There is something incredibly rewarding about turning simple ingredients from the garden into something beautiful. This homemade chamomile and lemongrass sparkling wine takes patience, but the result is a light, floral, naturally bubbly drink that feels perfect for summer evenings.
After seven weeks of fermentation, the bubbles finally arrived—and the flavor was even better than I expected.
Yield
Approximately 2 standard wine bottles
Ingredients
For the Tea Base
- 8 cups water
- 1 cup fresh lemongrass, chopped (or 1/2 cup dried)
- 1 cup dried chamomile flowers
- Zest of 3 organic lemons
- Peel from 1 organic lemon (yellow part only, avoiding excess white pith)
For Fermentation
- 2 cups organic cane sugar
- 1/4 cup raw apple cider vinegar (with the mother)
- 1/4 teaspoon champagne yeast
Equipment
- Large glass fermentation jar (1 gallon works well)
- Airlock lid or fermentation lid
- Fine mesh strainer
- Funnel
- 2 swing-top bottles or pressure-safe fermentation bottles
Step 1: Make the Herbal Tea
Bring the water to a boil.
Add the chamomile, lemongrass, lemon zest, and peel and remove from heat.
Allow the tea to steep for 20–30 minutes (24 hours is best).
Strain and discard the herbs.
Allow the tea to cool completely to room temperature.
Step 2: Start the Primary Fermentation
Pour the cooled tea into a sanitized fermentation jar.
Add:
- Sugar
- Apple cider vinegar
- Champagne yeast
Stir until the sugar is fully dissolved.
Cover with an airlock or fermentation lid.
Place in a cool, dark location.
Allow to ferment for approximately 3 weeks.
You should begin to notice activity within a few days as the yeast consumes the sugar.
Step 3: Bottle Fermentation
After 3 weeks, carefully transfer the liquid into sanitized swing-top bottles.
Leave about 1 inch of headspace at the top of each bottle.
Seal tightly.
Allow the bottles to ferment at room temperature for approximately 4 weeks.
This secondary fermentation is what creates the natural carbonation.
Step 4: Check for Carbonation
After 4 weeks, carefully open one bottle to test carbonation.
Mine developed beautiful natural bubbles after four weeks, though I am allowing a second bottle to continue fermenting for an additional week to see if even more carbonation develops.
If you’re happy with the level of fizz, move the bottles to the refrigerator.
The cold temperature will dramatically slow fermentation and help preserve the carbonation.
Serving Suggestions
Serve well chilled.
I love enjoying this sparkling wine:
- On a warm summer evening
- Alongside a garden-inspired meal
- As a non-traditional brunch beverage
- Poured into beautiful glasses with fresh herbs or edible flowers
Notes
- Always use pressure-safe bottles designed for carbonation.
- Fermentation times may vary depending on temperature and yeast activity.
- The longer the secondary fermentation, the more carbonation may develop.
- Open bottles carefully, especially if allowing them to ferment beyond four weeks.
Final Thoughts
The flavor is light, floral, refreshing, and subtly herbal, with delicate notes of chamomile and bright citrusy lemongrass. Watching the bubbles develop after weeks of waiting felt like pure magic.
This definitely won’t be my last batch.
Next up: experimenting with other garden herbs and flowers to create new Garden-to-Glass recipes.
