Butnet wine

derwent · Jul 24, 2008

Does any one have a recipe for Burnet wine

derwent · Jul 24, 2008

sorry should be spelt burnet wine

Marley Farley · Jul 24, 2008

:thumb: Hi Derwent, I have this one from Jack Keller....

BURNET FLOWER WINE

BURNET FLOWERS

Burnet (Sanguisorba officinalis, but also S. albiflora, S. annua, S. canadensis, S. menziesii, S. minor, S. obtusa, S. occidentalis, and S. tenuifolia) is a European species that is an ornamental and escaped into the wild here. A member of the rose family, it is common across the South, up the Atlantic states, and into Canada. Grown as a flower, an herb and a salad plant, it is an important yet relatively unknown plant today. The cultivated flowers are best for wine, yet wild flowers may be used for a lesser quality product. When collecting wild burnet, make absolutely sure you know what you are harvesting. If there is even the slightest doubt, have a nurseryman or botanist confirm their identity or else make another wine. Do not confuse burnet with burnet saxifrage, which is Pimpinella saxifraga.
Use only the flower heads in making the wine. All greenery should be removed. The flowers, regardless of their color, make a white wine.
[SIZE=+2]Burnet Wine[/SIZE]

3 qts brunet flowers, destemmed
2 lbs granulated sugar
1 carton 100% White Grape Juice concentrate
2 lemons
1 orange
1/4 tsp grape tannin
6-1/2 pts water
1 tsp yeast nutrient
1 pkt general purpose wine yeast
Set half-gallon of water on stove in stock pot to boil. Meanwhile, wash flowers, remove stems and set aside in primary. Collect zest from lemons and orange and add to primary. Squeeze juice from citrus and store in refrigerator. When water boils, pour over flowers and stir. Cover primary and set aside for two days. On that day make a yeast starter and, separately, bring remaining water to boil and dissolve sugar in it. Set aside to cool to lukewarm. At that time, strain off flowers and zest and discard. Combine flower water with sugar water in primary. Add grape concentrate and citrus juice, grape tannin and yeast nutrient. Stir well and add yeast starter. Cover with sanitized cloth and set aside in warm place to ferment. When vigorous fermentation slows (7-10 days), check specific gravity. If at or under 1.010, transfer to secondary and fix airlock. If wine does not clear in 30 days, add one teaspoon pectic enzyme to clean secondary and rack wine into it. Reattach airlock and wait additional 30 days. Rack, add one crushed and dissolved Campden tablet and 1/2 tsp dissolved potassium sorbate. Wait 10 days, sweeten to taste and set aside an additional 30 days. Rack into bottles and age at least 6 months. [Author's own recipe.]
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I have never made it but my friend in Canada has lots of times & says it is delicious...!!! Hope this is what you want..... Enjoy.... :D

derwent · Jul 24, 2008

Thank you Marley -

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Butnet wine

derwent Gardener

derwent Gardener

Marley Farley Affable Admin! Staff Member

derwent Gardener

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Butnet wine

derwent Gardener

derwent Gardener

Marley Farley Affable Admin! Staff Member

derwent Gardener

Anyone made fennel wine?

Aconitum hemsleyanum 'red wine'

Cape gooseberry wine.

Wine barrell planter

Laithwaites wine

Share This Page

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