Flowers and leaves

Flowers and leaves yield mainly fragrance. Flowers yield good sparkling wines or dessert wines by flavouring a sap.

Here is how to carry out:

  1. Flowers: do not wash nor hash the flowers. Mix 1 litre sap (grapes, raspberries, oranges or gooseberries), 1 litre water, 20 g malic acid, 15 g nutritive salts for yeast, 1.4 kg sugar, 30 mL metaK [ Solution 0.25 M of potassium metabisulfite (K2S2O5, Mr=222), prepared by dissolving in water 55.5 g potassium metabisulfite (failing which, 47.5 g sodium metabisulfite - Na2S2O5, Mr=190) for 1 L solution.
    10 mL of this solution equals 320 mg SO2 (5 millimoles).
    This solution can be kept for a long time in a tightly sealed bottle. ]
    , pectinase and eventually 3 g tannin if the flowers do not contain some. Bring to 10 litres and process as for pulpy juices.

    Here are some advisable amounts for 10 L wine:
    • Meadowsweet flowers: 5-10 L.
    • Flowers of linden-tree, hawthorn (very white!), violet, rose petals: 2-5 L.
    • Dandelion flowers: 2.5 kg.
    • Stock, elder (very fresh and white!): 1 L.

  2. The leaves will be washed and disinfected like fruits, then hashed. Tree leaves will be picked young in spring.

    Here are some advisable amounts for 10 L wine:
    • Parsley, lemon balm: 5-10 L.
    • Mint, oak, ash: 2-5 L.

    Process like for flowers, but without adding tannin.


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