Lavender Lemon Wine (m)
I used to make a lemonade, flavored with lavender and colored pink with hibiscus flowers; very delicious during the summer. So I figured that a wine based on the same ingredients might work.
6 lemons, juiced, and grated rind of
Dried Lavender flowers, 1/4 cup
Dried Hibiscus flowers, 1/2 cup
Sugar 1.5 kilo
Water 5 liters
Premier Cuvee yeast Yeast nutrient 1 tsp.
Grape tannin 1/4 tsp.
1. Boil the water. Add the flowers (place the flowers in a bag and tie tightly to keep things tidier). Simmer, covered, for 20 minutes. Remove the bag of flowers.
2. Add sugar, stirring to dissolve.
Place the lemon rind in a sanitized bag. Place the bag in the primary and pour hot flower water over it. Add Campden.
3. Add lemon juice when the mixture is cool. Cover and allow to steep 24 hours.
4. Pull the lemon rind bag out of the primary. Activate yeast with nutrient and pitch.
5. Add tannin.
Proceed as usual...I plan to rack once a month, up to 6 months. Don't know how long to age this, probably 6 months.