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Dandelion Wine
Dandelion Wine 3 qts dandelion flowers
1 lb raisins
1 gallon water
3 lbs sugar
1 orange
2 lemons
yeast and nutrient (Use wine yeast if possible, bread yeast can make a slightly bitter wine-I got good results with regular yeast though.) Equipment:
large stainless steel pot
large bowl
large ceramic crock or glass bottle
fermentation lock
hydrometer (optional)
plastic hose to siphon with
bottles & corks . Pick the flowers fresh. Take the green stems off as they can be bitter. Put the flowers in a large bowl.
. Pour the boiling water over the dandelion flowers and cover with cloth or plastic wrap.
. Leave two days, stir twice daily. (keep covered with plastic wrap) Do not exceed this time.
. Put flowers and water in large pot and bring to a low boil. Add the sugar and peels of the lemons and orange (thinly peeled-avoiding the white part)
. Boil for one hour and pour into a stainless pot or crock.
. 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 leave in a warm place for three days(covered with plastic wrap).
. Strain and pour into a secondary fermentation vessel (a glass or ceramic bottle or jug).
. Add the raisins and close with a fermentation lock (a cork with a tube that lets the CO2 out, but keeps O2 and bacteria from getting in).
. Strain and rack (siphon off the wine, leaving the lees- sediment in the bottom - keeping it there can make the wine bitter) after wine clears, top up with reserved water.
. Leave until fermentation stops (until bubbling stops), then rack again.
. Set aside 2 months and rack and bottle.
. The wine should age six months to a year before drinking.
. Enjoy!! |
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