This recipe takes a bit more patience, as there is the year-long wait to taste the wine, and a bit more in the way of equipment. An early taste was slightly viscous and very vegetal, but the one year wait really improved the characteristics of the wine, and it was dry, a tad tart, overall a good effort.
Japanese Knotweed Wine Makes about 1 gallon
4 pounds Japanese knotweed, leaves removes, chopped
3 pounds sugar
1 tsp. yeast nutrient
juice of one orange
one envelope champagne yeast
1 gallon water
1. Place the chopped knotweed stalks in a straining bag, tie the top off into a knot, and place that in a sterilized 5 gallon bucket.
2. In a large pot, bring the water, sugar, yeast nutrient and orange juice to a boil and pour it all over the knotweed in the straining bag. Let it cool until about 70°F, and sprinkle the champagne yeast over the top. Stir the liquid and cover the bucket.
3.Keep this concoction in the bucket for a week, then strain it into a gallon demi-jon and top it with an airlock. Allow it to sit until the fermentation stops, then decant the wine into smaller bottles for aging.