How to Make Spruce Tip Wine (1 UK Gallon Recipe)

Spruce tip wine is a beautifully aromatic woodland wine with delicate citrus notes, hints of green apple and fresh herbs, and a crisp, refreshing finish. Made from the soft new growth of spruce trees, it produces one of the most elegant and distinctive wines in the Herbs & Leaves Collection.

Properly matured, spruce tip wine develops a bright, complex character that captures the freshness of spring forests while remaining light, refined and exceptionally drinkable.

Wine Profile

• Style: Aromatic woodland herb wine

• Colour: Pale straw with a faint green-gold tint

• Body: Light

• 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: Intermediate (correct tree identification required)

Herb Character

• Dominant Flavours: Lemon, grapefruit, green apple, young pineapple, woodland herbs

• Aroma Strength: Medium to Strong

• Recommended Brewing Strength: Light

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

Harvest Calendar

• Harvest Season: April – May (UK)

• Best Picking Time: Soft, bright green tips before they harden

• Suitable for Fresh Use: ✔ Yes

• Suitable for Drying: ✖ No

• Suitable for Freezing: ✔ Yes

• Best Source: Unsprayed woodland, forestry plantations and private land with permission

Identification & Safety

Correct identification

Use only true spruce species (Picea spp.).

Suitable UK species include:

• Norway Spruce (Picea abies) ★ Highly recommended

• Sitka Spruce (Picea sitchensis)

• Serbian Spruce (Picea omorika)

Characteristics include:

• Short, sharp needles attached individually to the branches

• Hanging cones (unlike fir cones, which stand upright)

• Soft, bright green new growth in spring

• Distinct fresh citrus aroma when the new tips are crushed

Similar species

Fir species (Abies) are generally considered safe, but they produce a different flavour profile and should not be substituted if following this recipe.

Never use

Avoid:

• Yew (Taxus baccata) – highly poisonous

• Unknown evergreen trees

• Trees treated with pesticides

If you cannot identify the tree with complete confidence, do not harvest the tips.

Which parts should be used?

✔ Only the soft, bright green spring tips.

Avoid mature needles and woody shoots.

Best Tips to Use

Choose tips that are:

• Bright green

• Soft and flexible

• Freshly emerged

• Strongly citrus-scented

• Free from insect damage

Harvest only a small number from each branch to avoid affecting the tree's growth.

Ingredients

• Approximately 300 g fresh spruce tips

• 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 1 lemon

• 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

• 1 tsp glycerine after fermentation

Preparation

1. Harvest the soft spring tips on a dry morning.

2. Rinse thoroughly in cool water.

3. Remove any twigs or pieces of bark.

4. Chop the tips roughly if they are particularly long.

Handle the tips gently to preserve their delicate aromatic oils.

Making the Woodland Infusion

1. Place the spruce tips into a large saucepan.

2. Pour over approximately 3 litres of boiling water.

3. Cover and allow to steep for 25–30 minutes.

Avoid vigorous boiling, which reduces the fresh citrus character.

4. Strain through a fine sieve or muslin.

Discard the spent spruce tips.

Making the Must

1. Pour the hot spruce 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 aroma becomes increasingly fruity during fermentation.

Transfer to Secondary

1. Siphon 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.

Spruce tip wine is best enjoyed while its fresh woodland aromas remain vibrant.

• 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 Spruce Tip Wine

• Harvest only the soft spring tips.

• Norway Spruce produces particularly elegant wines.

• Keep the infusion covered while steeping.

• QA23 yeast preserves the bright citrus aromas exceptionally well.

• Harvest sparingly from each tree to avoid damaging new growth.

• Bottle while the wine is still youthful and aromatic.

Common Mistakes to Avoid

• Harvesting hardened mature needles.

• Misidentifying the tree species.

• Boiling the tips vigorously.

• Taking excessive new growth from a single tree.

• Drinking immediately after fermentation.

Recommended Sweetness

Spruce tip wine performs particularly well as:

• Dry: ★ Highly recommended – bright, crisp and refreshing.

• Off-dry: Enhances the citrus and pineapple-like notes.

• Medium: Produces an interesting summer sipping wine.

About Spruce Tip Wine

Spruce tips have been used for centuries across northern Europe and North America to produce refreshing drinks, beers and wines. The bright green spring growth contains delicate aromatic compounds that create a remarkably fruity flavour, despite coming from an evergreen tree.

Unlike pine needle wine, spruce tip wine is generally softer and more citrus-forward, with many winemakers detecting notes of lemon, grapefruit, green apple and even young pineapple. This makes it one of the most surprising and enjoyable wines in the Herbs & Leaves Collection.

Because only the soft new growth is used, responsible harvesting is important. Taking a few tips from many branches rather than many tips from one branch helps ensure the continued healthy growth of the tree.

Serving Suggestions

• Serve well chilled (8–10°C)

• Excellent with smoked salmon, trout and seafood

• Pairs beautifully with goat's cheese and fresh cheeses

• Complements grilled chicken and light summer salads

• Delicious with lemon cheesecake, citrus tart or fresh berries

Storage & Aging

• Best consumed within 3 years

• Store in a cool, dark place

• Best drinking window: 9 months–3 years

• Designed to retain its bright woodland freshness

Frequently Asked Questions

Does spruce tip wine taste like Christmas trees?
No. It develops bright citrus, green apple and gentle woodland notes with only a subtle resinous background.

Can I use mature spruce needles?
No. Only the soft spring tips produce the delicate flavours that make this wine distinctive.

Can I freeze spruce tips?
Yes. Freezing freshly harvested tips preserves them very well until you're ready to make the wine.

Why is identification important?
Correct identification is essential because some evergreen species are unsuitable or poisonous. Only harvest from trees you can identify with complete confidence.

How long should I age spruce tip wine?
Six to fifteen months is ideal. It is best enjoyed while its bright citrus and woodland aromas remain fresh.