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 Posted: 04:16 pm

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My dad once told me that my grandfather used to make this.

How to Make Dandelion Wine



Dandelions are in season during the summer and spring months, but they lend themselves deliciously to a beverage you can serve year-round. April and May are the best months to harvest dandelions for this purpose in the Northern hemisphere.[1] Try it out and taste it for yourself.





[2]

  • 4 quarts water (3.785 L)
  • 1 cup (240 mL) orange juice
  • 3 tablespoons (45 g) fresh lemon juice
  • 3 tablespoons (45 g) fresh lime juice
  • 8 whole cloves
  • 1/2 teaspoon (1.25 g) powdered ginger
  • 3 tablespoons (18 g) coarsely chopped orange peel; avoid any white pith
  • 1 tablespoon (6 g) coarsely chopped lemon peel; avoid any white pith
  • 6 cups (1200 g) sugar [/list]

    yeast in the bowl of warm water and set it aside for it to dissolve. (Option for prepared yeast)


  • This is only the first half of the dandelion blossoms!Wash and clean the blossoms well. Think of it as a fruit or vegetable; you don't want bugs or dirt in your food. Remove all green material.
  • Soak flowers for two days. (Option for ambient yeast)[3]
  • Place the blossoms in the four quarts of water, along with the lime, orange, and lemon juices.


  • Boiling the blossoms.Stir in the ginger, cloves, orange peels, lemon peels, and sugar. Bring the mix to a boil for an hour.
  • Put the yeast in the bowl of warm water and set it aside for it to dissolve. (Option for prepared yeast)


  • Strain the dandelion liquid.Strain through filter papers (coffee filters are recommended). Let the wine cool down for a while. While the wine is still warm, stir in the yeast mix.
  • Leave it alone and let it stand overnight.
  • Pour it into bottles, leave them uncorked, and store them in a dark place for at least three weeks so that it can ferment.
  • Optional: Rack the wine several times. Racking means waiting until the wine clears, then pouring the liquid into another container, leaving the lees (sediment) at the bottom of the first container.[4]
  • After that time, cork and store the bottles in a cool place. Allow the wine time to age. Most recipes recommend waiting at least six months, preferably a year.[5] [/list]




    Pasteurization uses sixty-five degrees Celsius for half an hour to avoid changing character.
  • Pick the flowers right before starting so they're fresh. Midday is when they are fully open.[6] Alternatively, you can freeze the flowers immediately after harvesting, then pull off the petals right before preparing the wine.[7]
  • It may take more than three weeks for your wine to ferment if your home is cold. Try putting the bottles on top of your hot water heater or behind your refrigerator for faster fermentation.
  • This recipe will produce a light wine that mixes well with tossed salad or baked fish. To add body or strength, add a sweetener,raisins, dates, figs, apricots, or rhubarb.[8] [/list]




    How to Cook Dandelion Greens
  • How to Store Wine
  • How to Pair Food and Wine
  • How to Make Blackberry Wine
  • How to Brew Simple Wild Berry Wine
  • How to Make Strawberry Wine
  • How to Brew Cheap Wine [/list]




    Texascooking.com - Source of information [/list]
    1. ? http://winemakermag.com/feature/196.html
    2. ? http://winemaking.jackkeller.net/dandelio.asp
    3. ? http://winemaking.jackkeller.net/dandelio.asp
    4. ? http://www.thecompostbin.com/2006/05/how-to-make-dandelion-wine.html
    5. ? http://winemaking.jackkeller.net/dandelio.asp
    6. ? http://winemaking.jackkeller.net/dandelio.asp
    7. ? http://www.thecompostbin.com/2006/05/how-to-make-dandelion-wine.html
    8. ? http://winemaking.jackkeller.net/dandelio.asp 
       

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