Chrysanthemum Wine


1 gallon


Fruit/concentrate: 2 quarts of Chrysanthemum petals, lightly packed.

1 cans of Welch’s White concentrate

Sugar: 2 #

Water to: 1 gallons

Acid blend: 1 tsp

Pectic Enzyme: 1/4 tsp

Tannin: ½ tsp 

Yeast nutrient: 1 tsp

Yeast used: Lalvin 72B 1122


Starting SG: 1.080


Bring water to a boil and pour over mum petals and sugar. Let infuse overnight. Add the rest of the ingredients the following day. Sprinkle yeast on top. Stir once daily until fermentation kicks in. After 7 days, remove petals (I squeezed them). Ferment to dryness. Sweeten to taste. Mum wine tastes good after 6 months, but wonderful after 12. The wine appears sweeter after one year. You could also use Montrachet yeast for this one. The lalvin gave it a fruity, quality.