Gorse Flower Wine

Gorse Flower Wine


  • 6 pints of Gorse Flowers
  • 2 lb 12oz Sugar
  • 7 pints of Water
  • 1/2 lb chopped Sultanas
  • 2 Oranges, zest & juice
  • 1 tsp Citric Acid
  • 1 tsp Tannin
  • Yeast Nutrient
  • All Purpose White Wine Yeast


6 pints of Gorse Flowers is going to take its toll on your finger ends if you’re not careful. Choose a still day, and try to only pick the branches that are fully in bloom, you can gather more petals from the ends than the sides.

How to

Give the Gorse Flower petals a good shake to get rid of any insects. Put them in a bucket, and pour on 7 pints of boiling water.

Leave for 2 days.

Pour the petals & water into a large pan. Throw in the Orange zest.

Put the Sugar, Sultanas, Orange juice, Acid & Tannin into a sterilised bucket.

Bring the pan to the boil & simmer for 5 minutes.

Pour this into the bucket.

Stir until the Sugar has dissolved.


Allow to cool, stir in the Yeast Nutrient & sprinkle on the Yeast.

Ferment for 7 days, strain into a demijohn & top up with Water.

Ferment out.

Preparing Orange or Lemon Peel for Wine


28th August 2015: Added 4 oz Sugar – very dry

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