Tobacco flower wine – Puritans despair

Tobacco Flowers A disreputable original – as a lot of people seem to think brewing with tobacco isn’t the worlds best idea. If you are growing tobacco at home and don’t want to add the flowers to your usual smoking mix rather than waste them make wine. This uses the same basic principles as every other flower wine – add flowers and sugar to boiling water ignore for 24 hours strain add yeast and nutrient. There’s no need to separate the green bud at the base of the flower from the petals before adding but try to minimize the amount of stem. I’ve mainly tried this with Virginia tobacco plants other varieties may produce different results

It produces a nice full bodied golden wine with a fruit and floral scent.

As ever with such things fresh flowers are best but I’ve used frozen when I didn’t have enough plants in bloom at the same time.

For 1 Gallon:

  • 1 pint loose fresh tobacco flowers
  • 1 Kg brewing sugar
  • 500g demerrara sugar
  • Yeast nutrient
  • High alcohol wine yeast (e.g. GV4)

Oak leaf wine

English Oak leavesThis recipe was based on Oak leaf wine recipes found at Natures whispers and Jack Keller.

I’ve used leaves from the English Oaks growing in my local meadows taking a few leaves from man trees to avoid stressing any given tree, assuming there’s a few oak trees near you an afternoons stroll will easily provide enough leaves for a couple of gallons. As Jacks observes you can make this wine from any green Oak leaves regardless of the time of year though the flavour will change over the course of the year.

The technique is much the same as for many other herb or flower wine recipes.

  • Wash your leaves and remove woody bits, bugs and other detritus
  • Poor boiling water over the leaves in a suitable vessel
  • Allow to steep for 24 hours
  • Strain into a fermenting vessel
  • Add suagr and mix
  • Add yeast
  • Allow to ferment and rack and bottle

The proportions I tend to use for 1 gallon are:

  • 1 Gallon of loose oak leaves
  • 1 Kg white/brewing sugar
  • 500 g demerrara sugar
  • juice and rind from a lemon

Any wine yeast should do the job but I prefer to use Gervin Gv4. As ever adjust the sugar for the strength of wine you want but I’d recommend keeping the 2:1 white:golden sugar ratio.