Dandelion wine recipeIngredients
Dandelion Wine (2)
• 2 qts dandelion flowers
• 2 lbs 11 ozs granulated sugar
• 4 oranges
• 1 gallon water
• yeast and nutrient
This is the traditional "Midday Dandelion Wine" of old,
named because the flowers must be picked at midday when they are fully
open. Pick the flowers and bring into the kitchen. Set one gallon
of water to boil. While it heats up to a boil, remove as much of the
green material from the flower heads as possible (the original recipe
calls for two quarts of petals only, but this will work as long as
you end up with two quarts of prepared flowers). Pour the boiling
water over the flowers, cover with cloth, and leave to seep for two
days. Do not exceed two days. Pour the mixture back into a pot and
bring to a boil. Add the peelings from the four oranges (again, no
white pith) and boil for ten minutes. Strain through a muslin cloth
or bag onto acrock or plastic pail containing the sugar, stirring
to dissolve. When cool, add the juice of the oranges, the yeast and
yeast nutrient. Pour into secondary fermentation vessel, fit fermentation
trap, and allow to ferment completely. Rack and bottle when wine clears.
Again, allow it to age six months in the bottle before tasting, but
a year will improve it vastly. This wine has less body than the first
recipe produces, but every bit as much flavor (some say more!)
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