Homemade Sparkling Wines
Whilst many recipes will make good wine without the flowers, the addition of the flower petals, with careful management, will give a delightful fragrant bouquet which is so desirable in a sparkling wine, and make it distinctive from the ordinary still wines.
To get a sparkling wine, you make the wine, clear it, turn it over and then add the sparkling agent. When ready for drinking it will bubble and sparkle, leaping joyfully in the glass on being broached.
Wine making is an educational hobby with a pleasing ending. You learn to appreciate the bounty of the earth and in time you realize what a pleasant effect it can be on the body without being a drunkard or abasing one’s self in any way, and you get really full enjoyment when you offer the glass you’ve made in hospitable generosity.
How does one launch a brew of wine? You need a big jar-one to hold 2 or 3 gallons. Those old-fashioned ware bread mugs or a cream jar, such as farmers use to gather cream in, are ideal. An old fashioned potato masher is grand to mash fruit; then you need a wooden spoon to stir with and a sharp knife to shred up dried fruit.
You must also have bottles and corks arid a place to keep the wine undisturbed at a temperature of 50°-60°F for 6 or 9 months.
Use an aluminum steam pan to strain the rough flowers out, then you lose no liquid. 2 yards of muslin double is an excellent strainer.
Always keep a brew well covered with a thick cloth. Flies will strike wine in hot weather in the same way as they strike meat, so carelessness in protecting the bowl or jar could result in a mass of maggots forming, as the winey smell attracts flies. Also, letting the air to the brew means you make a sourness impossible to cure and the whole lot turns to vinegar.