Recipe for dandelion wine Ingredients
Dandelion Wine
3 qts dandelion flowers (Each quart weighs 90 grams, if you'd rather
go by weight)
1 lb raisins
1 gallon water
3 lbs granulated sugar
2 lemons
1 orange
yeast and nutrient
Pick the flowers just before starting, so they're fresh. You do need to pick the petals off the flower heads, as the green heads give bitterness to the wine. Put the flowers in a large bowl. Set aside 1 pint of water and bring the remainder to a boil. Pour the boiling water over the dandelion flowers and cover tightly with cloth or plastic wrap. Leave for two days, stirring twice daily. Do not exceed this time.
Pour flowers and water in large pot and bring to a low boil. Add
the sugar and the peels (peel thinly and avoid any of the white pith)
of the lemons and orange. Boil for one hour, then pour into a crock
or plastic pail. Add the juice and pulp of the lemons and orange.
Allow to stand until cool (70-75 degrees F.). Add yeast and yeast
nutrient, cover, and put in a warm place for three days. Strain and
pour into a secondary fermentation vessel (bottle or jug). Add the
raisins and fit a fermentation trap to the vessel. Leave until fermentation
ceases completely, then rack and top up with reserved pint of water
and any additional required to reduce all but 1 inch of airspace.
Set adide until wine clears, rack and bottle. This wine must age six
months in the bottle before tasting, but will improve remarkably if
allowed a year
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