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)
This 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.
This is a nice quick simple recipe for making a Sherry like wine out of fresh rhubarb. The exact flavour will depend on the rhubarb and sugar used, but as long as you don’t use white sugar you shouldn’t go far wrong. The recipe and technique are based upon those given in “First steps in wine making”
Ingredients (for 1 Gallon):
- 3lb (1.3kg) fresh rhubarb
- 3lb (1.3kg) Sugar (demerrara)
- Yeast nutirient
- Wine yeast
Chop up or thinly slice the rhubarb into a pan – do not peel.
Cover the rhubarb with the sugar and cover the pan. Leave the rhubarb and sugar until most of the sugar has dissolved, at least 24 hours. Strain off the syrup into a demijohn or fermenting bin. Stir the rhubarb pulp with a little water to get out the rest of the juice and sugar and strain into the fermenting vessel. Rinse with some more water and again strain into the fermenting vessel to make sure there’s no sugar left behind. Make up the volume of liquid to a gallon and add nutrient and yeast according to the relevant instructions.
Allow to ferment, then rack and bottle as usual.
As with all wines it’s better if left longer but this can be ready within 6 months.
Typical O.G. : 1.120
Typical A.B.V. : 13%
This is best made from young rhubarb but depending on your Rhubarb may work equally well with late harvested rhubarb, I’ve successfully used rhubarb harvested in September.
If you have to use white sugar the wine will tend to be overly dry and thing, without the richness of flavour that could be otherwise achieved. Though it is still quite drinkable either as a spritzer or mixed with other drinks.