"Will you share your tulip wine recipe with me?" David Decker, North Carolina
The flowers of the common tulip (Tulipa genus and ssp.) are vibrant in color and showy in the garden or vase. Two years ago my wife's tulips were pelted by unseasonal hail and all their petals were knocked off, ending that year's display. As I picked up the bright yellow petals and placed them in a bucket, the idea formed that they might be worth fermenting. I did a quick on-line scan to verify that they were not toxic and proceeded to make a wine. They made a lovely white wine which tasted very nice when bottled and superb after laying for a year. If you have tulips of several colors, I would segregate them by color and make as many batches as you have sufficient petals for in any one color. Once you determine the color of the finished wines (they may all turn out as white wines or the colors may tint the wines respectively), you can then determine if you can safely mix the colors next year. Please let me know....
Pick petals only and wash. Put petals in nylon straining bag, tie closed, and set in primary. Meanwhile, bring water to a boil in large pot. Stir in sugar until dissolved. When water boils, quickly pour over nylon bag in primary. Cover primary and set aside to cool. When cool, stir in remaining ingredients and activated yeast, cover, and put in a warm place for five days, squeezing bag gently each day. Drip drain and discard petals. Pour liquid into secondary fermentation vessel and fit airlock. When wine clears, rack into clean secondary, top up and refit airlock. Rack, top up and refit airlock every 60 days as long as even a fine dusting of lees form. When wine stops throwing sediment for 60 days, rack into bottles and age 6-12 months before tasting. [Author's own recipe.]
My thanks to David Decker of North Carolina for this request.