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Welcome to the Celtnet Brewing Recipes Page for Broom Flower Wine

Broom Flower Wine

Origin: Ancient      Period: Traditional

Though generally called a 'wine', this is actually a hedgerow mead flavoured with broom flowers. This is a traditional mead made with broom flowers.

Ingredients:

2l broom flowers
5l of unchlorinated water
1.5kg honey (needs to be reasonable but doesn't have to be too good)
grated zest and juice of 2 oranges
grated zest and juice of 2 lemons
2 tsp yeast nutrient
Yeast (Epernay II is good but champagne yeast would also work)


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Method:

Preparation

As with most of the other mead recipes presented on this site, this recipe has been gauged to make 5l of mead. Only a basic listing of ingredients is given, and for a brewing method please see this page for a step-by-step guide. Also see this page for a list of the equipment you'll need.

Pick only fully-opened flowers and add to a bucket containing the lemon and orange juice. Bring the water to the boil and add the honey a little at a time as well as the lemon and orange zest. Pour the boiling water over the broom flowers and add the yeast nutrient. When it reaches about 37°C add the yeast and allow to ferment for about four days. At the end of this time strain and add a fresh yeast culture to resume fermentation. At this point you can return to following the instructions given in the basic extract brewing page to make your mead. Again, this is not a 'short' mead, and you can follow the recipe given for my 'standard' basic mead exactly. As a wine-like mead, once bottled, this preparation needs to be left to mature in the bottle for at least a three months.

This results in a fairly dry wine (for a mead) and the flavour is interesting.

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