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How to Make Bay Leaf Wine (1 UK Gallon Recipe)

 bayleaf

Bay leaf wine is an aromatic herb wine with delicate floral notes, subtle citrus, gentle spice and a crisp, refreshing finish. Made from fresh bay leaves, it produces a surprisingly elegant white-style country wine that bears little resemblance to the flavour associated with cooking.

Properly matured, bay leaf wine develops a smooth, well-balanced character with excellent food-pairing qualities.

Wine Profile

  • Style: Aromatic herb wine

  • Colour: Pale straw to light gold

  • Body: Light to medium

  • Sweetness: Dry to off-dry

  • Acidity: Medium

  • Alcohol: 11–12% ABV

  • Yield: Approximately 1 UK gallon (4.5 L), around 6 × 750 ml bottles

  • Difficulty: Beginner

Herb Character

  • Dominant Flavours: Floral herbs, citrus peel, gentle spice, honey

  • Aroma Strength: Medium

  • Recommended Brewing Strength: Light

  • Best Drinking Age: Medium (6–24 months)

Harvest Calendar

  • Harvest Season: All year (fresh leaves available throughout the year)

  • Best Picking Time: Fresh young leaves on a dry morning

  • Suitable for Fresh Use: ✔ Yes

  • Suitable for Drying: ✔ Yes

  • Suitable for Freezing: ✔ Yes

  • Best Source: Home gardens, herb gardens and unsprayed cultivated bay trees

Identification & Safety

Correct identification

Use only Bay Laurel (Laurus nobilis).

Characteristics include:

  • Glossy dark green leaves

  • Smooth leaf edges

  • Strong aromatic fragrance when crushed

  • Evergreen shrub or small tree

Similar species

Never confuse bay laurel with ornamental cherry laurel (Prunus laurocerasus) or Portuguese laurel (Prunus lusitanica), whose leaves are not suitable for culinary use and can be toxic.

If you are unsure of the tree's identity, do not harvest the leaves.

Which parts should be used?

✔ Fresh young leaves only.

Older leaves can still be used but produce a slightly stronger infusion.

Never use

  • Cherry laurel

  • Portuguese laurel

  • Yellowing leaves

  • Leaves from sprayed ornamental plants

Best Leaves to Use

Choose leaves that are:

  • Bright green

  • Glossy

  • Freshly picked

  • Strongly aromatic

  • Free from insect or fungal damage

Fresh leaves generally produce a softer, brighter wine than dried leaves.

Ingredients

  • Approximately 60–80 fresh bay leaves (about 50–70 g)

  • 2.0–2.25 lb (900 g–1.0 kg) white sugar

  • Water (to make up to 1 UK gallon (4.5 L))

  • Juice of 2 lemons

  • Juice of 1 orange

  • Finely pared zest of 1 lemon

  • Finely pared zest of 1 orange

  • 1 tsp yeast nutrient

  • 1 Campden tablet (optional)

  • Wine yeast (half packet recommended):

    • Lalvin QA23 (highly recommended)

    • Lalvin 71B

    • EC-1118

Optional Ingredients

  • 75–100 g raisins (for additional body)

  • 1 tsp glycerine after fermentation

Preparation

  1. Harvest fresh bay leaves on a dry day.

  2. Shake gently to remove insects.

  3. Rinse briefly if necessary.

  4. Tear each leaf once or twice to help release the aromatic oils.

Avoid crushing the leaves into small pieces, which can make straining more difficult.

Making the Herbal Infusion

  1. Place the bay leaves into a large saucepan.

  2. Pour over approximately 3 litres of boiling water.

  3. Cover and allow to steep for 20–25 minutes.

Do not boil the leaves vigorously, as excessive extraction can produce bitterness.

  1. Strain the infusion and discard the leaves.

Only the infusion is fermented.

Making the Must

  1. Pour the hot bay leaf infusion into a sanitised fermentation bucket.

  2. Dissolve the sugar into the infusion.

  3. Add the citrus juice and zest.

  4. Top up with cool water to reach 1 UK gallon (4.5 L).

  5. Allow to cool below 25°C (77°F).

  6. Add:

    • Yeast nutrient

    • Crushed Campden tablet (if using)

  7. Cover and leave for 24 hours if Campden was added.

  8. Add the yeast and stir thoroughly.

Primary Fermentation

  1. Ferment for 5–7 days.

  2. Stir gently once daily.

  3. Maintain 18–22°C.

The herbal aroma softens noticeably during fermentation.

Transfer to Secondary

  1. Siphon carefully into a sterilised demijohn.

  2. Fit an airlock.

  3. Top up if necessary.

Secondary Fermentation

Allow fermentation to continue for approximately 3–5 weeks.

Rack whenever sediment reaches around 1–2 cm.

Clearing & Aging

Once fermentation has finished:

  • Leave to clear for 2 months

  • Rack again if necessary.

  • Bottle when brilliantly clear.

Bay leaf wine benefits from a few months of bottle aging.

  • Minimum aging: 6 months

  • Ideal aging: 9–15 months

  • Peak drinking: 1–3 years

Expected Results

  • Original Gravity: 1.085–1.095

  • Final Gravity: 0.995–1.000

  • Alcohol: 11–12% ABV

Tips for Better Bay Leaf Wine

  • Always use true bay laurel.

  • Tear the leaves rather than chopping them finely.

  • Cover the infusion while steeping to retain the aromatic oils.

  • QA23 yeast produces a particularly fresh and elegant wine.

  • Less bay is usually better than too much.

  • Allow the wine to mature for at least six months before tasting.

Common Mistakes to Avoid

  • Using cherry laurel by mistake.

  • Boiling the leaves vigorously.

  • Making the infusion excessively strong.

  • Harvesting from treated ornamental plants.

  • Drinking the wine immediately after fermentation.

About Bay Leaf Wine

Bay laurel has been cultivated for thousands of years and was highly prized by the ancient Greeks and Romans. Although best known as a culinary herb, it has also been used traditionally in herbal drinks and country wines.

During fermentation, the strong aromatic compounds become much softer and more refined, producing a wine with subtle floral, citrus and lightly spiced notes rather than the pronounced flavour associated with soups and stews. This transformation makes bay leaf wine one of the most surprising and rewarding recipes in the Herbs & Leaves Collection.

Its balanced character and excellent compatibility with food have helped maintain its place as a traditional, if uncommon, country wine.

Serving Suggestions

  • Serve lightly chilled (10–12°C)

  • Excellent with roast chicken, turkey and pork

  • Pairs beautifully with Gruyère, Cheshire and mature Cheddar

  • Complements Mediterranean cuisine, roasted vegetables and mushroom dishes

  • Delicious with savoury tarts and herb breads

Storage & Aging

  • Improves for up to 3 years

  • Store in a cool, dark place

  • Best drinking window: 9 months–3 years

  • Develops increasing smoothness during its first year

Frequently Asked Questions

Does bay leaf wine taste like bay leaves used in cooking?
No. Fermentation softens the herb dramatically, producing delicate floral, citrus and gently spiced notes rather than the strong flavour associated with cooking.

Can I use dried bay leaves?
Yes. Dried bay leaves can be used successfully, but reduce the quantity to approximately 20–25 dried leaves, as drying concentrates their flavour.

Why is identification so important?
True bay laurel (Laurus nobilis) is suitable for culinary use and winemaking. Cherry laurel and Portuguese laurel are different plants and should never be substituted.

Can I freeze fresh bay leaves?
Yes. Frozen leaves retain much of their aroma and are excellent for winemaking throughout the year.

How long should I age bay leaf wine?
It is usually at its best between 9 months and 3 years, when the herbal flavours have mellowed into a smooth, balanced wine

 

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