Sakura Wine


Tiiiiime for flower wiiiiiiine~

Chez Ape has a couple of flowering cherries right close. Not the ones that have been bred to go off as early as possible, and not ones that make fruit worth anything, but what they can do, really well, is once they get around to it they make vast wads of huge fluffy pink blossoms. Gorgeous. I’ve never tried to make a cherry-petal wine before, so I have no idea how the delicate scent and color will translate to a final brew. Whatever, life’s a mystery, let’s do this.

I’m following a pretty basic “country wine” template: make a tea/decoction, add sugar, add acid (citrus) and tannin (raisins) as appropriate, and go to town. Since the scent is so delicate I’m being pretty gentle with the acid and skipping the tannin entirely.

Here’s what a gallon of cherry blossoms looks like before you cook them.


Here’s what it looks like afterward.


Initial notes: scent is a bit disappointing. It smells more like vegetables than flowers. I’m feeling a little ripped-off by life. I’m feeling like I should have expected this with trying to make brew out of a faintly-scented flower, and also like I kinda WAS expecting it, and disappointed that life has FUCKING FAILED TO SURPRISE AND DELIGHT ME DESPITE MY FONDEST HOPES AND DREAMS.

Screw it, it’s gonna be wine anyway.

So here’s the recipe:

1 gal sakura

1.5 gal water

zest of 1/2 lemon

1/2 tsp malic acid

2lbs sugar

1 packet white wine yeast

Boil water. Turn off burner. Chuck sakura and zest into pot; let the mess sit and fill you with doubts until it’s no longer steaming but still feels warm. Chuck everything else in; stir to dissolve sugar. Pour into a couple of gallon jugs, cap and wait until it’s not warm anymore and then chuck the yeast in and put an airlock on.

Squint at it. Wait.

So that’s where we are now. Waiting. We are waiting to find out that we have basically made lettuce wine and that we should re-think our life choices. We are suspicious. Check back in a couple of weeks.

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