Balm Wine is a traditional British recipe, based on Robert Kemp Philp's recipe of 1859, for a classic country-style wine made from water and sugar flavoured with lemon balm leaves that's yeast fermented and bottle conditioned. The full recipe is presented here and I hope you enjoy this classic British version of: Balm Wine.
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This is a classic recipe for a Victorian version of Balm Wine that's derived from Robert Kemp Philp's 1859 volume, The Dictionary of Daily Wants. Below you will find both the recipe in its original form and a modern redaction.
Original Recipe
BALM WINE—Put a bushel of leaves into a large vessel, and pour over them eight gallons of boiling water; mix thoroughly together, and let them stand for twenty-four hours; then strain, add twenty pounds of sugar, and bottle off. It will be fit to drink in six weeks, but greatly improves by keeping.
Place the balm leaves in a large fermenting bucket and pour over the boiling water. Mix thoroughly then set aside to stand for 24 hours. After this time strain the liquid, place then stir in the sugar until dissolved (if desired you can add a little yeast.
Bottle the liquid, stopper securely and lay down for six weeks, when it will be ready to drink. However, the wine will improve upon keeping.
Balm, 1 bushel; water, 8 gallons; sugar, 20lbs.