Most folks choose to get rid of sandbur stickers with our fantastic Sandbur Knockout Combo. But if you’re looking for an alternative option, give this Sandbur Wine recipe a try. Thanks to our friend Jack Keller for this creative idea. Check out more of Jack’s recipes by clicking here.
- 1 qt sand burr spikelets
- 1 11-oz can Welch’s 100% White Grape Juice Frozen Concentrate
- 1 1/4 lbs finely granulated sugar
- 1 1/4 tsp acid blend
- 1/8 tsp grape tannin
- 6 1/2 pts water
- 1 tsp yeast nutrient
- 1/2 tsp potassium sorbate
- 1 crushed Campden tablet
- Pasteur Champagne Yeast
Bring sand burrs to boil in 1 qt water for 15-20 minutes. Strain and discard burrs, but retain water. Add sugar, tannin, acid blend, and yeast nutrient and stir well to dissolve. Add grape concentrate and remaining water. Cover and set aside to cool. When room temperature, add activated yeast and recover. Stir daily until vigorous fermentation subsides (7-10 days). Transfer to secondary, top up and fit airlock. Ferment to absolute dryness (30-45 days). Rack into clean secondary, top up and refit airlock. Rack after 60 days and again 30 days after that. Stabilize with potassium sorbate and crushed Campden tablet (stirred well), then sweeten to taste. Wait 30 days and rack into bottles. This wine was very drinkable after two months but absolutely heavenly after a year.