by khoomeizhi on Tue Sep 27, 2016 7:10 pm
some flavor, yes. volatile aromatic compounds have a tendency to be driven out the airlock by vigorous fermentation in the primary vessel. so frequently things like flowers are added after the first racking, when things are calmer and there's also more alcohol present to draw out flavors.
alternatively, some flowers are brewed into a hot tea, cooled, and then you use that for the main liquid for the wine. add sugars, etc.