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Winemaking
Spring and summer are the perfect time to make the most of nature’s bounty. The beauty of flowers can be captured not only in bouquets and dried arrangements, but also in wine. Since not everyone knows that the flavor of flower wines is unique and rich, today we present a recipe for linden blossom wine. Its taste and aroma will appeal to everyone, especially lovers of light, distinctive flavors.
Strip the linden blossoms of all green parts and pour over 3 L of warm water (about 80°C) so they are completely covered. Leave for 2 days. After this time, strain off the flowers from the liquid, peel the fruit, removing the white pith, then slice it into the flower infusion. Transfer the prepared base to a demijohn, topping up with sugar syrup made from 2 L water and 1.5 kg sugar. Add the yeast and 1/2 portion of nutrient. After one week of fermentation, add another portion of sugar syrup made from 2 L water and 1 kg sugar, along with the remaining nutrient. Leave to ferment for another 2 weeks. After this time, perform the first racking, adjust the taste, and leave until fermentation is complete.
