Sarsaparilla Blossom Wine
Experience the unique flavors of nature with this Sarsaparilla Flower Wine. Bursting with floral notes and a hint of sweetness, this refreshing wine captures the essence of summer in every sip. Perfect for sipping on a warm day or as a special treat at gatherings, this homemade wine is sure to impress with its delicate aroma and lively taste.
ingredients
- 1-1/2 to 2 qts fresh sarsaparilla flowers
- 2-1/2 lbs granulated sugar
- 7-1/2 pts water
- 1-1/2 oz acid blend
- 1/4 tsp tannin
- 1 crushed Campden tablet
- 1-1/2 tsp yeast nutrient
steps
- 1.
Harvest fresh sarsaparilla flowers in the morning to capture their best flavor. Rinse gently to remove any dirt or insects.
- 2.
In a large pot, bring 7-1/2 pts of water to a boil. Add the rinsed flowers and boil for about 10 minutes, creating a floral infusion.
- 3.
Remove the pot from heat and strain the liquid into a sanitized fermentation vessel, discarding the flowers.
- 4.
Stir in the granulated sugar until completely dissolved, then add the acid blend, tannin, crushed Campden tablet, and yeast nutrient, mixing well.
- 5.
Allow the mixture to cool to room temperature. Once cooled, pitch your preferred wine yeast into the mixture.
- 6.
Seal the fermentation vessel with an airlock and place it in a cool, dark area for fermentation, typically 1-2 weeks or until bubbling slows significantly.
- 7.
After fermentation is complete, siphon the wine into clean bottles, leaving sediment behind.
- 8.
Age the wine for at least 4-6 weeks to develop its full flavor profile before enjoying.
