Artichoke and Ginger Honey Wine
Experience a unique fusion of flavors with this artichoke and ginger infused honey wine. The earthy essence of artichokes paired with spicy ginger root and sweet wildflower honey creates an intriguing beverage. The addition of citrus juices enhances the bouquet while grape tannin contributes a subtle complexity. Perfect for sipping or pairing with a light cheese platter.
ingredients
- 1 oz. ginger root, thinly sliced
- 4-1/2 lbs. artichokes, trimmed and chopped
- 1/2 lbs. white/golden raisins, chopped
- 1-3/4 lbs. wildflower honey
- Juice of 1 large lemon
- Juice of 1 large orange
- 1/4 tsp. grape tannin
- 6-1/2 pts. water
- 1 tsp. yeast nutrient
- 1 packet Lalvin EC-1118 sherry wine yeast
steps
- 1.
Clean and prepare artichokes by removing outer leaves and chopping the hearts.
- 2.
In a large pot, combine chopped artichokes, ginger, raisins, and water. Bring to a gentle simmer for about 20 minutes.
- 3.
Remove from heat and strain the mixture, reserving the liquid in a fermentation vessel.
- 4.
Add the wildflower honey, lemon juice, orange juice, and grape tannin to the strained liquid. Stir until fully dissolved.
- 5.
Once the mixture cools to around room temperature, add the yeast nutrient and sprinkle in the sherry wine yeast.
- 6.
Seal the fermentation vessel with an airlock and ferment for about 2-4 weeks, checking regularly.
- 7.
Once fermentation is complete, siphon the liquid into clean bottles, leaving sediment behind. Seal and age for an additional month before enjoying.
