Dandelion wine recipe
Pick 2 quarts (1 lb.) of unsprayed, fully- opened dandelion flowers without
stems. They are open in morning to afternoon. Put in polyethylene bucket
and pour 1 gallon boiling water over them. Cover, let sit for 48 hrs., no
longer. Return water and flowers to a large, stainless steel (not aluminum)
pot. Add peels only of 4 oranges. Bring to boil and boil 15 minutes.
Cover and let cool. Strain into large container through collander
lined with muslin or thick cheescloth. If not well strained, repeat. Add
2 and 1/2 lbs. of sugar to strained juice, stirring with clean spoon to
dissolve. When room temp., add packet of wine yeast and yeast nutrient
according to package directions.
Pour into two, 1 gallon bottles fitted with airlocks or, better, a single,
2 gallon or greater fermentation container with airlock. MUST have an
airlock as fermentation produces enough CO2 to explode bottles! Cost
about $.75, I think. Keep at room temp. in closet or other area.
Siphon off into clean bottles when wine is clear -- a few weeks,
depending on temp. Store vertically in cool basement, cellar. Don't
cap tightly unless you refrigerate! Can start up fermentation and gas
again. Make in May, drink at Christmas. Aging makes even better.
Cheers!
Pick 2 quarts (1 lb.) of unsprayed, fully- opened dandelion flowers without
stems. They are open in morning to afternoon. Put in polyethylene bucket
and pour 1 gallon boiling water over them. Cover, let sit for 48 hrs., no
longer. Return water and flowers to a large, stainless steel (not aluminum)
pot. Add peels only of 4 oranges. Bring to boil and boil 15 minutes.
Cover and let cool. Strain into large container through collander
lined with muslin or thick cheescloth. If not well strained, repeat. Add
2 and 1/2 lbs. of sugar to strained juice, stirring with clean spoon to
dissolve. When room temp., add packet of wine yeast and yeast nutrient
according to package directions.
Pour into two, 1 gallon bottles fitted with airlocks or, better, a single,
2 gallon or greater fermentation container with airlock. MUST have an
airlock as fermentation produces enough CO2 to explode bottles! Cost
about $.75, I think. Keep at room temp. in closet or other area.
Siphon off into clean bottles when wine is clear -- a few weeks,
depending on temp. Store vertically in cool basement, cellar. Don't
cap tightly unless you refrigerate! Can start up fermentation and gas
again. Make in May, drink at Christmas. Aging makes even better.
Cheers!
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