Dandelion Wine Recipe Easy Recipes Recipe For Hand
DANDELION WINE
A sweet floral wine that captures the very essence of summer in a bottle.
Provided by Ashley Adamant
Categories Brewing
Number Of Ingredients 7
Steps:
- Bring the water and sugar to a boil in a saucepan. Stir to dissolve the sugar and cool to lukewarm.
- Place the dandelion petals, citrus juice and zest into a one-gallon fermentation vessel. Add the yeast nutrient and pour the lukewarm sugar water over the top.
- Dissolve a packet of champagne yeast or other wine yeast in lukewarm water. Allow it to stand for 5 minutes to rehydrate and then pour it into the wine. Top off with a bit of extra water to bring to fill the carboy, but be sure to leave at least an inch of headspace.
- Cap with an airlock and ferment for about 3 weeks or until fermentation has stopped. It will take a bit longer if you don't use raisins because they provide extra micro-nutrients to get the yeast working faster.
- Siphon the wine into a clean container, leaving the yeast sediment behind. Allow the wine to ferment in secondary for at least 6 to 8 weeks, checking the water lock periodically to ensure that the water hasn't evaporated.
- Sciphon the dandelion wine into a clean container, again leaving the sediment behind, to prepare for bottling.
- Bottle the dandelion wine in corked wine bottles for longer storage, or flip top Grolsch bottles for tiny batches you're not planning on storing long.
- Allow the wine age in the bottle at least 2 months before drinking, ideally 6 months or more. Note: During aging, the wine should be kept somewhere cool-ish like a basement or closet on the north side of the house.
DANDELION WINE
This very old recipe utilizes the bane of homeowners: the dandelion! I found this in 1993 when a flood left our front yard full of beautiful, very large dandelions. The blossoms CANNOT have been sprayed with any pesticides, and should be thoroughly rinsed.
Provided by Elle
Categories Drinks Recipes
Time P21DT1h10m
Yield 32
Number Of Ingredients 6
Steps:
- Place dandelion blossoms in the boiling water, and allow to stand for 4 minutes. Remove and discard the blossoms, and let the water cool to 90 degrees F (32 degrees C).
- Stir in the yeast, sugar, orange slices, and lemon slice; pour into a plastic fermentor, and attach a fermentation lock. Let the wine ferment in a cool area until the bubbles stop, 10 to 14 days. Siphon the wine off of the lees, and strain through cheesecloth before bottling in quart-sized, sterilized canning jars with lids and rings. Age the wine at least a week for best flavor.
Nutrition Facts : Calories 197 calories, Carbohydrate 50.7 g, Cholesterol 0 mg, Fat 0 g, Fiber 0.3 g, Protein 0.2 g, SaturatedFat 0 g, Sodium 9 mg, Sugar 50 g
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