Red Clover Wine
Red clover has been a familiar sight in British meadows for centuries, providing nectar for bees and enriching pasture with nitrogen. Country winemakers recognised that its nectar-rich flower heads could also produce a pleasant and refreshing wine, particularly when gathered during warm summer afternoons. The finished wine is subtle rather than bold, offering gentle floral aromas with hints of honey, fresh hay and meadow herbs. It is a charming example of how even the most familiar wildflowers can produce elegant country wines when handled with care.
At a glance
About this wine
Red clover has been a familiar sight in British meadows for centuries, providing nectar for bees and enriching pasture with nitrogen. Country winemakers recognised that its nectar-rich flower heads could also produce a pleasant and refreshing wine, particularly when gathered during warm summer afternoons.
The finished wine is subtle rather than bold, offering gentle floral aromas with hints of honey, fresh hay and meadow herbs. It is a charming example of how even the most familiar wildflowers can produce elegant country wines when handled with care.
Ingredients
- Approximately 2 litres loosely packed red clover flower heads (around 250–300 gm)
- 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
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.
Preparation
- Harvest flower heads during a warm, dry afternoon.
- Shake gently to remove insects.
- Remove as much stem as practical.
- Use immediately after harvesting.
Method
- Dissolve the sugar into the warm infusion.
- Add: Lemon juice Orange juice Raisins
- Top up with cool water to reach 1 UK gallon (4.5 L).
- Allow to cool below 25°C (77°F).
- Add: Yeast nutrient Crushed Campden tablet (if using)
- Leave for 24 hours if using Campden.
- Add the yeast and stir thoroughly.
- Siphon carefully into a sterilised demijohn.
- Fit an airlock.
- Top up if required.
Fermentation notes
Primary Fermentation
Ferment for 5–7 days.
Stir gently once daily.
Maintain 18–22°C.
The floral and honeyed aromas become more rounded during fermentation.
Secondary Fermentation
Continue fermentation for approximately 3–5 weeks.
Rack whenever sediment reaches around 1–2 cm.
Clearing & ageing notes
Once fermentation has finished
Leave to clear for 2 months
Rack again if necessary.
Bottle when brilliantly clear.
Red Clover Wine benefits from bottle aging.
Minimum aging: 8–9 months
Ideal aging: 12–18 months
Peak drinking: 1–3 years
Tips & notes
Tips for Better Red Clover Wine
- Harvest during warm, dry weather.
- Remove as much stem as possible.
- QA23 preserves the floral aroma particularly well.
- Raisins improve body without masking the blossom.
- Allow at least one year of bottle age.
Common Mistakes to Avoid
- Harvesting damp flowers.
- Including too much stem material.
- Using faded flower heads.
- Collecting from sprayed grassland.
- Drinking before sufficient maturation.
Serving suggestions
- Serve lightly chilled (8–10°C)
- Excellent with summer salads
- Pairs beautifully with mild cheeses
- Complements grilled chicken and trout
- Lovely with shortbread, fruit scones or honey cake
Storage & ageing
- Best consumed within 3 years
- Store in a cool, dark place
- Best drinking window: 1–3 years
- Retains its fresh meadow character during early bottle age.
FAQs
Can I use white clover instead? White clover can also be used, but it produces a lighter, more delicate wine. It is best treated as a separate recipe.
Should I remove the stems? Yes. Removing as much stem as possible helps prevent coarse herbal flavours.
Can I dry the flowers? Yes. Red clover dries reasonably well, although fresh flowers produce the brightest aroma.
Can I freeze the flowers? Yes. Fresh flower heads freeze well and retain much of their flavour.
How long should I age Red Clover Wine? It is usually at its best after 12–18 months, when the floral and honeyed notes have become fully integrated