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I've just heard that you can make wine from gorse flowers. The heath round here is in full bloom so does anyone have any recipies they'd recomend and wouldn't mind sharing.

Thank you.

John Seymours the complete new book of self sufficiency has one.

I'm off to my bed in a minute if you want I could put it on tomorrow!

My neighbour has acres and acres of the bloody stuff! Enough for a vineyard I reckon, do you want me to send it all to you!

Thanks Bonnigirl,

I'll try and look up Seymours and if I don't have any luck I'll let you know.

Best,

hope you don't mind i was going to put this up anyway as we have loads of gorse locally

pour a gallon of boiling water over a gallon of gorse flowers, allow to cool to lukewarm temperature then strain and press through muslin into a clean container.
add 4lbs sugar 1/2lbof raisins and the juice of 3 lemons and a tablespoon of yeast nutrient,
mix thoroughly then add yeast,
put all the liquid into a demijohn add an airlock and keep in a warm place untill fermentation has ceased then bottle and leave for as long as you can resist then drink

all the best
happy drinking

Russ

Stupid question - what will it taste like? Never had gorse wine... (Ours is only just starting to flower, but maybe I could make some later in the year.)

Its a very light "flowery " taste and very easy to drink

Russ

Does it come out yellow?

Thanks Russ I like the sweet flowery wines best, so I was keen to give this a go. Or rather, I was keen to press the head wine maker (Mr. QB) into giving it a go.

no its not yellow its quite clear,

Russ

old tree man wrote:no its not yellow its quite clear,

Russ

Mine is!!

Strong but tasty.

Mine is pale yellow! This is a really delicious wine, slightly perfumed with a hint of coocnu from the flowers, refreshing on a hot day and a lovely social beverage!

Probably depends on the local variety of gorse...

All snow around here at the mo - so wine will have to wait a while. Too cold for making it anyway.

Yes mine was yellowish too... and quite a strong flavour. And its really worth straining thru fine muslin... its very hard to get clear with all the pollen otherwise.
Improves with age too... have managed to keep some 18 months and has mellowed.. has an almost almondy flavour..

I have a bucket of gorse wine started (it's bubbling which makes me very pleased!), but I realise in my haste I didn't buy and therefore haven't added the tannin suggested in CJJ Berry's recipe. Does it matter, can I add it later?

re: tannin... Would be better to have the tannin. You could buy some, or just add a big mug of strong, stewed black tea (after its cooled down). Quite ok to sling it in in the bucket while its fermenting I would think.. you ought to be giving it a good stir every day anywyay.