It’s that time of year again: daylilies are blooming. I see them in yards, along the road, and, best of all, growing in several spots on my own property. And those fiery orange blooms are just asking to become a unique country wine!
On hot May nights, an enchanting perfume wafts through the still air. What is this alluring fragrance? The sweet scent comes from the creamy blooms of the Black Locust tree. When an edible flower smells that lovely, it surely must make a sensational wine!
I’m eagerly awaiting the arrival of spring and summer, when foraging finds will become unique and memorable wines. As I’ve waited, I’ve had to entertain myself by finding other kinds of wine to make…and you know I have!
Who doesn’t like “variations on a theme”? Especially when the themes are no food waste and wine?
Having cut a couple of perfectly ripe and (amazingly) undamaged pineapples up, it was time to start wine with the peels and cores…and some mango-passionfruit juice!
A couple of months ago, I made a batch of pineapple peel wine and added a yeast slurry that just didn’t seem to take off. It had been refrigerated, slowing the activity. Sometimes, sluggish yeast never really takes off, so I grabbed a fresh container of slurry from the shelf and pitched it in. Then I realized that it wasn’t actually wine yeast…it was bread kvas yeast!
It may be freezing outside, but I’m bottling the essence of summer: the lemon balm wines are ready!