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Chapter 6

Herbal Wines

There are a number of distilled liquors made from herbs. They are chosen for the flavors they can add to a drink such as mint, licorice, or bitter flavors. Herbal wines contain herbs for the same reason. Most herbs do not contain enough residual sugar to ferment and therefore require added sugar.

The trick with herbs is to know how to draw the volatile oils from them in order to experience their unique tastes. In this section I have separated the wines according to the part of the plant that is used in creating flavors of these unique wild wines.

Before you proceed there are a few words of warning I would like to impart. Unless you know what you are doing, it is not recommended that you pick strange plants and herbs and try to make a wine out of them. Some herbs are poisonous, and there are even plants that look like a particular plant but are in fact totally different.

If you do choose to pick herbs to create wild wines from, you should not pick them in populated areas such as roadsides. The exhaust they filter every day can taint these herbs. You should instead find a meadow away from populated areas. Be sure you are not picking plants in a national park, because there are laws against this activity.

The best way to be sure you are using the right herb and that it was picked legally is to grow it yourself. Many herbs can be grown in pots or in a simple plot next to your house. Make sure that you do not use a lot of pesticides on your herbs, or any other plant you are using to create wine from. If you did use some sort of herbicide or pesticide, wash the plants thoroughly before using. There are many different techniques of organic farming that can be utilized that would reduce your need to use poisonous chemicals. You can look for books online, at your local library, or contact your local agricultural extension office for details.

The second best way to obtain herbs is to look at local farmers markets. They will often have vendors that sell different types of fresh and potted herbs. Make sure you are using fresh herbs and not dried herbs. Each of these recipes requires use of fresh herbs, and the use of dried herbs can have mixed results. They would have to be used in different amounts, and sometimes dried herbs are treated with chemicals to preserve them. These preservatives can ruin your wine.

Roots

The roots of herbs are often hard and take extra work to extract the volatile oils from. You often have to boil them for a longer amount of time and some require that your break up the flesh and macerate the herb. Many of the root wines will have an underlying earthy flavor to them. This can be strong or subtle depending on the type of wine you are creating.

It is important that you scrub and sometimes peel roots as dirt and debris can be stuck to them because they are growing underground. You do not want dirt in your wine. It would probably sink to the bottom but it can impart flavors in your wine.

Anise is a strong flavored herb and it is described as have a licorice flavor. Often the seeds are used in confections such as Norwegian knots, Italian pizzelle, Netherland Muisjes, Peruvian Picarones, Mexican atole de anis, and as Australian Humbugs, British Aniseed balls, New Zealand Aniseed wheels, German pfeffernusse, and springerle champurrado, which is a Mexican hot chocolate drink.

Anise is also used in liquors such as the Greek Ouzo, Absinthe, Anisette, the German Jägermeister, Pastis, the Arabic Arak, the Colombian national drink Aguardiente, the Turkish Raki and there is some speculation that it is used in the French liqueur Chartreuse. Virgil’s Root Beer in the United Sated also uses anise as an ingredient in their root beer. This recipe is slightly different in that it uses the root, which has a milder licorice flavor.

Anise Foot Wine

Yield 1 Gallon/3.8 L

OG = 1.090 FG = 1.014 ABV = 10%

Ingredients:

Instructions:

1. Clean dirt from anise root. Scrub it well and slice it. Place root in cheesecloth/bag. Squeeze juice from lemon and orange into fermenter. Place the peel and rind in the cheesecloth. Simmer the anise root on low for 20 minutes in 3 quarts of water. Squeeze out all of the liquid into the primary fermenter. Discard pulp. Raise the level of the must to 1 gallon by adding water. Add sugar and raisins. Stir the must in order to dissolve sugar. Let sit 24 hours.

2. Make sure the SG is between 1.090 and 1.100. Pitch yeast. Stir for three days or until rapid fermentation ceases. Rack into carboy and attach airlock.

3. For a drier tasting wine, mature for at least three weeks, then rack and allow to mature four more weeks. The wine should be clear and the hydrometer readings stable before it is bottled.

4. For a sweeter tasting wine, mature for three weeks and then rack into another vessel. Dissolve ½-cup sugar in 1 cup of wine and pour the sweetened wine back into the fermentation vessel. Repeat this process until at least two hydrometer readings are stable, or every six weeks. Rack the wine every month until it is clear, then bottle.

5. For the best results, allow the wine to mature for at least one year from the date it was started before you drink it.

Coltsfoot is a common herb that is often used in folk remedies to treat asthma and bronchitis. This herb can be picked in the early spring when it has a flat orange flower head. When picked early, the plant is sweet. If you wait too long it can taste bitter.

Pony Up Wine

Yield 1 Gallon/3.8 L

OG = 1.090 FG = 1.014 ABV = 10%

Ingredients:

Instructions:

1. Mash the coltsfoot in bucket of cold water. Remove dirt and debris from the root. Scrub the root and then slice it. Place root in cheesecloth/bag. Squeeze juice from lemon and orange into fermenter. Place the peel and rind in the cheesecloth. Simmer the root on low for 20 minutes in 3 quarts of water. Squeeze out all of the liquid into the primary fermenter. Discard pulp. Raise the level of the must to 1 gallon by adding water. Add sugar and raisins. Stir the must in order to dissolve sugar. Let sit 24 hours.

2. Make sure the SG is between 1.090 and 1.100. Pitch yeast. Stir for three days or until rapid fermentation ceases. Rack into carboy and attach airlock.

3. For a drier tasting wine, mature for at least three weeks, then rack and allow to mature four more weeks. The wine should be clear and the hydrometer readings stable before it is bottled.

4. For a sweeter tasting wine, mature for three weeks and then rack into another vessel. Dissolve ½ cup sugar in 1 cup of wine and pour the sweetened wine back into the fermentation vessel. Repeat this process until at least two hydrometer readings are stable, or every six weeks. Rack the wine every month until it is clear, then bottle.

5. For the best results, allow the wine to mature for at least one year from the date it was started before you drink it.

Burdock is a medicinal herb that is thought of mostly as a weed. It grows very large leaves and is in the thistle family. It grows bristly seedpods that can attach themselves to clothing. The root has been used for centuries as a blood purifier. You need to dig deep to get this root because it is large and holds on fast.

Take Me With You Wine

Yield 1 Gallon/3.8 L

OG = 1.090 FG = 1.014 ABV = 10%

Ingredients:

Instructions:

1. Place leaves, burrs, and root into a bucket. Scrub and slice the root and wash the burrs and leaves. Add burdock and brown sugar place in the bag/cheesecloth. Place bag in the primary fermenter.

2. Squeeze all the juice from the lemon and add it to boiling water. Stir and dissolve sugar in the water. Pour the boiling water over the burdock in the fermenter. Add remaining ingredients except the yeast. Cover primary fermenter and allow to sit 24 hours.

3. Pitch yeast. After five days of rapid fermentation, remove bag and gently squeeze out the juice.

4. For a drier tasting wine, mature for at least three weeks, then rack and allow to mature four more weeks. The wine should be clear and the hydrometer readings stable before it is bottled.

5. For a sweeter tasting wine, mature for three weeks and then rack into another vessel. Dissolve ½ cup sugar in 1 cup of wine and pour the sweetened wine back into the fermentation vessel. Repeat this process until at least two hydrometer readings are stable, or every six weeks. Rack the wine every month until it is clear, then bottle.

6. For the best results, allow the wine to mature for at least one year from the date it was started before you drink it.

Leaf and Stem

Using the leaf and stem of herbs are slightly easier to work with than the roots. You need to only crush and boil them to remove the volatile oils you will need to flavor your wine. Make sure you use green leaves. If the plant has gone to seed, then the leaves can be bitter. You can extend the sweetness of your herbs leaves by pinching off flower heads that form.

Original Oregano Wine

Yield 1 Gallon/3.8 L

OG = 1.110 FG = 1.014 ABV = 15%

Ingredients:

Instructions:

1. Remove any dead leaves, bugs, and debris from the oregano. Rinse the oregano in cold water and then place in a 2-quart saucepan with 1 quart of water. Bring oregano to a simmer. As soon as it start simmering, take it off the heat and let sit for one to two hours.

2. Dissolve the sugar in boiling water. Strain the oregano and infused water to the sugar water. Dissolve the tannin, yeast nutrient, campden tablet, and 1 tsp of the acid. Pour mixture into the fermenter. Allow to sit overnight.

3. Take a hydrometer reading. It should be around 1.110. Pitch the yeast.

4. For a drier tasting wine, mature for at least three weeks, then rack and allow to mature four more weeks. The wine should be clear and the hydrometer readings stable before it is bottled.

5. For a sweeter tasting wine, mature for three weeks and then rack into another vessel. Dissolve ½ cup sugar in 1 cup of wine and pour the sweetened wine back into the fermentation vessel. Repeat this process until at least two hydrometer readings are stable, or every six weeks. Rack the wine every month until it is clear, then bottle.

6. For the best results, allow the wine to mature for at least one year from the date it was started before you drink it.

For this recipe it is best to use broad leaf Italian parsley, rather than many other hybrids you might find at the local plant nursery.

Scarborough Faire Wine

Yield 1 Gallon/ 3.8 L

OG = 1.090 FG = 1.014 ABV = 10%

Ingredients:

Instructions:

1. Place parsley in a bucket with cold water. Remove dirt and debris from the root. Place parsley in cheesecloth/bag. Squeeze juice from lemon and orange into fermenter. Place the peel and rind in the cheesecloth. Simmer the root on low for 20 minutes in 3 quarts of water. Squeeze out all of the liquid into the primary fermenter. Discard pulp. Raise the level of the must to 1 gallon by adding water. Add sugar and cloves. Stir the must in order to dissolve sugar. Let sit 24 hours.

2. Make sure the SG is between 1.090 and 1.100. Add yeast nutrient. Pitch yeast. Stir for three days or until rapid fermentation ceases. Rack into carboy and attach airlock.

3. For a drier tasting wine, mature for at least three weeks, then rack and allow to mature four more weeks. The wine should be clear and the hydrometer readings stable before it is bottled.

4. For a sweeter tasting wine, mature for three weeks and then rack into another vessel. Dissolve ½-cup sugar in 1 cup of wine and pour the sweetened wine back into the fermentation vessel. Repeat this process until at least two hydrometer readings are stable, or every six weeks. Rack the wine every month until it is clear, then bottle.

5. For the best results, allow the wine to mature for at least one year from the date it was started before you drink it.

Flowers

Like leaves and stems, flowers are simple to work with. The difference is flowers do not last very long, so you will have to look carefully and often to notice when flowers have bloomed. Once they are past their prime, they do not work well as a wine, so you need to pick them just after they have bloomed. Most flower wines are sweet and aromatic.

Hawthorn Flower Wine

Yield 1 Gallon/3.8 L

OG = 1.100 FG = 1.014 ABV = 12%

Ingredients:

Instructions:

1. Remove any dead leaves, bugs, and debris from the flowers. Rinse the flowers in cold water and then place in a 2-quart (same as a 2-liter) saucepan with 1 quart of water. Bring flowers to a simmer. As soon as it start simmering, take it off the heat and let sit for one to two hours.

2. Dissolve the sugar in boiling water. Strain the hawthorn flowers and infused water to the sugar water. Add raisins. Pour mixture into the fermenter. Allow to sit overnight.

3. Take a hydrometer reading. It should be around 1.110. Pitch the yeast.

4. For a drier tasting wine, mature for at least three weeks, then rack and allow to mature four more weeks. The wine should be clear and the hydrometer readings stable before it is bottled.

5. For a sweeter tasting wine, mature for three weeks and then rack into another vessel. Dissolve ½ cup sugar in 1 cup of wine and pour the sweetened wine back into the fermentation vessel. Repeat this process until at least two hydrometer readings are stable, or every six weeks. Rack the wine every month until it is clear, then bottle.

6. For the best results, allow the wine to mature for at least one year from the date it was started before you drink it.

Lucky Clover Wine

Make sure you use the purple clover blossoms rather than the white. The purple ones are much sweeter. I remember finding these as a child and eating the clover heads because they were so sweet.

Yield 1 Gallon/3.8 L

OG = 1.100 FG = 1.014 ABV = 12%

Ingredients:

Instructions:

1. Boil the honey in 4 cups water in a large pot. Skim off the foam that will form. Continue to boil until there is no longer any foam.

2. Dissolve sugar and with a quart of water and bring to a boil. Add nutrients and campden tablets. Remove from mixture from the heat.

3. Add clover flowers, fruit juices, and grated rinds into a bag/cloth. Place bag in primary fermenter. Pour boiled sugar mixture over the bag and allow it to sit for 24 hours.

4. Specific gravity should be 1.100. Add yeast. Stir daily for five days.

5. Remove bag and rack liquid to the carboy. Attach an airlock. Rack when fermentation ceases, which will take about six weeks.

6. For a dry wine, rack in three weeks, and again in four weeks. Continue racking every month until wine is clear. Bottle when the wine is ready.

7. For a sweeter wine, add ½ cup honey dissolved in 1 cup wine. Repeat process every six weeks until specific gravity is stable. Rack every month until wine is clear. Bottle when the wine is ready.

Even though dandelions can be a nuisance in a yard, they can make one of the best wines you will ever taste. Pick them when the yellow flowers are bloomed. You cannot use dandelions after they have gone to seed because they will be too bitter.

Dandy Lion Wine

Yield 1 Gallon/3.8 L

OG = 1.04 FG = 1.014 ABV = 10%

Ingredients:

Instructions:

1. Pinch off any green calyces, which are the leaves around the bottom of the flower. Do not get any calyces or white sap in wine or it will make it very bitter. Place flowers in the bag/cloth and place bag in the primary fermenter. Add crushed campden tablets. Let sit for three days, stirring frequently.

2. Remove flower bag. Add lemon and orange juice with the grated rind. Dissolve in sugar and nutrients. Be sure the SG is between 1.100 and 1.110. Pitch yeast and stir. Stir four days until rapid fermentation ceases.

3. Strain and rack to carboy. Attach the airlock.

4. For a drier tasting wine, mature for at least three weeks, then rack and allow to mature four more weeks. The wine should be clear and the hydrometer readings stable before it is bottled.

5. For a sweeter tasting wine, mature for three weeks and then rack into another vessel. Dissolve ½ cup sugar in 1 cup of wine and pour the sweetened wine back into the fermentation vessel. Repeat this process until at least two hydrometer readings are stable, or every six weeks. Rack the wine every month until it is clear, then bottle.

6. For the best results, allow the wine to mature for at least two years from the date it was started before you drink it.

Dandier Lion Wine

Yield 1 Gallon/3.8 L

OG = 1.04 FG = 1.014 ABV = 10%

Ingredients:

Instructions:

1. Pinch off any green calyces, which are the leaves around the bottom of the flower. Do not get any calyces or white sap in wine or it will make it very bitter. Place flowers in the bag/cloth. Add raisins and cinnamon stick to bag and place bag in the primary fermenter. Add crushed campden tablets. Let sit for three days, stirring frequently.

2. Remove flower bag. Add lemon and orange juice with the grated rind. Dissolve in sugar and nutrients. Be sure the SG is between 1.100 and 1.110. Pitch yeast and stir. Stir four days until rapid fermentation ceases.

3. Strain and rack to carboy. Attach the airlock.

4. For a drier tasting wine, mature for at least three weeks, then rack and allow to mature four more weeks. The wine should be clear and the hydrometer readings stable before it is bottled.

5. For a sweeter tasting wine, mature for three weeks and then rack into another vessel. Dissolve ½ cup sugar in 1 cup of wine and pour the sweetened wine back into the fermentation vessel. Repeat this process until at least two hydrometer readings are stable, or every six weeks. Rack the wine every month until it is clear, then bottle.

6. For the best results, allow the wine to mature for at least two years from the date it was started before you drink it.

Fireweed is an interesting plant. It gets its name from being one of the first flowers that will grow after a forest fire.

Light Me on Fire Wine

Yield 1 Gallon/3.8 L

OG = 1.100 FG = 1.014 ABV = 12%

Ingredients:

Instructions:

1. Bring ½ gallon water to a boil and dissolve in the sugar. Pour into fermentation bucket and add chopped raisins. Raise the level to 1 gallon with water and let sit 24 hours.

2. Make sure the SG is 1.100. Add fireweed flowers to bag. Add only the flowers; remove any stalks, leaves, or other green parts. Add all other ingredients including yeast. Stir daily for four days.

3. Remove bag and gently squeeze. Rack liquid into the carboy and attach an airlock.

4. For a drier tasting wine, mature for at least three weeks, then rack and allow to mature four more weeks. The wine should be clear and the hydrometer readings stable before it is bottled.

5. For a sweeter tasting wine, mature for three weeks and then rack into another vessel. Dissolve ½ cup sugar in 1 cup of wine and pour the sweetened wine back into the fermentation vessel. Repeat this process until at least two hydrometer readings are stable, or every six weeks. Rack the wine every month until it is clear, then bottle.

“Patience, patience, patience! As long as the wine is not obviously spoiled, wait for it to clear and to improve in flavor.”

Dave Schiedermayer, home winemaker

This next wine contains herbs that may be a little more difficult to locate. You might be able to find them online or in an Asian market. If you cannot find all of the herbs, that is fine. The herbs are meant to give the wine a complex flavor and some believe the herbs have medicinal properties. Neither this wine nor any other wine in this book is meant to be used as a medicine. The information concerning their medicinal properties is only included for anecdotal purposes.

Lucky Dragon Wine

Yield 1 Gallon/3.8 L

OG = 1.122 FG = 0.090 ABV = 13%

Ingredients:

Herbal extract ingredients:

1 part each:

2 parts each:

½ part:

Trace/Pinch:

Instructions

1. You will need to create the extract first. Place herbal extract ingredients into a cheesecloth. Simmer them in a quart of water for one hour. Pour off the water into fermenter. Repeat this until you have 3 quarts of water.

2. Boil a quart of water and dissolve the sugar. Add the fruit and otherspices to cheesecloth and simmer for 30 minutes. Cool the must until it is room temperature and add to the fermenter.

3. Add the campden tablet and nutrient and stir well. Pitch the yeast. Allow to sit for 24 hours.

4. Pull out the cheesecloth. Allow to sit for two weeks. Strain and rack into a carboy and allow to sit for four weeks.

5. For a drier tasting wine, mature for at least three weeks, then rack and allow to mature four more weeks. The wine should be clear and the hydrometer readings stable before it is bottled.

6. For a sweeter tasting wine, mature for three weeks and then rack into another vessel. Dissolve ½ cup sugar in 1 cup of wine and pour the sweetened wine back into the fermentation vessel. Repeat this process until at least two hydrometer readings are stable, or every six weeks. Rack the wine every month until it is clear, then bottle.

Honeysuckle

Yield 1 Gallon/3.8 L

OG = 1.090 FG = 1.014 ABV = 10%

Ingredients:

Instructions:

1. Rinse the blossoms gently in cold water. Place in bag/cloth and then place bag in the primary fermenter. Raise the level of the must to 1 gallon by adding water and add remaining ingredients except yeast. Stir to dissolve sugar. Make sure the SG is between 1.090 and 1.100. Let sit 24 hours.

2. Add yeast and stir daily until rapid fermentation ceases.

3. Remove bag and gently squeeze out liquid. Rack liquid into the carboy and attach air lock.

4. For a drier tasting wine, mature for at least three weeks, then rack and allow maturing four more weeks. The wine should be clear and the hydrometer readings stable before it is bottled.

5. For a sweeter tasting wine, mature for three weeks and then rack into another vessel. Dissolve ½-cup sugar in 1 cup of wine and pour the sweetened wine back into the fermentation vessel. Repeat this process until at least two hydrometer readings are stable, or every six weeks. Rack the wine every month until it is clear, then bottle.

6. Mature wine for one year after the date the batch was started.

Be careful handling nettles as they can be very irritating to the skin. Use gloves when handling. When they are heated or dried, the irritation properties are removed.

Nettling Wine

Yield 1 Gallon/3.8 L

OG = 1.090 FG = 1.014 ABV = 10%

Ingredients:

Instructions:

1. Look for the tender nettle tops in early spring. (Remember your gloves.) Rinse well and simmer the tops on low with citrus rind for 20 minutes. Place in bag and squeeze out all of the liquid into the primary fermenter. Discard pulp. Raise the level of the must to 1 gallon by adding water. Add sugar, nutrients, raisins, citrus juice, and campden tablets. Stir the must in order to dissolve sugar. Let sit 24 hours.

2. Make sure the SG is between 1.090 and 1.100. Pitch yeast. Stir for three days or until rapid fermentation ceases. Rack into carboy and attach airlock.

3. For a drier tasting wine, mature for at least three weeks, then rack and allow maturing four more weeks. The wine should be clear and the hydrometer readings stable before it is bottled.

4. For a sweeter tasting wine, mature for three weeks and then rack into another vessel. Dissolve ½ cup sugar in 1 cup of wine and pour the sweetened wine back into the fermentation vessel. Repeat this process until at least two hydrometer readings are stable, or every six weeks. Rack the wine every month until it is clear, then bottle.

5. For the best results, allow the wine to mature for at least one year from the date it was started before you drink it.

Rosey Rose Wine

Yield 1 Gallon/3.8 L

OG = 1.090 FG = 1.014 ABV = 10%

Ingredients:

Instructions:

1. Grind up rose hips in a blender and place in cheesecloth/bag. Simmer the hips on low for 20 minutes. Squeeze out all of the liquid into the primary fermenter. Discard pulp. Raise the level of the must to 1 gallon by adding water. Add sugar and raisins. Stir the must in order to dissolve sugar. Let sit 24 hours.

2. Make sure the SG is between 1.090 and 1.100. Pitch yeast. Stir for three days or until rapid fermentation ceases. Rack into carboy and attach airlock.

3. For a drier tasting wine, mature for at least three weeks, then rack and allow maturing four more weeks. The wine should be clear and the hydrometer readings stable before it is bottled.

4. For a sweeter tasting wine, mature for three weeks and then rack into another vessel. Dissolve ½ cup sugar in 1 cup of wine and pour the sweetened wine back into the fermentation vessel. Repeat this process until at least two hydrometer readings are stable, or every six weeks. Rack the wine every month until it is clear, then bottle.

5. For the best results, allow the wine to mature for at least one year from the date it was started before you drink it.

Cat’s Tale Wine

Yield 1 Gallon/3.8 L

OG = 1.090 FG = 1.014 ABV = 10%

Ingredients:

Instructions:

1. Clean dirt from cattails. Scrub it well and slice it. Place cattails in cheesecloth/bag. Squeeze juice from lemon and orange into fermenter. Place the peel and rind in the cheesecloth. Simmer the cattails on low for 20 minutes in 3 quarts of water. Squeeze out all of the liquid into the primary fermenter. Discard pulp. Raise the level of the must to 1 gallon by adding water. Add sugar, raisins, and cornmeal. Stir the must in order to dissolve sugar. Let sit 24 hours.

2. Make sure the SG is between 1.090 and 1.100. Pitch yeast. Stir for three days or until rapid fermentation ceases. Rack into carboy and attach airlock.

3. For a drier tasting wine, mature for at least three weeks, then rack and allow maturing four more weeks. The wine should be clear and the hydrometer readings stable before it is bottled.

4. For a sweeter tasting wine, mature for three weeks and then rack into another vessel. Dissolve ½ cup sugar in 1 cup of wine and pour the sweetened wine back into the fermentation vessel. Repeat this process until at least two hydrometer readings are stable, or every six weeks. Rack the wine every month until it is clear, then bottle.

5. For the best results, allow the wine to mature for at least one year from the date it was started before you drink it.

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