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08-07-2004, 03:53 PM
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#21
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Senior Member
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A farmer offered to give me a bunch of "Lavender" to try and make a wine from. Has anyone made a herbal wine? I never did and was wondering how is comes out? 
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08-07-2004, 07:36 PM
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#22
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Junior Member
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I have Peach, Jalapeno, Pinot Grigio,South African Pinotage Cabernet,Cabernet/Merlot,Watermelon
Bill c.
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08-07-2004, 10:20 PM
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#23
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Senior Member
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Bill, tell us more about the watermelon please! Do you like it? Beg. SG? Yeast used? How much fruit or juice to start? ETC. Thanks!
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08-08-2004, 11:36 AM
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#24
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Junior Member
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I have a plum mead going and a Chenin Blanc from concentrate.-- I am also interested in the watermelon wine. I've got a couple of watermelons growing nicely in my garden and thought they might be fun to turn into wine! More info, please!!
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08-09-2004, 01:12 AM
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#25
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Member
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T. Rose,
Check out the fruit wines section, there's a thread devoted to watermelon wine.
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08-21-2004, 04:04 AM
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#26
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PM,
You mentioned that you did a "lemon balm" herbal wine and it came out ok! I friend offered me some fresh "Lavender" and I was wondering what if...never made a herbal wine yet. Care to relate on the wine base, etc.? Thanks.
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08-21-2004, 04:09 AM
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#27
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CW,
I dehydrated some watermelon and I could not believe how sweet the fruit is! It came out tasting like "cotton-candy" with so much sweetness to it, I will admit that it found a hidden tooth cavity!Edited by: Maui Joe
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08-21-2004, 06:40 AM
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#28
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Hhmmm......dehydrated watermelon. How do you do that? In a standard dehydrator thingy? Sounds like candy to me. I would think you can grow them year round there. Do you have enough property there to grow fruit?
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08-21-2004, 12:11 PM
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#29
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CW, ya, I do that with extra bananas, papaya, mango, etc. I did not grow the watermelon, other farmers share extras and give-a-ways.
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08-22-2004, 12:58 AM
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#30
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Maui,
I've made a few herb/flower recipe, and I have usually followed terry garey's recipe, but some of them turned out too intense for me.
For fresh lavender, I would definitely use about 4 cups of loosely packed flowers per gallon. If you have tons of it, try another one with 5, and another one with 6 cups. I made a chrysanthemum wine with 6 cups of flower petals and I thought I would keel over -- that's how strong the taste and smell were. I imagine something similar with lavender.
I ahve started a lavender wine with dried lavender. It's fermenting right now, and it smells great. I substituted about a pound of white, granulated sugar for some light brown sugar, and the smell is just fantastic. I think it gives the wine a little something. We'll see how it turns out in the end.
Hope this helps!
Martina
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