A sweet floral wine that captures the very essence of summer in a bottle.
Provided by Ashley Adamant
Number Of Ingredients 7
- 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.
- 1. Place dandelion flowers in a large heatproof container. Pour boiling water over top. Cover and let steep for at least 4 hours and up to 24 hours. When making dandelion wine, cleanliness is key. Make sure your kitchen counters, hands, and all utensils are sterile.
- 2. Pour the resulting tea through a fine-mesh strainer into a large pot or saucepan, pressing the petals to extract as much flavor as possible. Discard blossoms and bring tea to a boil.
- 3. Place sugar in a heatproof 1-gallon jar. Pour boiling dandelion tea into jar and stir to dissolve. Add lemon and orange slices. Cover jar and let liquid stand for 2 weeks at room temperature, shaking every couple days.
- 4. Pour dandelion wine through a fine-mesh strainer lined with a coffee filter into a clean container. Serve or cover and store refrigerated for up to 3 weeks.
MAKE YOUR OWN DANDELION WINE
This recipe for dandelion flower wine captures the bright color of spring flowers in a bottle and is well worth the wait.
Provided by Leda Meredith
Number Of Ingredients 9
- Gather the ingredients.
- Snip off most of the calyxes (green parts) from the base of flowers and all of the stems. It's OK if a little of the green goes in, but too much will result in a bitter wine.
- Compost or discard the calyxes and stems. Put trimmed petals in a nonreactive vessel (no aluminum, copper, or iron).
- Bring water to a boil and pour over flower petals. Let mixture sit for 2 hours.
- Place a colander lined with cheesecloth or butter muslin over a large, nonreactive pot and strain dandelions, pressing gently on the flowers to extract as much of the liquid as possible. Compost or discard dandelion petals.
- Place pot over high heat and bring strained dandelion infusion to a boil.
- Stir in citrus juices and sugar, mixing to dissolve sugar.
- Add lemon and orange zest and chopped raisins. Remove from heat and set aside to cool.
- When mixture has cooled to room temperature, stir in yeast nutrient or cornmeal and wine or baking yeast.
- Cover and leave at room temperature for 10 to 14 days, stirring 3 times each day.
- Strain into a sanitized 1-gallon jug and seal with either a fermentation lock (available from online homebrewing and winemaking supplies) or a balloon with a single pinprick in it. The pinprick allows gasses to escape during active fermentation, but the balloon still keeps detrimental bacteria out.
- After 3 weeks, siphon or carefully pour the liquid into another sanitized jug, leaving behind any yeasty sediment.
- If there is more than 2 inches between the top of the wine and the rim of the bottle, top off with a simple syrup of equal parts sugar and water.
- When wine is clear, rather than cloudy, wait 30 more days and then siphon or carefully pour it into another jug, leaving behind any yeasty sediment on the bottom.
- Refit with an airlock or pricked balloon.
- Repeat this procedure every 3 months for 9 total months until almost no sediment is forming on the bottom of the jug anymore.
- Funnel into sanitized bottles and cork bottles.
- Age for another year before drinking.
Nutrition Facts : Calories 180 kcal, Carbohydrate 47 g, Cholesterol 0 mg, Fiber 1 g, Protein 1 g, SaturatedFat 0 g, Sodium 10 mg, Sugar 42 g, Fat 0 g, ServingSize 3 1/2 quarts (22 servings), UnsaturatedFat 0 g
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
Number Of Ingredients 6
- 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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