violet wine?

[Litoris]

I have a wonderful harvest of violets that have already given me jelly, syrup and an absolutely decadent liqueur, but I have been contemplating a violet wine. Thinking of making it similar to a dandelion wine -- has anyone had experience with this? Tried it? What was your recipe? How did it turn out?

 

[mgonbrewlab]

Here is the recipe I have for flower wines. I plan on trying it this year with roses, but I haven't tried it yet.

4-6 cups, packed lightly, of herbs or flowers

1 gallon water

3 lbs. sugar or 3½ lbs. honey

1 tsp. yeast nutrient

1/8 tsp. tannin

3 tsps. acid blend

1 Campden tablet

Champagne or Montrachet yeast

 

[Litoris]

Does the recipe call for leaving the flowers in the mix for the full fermentation? Also, how long does it call for fermenting? I worry about getting that "dirt" taste leaving the flowers in, was thinking I would make an infusion and use that

 

[mgonbrewlab]

Bring 2 quarts of water with the flowers to a simmer, turn off water, cover, and steep for 1 to 6 hours. More delicate the flower, shorter the steeping time. Strain the flowers and steeping water when you add to the primary.

I have never tried this, mind you, so someone with more experience can't hurt. This recipe came from Terry Gary's book, and everything I have tried in here has been enjoyable.