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Honeysuckle Wine

The sweet perfume of honeysuckle has been enjoyed in Britain for centuries, filling hedgerows and woodland edges during early summer evenings. Traditional home winemakers discovered that this remarkable fragrance could be captured in a delicate country wine, producing one of the most aromatic flower wines ever made. Unlike many floral wines, honeysuckle develops subtle fruit notes during fermentation, with hints of apricot, citrus blossom and honey complementing its unmistakable floral bouquet. The result is an elegant, refreshing wine that rewards patience and careful preparation. Because identification is particularly important, honeysuckle wine should always be made only from confidently identified edible species.

The essentials

At a glance

Alcohol 11–12% ABV
Yield Approximately 1 UK gallon (4.5 L), 6 × 750 ml bottles
Difficulty Intermediate
Harvest May – July (UK)
Primary Fermentation See fermentation notes below
Style Traditional flower wine
Colour Pale straw to light gold
Body Light
Sweetness Dry to off-dry
Acidity Medium
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About this wine

The sweet perfume of honeysuckle has been enjoyed in Britain for centuries, filling hedgerows and woodland edges during early summer evenings. Traditional home winemakers discovered that this remarkable fragrance could be captured in a delicate country wine, producing one of the most aromatic flower wines ever made.

Unlike many floral wines, honeysuckle develops subtle fruit notes during fermentation, with hints of apricot, citrus blossom and honey complementing its unmistakable floral bouquet. The result is an elegant, refreshing wine that rewards patience and careful preparation.

Because identification is particularly important, honeysuckle wine should always be made only from confidently identified edible species.

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Ingredients

  • Approximately 2 litres loosely packed honeysuckle flowers (around 200–250 g)
  • 2.0–2.25 lb (900 g–1.0 kg) white sugar Water (to make up to 1 UK gallon (4.5 L))
  • Juice of 2 lemons
  • Juice of 1 orange
  • Finely pared zest of 2 lemons
  • Finely pared zest of 1 orange
  • 100 g raisins
  • 1 tsp yeast nutrient
  • 1 Campden tablet (optional)

Wine yeast (half packet recommended)

  • Lalvin QA23 (highly recommended)
  • Lalvin 71B
  • EC-1118

Optional Ingredients

  • 1 tbsp light honey
  • 1 tsp glycerine after fermentation
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Equipment

  • The following equipment is recommended to make this 1 Gallon.
  • Sanitising fluid,
  • 2 gallon Fermenting bucket,
  • Demijohn,
  • Hydrometer,
  • Syphon tube,
  • Air lock,
  • Rubber bung,
  • Measuring cups,
  • Muslin bag,
  • Thermometer,
  • Extra long stirring spoon,
  • Kitchen scales.
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Preparation

  • Harvest flowers during a warm, dry evening.
  • Shake gently to remove insects.
  • Remove any attached leaves or stems.
  • Use the flowers immediately for maximum fragrance.
Step by step

Method

  1. Dissolve the sugar into the warm infusio.
  2. Add: Lemon juice Orange juice Raisins
  3. Top up with cool water to reach 1 UK gallon (4.5 L).
  4. Cool below 25°C (77°F).
  5. Add: Yeast nutrient Crushed Campden tablet (if using)
  6. Wait 24 hours if Campden was added.
  7. Add the yeast and stir thoroughly.
  8. Siphon into a sterilised demijohn.
  9. Fit an airlock.
  10. Top up if necessary.
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Fermentation notes

Primary Fermentation

Ferment for 5–7 days.

Stir once daily.

Maintain 18–22°C.

The floral perfume becomes wonderfully complex during fermentation.

Secondary Fermentation

Continue fermentation for 3–5 weeks.

Rack whenever sediment reaches approximately 1–2 cm.

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Clearing & ageing notes

Once fermentation has finished

Leave to clear for 2 months

Rack again if required.

Bottle when brilliantly clear.

Honeysuckle wine rewards careful aging.

Minimum aging: 9 months

Ideal aging: 12–18 months

Peak drinking: 1–3 years

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Tips & notes

Tips for Better Honeysuckle Wine

  • Harvest during warm evenings when fragrance is strongest.
  • QA23 preserves delicate floral aromas exceptionally well.
  • Avoid excessive citrus, which can overpower the flowers.
  • Raisins improve body without masking the blossom character.
  • Allow at least one year before opening.

Common Mistakes to Avoid

  • Using unidentified honeysuckle species.
  • Including leaves or stems.
  • Boiling the flowers directly.
  • Harvesting after heavy rain.
  • Drinking before sufficient bottle aging.
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Serving suggestions

  • Serve well chilled (8–10°C)
  • Excellent as an aperitif
  • Pairs beautifully with seafood, grilled chicken and goat's cheese
  • Complements light summer salads
  • Wonderful with lemon desserts, fruit tarts and vanilla panna cotta
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Storage & ageing

  • Best consumed within 3 years
  • Store in a cool, dark place
  • Best drinking window: 1–3 years
  • Retains its delicate floral bouquet best during the first few years.
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FAQs

Can I use ornamental honeysuckle from my garden? Only if you are confident it is a suitable Lonicera species. If there is any doubt, do not use it.

Are the berries safe? No. Many honeysuckle berries are mildly toxic and should never be included in winemaking.

Why is the wine made from flowers only? The flowers contain the desirable aromatic compounds. Leaves, stems and berries contribute unwanted flavours and may not be safe.

Can I freeze the flowers? Yes. Fresh flowers freeze well and retain much of their fragrance for later use.

How long should I age honeysuckle wine? It reaches its finest balance after 12–18 months, when the floral and fruit aromas have fully integrated.