Recipe Archives->Preserving->Lavender Wine

LAVENDER WINE

1 to 1-1/2 pints lavender flowers
2 lb granulated sugar
10.5 oz can of Welch's 100% white grape juice frozen concentrate
1/2 tsp citric acid
1/8 tsp tannin powder
7-1/2 pts water
1 tsp yeast nutrient
Champagne yeast

Boil 1/2 gal water and add sugar, stirring until dissolved. Stir
in frozen grape concentrate and return to boil. Immediately pour
boiling water over all dry ingredients except yeast in primary.
When water cools to lukewarm, add remaining water and sprinkle
yeast on top.  Cover with cloth and ferment 7 days. Strain out
flowers and transfer liquid to secondary. Fit airlock. Ferment 60
days and rack, top up, refit airlock, and allow to sit another 60
days. Rack into bottles and allow to age one year.

Printable version: lavender-wine.txt.