough material for a double batch of this, so its gonna happen for sure! I'll update and maybe some pics when I get it going.

 

[SmokeyMcBong]

Aparently this gets made all the time.

http://www.thedailybeast.com/articl...e-fashionable-in-california-wine-country.html

 

[SmokeyMcBong]

Someone on another forum put me onto a grape leaf wine recipe that just might work for me. Anyone have any experience making grape leaf wine?

 

[SmokeyMcBong]

Ok, so I've been researching my ass off on this one lol.

I read (https://cannabis.community.forums.ozstoners.com/topic/5493-thc-and-sugar/) that thc can be extracted into glycerin, which is a form of sugar. I'm gonna try to find out if this is true or not.

But first off, is vegetable glycerin a fermentable sugar? I guess it doesn't matter because if its not I could just backsweeten with it.

I'll keep updating....

 

[PatrickSweetman]

I don't see it working as expected. THC is oil soluble, not water soluble, and most of the THC is formed from other cannabidols by heating, either burning or baking.

However green Cannabis had a distinct smell which might be an interesting flavour component in wine, and wines have been made from leafy materials in the past. I have seen oak-leaf wine and parsley wine, so go for it and let us know the results.

 

[ncredneck]

Thc is soluble in alcohol make a wine you like and add the green in secondary. Let it sit for about 60 days. Stabalize and let clear. Then all you have to do is hang on for the ride

 

[SmokeyMcBong]

So, this never ended up being made. But, instead, I'm gonna try something really crazy. I've got 5 gallons of left over bubble water that I'm gonna flavour with some citrus, bump the gravity to a moderate level and make hash wine. It really tastes super hashy, kinda like the best canna-browny that you ever ate. The bucket of hash must is in my freezer now because it'll be a few days till I can get it started. Bubble water goes pretty manky, pretty quickly so I figured freezing would be the best way to supress all the wild beasties that are no doubt all over the plant material. I will campden bomb it before pitching....

 

[DoctorCAD]

Oh my god...bongwater wine.

I have now seen it all.

You need professional help.

 

[SmokeyMcBong]

Oh my god...bongwater wine.

I have now seen it all.

You need professional help.

Its not bong water!! That's disgusting!! Have you ever smelled that **** lol...

What I have is the water left over from ice extracting hash from cannabis leaves. Its has a very nice strong, clean hashish flavour.