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Vinobeau, you are American right? I'm trying to 'translate' your recipe to liters and grams :d I'm really interested in your ratios as you've been making this wine for years. Are your cups weight or volume? Is the second amount of sugar used for back sweetening? Why would you use sorbitol?

If you'd like to save yourself some work and avoid some possible unpleasant nones from the seeds (when you chop you split seeds) I would advice freezing, thawing, adding enzymes and straining. No chopping required ;) (it's what I'm doing right now)

I remember reading dried flowers are way stronger than fresh and the advice was to use one third of the weight of fresh flowers in case of dried flowers. But I haven't tested the theory as I don't buy dried flowers.

Hi all I use are (fresh) flower petals, water, sugar, mixed acids, yeast and a generic yeast feed. I use apple juice to make a starter the day before so I have an active fermentation straight away. That way I don't have to use any sulfite to protect my must. I really like my results ;)

Hi Kuntrygirl, I always use my flowers fresh or frozen (directly after harvest). I would never dehydrate them as you will loose a lot of the aromas The amount is tricky to guess as I haven't made wine with hibiscus before. I have my own experiment going with (frozen) magnolia petals. Recipes for...

Yes! So annoying! I prefer numbers too. I have a rose petal wine recipe that cites 1 liter of softly compacted rose petals equals about 70 grams. It uses 13 liter rose petals (910 grams) for 10 liter wine. Now that's a recipe :) I've been scouring flower wine recipes trying to find similar clear...

Hi everybody, I'm a newbie winemaker with an interest in flower/blossom/herb wine making. I've always loved foraging for wild food and making preserves. For the past 5 years my interest in fermented foods has been growing. After (lacto) fermenting vegetables making vinegar and wine was the next...