dustergal
I have serious issues, so I'm
Figured I'd give it a shot, I've heard it is really good.
First step, locate the victims, in this case a full yard of them.
Next, pick them, and pick them, and pick them. Use slave labor as needed (in my case 4 kids). The recipe specifies plucking the yellow pedals off and discarding the stems and any green parts. Never realized how small dandelion pedals are. We needed to pick enough to make a full quart, packed, which took 2 days total.
Not even a cup's worth.
so we picked and we picked some more...guinea pig helped dispose of the stems:
Then, stop and admire pretty crabapple tree in full bloom in my front yard.
ahhhhh....anyway....finally got the full quart picked and plucked and de-bugged. Put the pedals in a jar and pour about a quart of boiling spring water over them to steep, for 24 hours.
Now 24 hours has passed, and I add the rest of the ingredients. 1 lemon, grated and cut up, same with 1 large orange. 3 handfuls of golden raisins, 2 pounds of sugar, 1 package wine yeast, raise water level to 1 gallon.
Looks like puke and smells like lemony artichokes:
Cover with cheesecloth to keep insects out and let sit for 10 days. This is where I am at now.
Full Recipe:
Dandelion Wine
Keep in mind that this recipe was obtained from an "old timer", and has been passed down (hand written) over the years. You can modify it, experiment with it as you please. Note: the secret to the potency of this wine is in the raisins. The more raisins, the stronger your wine will be.
Ingredients:
1 tightly packed quart dandelions, petals only.
1 gallon of spring water + 1 quart
2 lbs. Sugar
1-2 Oranges
1 Lemon
Wine Yeast
2-3 handfuls of Raisins
Makes one gallon
Directions:
Use only fresh blossoms, from which all stems are removed (otherwise it will be a bitter wine). For every quart of flowers (well packed but not crushed) pour one quart of boiling water over them. Let this mixture sit 24 hours or so. It will smell really weird (Don't worry this is okay). Then, add lemon, oranges, raisins, sugar (use a bit less than this for a drier wine) and yeast. Add about 3 quarts spring water. Add a little (about 1 quart) of hot water over the top of this mixture. Put cheesecloth over the opening of the container (to keep bug-beasties out) and let sit and ferment for 10 days.
It will boil and bubble most merrily!
After the 10 days, strain into a cask/vat/container. Top with airlock (available at wine supply stores) and let this arrangement sit for however long it takes, until there is no further fermentation/action taking place, and the liquid looks clear. Then rack (siphon) off the wine (taking care not to disturb the sediment in the bottom) and bottle it. This wine can be tasted at this point, but is better if you let it sit about 3 more months.
To be continued after 10 days....
First step, locate the victims, in this case a full yard of them.
Next, pick them, and pick them, and pick them. Use slave labor as needed (in my case 4 kids). The recipe specifies plucking the yellow pedals off and discarding the stems and any green parts. Never realized how small dandelion pedals are. We needed to pick enough to make a full quart, packed, which took 2 days total.
Not even a cup's worth.
so we picked and we picked some more...guinea pig helped dispose of the stems:
Then, stop and admire pretty crabapple tree in full bloom in my front yard.
ahhhhh....anyway....finally got the full quart picked and plucked and de-bugged. Put the pedals in a jar and pour about a quart of boiling spring water over them to steep, for 24 hours.
Now 24 hours has passed, and I add the rest of the ingredients. 1 lemon, grated and cut up, same with 1 large orange. 3 handfuls of golden raisins, 2 pounds of sugar, 1 package wine yeast, raise water level to 1 gallon.
Looks like puke and smells like lemony artichokes:
Cover with cheesecloth to keep insects out and let sit for 10 days. This is where I am at now.
Full Recipe:
Dandelion Wine
Keep in mind that this recipe was obtained from an "old timer", and has been passed down (hand written) over the years. You can modify it, experiment with it as you please. Note: the secret to the potency of this wine is in the raisins. The more raisins, the stronger your wine will be.
Ingredients:
1 tightly packed quart dandelions, petals only.
1 gallon of spring water + 1 quart
2 lbs. Sugar
1-2 Oranges
1 Lemon
Wine Yeast
2-3 handfuls of Raisins
Makes one gallon
Directions:
Use only fresh blossoms, from which all stems are removed (otherwise it will be a bitter wine). For every quart of flowers (well packed but not crushed) pour one quart of boiling water over them. Let this mixture sit 24 hours or so. It will smell really weird (Don't worry this is okay). Then, add lemon, oranges, raisins, sugar (use a bit less than this for a drier wine) and yeast. Add about 3 quarts spring water. Add a little (about 1 quart) of hot water over the top of this mixture. Put cheesecloth over the opening of the container (to keep bug-beasties out) and let sit and ferment for 10 days.
It will boil and bubble most merrily!
After the 10 days, strain into a cask/vat/container. Top with airlock (available at wine supply stores) and let this arrangement sit for however long it takes, until there is no further fermentation/action taking place, and the liquid looks clear. Then rack (siphon) off the wine (taking care not to disturb the sediment in the bottom) and bottle it. This wine can be tasted at this point, but is better if you let it sit about 3 more months.
To be continued after 10 days....
