Dandelion Wine
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| They were so much prettier on the ground, but you can’t make wine without plucking their heads off. |
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| The dandelion heads have been trimmed to remove any stem and washed to get rid of any bugs. |
There are LOTS of dandelion wine recipes, but each one has the same main ingredients: flowers, sugar, acid, yeast and nutrient. I am following some combination of these recipes. How did I decide which recipe to use? I picked the one that said to pour boiling water over and steep the flowers for two days before doing anything else. Now I have two days to get the rest of my ingredients.
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| Pouring boiling water on them makes them wilt into a soggy mass of yellow. It would be sad if I didn’t know they would someday be wine. |
As my friends were discussing Saturday, this is a process, and I am in the middle of it.
Day 1:
Day 2:
let them steep for two days, stirring twice a day
Day 3:
brought them to a low boil, added 3 lbs of sugar and the zest of 2 lemons and 1 lime
added juice and pulp from 2 lemons and 1 lime
allowed to cool to room temperature
add yeast, nutrient and cover
Days 4-6:
put in a warm place for 3 days
Day 7:
strain into a separate container and fit with fermantation cap
Day 8-?:
Allow to sit until fermentation ceases
Day 28:
Rack the wine into a new sterilized container
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| If you’re going to drink a bad wine just for the jug, I suggest the m0scato. It makes good sangria. |
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| My friend loaned me a fermentation cap. |
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| Impossible to do the bubbles justice with my phone camera. |
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| Just racked my dandelion wine, now to wait for it to clarify. |
