Lemon Balm Wine
Lemon balm has been cultivated in Britain since medieval times for both culinary and medicinal use. Its sweet lemon fragrance has made it a favourite herb in cottage gardens for centuries, and traditional home winemakers soon discovered that it also produced an exceptionally elegant wine. Unlike wines flavoured with citrus peel alone, lemon balm wine derives its aroma from the herb's natural essential oils, creating a softer and more complex bouquet with notes of fresh lemon meadow flowers and honey. When combined with citrus juice and fermented carefully, the result is one of the most refined herb wines in the traditional country winemaking repertoire. Because its delicate aromas gradually fade with extended aging, lemon balm wine is best enjoyed within the first two years, while it still displays its vibrant freshness.
At a glance
About this wine
Lemon balm has been cultivated in Britain since medieval times for both culinary and medicinal use. Its sweet lemon fragrance has made it a favourite herb in cottage gardens for centuries, and traditional home winemakers soon discovered that it also produced an exceptionally elegant wine.
Unlike wines flavoured with citrus peel alone, lemon balm wine derives its aroma from the herb's natural essential oils, creating a softer and more complex bouquet with notes of fresh lemon meadow flowers and honey. When combined with citrus juice and fermented carefully, the result is one of the most refined herb wines in the traditional country winemaking repertoire.
Because its delicate aromas gradually fade with extended aging, lemon balm wine is best enjoyed within the first two years, while it still displays its vibrant freshness.
Ingredients
- Approximately 200–250 gm fresh lemon balm leaves and tender tips (loosely packed, around 4 litres)
- 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 1 lemon
- Finely pared zest of 1 orange
- 1 tsp yeast nutrient
- 1 Campden tablet (optional)
Wine yeast (half packet recommended)
- Lalvin QA23 (highly recommended)
- Lalvin 71B
- EC-1118
Optional Ingredients
- 75–100 g raisins (for additional body)
- 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,
- Campden tablets
Preparation
- Harvest the lemon balm on a dry morning after the dew has evaporated.
- Shake gently to remove insects.
- Rinse briefly if necessary.
- Remove any tough stems.
- Handle the leaves carefully to preserve the delicate essential oils.
Method
- Pour the hot lemon balm infusion into a sanitised fermentation bucket.
- Dissolve the sugar into the infusion.
- Add the citrus juice and zest.
- 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)
- Cover and leave for 24 hours if Campden was added.
- Add the yeast and stir thoroughly.
- Siphon carefully into a sterilised demijohn.
- Fit an airlock.
- Top up if necessary.
Fermentation notes
Primary Fermentation
Ferment for 5–7 days.
Stir gently once daily.
Maintain a fermentation temperature of 18–22°C.
The fermentation develops an attractive citrus and floral bouquet.
Secondary Fermentation
Allow fermentation to continue 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.
Lemon balm wine is intended to be enjoyed while youthful and aromatic.
Minimum aging: 4 months
Ideal aging: 6–12 months
Peak drinking: 1–2 years
Tips & notes
Tips for Better Lemon Balm Wine
- Harvest just before flowering for maximum aroma.
- Cover the infusion while steeping to retain the volatile essential oils.
- QA23 yeast beautifully preserves the wine's citrus character.
- Avoid prolonged boiling.
- Bottle while the wine still has its fresh floral bouquet.
Common Mistakes to Avoid
- Using old or flowering plants.
- Boiling the leaves vigorously.
- Leaving the infusion uncovered during steeping.
- Using woody stems.
- Aging for too many years.
Serving suggestions
- Serve well chilled (8–10°C)
- Excellent with grilled fish and seafood
- Pairs beautifully with goat's cheese and feta
- Complements summer salads, chicken dishes and Mediterranean cuisine
- Wonderful with lemon tart, panna cotta or fresh berries
Storage & ageing
- Best consumed within 2 years
- Store in a cool, dark place
- Best drinking window: 6–24 months
- Designed to be enjoyed while the fresh citrus aroma remains vibrant
FAQs
Does lemon balm wine taste like lemons? Not exactly. It has a softer, more floral lemon character with gentle honeyed notes rather than the sharp acidity of fresh lemons.
Can I use dried lemon balm? Yes, but fresh leaves are strongly recommended. Drying reduces some of the volatile aromatic oils that give the wine its distinctive character.
Why should I cover the infusion while it steeps? Covering the pan helps retain the delicate essential oils responsible for the herb's lemon fragrance.
Can I freeze lemon balm? Yes. Freezing freshly harvested leaves is an excellent way to preserve their flavour for later winemaking.
How long should I age lemon balm wine? It is at its best between 6 months and 2 years. Longer aging gradually softens the fresh citrus aromas