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Daylily Wine

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Oh gosh, here I am showing photos of daylily wine and I can’t find my recipe!  I wrote it on a scrap of paper – not good.  Anyway, if you want to make it, I can tell you from memory that I used 8 cups of daylily petals making sure to use only the petals, not any of the green stem holding the petals together.  (see photo of petals being washed),

4 cups sugar and the juice of 2 lemons and 1/4 cup golden raisins.

But before we go further into the recipe, a reader asked about using tiger lilies. Yes, tiger lilies are edible and are a member of the daylily family. That’s what I used – they grow wild around here. Day lilies are edible, but you must have a positive ID.   A day lily blooms for 1 day only, even though the stem will have multiple blossoms, only 1 usually blooms at a time.

Easter lilies, lilies of the valley are 2 lilies that are NOT EDIBLE.

As far as the amount of water goes, I believe it was 12 cups. (A reader wrote and said he uses 16 cups/1 gallon of water. That’s fine, too and will fill the jug up).  The yeast was 1 teaspoon. (Again, another reader wrote and said she just puts a couple pinches of yeast in).

So I think this will work for you. Wine making isn’t exact anyway. Here’s how to do it.

First, sterilize the carboy (glass jug) by running it through the dishwasher. Ditto with the air lock cap which is what you place on top of the jug to allow oxygen escape while wine is fermenting.. Now some air lock caps come with a bottom lid that screws on the jug and some don’t. If yours doesn’t, you’ll need a cork (little rubber stopper with a hole that fits on the top) along with the  air cap.  Now you’re ready to start the wine making process:

OK so wash your petals, drain and set aside.  Dissolve the sugar in the water which you have boiling.

IMG_3488 IMG_3504Let that cool a bit, until it’s lukewarm. Put the petals in your container. (I have a crock but even a stainless steel pan (not old fashioned aluminum) will work. Or a great big bowl.

IMG_3501Pour the sugar water over, add raisins, yeast and lemon juice. Stir.

Let sit several days, up to 4, covering with a towel, and stir every day. What you’ll see is the “mash” start to rise to the surface, with fermentation beginning. That’s a good thing. Then you strain and pour it in the carboy/jug.  Let it ferment until it clears up completely, then bottle.

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To see a comprehensive tutorial, check out my friend Erin Phillips’ site: www.phillipsfarmbatavia.com. She and I made dandelion wine together and used basically the same recipe.

I hope this helps – as soon as I find my recipe I’ll check it with what I told you above and note any differences. But you should be good to go from what I’ve told you today.

Permanent link to this article: http://abouteating.com/day-lilies-tiger-lilies/

2 comments

  1. Karen

    Hi Rita,

    Just curious…Would you happen to know if one could substitute tiger lilies (the ones that are orange with specs) instead of the daylilies?

    1. Rita Heikenfeld

      Absolutely. That’s what I used. They are both members of the same day lily family. Just be sure to use day lilies, which are edible. They are called day lilies since though they have multiple blooms on a plant, usually one flower blooms at a time for one day only. Easter lilies and Lilies of the Valley are NOT edible. Always make sure you have a positive ID and use petals only, not any of the green part holding the petals, etc.

      And I just corrected the amount of sugar in the recipe – it’s 4 cups.

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