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The goldenrod is blooming! Pollinators are busily working the plentiful blooms, a favorite of the Pennsylvania Leatherwing Beetles (also known as Goldenrod Soldier Beetles). With Autumn now upon us, it felt like it was time to start another batch of this special wine.
If you haven’t already tried making them, herb wines are fabulous. They’re easy to make and delightful to drink. Mint is one of my favorites and it’s a good way to use up an excess of that prolific plant. I happened to have some Thai basil that was fast approaching becoming past its prime, so I figured why not try a basil wine?
Berry wines are easy (especially when made with frozen berries) and rewarding: they’re – almost without fail – delicious and flavorful. With a big package of frozen organic raspberries as well as a bag of organic frozen blueberries in the freezer, it felt like it was time to start some berry wines!
Having previously posted on my first attempt at making Apple-Fruit Cocktail wine, I thought it was time for another batch. V1.0 was surprisingly good – I was prepared for something along the lines of a cloyingly-sweet “Pruno”-type beverage, but it was actually a respectable wine. With some leftover apple juice and a couple of cans of tropical fruit cocktail sitting in the pantry, it was time to make the next version!
Which white, frilly, (edible) flower makes an amazing wine? Queen Anne’s Lace*, of course. And, yes, it’s a wild-growing plant that some would consider a “weed”.
Skeeter Pee v2.0 is finished and a bottle’s chilling in the fridge. It may be hard to believe, but this one may actually be even better than the last!
Continue reading “Winecraft (Update): Lemon-Lime Skeeter Pee v2.0”