2-3 quarts Marigold petals
1 gallon water
1 tsp acid blend
1 tsp pectic enzyme
1 tsp yeast nutrient
1 campden tablet
½ tsp tannin
Sugar up to an SG of 1.080
Yeasts used: Lalvin 72b-1122, or Montrachet (on separate occasions)
Combined all ingredients and let must cool to room temperature before adding yeast.
Racked when 1 inch of sediment was seen at the bottom.
The Lalvin yeast is better to use on this wine, however, the Marigold wine went through (accidental) MLF. If this is because of the yeast used, or too little SO2, I am not sure. Both wines turned out very good, yet the MLF wine tasted a lot smoother. Age at least 6 months before trying, a year for it to be excellent.