Celery Wine
Celery wine is a crisp, refreshing vegetable wine with delicate herbal notes, subtle celery freshness and a clean, dry finish. Although unusual, it produces a surprisingly elegant wine that is often compared to a light dry white table wine with gentle savoury complexity. when properly matured, celery wine becomes smooth, balanced and an excellent accompaniment to food.
At a glance
About this wine
Celery wine is a crisp, refreshing vegetable wine with delicate herbal notes, subtle celery freshness and a clean, dry finish.
Although unusual, it produces a surprisingly elegant wine that is often compared to a light dry white table wine with gentle savoury complexity.
when properly matured, celery wine becomes smooth, balanced and an excellent accompaniment to food.
Ingredients
- 1.5 kg fresh celery
- 2.0–2.25 lb (900 g–1.0 kg) white sugar
- Juice of 2 lemons
- Juice of 1 orange
- 100 g raisins
- 1 tsp yeast nutrient
- 1 Campden tablet (optional)
- Water to 1 UK gallon (4.5 litres)
- Lalvin D47 or QA23 yeast
Optional Ingredients
- ¼ tsp wine tannin
- 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
- Wash the celery thoroughly.
- Chop into small pieces.
- Simmer gently in approximately 3 litres of water for 20–25 minutes.
- Strain through muslin without pressing heavily.
- Discard the celery solids.
Method
- Dissolve the sugar in the hot liquor.
- Add: Lemon juice Orange juice & Raisins
- Top up to 1 UK gallon (4.5 litres).
- Cool below 25°C.
- Add yeast nutrient and Campden tablet (if using).
- Leave 24 hours if using Campden.
- Pitch the yeast.
Fermentation notes
Primary Fermentation
Ferment for 5–7 days, stirring daily if required.
Maintain 18–22°C
Secondary Fermentation
Transfer to a demijohn with an airlock. Ferment for 3–5 weeks, racking whenever sediment reaches 1–2 cm.
Clearing & ageing notes
Bottle when brilliantly clear.
Minimum aging: 8 months
Ideal aging: 12 months
Peak drinking: 1–2 years
Expected Results
Original Gravity: 1.086–1.094
Final Gravity: 0.995–1.000
Alcohol: Approximately 11–12% ABV
Tips & notes
Tips for Better Celery Wine
- Use only fresh celery.
- Simmer gently rather than boiling vigorously.
- D47 produces a fuller-bodied wine.
- Allow at least a year of bottle age.
Common Mistakes to Avoid
- Using old celery.
- Boiling too hard.
- Drinking too young.
Serving suggestions
- Serving Suggestions Serve chilled with: Fish Chicken Salads Soft cheeses
Storage & ageing
- Bottle when brilliantly clear
- Minimum aging: 8 months
- Ideal aging: 12 months
- Peak drinking: 1 - 2 years
FAQs
Does Celery Wine taste strongly of celery? No. The fresh celery flavour softens considerably during fermentation and aging, producing a clea, crisp wine with subtle herbal notes rather than an obvious celery taste.
Should I cook the celery? Yes. Gently simmering the chopped celery for 20–25 minutes extracts flavour without creating harsh or cooked vegetable notes.
Can I freeze celery before making wine? Yes. Freezing breaks down the cell structure, making flavour extraction easier once thawed.
How long should Celery Wine be aged? Although drinkable after around 8 months, it is generally at its best between 12 and 24 months, when the flavours become smoother and more integrated.