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How to Make Heather Wine (1 UK Gallon Recipe)

 heather

Heather wine is a beautifully aromatic flower wine with delicate floral notes, hints of heather honey, soft herbal undertones and a smooth, refreshing finish. Made from the flowering tips of common heather, it produces a refined golden country wine with a unique character that captures the essence of late summer moorland.

Properly matured, heather wine becomes mellow, fragrant and exceptionally elegant.

Wine Profile

  • Style: Traditional flower wine

  • Colour: Pale gold to light amber

  • Body: Light to medium

  • Sweetness: Dry to off-dry

  • Acidity: Medium

  • Alcohol: 11–12% ABV

  • Yield: Approximately 1 UK gallon (4.5 L), around 6 × 750 ml bottles

  • Difficulty: Beginner

Flower Character

  • Dominant Flavours: Heather honey, wildflowers, gentle herbs, soft floral notes

  • Aroma Strength: Medium

  • Recommended Brewing Strength: Medium

  • Best Drinking Age: Medium (9–36 months)

Harvest Calendar

  • Harvest Season: July – September (UK)

  • Best Picking Time: Warm, dry afternoon when the flowers are fully open

  • Suitable for Fresh Use: ✔ Yes

  • Suitable for Drying: ✔ Yes

  • Suitable for Freezing: ✔ Yes

  • Best Source: Unsprayed moorland, heathland and upland commons where collecting is permitted

Identification & Safety

Correct identification

The preferred species are:

  • Ling Heather (Calluna vulgaris) ★ Highly recommended

  • Bell Heather (Erica cinerea)

  • Cross-leaved Heath (Erica tetralix)

Characteristics include:

  • Tiny bell-shaped flowers

  • Purple, pink or mauve blooms

  • Woody, low-growing shrubs

  • Small evergreen leaves

Similar species

Other ornamental heathers may be suitable, but native ling heather produces the finest traditional wine.

Which parts should be used?

✔ Flowering tips only.

Use approximately the top 5–8 cm of flowering stems.

Never use

  • Thick woody stems

  • Brown or faded flowers

  • Plants treated with herbicides

  • Material collected from protected conservation sites where harvesting is prohibited

Best Flowers to Use

Choose flowering tips that are:

  • Fully open

  • Brightly coloured

  • Fresh

  • Strongly scented

  • Free from insects

Late summer flowers generally produce the richest aroma.

Ingredients

  • Approximately 2 litres loosely packed flowering heather tips (around 250–300 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 D47 (highly recommended)

    • Lalvin 71B

    • EC-1118

Optional Ingredients

  • 2 tbsp heather honey (replace an equal amount of sugar)

  • ¼ tsp wine tannin

  • 1 tsp glycerine after fermentation

Preparation

  1. Harvest flowering tips on a warm, dry afternoon.

  2. Shake gently to remove insects.

  3. Remove coarse woody stems.

  4. Use the flowers as soon as possible after harvesting.

Fresh flowering tips retain the finest aroma.

Making the Flower Infusion

  1. Place the flowering tips into a sanitised fermentation bucket.

  2. Add the citrus zest.

  3. Pour over approximately 3 litres of boiling water.

  4. Cover and allow to steep for 24 hours.

Avoid prolonged boiling, which may extract excessive bitterness from the stems.

  1. Strain through muslin or a fine sieve.

Discard the flowers.

Making the Must

  1. Dissolve the sugar into the warm infusion.

  2. Add:

    • Lemon juice

    • Orange juice

    • Raisins

  3. Top up with cool water to reach 1 UK gallon (4.5 L).

  4. Allow to cool below 25°C (77°F).

  5. Add:

    • Yeast nutrient

    • Crushed Campden tablet (if using)

  6. Leave for 24 hours if Campden was added.

  7. Add the yeast and stir thoroughly.

Primary Fermentation

  1. Ferment for 5–7 days.

  2. Stir gently once daily.

  3. Maintain 18–22°C.

The floral bouquet gradually develops into soft honeyed aromas.

Transfer to Secondary

  1. Siphon carefully into a sterilised demijohn.

  2. Fit an airlock.

  3. Top up if required.

Secondary Fermentation

Continue fermentation for approximately 3–5 weeks.

Rack whenever sediment reaches around 1–2 cm.

Clearing & Aging

Once fermentation has finished:

  • Leave to clear for 2–3 months

  • Rack again if necessary.

  • Bottle when brilliantly clear.

Heather wine rewards patience.

  • Minimum aging: 9 months

  • Ideal aging: 12–24 months

  • Peak drinking: 2–4 years

Expected Results

  • Original Gravity: 1.086–1.096

  • Final Gravity: 0.995–1.000

  • Alcohol: 11–12% ABV

Tips for Better Heather Wine

  • Harvest during dry weather.

  • Use only flowering tips with minimal woody stem.

  • Heather honey enhances the authentic flavour beautifully.

  • D47 yeast develops a fuller, rounder wine.

  • Mature for at least one year before opening.

Common Mistakes to Avoid

  • Using too much woody stem.

  • Harvesting faded flowers.

  • Boiling vigorously.

  • Picking from polluted or protected sites.

  • Opening bottles too early.

About Heather Wine

Heather has been part of the cultural landscape of Britain for centuries, particularly across the uplands of Scotland, northern England and Wales. Long before modern winemaking ingredients were available, rural communities recognised that the tiny purple flowers possessed a delicate fragrance that could be captured in fermented drinks.

Heather wine reflects the landscape from which it comes. The finished wine combines floral notes with hints of heather honey and subtle herbal complexity, producing a drink that is both refined and unmistakably British. Given sufficient bottle age, it develops exceptional smoothness and depth while retaining its distinctive moorland character.

Serving Suggestions

  • Serve lightly chilled (10–12°C)

  • Excellent with smoked salmon, grouse or roast chicken

  • Pairs beautifully with Wensleydale, Brie and mature Cheddar

  • Complements oatcakes and traditional Scottish desserts

  • Wonderful with shortbread or heather honey cakes

Storage & Aging

  • Best consumed within 4 years

  • Store in a cool, dark place

  • Best drinking window: 1–4 years

  • Continues to improve during its first two years in bottle

Frequently Asked Questions

Can I use dried heather?
Yes. Good-quality dried flowering tips can be used successfully, although fresh flowers generally produce a brighter floral aroma.

Can I substitute ordinary honey?
Yes, but heather honey gives the most authentic flavour if available.

Why should I remove woody stems?
Excessive woody material can contribute unwanted bitterness and reduce the wine's delicate floral balance.

Can I freeze the flowering tips?
Yes. Fresh flowering tips freeze well and retain much of their aroma.

How long should I age heather wine?
At least 12 months. The floral and honeyed flavours become noticeably smoother and more integrated with bottle age

 

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