Deb,

It has to be very much the same as for dandelion or rose petal wine. You 
collect a whole shitload of petals. In this case I would imagine a need 
for a lot of clover blooms. With dandelion you need to very meticulously 
separate the green from the yellow/white petals and only use the petals. 
I suspect clover would be more accomodating. You need an incredible 
amount of dandelion heads to make 5 gallons of wine. From there it is 
all to the mash, the yeast & sugar content. As for the rose petal wine I 
only have one rose bush. I shake out the petals before they fall and 
then dry them. After about 10 years of doing this I have the equivalent 
of a peanut butter jar full. Though I suppose I could find someone with 
a whole lot of rose bushes to harvest it may be a bit tricky for me to 
explain myself enough to get access.

A chili pepper wine may be interesting.

][<en


deb Bledsoe wrote:

>On Sat, 24 Mar 2007 20:06:32 -0800, Ruth Barton <[log in to unmask]> wrote:
>
>  
>
>>However, I actually prefer clover
>>blossom wine.  Ruth
>>    
>>
>
>
>Ruth, how do you make clover blossom wine?? That sounds,,,, nice.
>
>~deb
>
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