A Leek Wine Recipe


Yes, leeks are not just used as a garnish or as an additional flavor to soups and dishes—they can also be made into wine.

To create this delicious brew, you would need to prepare the following ingredients:

~ four pieces of large leeks, washed and sliced

~ a pound of golden raisins, minced

~ two pounds of sugar

~ a teaspoon of yeast nutrient

~ a packet of Champagne yeast

~ a gallon of water

~ two teaspoons of acid blend

~ 1/8 teaspoon of tannin

~ one Campden tablet, crushed

Begin by boiling a quart of water in a large saucepan.  Once it is boiling, add the sugar and stir until all traces of sugar has dissolved.  Turn off the heat and allow to cool to room temperature.

While waiting, put the minced raisins and sliced leeks together in a nylon straining bag.  Tie the bag and place in the primary.

Add the remaining water in the primary, the sugared water, yeast nutrient, acid blend and tannin.  Also put in the crushed Campden tablet, stir and cover.

Allow the mixture to set for twenty four hours before adding the yeast.  Ferment and make sure to stir the mixture daily for 30 days.  After that period, squeeze the leeks and raisins out to drain them completely.

Set the leek wine for twenty four hours before racking them in the secondary.  Fit airlock and ferment for 60 days.  After that, rack again with the top up, refit the airlock and set aside for another two months.

Once your wine is dry, transfer them into clear bottles.  You can adjust its sweetness at this point.  When you do decide to add more sugar, stir and wait for another ten days before serving.