Lovage Wine
Some might say that the path to well-being begins with the use of cleansing herbs—those beneficial plants that help to eliminate the accumulated pollutants that enter our bodies through various means such as the air we breathe, the water we drink, the food we consume, and even the clothing we wear. Among these herbs, the lovage plant stands out as a crucial kidney detoxifier. It not only enhances the function of the lymphatic system but also effectively eliminates water retention and addresses urinary tract problems. Beyond its medicinal properties, lovage can be transformed into an excellent herbal sweet wine. In my personal experience, it has proven to be the most aromatic and delightful wine I have ever had the pleasure of trying.
Lovage wine pairs exceptionally well with a variety of foods, including cheese, pâté, and fresh fruits. It also makes for a delightful treat to enjoy simply after a meal, enhancing the overall dining experience with its unique flavor profile.
Therefore, if you find yourself with an abundance of this versatile and useful plant in your garden, consider the rewarding idea of making your own wine.
Basic Process of Wine Making for all wines:
Day 1: Harvesting the fruit or herbs.
Day 2: Crushing and pressing the fruit or herbs you are going to use. Preparing the must (fruit pulp, water plus sugar). Sterilizing all the equipment. Preparing the mother yeast starter.
Day 3:Adding active yeast starter to the must. Waiting 5 days during this initial fermentation. Must (from the Latin vinum mustum; lit. 'young wine') is freshly crushed fruit juice, herbs etc (example: grape juice) that contains the skins, seeds, and stems of the fruit. The solid portion of the must is called pomace and typically makes up 7–23% of the total weight of the must. Making must is the first step in winemaking.
Day 6: Straining the must into the carboy and placing the airlock.
Day 6 onwards: fun part of watching fermentation (approximately 5-6 weeks)
Day X: ‘Racking’ is a medieval-sounding term for a simple task of transferring the fermented must from one carboy, also known as a demijohn, to another. and leaving the sediment or lees (leftover yeast particles from autolysis) behind. Racking helps to clear the wine and it is done when no more bubbles appear in the airlock, fermentation is over and the wine must be rack. Racking is done with help of the syphon. An optimal temperature of around 55°F (12°C). Use your cold cellar.
Day Y: Within a few weeks, the wine will be clear and must be racked for the second time.
Maturing: All maturing wines are kept in a cool and a dark place and need to be racked every 2 months. Regular racking is also essential to prevent from re-fermentation when the weather gets warmer. If wines are bottled too early, the bottles my burst under pressure, which can be messy and dangerous. When the wine is perfectly clear it is the time to bottle it.
Bottling: You will require wine bottles, corks or stoppers and the syphon. All equipment must be properly sterilized.
LOVAGE WINE
By Zosia Culinary Adventures | Date: February 04, 2025
Preparation Time: starting wine 6 days, fermentation 5 weeks; racking 2-3 months; bottling after 5 months; consumption after 6-12 months after bottling
Yield: 12 bottles x 750 ml
Equipment and proper tools/ sanitizer for the wine making:
sanitizer (One Step No-Rinse Cleanser)
15 liters carboy glass or demijohn ( need at least two - the second one is for racking
2 large buckets made from food grade plastic (18.9 L)
5 liter stainless steel stock pot to boil water
airlock and rubber bung or stopper that will be inserted into the mouth of the fermenter
nylon bag for squeezing, strainer, and a funnel
long handled spoon
corks size #8 fits all basic wine bottles, wine bottles, the corker and the heavy duty carboy brush
hydrometer to check alcohol level (optional)
Ingredients:
1 kg fresh lovage plant (mostly leaves, limit stems to 10%)
3.5 kg granulated sugar
4 whole organic oranges (no chemical wax or spray), thinly peeled and juiced
4 whole organic lemon (no chemical wax or spray), thinly peeled and juiced
9 Litres filtered water
400 g sultana raisins, minced
1 sachet of Yeast Lalvin EC- 1118
1 tsp yeast nutrient
1 tsp tartaric acid
1 tsp grape tannin
1 tsp pectic enzyme
1/2 tsp sodium metabisulfite (to guard against bacteria growth)
14 L stock pot or 2 smaller
Instructions:
Sanitize everything that will be used during wine making process.
Making Mother Yeast Starter: Find a small well sanitized bottle with capacity of 0.5 litre, no cork is needed, just a cotton wool. Bring 250ml water to boil, when cool to internal temp no higher than 25°C, (otherwise yeasts will die), pour it into the bottle. Add 1 tsp sugar, squirt of fresh lemon, a pinch of yeast nutrients and finally the full package of yeasts. Plug the mouth of the bottle with cotton wool. Leave it till next day or until it starts to "work" (bubbles form).
Wash, drain well and crush lovage leaves. Set aside.
Wash and peel the oranges and lemons. Juice the fruits and keep the citrus juice in the refrigerator for the next day.
In a large 14 L pot, make the sugar syrup by boiling water and granulated sugar until the sugar dissolves and the mixture is clear. Once dissolved, add citrus peels and fresh lovage to infuse their flavors into the syrup. Remove the pot from heat and let it steep, covered, for 30 minutes to enhance the aroma and flavor.
Mince in the blender the sultana raisins thoroughly with 1/2 cup of hot sugar syrup.
Pour hot sugar syrup together with the lovage and citrus peels into the bucket. Next, add in the minced sultana raisins. Make sure to stir the mixture thoroughly to combine all the ingredients. Finally, cover the bucket and allow the must to cool completely before proceeding to the next step.
Next day, add to the must the citrus juices, the active yeast starter and all other remaining ingredients. Note: add only 1/8 tsp of sodium metabisulfite.
Stir all the ingredients thoroughly in the bucket to ensure they are well combined, and then cover it securely with the lid. Allow the must to ferment for a period of 4 full days at a consistent temperature of 22ºC or 70ºF, making sure to stir the mixture three times each day to promote even fermentation.
On the fifth day, gently press the pulp to extract any remaining juice, then strain the liquid into the clean carboy for fermentation. Add 1/8 teaspoon of sulphite to prevent unwanted bacteria or wild yeast during fermentation, and securely attach the airlock on top of the carboy to allow gas exchange while keeping out contaminants.
When the fermentation process comes to a complete halt, which typically takes approximately 5 weeks for lovage wine, proceed to rack the wine several times until it achieves a good clarity and is free from any sediment that may have settled at the bottom. An optimal temperature to keep carboy is 55°F (12°C). Use your cold/dark cellar. Lightly sulphiting at each racking.
Once the wine is perfectly clear and has reached an ideal level of clarity, carefully bottle, cork, and label the delightful lovage wine. It is advisable to store the bottled wine for a minimum of six months before serving, allowing the flavors to mature and develop further during this time.
The lovage wine is most enjoyed when served chilled to enhance its refreshing flavors. It is also a wonderful option as a spritzer, made with sparkling mineral water and a twist of fresh lemon for an extra burst of citrus.
