Gorse Wine
Jul. 9th, 2018 04:44 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
charisstomaUlex europaeus: Edible Gorse or Furze Pas
http://www.eattheweeds.com/ulex-europaeus-edible-gorse-or-furze-pas-2/
Spiny plant.
The only edible part are the flowers which have a slight coconut aroma and almond taste. They’ve been used in salads, for tea and to make a non-grape wine — recipe below. The buds can be pickled like capers. Don’t over eat. The plant contains slightly toxic alkaloids. Soaked seeds are a flea-repellant.
Botanically known as Ulex europaeus (YEW-lex yew-row-PEE-us) Gorse is also called Furze.
METHOD OF PREPARATION: Flowers as a trail-side nibble, or use to make tea or wine. Buds can be pickled. Do not consume a lot. Flowers have been used as a dye for Easter eggs. Flowers and roots provide a yellow dye for clothes.
Gorse Wine Recipe
* 12 cups of gorse flowers
* 1 gallon of water
* 4 cups of sugar (can substitute with honey, 3.3 pounds)
* 1 1/2 cups seedless white raisins
* 2 oranges
* 2 lemons (or 1/4 oz. citric acid)
* 2/3 cup strong tea or 8 drops grape tannin
* 2 heaping teaspoons all-purpose wine yeast
* 1 teaspoon yeast nutrient
(Optional, two ounces of ginger root)
Put the flowers into the fermenting bucket immediately.
Boil half the water, half the sugar and the chopped raisins together for 1 to 2 minutes, then pour over flowers.
Thinly peel the rind from the oranges and the lemons, and add to the bucket.
Squeeze out the juice and add that too.
Add the cold tea or the tannin and stir thoroughly.
Make up to 1 gallon with cold water.
When tepid add yeast and yeast nutrient, stir well and cover.
Ferment for 1 week, stirring daily.
After 2 or 3 days, when fermenting well, add the remaining sugar and stir to dissolve.
Strain through a sieve or cloth and siphon into a gallon jug or bottle. Fill up to the neck or the jug with cool, boiled water.
Rack when clear, bottle and keep for six months.
http://www.eattheweeds.com/ulex-europaeus-edible-gorse-or-furze-pas-2/
Spiny plant.
The only edible part are the flowers which have a slight coconut aroma and almond taste. They’ve been used in salads, for tea and to make a non-grape wine — recipe below. The buds can be pickled like capers. Don’t over eat. The plant contains slightly toxic alkaloids. Soaked seeds are a flea-repellant.
Botanically known as Ulex europaeus (YEW-lex yew-row-PEE-us) Gorse is also called Furze.
METHOD OF PREPARATION: Flowers as a trail-side nibble, or use to make tea or wine. Buds can be pickled. Do not consume a lot. Flowers have been used as a dye for Easter eggs. Flowers and roots provide a yellow dye for clothes.
Gorse Wine Recipe
* 12 cups of gorse flowers
* 1 gallon of water
* 4 cups of sugar (can substitute with honey, 3.3 pounds)
* 1 1/2 cups seedless white raisins
* 2 oranges
* 2 lemons (or 1/4 oz. citric acid)
* 2/3 cup strong tea or 8 drops grape tannin
* 2 heaping teaspoons all-purpose wine yeast
* 1 teaspoon yeast nutrient
(Optional, two ounces of ginger root)
Put the flowers into the fermenting bucket immediately.
Boil half the water, half the sugar and the chopped raisins together for 1 to 2 minutes, then pour over flowers.
Thinly peel the rind from the oranges and the lemons, and add to the bucket.
Squeeze out the juice and add that too.
Add the cold tea or the tannin and stir thoroughly.
Make up to 1 gallon with cold water.
When tepid add yeast and yeast nutrient, stir well and cover.
Ferment for 1 week, stirring daily.
After 2 or 3 days, when fermenting well, add the remaining sugar and stir to dissolve.
Strain through a sieve or cloth and siphon into a gallon jug or bottle. Fill up to the neck or the jug with cool, boiled water.
Rack when clear, bottle and keep for six months.
