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How to Make Thyme Wine (1 UK Gallon Recipe)

 thyme

Thyme wine is a delicate aromatic herb wine with gentle floral aromas, subtle honeyed sweetness and refreshing herbal notes. Made from fresh thyme sprigs, it produces a crisp white-style country wine with remarkable elegance and excellent balance.

With moderate bottle aging, the stronger herbal aromas soften into a smooth wine that pairs beautifully with food and is equally enjoyable as an aperitif.

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: Wild thyme, honey, meadow flowers, citrus, gentle spice

  • Aroma Strength: Medium

  • Recommended Brewing Strength: Light

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

Harvest Calendar

  • Harvest Season: May – August (UK)

  • Best Picking Time: Just before or at the beginning of flowering on a warm, sunny morning

  • Suitable for Fresh Use: ✔ Yes

  • Suitable for Drying: ✔ Yes

  • Suitable for Freezing: ✔ Yes

  • Best Source: Home gardens, herb gardens, allotments and unsprayed cultivated plants

Identification & Safety

Correct identification

The preferred species are:

  • Common Thyme (Thymus vulgaris) ★ Highly recommended

  • Wild Thyme (Thymus serpyllum)

Characteristics include:

  • Tiny oval leaves

  • Woody creeping or upright stems

  • Distinct aromatic fragrance

  • Small pink, mauve or white flowers

Similar species

Many ornamental thymes are suitable, although Common Thyme produces the most balanced wine.

Which parts should be used?

✔ Young leafy sprigs.

Avoid using thick woody stems.

Never use

  • Tough woody stems

  • Brown or dried-out growth

  • Plants treated with pesticides

Best Sprigs to Use

Choose sprigs that are:

  • Fresh and aromatic

  • Bright green

  • Free from disease

  • Harvested before heavy flowering

The youngest growth produces the smoothest wine.

Ingredients

  • Approximately 100–120 g fresh thyme sprigs (yielding around 70–90 g of leaves)

  • 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 the thyme on a warm, dry morning.

  2. Shake gently to remove insects.

  3. Rinse briefly if necessary.

  4. Strip the leaves and tender tips from the thicker stems.

The smallest young sprigs contain the highest concentration of aromatic oils.

Making the Herbal Infusion

  1. Place the thyme into a large saucepan.

  2. Pour over approximately 3 litres of boiling water.

  3. Cover and allow to steep for 15–20 minutes.

Avoid prolonged boiling, as this may produce an overly medicinal character.

  1. Strain the infusion and discard the thyme.

Only the infusion is fermented.

Making the Must

  1. Pour the hot thyme 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 gradually softens into delicate floral and honeyed notes.

Transfer to Secondary

  1. Siphon carefully into a sterilised demijohn.

  2. Fit an airlock.

  3. Top up if required.

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.

Thyme wine benefits from a short period 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 Thyme Wine

  • Harvest before heavy flowering.

  • Use young sprigs rather than woody stems.

  • Keep the pan covered during infusion.

  • QA23 yeast preserves the herb's delicate floral notes exceptionally well.

  • Less thyme generally produces a finer wine.

  • Allow at least six months before opening.

Common Mistakes to Avoid

  • Using excessive thyme.

  • Boiling the herb vigorously.

  • Including too much woody stem.

  • Harvesting old growth.

  • Drinking the wine immediately after bottling.

About Thyme Wine

Thyme has been cultivated for thousands of years and has long been associated with strength, courage and healing. In Britain it became an essential herb in monastery and cottage gardens, valued for both culinary and medicinal purposes. Country winemakers later discovered that its aromatic leaves also produced a refined and distinctive wine.

Unlike its robust flavour in cooking, thyme becomes much gentler during fermentation. The finished wine displays subtle notes of honey, meadow flowers, citrus and wild herbs, creating a balanced and refreshing drink that is particularly enjoyable with food.

Among the Mediterranean herbs, thyme wine is often regarded as one of the most elegant and approachable, offering complexity without overpowering the palate.

Serving Suggestions

  • Serve lightly chilled (10–12°C)

  • Excellent with roast chicken, grilled fish and pork

  • Pairs beautifully with goat's cheese, Brie and young Cheddar

  • Complements Mediterranean vegetables and herb-roasted potatoes

  • Delicious with savoury pastries and quiche

Storage & Aging

  • Improves for up to 3 years

  • Store in a cool, dark place

  • Best drinking window: 9 months–3 years

  • Retains its floral character well throughout its first two years

Frequently Asked Questions

Does thyme wine taste like thyme used in cooking?
No. Fermentation softens the herb considerably, producing delicate floral, honeyed and herbal notes rather than a strong culinary flavour.

Can I use dried thyme?
Yes, but use approximately one-third of the fresh quantity. Fresh thyme produces a brighter, more aromatic wine.

Should I use flowering thyme?
Thyme picked just before or at the very start of flowering generally provides the finest balance of aroma and flavour.

Can I freeze thyme?
Yes. Fresh thyme freezes very well and retains much of its aromatic character.

How long should I age thyme wine?
Six to fifteen months is ideal. It can continue to develop for several years while retaining its gentle herbal bouquet

 

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