Originally Posted by Maui Joe
The lavender oil is great. It has such a peacful "calming" attitude about it which is "quite pleasing." I find it very interesting but I admit I am abit apprehensive in doing a "herbal" experiement until I threw this thought out there. After hearing from you, maybe I'll give ita try soon. Much thanks for the info!
Martina, did you use a "white grape" base and a good water, etc.? I am assuming that we just use the flowers and buds, excluding stems, etc.?
Sorry I'm just answering now, MauiJoe. I've been a little sidetracked lately, so I'm sorry for the late reply.
For my lavender wine, I used no concentrate base -- the base will be lavender. CountryWine discourages the use, and so I thought I would try it out that way. It still smells wonderful -- even after 2 months. I am very excited about it. It hasn't shown signs of clearing, and so I think that maybe I might add some fining agents to it. I am not very familiar with them, so this might be an experiment. (just like all my wines!!!)
For my chrysanthemum wine, however, I did
use a purple-grape base. It turned out to be rose, and, if I may say so myself, it won a 1st place in the county fair here, so it's pretty good at least.
I also have made a marigold wine, using a purple-grape concentrate. Sorry, CW....
I think it tastes pretty good, but I only have 2 bottles left and I'm going to try and save them for at least another 6 months.
This year, I've been toying with the idea to leave the grape concentrate out of the recipe because of CW's suggestions. I don't know if the wines will have enough body, but we will find out at the end, I guess.
Again, I'm so sorry for the delayed response!