and out of curiosity, how have you picked them, ,,, I am guessing they need half a week more for flowers to open.
Eastern Redbud - I'm going for it!
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and out of curiosity, how have you picked them, ,,, I am guessing they need half a week more for flowers to open.
@Rice_Guy I picked all mine from a small tree (4-5 yrs old) that sprouted by my front door. (I wonder if age affects flavor?) Pic taken after harvesting.
I grabbed a branch loosely and ran my hand down, container close underneath, and it took me less than 5 minutes. My trees are done now, about 75% of the flowers are on the ground.
I grabbed a branch loosely and ran my hand down, container close underneath, and it took me less than 5 minutes. My trees are done now, about 75% of the flowers are on the ground.
Terryfirma
Member
As I read about the Magnolias I was going to ask if you had used Red Buds… but you are miles ahead of my thoughts!!!
My wine planning starts with looking out the window.As I read about the Magnolias I was going to ask if you had used Red Buds… but you are miles ahead of my thoughts!!!
Next step is making 100% sure that it's edible.
I had quite a few edible spring wildflowers in the yard and some had surprising flavor. Unfortunately harvesting would have been even more time consuming than dandelions.
Terryfirma
Member
You are blessed with flowering trees! Making sure it is edible is important!!My wine planning starts with looking out the window.
Next step is making 100% sure that it's edible.
I had quite a few edible spring wildflowers in the yard and some had surprising flavor. Unfortunately harvesting would have been even more time consuming than dandelions.
I love Dandelions sautéed in a bit of butter with eggs
Have you tried making the Dandelion wine with the bits of green and calling it “tannin”?? Might need some correcting..butit could be healthier.?
winemanden
Senior Member
Thanks for that. It looks a very nice tree with loads of blossom.
winemanden
Senior Member
Jack Keller said the green bits add a "je ne sais quoi"You are blessed with flowering trees! Making sure it is edible is important!!
I love Dandelions sautéed in a bit of butter with eggs
it could be healthier.?
Yes I am blessed to have so many wine ingredients in the yard! Old house in the country so Mother Nature has had time to do Her Magic.You are blessed with flowering trees! Making sure it is edible is important!!
I love Dandelions sautéed in a bit of butter with eggs
it could be healthier.?
I have so many recipes for dandelions but it seems all I do is add the greens to salads and make wine. I need to try some recipes with the roots.
Racked from secondary this morning.
Very glad I oversize batches a little. There was a surprising amount of gross lees.
Picture is disappointing because the color is beautiful.
A very nice slight floral aroma. (Walking in a garden aroma rather than soap.)
Unknown fruit flavor very briefly and then unmistakable raspberry flavor. I'm shocked the flavor held up through fermentation. Not as strong as actual raspberries but definitely identifiable.
Alcohol not noticeable but I felt it 10-15 minutes later. It helped that I had 2 full glasses leftover. The first I drank dry - very nice but something was missing. Syrup was used on the second glass - that's what it needed! When the time comes I'll have to decide how sweet to go.
Preliminary opinion, I would absolutely make this again.
Very glad I oversize batches a little. There was a surprising amount of gross lees.
Picture is disappointing because the color is beautiful.
A very nice slight floral aroma. (Walking in a garden aroma rather than soap.)
Unknown fruit flavor very briefly and then unmistakable raspberry flavor. I'm shocked the flavor held up through fermentation. Not as strong as actual raspberries but definitely identifiable.
Alcohol not noticeable but I felt it 10-15 minutes later. It helped that I had 2 full glasses leftover. The first I drank dry - very nice but something was missing. Syrup was used on the second glass - that's what it needed! When the time comes I'll have to decide how sweet to go.
Preliminary opinion, I would absolutely make this again.
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I was looking forward to this. Bottled this morning.
Slight but noticeable floral aroma.
It maintained a reddish color in the gallon jug but became red/amber in the smaller bottles.
Astonishing flavor! The raspberry flavor held up extremely well, unmistakably obvious. And with time others have joined the party - pineapple comes in second, and I'd swear mandarin orange is tagging along in third place. I'm shocked - how the hell can this be a flower wine?!
Yet another foraged country wine that could easily make the annual to-do list.
Slight but noticeable floral aroma.
It maintained a reddish color in the gallon jug but became red/amber in the smaller bottles.
Astonishing flavor! The raspberry flavor held up extremely well, unmistakably obvious. And with time others have joined the party - pineapple comes in second, and I'd swear mandarin orange is tagging along in third place. I'm shocked - how the hell can this be a flower wine?!
Yet another foraged country wine that could easily make the annual to-do list.
I can’t wait to try this next year!
I don't think you'll be disappointed!
I suggest tasting the flowers first. I harvested from a tree at the front door that gets considerable sun. Others that got less sun didn't seem as flavor-able to me. Maybe it's my imagination
I can't think of any obvious tweaks since I'm happy with the result. I might start at 1.090ish instead of 1.100. I like making dessert wines (more flavor ingredient, step feeding) so maybe I'll try that.
I live an hour and a half away from there, I'll have to pay them a visit
Terryfirma
Member
I’m happy the Red Bud is a success for you!
This photo is absolutely stunning!
I hope you use it for labels - or enlarge and frame it?!
I would like this artwork in my home.
( Oh?.. maybe for your book cover?!
) Thanks for sharing your adventures with us!
Thank you for the kind words for the wine and the photo.I’m happy the Red Bud is a success for you!
This photo is absolutely stunning!
I hope you use it for labels - or enlarge and frame it?!
I would like this artwork in my home.
( Oh?.. maybe for your book cover?!
Thanks for sharing your adventures with us!
Photography is a long time hobby that I've neglected for a couple years. I'll try to integrate it more with wine making and we'll see what happens.
Terryfirma
Member
Ah, I recognized that eye for composition.!
I did real photography back in the “ dark ages” ( lol- pun!) but now I’m just an iPhone warrior with extra icloud to support my visual habit!
That photo is stunning. Thanks for sharing it - and all of your wine discoveries!
@Huba Huba , have you tasted the flowers? Taste is what you are going for.
From a practical point of view the bud stage seems to last a week and makes it easy to collect flowers. It seems that flowers quickly fall once they open so you would need excellent timing.
From a practical point of view the bud stage seems to last a week and makes it easy to collect flowers. It seems that flowers quickly fall once they open so you would need excellent timing.
You're ahead of me. Mine are just beginning to form.
I think it's delicious! Would I make it again? Absolutely! Will I make it this year? I don't know - I have too much wine!
Tweaks? Maybe more flowers. Maybe a slightly lower OG. And like @Rice_Guy said, taste the flowers. I have dozens of trees and incredibly the flavor varies. Soil? Sun exposure? I don't know. And to me fully opened flowers taste better than buds.
I've made a number of flower wines and using fresh flowers is a priority. No big rush with redbuds, easily a couple days to harvest. On the other end of the spectrum, for example, with honeysuckle it's one day.
Did you add hot water to the flowers or cold? I assume you added K Meta and waited 24 hrs prior to pitching? What do you think about adding about a pound of sugar and KMeta to the flowers and letting them macerate for 24 hours prior to adding the water and starting the ferment? Would that extract more flavor?
